Ingredients
- Chicken thighs (bone-in, skin-on): 6 pieces
- All-purpose flour: 1/2 cup
- Olive oil: 2 tablespoons
- Yellow onion (chopped): 1 medium
- Garlic (minced): 2 cloves
- Chicken broth: 2 cups
- Cream of mushroom soup: 1 can (10.75 oz)
- Dried thyme: 1 teaspoon
Instructions
- Step 1: Season chicken thighs generously with salt and pepper. Dredge each thigh in flour, shaking off excess.
- 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 chicken from skillet and set aside.
- Step 3: Add chopped onion to the skillet and cook until softened, about 5 minutes. Add minced garlic and cook for 1 minute more until fragrant.
- Step 4: Pour in chicken broth and scrape up any browned bits from the bottom of the skillet. Stir in cream of mushroom soup and dried thyme. Bring 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 chicken is cooked through and tender.
Notes
- Store leftover smothered chicken in an airtight container in the refrigerator for up to 3 days.
- For best results, reheat in a skillet over medium-low heat, adding a splash of broth if the sauce has thickened too much.
- Serve your smothered chicken over creamy mashed potatoes or egg noodles to soak up all that delicious sauce.
- Don't overcrowd the skillet when browning the chicken; work in batches if needed to ensure even browning and maximum flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American