Ingredients
Scale
- Chicken thighs (bone-in, skin-on) 6
- All-purpose flour 1/2 cup
- Olive oil 2 tablespoons
- Yellow onion (chopped) 1 medium
- Garlic (minced) 2 cloves
- Chicken broth 1 1/2 cups
- Cream of mushroom soup 1 can (10.75 oz)
- Dried thyme 1 teaspoon
Instructions
- Step 1: Season the chicken thighs generously with salt and pepper. Dredge each thigh in the all-purpose flour, shaking off any excess.
- Step 2: Heat the olive oil in a large skillet over medium-high heat. Add the chicken thighs and cook for 5-7 minutes per side, until golden brown. Remove the chicken from the skillet and set aside.
- Step 3: Add the chopped onion to the skillet and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
- Step 4: Pour in the chicken broth and scrape up any browned bits from the bottom of the skillet. Stir in the cream of mushroom soup and dried thyme. Bring the sauce to a simmer.
- Step 5: Return the chicken thighs to the skillet, nestling them in the sauce. Reduce the heat to low, cover the skillet, and simmer for 30-40 minutes, or until the chicken is cooked through and tender.
- Step 6: Serve the smothered chicken hot, spooning the sauce over the chicken. Serve with rice or mashed potatoes for a complete meal.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in a skillet over low heat, or in the microwave, adding a splash of broth if the sauce is too thick.
- Serve this comforting dish with a side of crusty bread to soak up all that delicious, savory sauce.
- For extra flavor, brown the chicken in batches to avoid overcrowding the pan and ensuring a good sear.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American