Ingredients
Scale
- Chicken thighs (bone-in, skin-on) 6
- All-purpose flour 1/2 cup
- Olive oil 2 tablespoons
- Yellow onion, chopped 1 medium
- Garlic, minced 2 cloves
- Chicken broth 1 1/2 cups
- Cream of mushroom soup 1 can (10.75 oz)
- Dried thyme 1 teaspoon
Instructions
- Step 1: Dredge the chicken thighs in the flour, ensuring they are evenly coated. Season the flour with salt and pepper to taste.
- Step 2: Heat olive oil in a large skillet over medium-high heat. Brown the chicken thighs on both sides (about 4-5 minutes per side). Remove the chicken from the skillet and set aside.
- Step 3: Add the chopped onion to the skillet and cook until softened and translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
- Step 4: Pour in the chicken broth and scrape up any browned bits from the bottom of the skillet. Stir in the cream of mushroom soup and thyme. Bring the sauce to a simmer.
- Step 5: Return the chicken thighs to the skillet, nestling them into the sauce. Reduce heat to low, cover the skillet, and simmer for 30-40 minutes, or until the chicken is cooked through and tender.
Notes
- Store leftovers in an airtight container in the fridge for up to 3 days.
- For best results, reheat the smothered chicken in a skillet over low heat, adding a splash of broth if needed to prevent sticking.
- Serve your smothered chicken over mashed potatoes or rice to soak up all that delicious sauce.
- Don't overcrowd the pan when browning the chicken; work in batches if necessary to ensure even browning and prevent steaming.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American