Creamy Smothered Chicken Thighs 

4.56 from 43 votes
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Creamy Smothered Chicken Thighs are the perfect dinner for a chilly night! Seasoned with spices and baked to perfection in a delicious cream sauce. 

smothered chicken thighs with cream in a large pot


If you’re a fan of homemade meals and soul food then you’re going to love this recipe! I love making chicken thigh recipes like my Honey Lime Chicken Thighs, and this recipe is equally flavorful.

This recipe was inspired by my Smothered Pork Chops video on my Youtube channel, and I knew I just had to add the version made with chicken thighs to my site.

The sauce is super creamy but it mostly consists of chicken broth. This isn’t a quick meal, it cooks for about an hour but let’s face it, meals cooked long and slow are the best!


Ingredients You’ll Need:

  • Bone-in Chicken Thighs
  • Granulated Garlic
  • Paprika
  • Oregano
  • Chili Powder
  • All-purpose Flour
  • Onion
  • Garlic
  • Chicken Broth
  • Heavy Cream
  • Red Crushed Pepper (optional)
  • Butter
  • Oil
  • Salt and Pepper


How To Make 

It’s incredibly easy to make these delicious juicy smothered chicken thighs, here’s all you have to do:

You’ll want to preheat your oven to 425 degrees F. Season the chicken with the spices on both sides and under the skin as well. You will have some spices leftover. You can add them to the all-purpose flour for even more flavor. Coat the chicken with the seasoned flour on both sides.

Cook the chicken in a hot skillet with oil over medium-high heat for 4-5 minutes on each side. Remove the chicken from the skillet and set aside on a plate or lined baking sheet. Add the onions to the skillet and cook until translucent. Stir in the fresh garlic and red crushed pepper and cook for 20 seconds. Season with salt and pepper.

To make the sauce, add the butter and 1 tbsp of the seasoned all-purpose flour to the skillet and cook for 1-2 minutes to make a roux. Add the chicken broth and cook for 2-3 minutes while whisking constantly. Stir in the heavy cream and season with salt and pepper.

Place the chicken back in the skillet. Place the skillet in the oven and bake for 1 hour or until the chicken is fully cooked through.


What Should I Serve This With?

A savory chicken dish is super versatile. To make a delicious and complete meal, serve with any combination of these:

  • Fluffy White Rice
  • Cauliflower Rice
  • Brown Rice
  • Steamed or Roasted Vegetables
  • Creamy Mashed Potatoes
  • A side salad


Can I Use Chicken Breasts Or Chicken Legs Instead?


Absolutely! All you have to do is adjust the cooking time but keep the recipe exactly the same. If you decide to use chicken breasts, serve this with some pasta! It’s so good.

Keep in mind that boneless chicken breasts cook a lot quicker than bone-in chicken thighs. Reduce the cooking time accordingly so that you don’t end up with dry chicken breasts.


Can Pork Be Substituted For Chicken?


Of course! You can definitely make smothered pork chops if you don’t want to use chicken thighs.

You can also make smothered steak or smothered turkey wings if you’d like as well.


How To Make Low Carb Cream Sauce For Chicken 


If you’re on a low carb diet you can omit the seasoned flour. Just remember that the sauce won’t be as thick.

My Creamy Baked Chicken Legs recipe is low carb and keto-friendly, and tastes just as good!


Top Tips: 

  • Use a thermometer. Every oven is different, so your chicken may cook quicker or may take longer to cook than mine did. The safe internal temperature for chicken is 165 F. The juices should always run clear.
  • Make sure the chicken is at room temperature before cooking.
  • Pat any moisture off of the chicken with paper towels before cooking. This will help to get a crisp sear on the chicken thighs.
  • Add mushrooms and spinach if you’d like to incorporate some veggies.


two chicken thighs with cream in a black skillet


More Chicken Recipes You’ll Enjoy: 


smothered chicken thighs
4.56 from 43 votes

Creamy Smothered Chicken Thighs 

Creamy smothered chicken thighs seasoned to perfection and cooked long and slow. Serve over fluffy rice or mashed potatoes for the ultimate comfort meal! 
Prep: 5 minutes
Cook: 1 hour 10 minutes
Total: 1 hour 15 minutes
Servings: 4 servings
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  • 1 lb bone-in chicken thighs
  • 2 tsp  granulated garlic
  • 1 tsp  paprika
  • 1 tsp  oregano
  • 1/4 tsp  chili powder
  • 1 cup all-purpose flour
  • 1 small onion
  • 2 garlic cloves
  • 2 cups chicken broth
  • 1/2 cup heavy cream
  • pinch of red crushed pepper
  • 2 tbsp butter
  • salt and pepper to taste
  • oil, for frying
  • parsley, for garnish


  • Preheat oven to 425 degrees F.
  • In a small bowl, combine the paprika, oregano, chili powder, and granulated garlic.
  • Season the chicken with the spice mixture, salt, and pepper.
  • Add the remaining spice mixture to the all-purpose flour.
  • Coat the chicken with the seasoned flour, shake off any excess.
  • Cook the chicken in a large skillet over medium-high heat for 4-5 minutes on each side.
  • Remove the chicken from the skillet and set aside.
  • Add the onions to the skillet and cook for 2-3 minutes.
  • Stir in the garlic and red crushed pepper.
  • Season with salt and pepper.
  • Add the butter and 1 tbsp of the seasoned flour.
  • Cook for 1 minute.
  • Add the chicken broth and cook for 2-3 minutes.
  • Stir in the heavy cream.
  • Place the chicken back in the skillet.
  • Place the skillet in the oven and cook for one hour.
  • Garnish with parsley and enjoy!


To make the sauce creamier, add more butter and cream to the sauce once it comes out of the oven and cook for an additional 5 minutes on the stovetop.


Calories: 513kcal | Carbohydrates: 31g | Protein: 21g | Fat: 33g | Saturated Fat: 14g | Cholesterol: 150mg | Sodium: 575mg | Potassium: 460mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1410IU | Vitamin C: 10.7mg | Calcium: 70mg | Iron: 3.3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Prep Time: 5 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 15 minutes
Course: Entree
Cuisine: American
Servings: 4 servings
Calories: 513
Keyword: Creamy Smothered Chicken, Smothered Chicken, Smothered Chicken Thighs
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4.56 from 43 votes (43 ratings without comment)

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Recipe Rating


  1. 5 stars
    I cooked five pounds of Costco bone-in chicken thighs and adjusted the recipe accordingly. Served over rice. It’s 18 degrees here in north Mississippi, and this is definitely a “stick-to-your-bones” recipe. Thank you so much.

  2. 5 stars
    Could I use Chicken Stock vs Broth. That’s what I have. So want make this and don’t wanna run out and get anything else.

    Thanks, Jan

  3. 5 stars
    Made this tonight. I have made smothered chicken b4 but misplaced my go to recipe. Googled it and was led to this website. I was nervous about using heavy cream but the chicken was delicious and very easy to make. I love that it was one pot. Thanks for an awesome recipe.

  4. Great Recipe!! I used half chicken half mushroom stock which gave it a nice flavor. Fun dish to prepare!

  5. I’ve made this three times already and my boyfriend loves it. I followed recipe to the tee. Thanks

  6. 5 stars
    Made this tonight! I removed the skin from the chicken. I fried the chicken for 8 minutes on each side in a cast iron pan. I substituted the heavy cream for milk and a little extra butter and baked in the cast iron on 400 for one hour. Absolutely delicious!