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Smothered Chicken with Peppers and Onion Gravy Recipe

Smothered Chicken with Peppers and Onion Gravy

This comforting dish features juicy chicken thighs smothered in a rich onion and pepper gravy. Perfect for a cozy dinner.
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Prep Time 10 minutes
Cook Time 35 minutes
Simmering Time 15 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Southern
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 4-6 bone-in, skin-on chicken thighs
  • 1-2 tablespoons olive oil for searing
  • 1 tablespoon butter
Vegetables & Aromatics
  • 1 medium onion sliced
  • 1 red bell pepper sliced
  • 1 yellow bell pepper sliced
  • 3 cloves garlic minced
Gravy Ingredients
  • 1 tablespoon flour for thickening the gravy
  • 2 cups chicken broth
  • 0.5 cup heavy cream optional, for richness
Seasonings
  • 1 teaspoon paprika
  • 1 teaspoon Cajun seasoning
  • 0.5 teaspoon garlic powder
  • 0.5 teaspoon onion powder
  • 0.5 teaspoon dried thyme
  • Salt and cracked black pepper to taste
To Serve
  • Cooked white rice

Equipment

  • Cast Iron Skillet

Method
 

  1. Pat the chicken thighs dry with paper towels. Season generously on both sides with Cajun seasoning, paprika, garlic powder, onion powder, thyme, salt, and pepper.
  2. Heat a large cast iron skillet over medium-high heat and add the olive oil. Once hot, place the chicken thighs skin-side down and sear until the skin is golden brown and crispy (about 4–5 minutes per side). Remove the chicken from the skillet and set aside.
  3. In the same skillet, melt the butter, then add the onions and bell peppers. Sauté for 5–6 minutes, stirring often, until soft and lightly caramelized. Add the minced garlic and cook for another 30 seconds.
  4. Sprinkle in 1 tablespoon of flour, stirring well to coat the veggies and soak up the butter and drippings. Gradually pour in the chicken broth, whisking as you go to remove any lumps. Bring it to a simmer — the sauce will start to thicken into a silky gravy.
  5. Add the heavy cream (if using) and adjust seasoning with more salt, pepper, or Cajun spice to taste.
  6. Return the seared chicken thighs to the skillet, nestling them into the gravy with the peppers and onions. Spoon some gravy over the top and cover the pan. Simmer on low heat for 15–20 minutes.
  7. Spoon a bed of steamed white rice into a bowl. Place the smothered chicken on top and ladle plenty of that rich onion-pepper gravy over it.

Notes

This dish is perfect for serving over a bed of white rice. The optional heavy cream adds richness to the gravy, but you can skip it for a lighter version.