Smothered Baked Chicken Thighs in Onion Gravy

Instructions

Step 1 Preheat your oven to 375°F (190°C) and lightly grease a baking dish.
/n Step 2 Season the chicken thighs with salt, pepper, paprika, garlic powder, and onion powder.
/n Step 3 Heat olive oil in a large skillet over medium-high heat and sear the chicken thighs skin-side down until golden brown, about 5–6 minutes, then flip and cook another 3 minutes.
/n Step 4 Remove the chicken and set aside.
/n Step 5 In the same skillet, melt butter and sauté sliced onions until soft and caramelized, about 8–10 minutes.
/n Step 6 Add minced garlic and cook for 1 minute until fragrant.
/n Step 7 Sprinkle flour over the onions and stir well to form a roux.
/n Step 8 Gradually whisk in chicken broth, then add heavy cream, Worcestershire sauce, and thyme, stirring until the gravy thickens.
/n Step 9 Place the chicken thighs in the baking dish and pour the onion gravy over them.
/n Step 10 Bake uncovered for 30–35 minutes, or until the chicken is fully cooked and tender.
/n Step 11 Spoon gravy over the chicken before serving and garnish with parsley if desired.

Storage and Reheating Tips

Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat in the oven at 325°F (165°C) or on the stovetop over low heat until warmed through.
Add a splash of broth or cream when reheating to keep the gravy smooth.
This dish can be frozen for up to 2 months; thaw overnight in the refrigerator before reheating.