Smothered Chicken Thighs and Other Cozy Pressure Cooker Favorites
This comfort dish brings together juicy, pan-seared chicken thighs with a creamy Cajun-inspired gravy — quick, hearty, and perfect for any weeknight dinner.
Equipment
- 1 Mixing bowl large for dredging
- 1 Skillet large, for browning and simmering
Ingredients
Main Ingredients
- ⅓ cup all-purpose flour for coating
- 1 ½ teaspoons onion powder
- 1 ½ teaspoons paprika
- to taste salt and black pepper
- ¾ teaspoon cayenne pepper optional
- ¾ teaspoon garlic powder
- 6 boneless skinless chicken thighs
- 2 tablespoons cooking oil
- 1 tablespoon butter
- 2 cups chicken broth
- ½ cup heavy cream
Instructions
Instructions
- Mix flour, onion powder, paprika, salt, pepper, cayenne, and garlic powder in a shallow dish.
- Dredge chicken thighs in the mixture, coating all sides thoroughly.
- Heat oil in skillet over medium and brown chicken thighs 4-5 minutes per side. Remove and set aside.
- Add butter to skillet, then reserved flour mixture and stir for 2 minutes to make a roux.
- Slowly whisk in chicken broth. Stir until smooth and let thicken.
- Return chicken to skillet, cover, and simmer for 20 minutes until cooked through.
- Serve hot over mashed potatoes, rice, or your favorite side. Spoon gravy on top generously.
Notes
Store leftovers in airtight containers in the fridge for up to 4 days. Reheat gently with added broth to retain moisture.