Smothered Chicken Thighs with Peppers and Onions
Table of contents
Intro
Chicken and rice is one of those meals that everyone loves. It’s versatile, easy to throw together, and there are so many ways to make it your own. I already have recipes on my site for smothered chicken legs and smothered chicken and rice, and these smothered chicken thighs are another delicious option to add to the rotation.
I made these with boneless, skinless chicken thighs, plenty of seasoning, and a whole lot of peppers and onions. After a quick sear, everything went into the oven together, and the chicken came out so tender it was practically falling apart. Then I thickened the pan juices into a simple gravy and nestled the chicken right back in.
I served ours over rice with sautéed asparagus and Cheddar Bay biscuits, and it was such a good dinner. You could just as easily serve it over mashed potatoes or enjoy the chicken and vegetables on their own. Either way, you’ll want something to soak up that gravy!
Try these other great recipes while you are here!
Smothered Chicken in the Crockpot
Crockpot Chicken and Vegetables with Gravy
Smothered Pork Chops in the Crockpot
Why You’ll Love This Recipe
- Tender, flavorful chicken. The thighs bake covered with broth, peppers, and onions until they’re tender and full of flavor.
- A simple homemade gravy. A little cornstarch thickens the seasoned pan juices without needing to make a roux.
- Easy to serve different ways. Spoon it over rice, pile it onto mashed potatoes, or enjoy it with vegetables and bread.
- Most of the cooking is hands-off. Once the chicken is seared and the vegetables have softened, the oven does the rest.
- Flexible cooking options. You can use a covered oven-safe pan, transfer everything to a baking dish, or finish it on the stovetop.
Ingredients
- Boneless, skinless chicken thighs – Eight thighs, weighing approximately 2–2½ pounds total. This recipe makes four generous servings.
- Olive oil – Two tablespoons to coat the chicken and another tablespoon for searing.
- Butter – Two tablespoons for the pan.
- Fire & Smoke Society garlic and herb chicken seasoning blend – Start with 1 tablespoon. This adds plenty of savory garlic and herb flavor.
- Italian seasoning – Start with 1 tablespoon.
- Smoked paprika – Start with 1 tablespoon for smoky flavor and color.
- Onion – One whole onion, sliced.
- Green bell pepper – One whole pepper, sliced.
- Red bell pepper – One whole pepper, sliced.
- Tony’s More Spice Creole Seasoning – To taste, for seasoning the peppers and onions.
- Chicken broth – One cup provides moisture for cooking and becomes the base of the gravy.
- Cornstarch – One tablespoon to thicken the pan juices.
- Cold water – One tablespoon to mix with the cornstarch.
- Black pepper – To taste, added at the end.
I didn’t measure the chicken seasonings when I made this. I seasoned the thighs generously and tossed them until they were well coated. One tablespoon each of the garlic and herb blend, Italian seasoning, and smoked paprika is a suggested starting point. Adjust to your preference, keeping in mind that the seasoning blends may already contain salt.
How to Make Smothered Chicken Thighs with Peppers and Onions
1. Season the chicken
Preheat the oven to 375°F (190°C).
Place the chicken thighs in a large bowl and drizzle with 2 tablespoons of olive oil. Add the garlic and herb chicken seasoning, Italian seasoning, and smoked paprika. Toss the chicken until the thighs are evenly coated on all sides.
2. Sear the chicken
Heat 1 tablespoon of olive oil and 2 tablespoons of butter in a large, deep, oven-safe pan over medium-high heat.
Add the chicken and sear for about 3–4 minutes per side, until it develops a nice crust. Work in batches if necessary so the chicken has room to brown. It does not need to be cooked through at this point.
Transfer the chicken to a plate.
3. Cook the peppers and onions
Add the sliced onion, green bell pepper, and red bell pepper to the same pan. Season with Tony’s More Spice Creole Seasoning to taste.
Cook for about 3–4 minutes, stirring occasionally, until the vegetables begin to soften.
4. Add the broth and chicken
Pour in 1 cup of chicken broth and stir, scraping up the browned bits from the bottom of the pan.
Arrange the chicken on top of the peppers and onions, along with any juices that have collected on the plate. Cover the pan with its oven-safe lid.
5. Bake until tender
Transfer the covered pan to the oven and bake for about 45 minutes, until the chicken is very tender and reaches at least 165°F (74°C) in the thickest part.
I used a 5-quart cast-iron braiser with a lid. A 3½-quart pan can also work if everything fits comfortably, but I wouldn’t use anything smaller.
6. Thicken the gravy
Carefully remove the pan from the oven and transfer the chicken to a plate. Remember that the pan and handles will still be very hot.
Place the pan on the stovetop over low heat. In a small bowl, stir together 1 tablespoon of cornstarch and 1 tablespoon of cold water until smooth.
Stir the slurry into the peppers, onions, and pan juices. Cook gently, stirring, until the gravy thickens. If needed, raise the heat slightly to bring it to a gentle simmer.
7. Return the chicken to the pan
Nestle the chicken back into the gravy and season with a little black pepper. Spoon some of the peppers, onions, and gravy over the top, then serve.
Tips for the Best Smothered Chicken
- Give the chicken room to sear. Cook in batches if the pan is crowded so the thighs can develop a good crust.
- Keep an eye on the heat. You want the chicken to brown without scorching the butter or seasonings. Lower the heat a little if needed.
- Use the browned bits. Stirring them into the broth adds flavor to the gravy. If any bits have actually burned, remove those before continuing.
- Keep the pan covered while baking. This helps keep moisture in the pan as the chicken cooks.
- Mix the slurry before adding it. Cornstarch needs to be stirred into cold water first so it blends smoothly into the hot liquid.
- Adjust the gravy if needed. If it gets thicker than you like, stir in a small splash of chicken broth.
- Taste before adding extra salt. Both the chicken seasoning and Creole seasoning can contribute salt.
Using Chicken Breasts
You can substitute 2–2½ pounds of boneless, skinless chicken breasts. Go by weight rather than using eight breasts.
Season and sear them as directed, then reduce the covered oven time to about 30 minutes. Thickness will affect the cooking time, so start checking earlier for smaller or thinner pieces. The thickest part should reach 165°F (74°C).
Stovetop and Baking Dish Options
Stovetop: After adding the broth and returning the chicken to the pan, cover and cook over low heat at a gentle simmer for about 45 minutes, or until the thighs are tender and cooked through. Check occasionally and add a splash of broth if needed. Finish the gravy as directed.
Baking dish: If your pan isn’t oven-safe, transfer the softened vegetables, broth, and seared chicken to an oven-safe baking dish. Cover tightly with foil or an oven-safe lid and bake as directed. After baking, transfer the vegetables and cooking liquid to a stovetop-safe pan to thicken the gravy.
Serving Suggestions
Rice is a perfect choice for catching all that gravy, but there are plenty of ways to serve this meal.
- Mashed potatoes: Spoon the chicken, vegetables, and gravy right over the top.
- Vegetables: Sautéed asparagus, green beans, broccoli, or your favorite vegetable makes an easy side.
- Bread: Cheddar Bay biscuits, dinner rolls, cornbread, breadsticks, or garlic bread are all great for soaking up the gravy.
- On its own: Serve the chicken with the peppers and onions for a meal without rice or potatoes.
Make-Ahead, Storage, Freezing, and Reheating
Make-Ahead
Slice the onion and bell peppers ahead of time and refrigerate them in an airtight container until you’re ready to cook.
Refrigerator
Refrigerate leftovers in an airtight container for 3–4 days. Store the chicken with the gravy and vegetables to help keep it moist. Refrigerate within two hours of cooking.
Freezer
I haven’t tried freezing this recipe, but I would expect it to freeze well for up to 2 months in an airtight, freezer-safe container. Freeze the chicken with the vegetables and gravy. The gravy may need a good stir after thawing and reheating.
Reheating
For refrigerated leftovers, microwave an individual portion for a couple of minutes, stirring the gravy and checking the chicken as needed. Timing will depend on your microwave and portion size.
You can also reheat it in a covered pan on the stovetop over low heat. Add a splash of chicken broth if the gravy needs loosening.
For frozen leftovers, thaw overnight in the refrigerator before reheating. Heat leftovers to 165°F (74°C) throughout.
If you do make this recipe, please leave a comment and a rating! I love hearing from you and it helps so much! Thank you!
Smothered Chicken Thighs with Peppers and Onions
Ingredients
- 8 boneless skinless chicken thighs approximately 2–2½ pounds total
- 3 tablespoons olive oil divided
- 2 tablespoons butter
- 1 tablespoon garlic and herb chicken seasoning blend or to taste
- 1 tablespoon Italian seasoning or to taste
- 1 tablespoon smoked paprika or to taste
- 1 onion sliced
- 1 green bell pepper sliced
- 1 red bell pepper sliced
- 1 teaspoon Creole Seasoning
- 1 cup chicken broth
- 1 tablespoon cornstarch
- 1 tablespoon cold water
- Salt and Black pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- Place the chicken in a large bowl. Add 2 tablespoons of olive oil, the garlic and herb chicken seasoning, Italian seasoning, and smoked paprika. Toss with tongs until well coated.
- Heat the remaining 1 tablespoon of olive oil and the butter in a large oven-safe braiser over medium-high heat.
- Sear the chicken for 3–4 minutes per side, until browned, working in batches if needed. Transfer to a plate. The chicken will finish cooking in the oven.
- Add the onion and bell peppers to the pan. Season with Tony’s More Spice Creole Seasoning to taste and cook for 3–4 minutes, stirring occasionally.
- Pour in the chicken broth and stir, scraping up the browned bits.
- Arrange the chicken over the vegetables and add any juices from the plate. Cover with an oven-safe lid.
- Bake for about 45 minutes, until the thighs are very tender and reach at least 165°F (74°C) in the thickest part.
- Carefully remove the pan from the oven and transfer the chicken to a plate. Place the pan over low heat on the stovetop.
- Mix the cornstarch and cold water until smooth. Stir into the pan juices and vegetables. Cook, stirring, until thickened, bringing to a gentle simmer if needed.
- Return the chicken to the pan and season with black pepper. Serve with the peppers, onions, and gravy over rice or mashed potatoes, if desired.
Notes
Notes
- Seasonings: The original recipe was seasoned generously without measuring. The listed chicken seasoning quantities are suggested starting amounts. Adjust to taste and consider the salt already present in seasoning blends.
- Chicken breasts: Substitute 2–2½ pounds of boneless, skinless chicken breasts and reduce the covered oven time to about 30 minutes. Check earlier for smaller or thinner pieces and cook to 165°F (74°C).
- Stovetop option: Cover and gently simmer the thighs over low heat for about 45 minutes, until tender and cooked through. Check the liquid occasionally.
- Baking dish option: Transfer the vegetables, broth, and seared chicken to a baking dish, cover tightly, and bake as directed. Thicken the cooking liquid in a stovetop-safe pan afterward.
- Storage: Refrigerate for 3–4 days.
Frequently Asked Questions
Can I use chicken breasts instead of thighs? – Yes. Use 2–2½ pounds of boneless, skinless chicken breasts and reduce the covered oven time to about 30 minutes. Use weight rather than the number of pieces, and check that the chicken reaches 165°F (74°C).
Does the chicken need to be fully cooked before baking? – No. Searing gives the chicken a flavorful crust. It finishes cooking in the covered pan in the oven.
Can I make this without an oven-safe pan? – Yes. Finish it covered on the stovetop at a gentle simmer, or transfer everything to a covered oven-safe baking dish. If you use a baking dish, move the cooking liquid and vegetables to a stovetop-safe pan before thickening.
What size pan should I use? – I used a 5-quart cast-iron braiser with a lid. A 3½-quart pan can work if it holds everything comfortably, but I wouldn’t use a smaller pan. Sear the chicken in batches as needed.
Will there be enough liquid with only one cup of broth? – One cup was enough when I made this. The chicken and vegetables release additional juices while cooking. Keep the pan covered, and check the liquid occasionally if using the stovetop method.
How do I thin the gravy if it gets too thick? – Stir in a little chicken broth until it reaches the consistency you like.
