Ingredients:

  • 2 lbs boneless, skinless chicken thighs
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 tsp garlic powder
  • 2 tbsp vegetable oil
  • 1 large yellow onion, thinly sliced
  • 3 cloves garlic, minced
  • 3 tbsp unsalted butter
  • ¼ cup all-purpose flour
  • 2 cups low-sodium chicken broth
  • ½ cup heavy cream
  • 1 tsp Worcestershire sauce

Instructions:

  1. Pat the chicken thighs completely dry with paper towels and season with salt, pepper, and garlic powder.
  2. Heat vegetable oil in a 12-inch oven-safe cast iron skillet over medium-high heat until shimmering. Sear the thighs for 5–7 minutes per side until they develop a deep mahogany-colored crust. Remove chicken to a plate and set aside.
  3. Reduce heat to medium. Melt butter into the remaining chicken fat in the same pan. Add sliced onions and sauté for 5–8 minutes until translucent and slightly browned.
  4. Stir in minced garlic and cook for 60 seconds until fragrant.
  5. Whisk in the all-purpose flour and cook for 2 minutes, stirring constantly to remove the raw flour taste.
  6. Slowly whisk in the chicken broth and Worcestershire sauce, scraping the bottom of the pan to release the caramelized brown bits (fond).
  7. Stir in the heavy cream until the sauce is smooth and bubbling.
  8. Return the seared chicken and any accumulated juices to the pan, nestling them into the gravy. Transfer the skillet to the oven to bake until the chicken is fall-apart tender.
  9. Serve the smothered chicken over a bed of cooked white rice or mashed potatoes.