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Boneless smothered chicken

Boneless smothered chicken

This boneless smothered chicken recipe is made with juicy, chicken thigh, pan-fried to perfection and covered in a rich, homemade gravy. It’s full of flavor, perfectly seasoned, and made from simple pantry ingredients.
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Course: Main Course
Cuisine: American
Keyword: smothered chicken
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6 serving
Author: Huma

Ingredients

Chicken marinade

  • 2 lbs boneless chicken thighs
  • 1 teaspoon paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 teaspoon herb and garlic seasoning
  • ½ teaspoon thyme
  • ½ teaspoon black pepper
  • ½ teaspoon salt
  • 2 tablespoon lemon juice
  • 1 tablespoon oil

Gravy

  • 2-3 tablespoon oil
  • 1 cup mushrooms
  • 1 chopped onion
  • 1 chopped red bell pepper
  • 1 sliced jalapeno, optional
  • 1 tablespoon minced garlic
  • 4 tablespoon butter
  • 3 tablespoon flour
  • 3 cups chicken stock
  • ½ cup heavy cream
  • ½ teaspoon paprika
  • ½ teaspoon black pepper
  • 1 tablespoon worcestershire sauce
  • 1 tablespoon dark soy sauce
  • Bunch of fresh thyme,

Instructions

  • Marinate the Chicken: In a bowl, combine the chicken thighs with paprika, garlic powder, onion powder, herb and garlic seasoning, thyme, black pepper, salt, lemon juice, and 1 tablespoon of oil. Mix well and let it sit for at least 10–15 minutes while you prep the other ingredients.
  • Sear the Chicken: Heat 2 tablespoons of oil in a large skillet over medium-high heat. Add the marinated chicken and sear for about 5 minutes, or until browned on both sides. It doesn't need to be fully cooked yet. Once it’s nicely seared, transfer the chicken to a plate and set aside.
  • Cook the Mushrooms: In the same pan, add 1 tablespoon of oil and sauté the mushrooms for 3–4 minutes until browned and softened. Remove and set them aside with the chicken.
  • Sauté the Veggies: Add another tablespoon of oil to the pan if needed. Add the chopped onion, red bell pepper, and sliced jalapeño (if using). Cook for about 5 minutes, or until the vegetables begin to soften. Stir in the minced garlic and cook for another minute.
  • Make the Roux: Reduce the heat slightly, then add the butter and flour to the pan, and cook for 2–3 minutes, stirring constantly until it forms a light golden paste (roux).
  • Build the Gravy: Slowly pour in the chicken stock (or water + chicken cube), whisking well to smooth out any lumps. Stir in the heavy cream, paprika, black pepper, Worcestershire sauce, dark soy sauce, and a few sprigs of fresh thyme.
  • Simmer Everything Together: Return the seared chicken and mushrooms to the pan. Let the gravy simmer gently over medium to medium-low heat, for 15–20 minutes or until slightly thickened and the chicken is fully cooked through.
  • Serve: Serve hot over jasmine rice, mashed potatoes, or noodles.

Video

Notes

  • Be mindful of salt — the chicken cube, soy sauce, and Worcestershire sauce all contain salt. Taste the gravy before adding any extra to avoid over-seasoning.
  • Boneless thighs are juicy and tender, but you can also use chicken breast. Just be careful not to overcook breast meat, as it dries out faster.
  • If you don’t have chicken stock, dissolve 1 chicken bouillon cube in 3 cups of water. It works just as well and is more pantry-friendly.
  • You can swap heavy cream with half-and-half or even whole milk, but the sauce will be slightly thinner and less rich.
  • If the gravy thickens too much as it simmers, just add a splash of water or stock to loosen it up to your preferred consistency.