Smothered Chicken Thighs with Peppers and Onions
Generously seasoned chicken thighs are seared, then baked with sliced peppers, onions, and chicken broth until tender. A quick cornstarch slurry turns the pan juices into a flavorful gravy that’s perfect over rice or mashed potatoes.
Servings 4
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.