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!
Equipment
- 1 Pressure cooker
Ingredients
Main ingredients
- 1 lb bone-in chicken thighs
- 2 teaspoon granulated garlic
- 1 teaspoon paprika
- 1 teaspoon oregano
- ¼ teaspoon chili powder
- 1 cup all-purpose flour
- 1 small onion
- 2 garlic cloves
- 2 cups chicken broth
- ½ cup heavy cream
- pinch of red crushed pepper
- 2 tablespoon butter
- salt and pepper to taste
- oil for frying
- parsley for garnish
Instructions
Instructions
- Season your chicken thighs with granulated garlic, paprika, oregano, chili powder, salt, and pepper. Rub it all in pretty good so every bite's got flavor.
- Dredge those seasoned thighs in flour, shaking off any extra. This will give your chicken that nice crust you’re looking for.
- Heat up some oil in your skillet over medium heat. Brown the chicken thighs on both sides until golden. This takes about 5-7 minutes each side, and it locks in flavor real good.
- Take the chicken out and set it aside. In the same skillet add chopped onion and minced garlic. Sauté until translucent and smelling amazing.
- Pour in your chicken broth and bring the broth to a simmer while scraping up all those tasty browned bits from the bottom of the skillet. Those bits pack serious flavor into your sauce.
- Add the heavy cream and then put your browned chicken back in. Seal your pressure cooker and cook for about 15 minutes under pressure build. Then do a quick release to keep that sauce creamy and smooth.
Notes
Serve your creamy smothered chicken hot, garnished with fresh parsley for a perfect finish. Store leftovers in airtight containers for up to 4 days in the fridge.