Ingredients
4 chicken thighs
1 onion, diced
2 cloves of garlic, minced
1 bell pepper, sliced
1 cup chicken broth
1 tablespoon flour
1 cup heavy cream
1 teaspoon olive oil
For the Seasonings
1 teaspoon paprika
1 teaspoon kosher salt
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon ground pepper
1 teaspoon chicken bouillon
Directions
Step 1
Season the chicken thighs with kosher salt, pepper, paprika, onion powder, and garlic powder.
1 teaspoon chicken bouillon
1 teaspoon ground pepper
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon kosher salt
1 teaspoon paprika
Step 2
2. Heat some oil in a skillet over medium-high heat. Brown the chicken thighs on both sides until golden brown. Remove the chicken from the skillet and set aside.
Step 3
3. In the same skillet, add the diced onion, minced garlic, and sliced bell pepper. Sauté until the vegetables are softened.
1 onion, diced
2 cloves of garlic, minced
1 bell pepper, sliced
Step 4
4. Sprinkle the flour over the vegetables and stir well to coat.
1 tablespoon flour
Step 5
5. Slowly pour in the chicken broth while stirring constantly. Bring the mixture to a simmer.
1 cup chicken broth
Step 6
Stir in the heavy cream, and listed seasonings below.
1 teaspoon kosher salt
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon ground pepper
1 teaspoon chicken bouillon
Step 7
6. Return the chicken thighs to the skillet and spoon the sauce over them.
Step 8
7. Cover the skillet and let the chicken finish cooking in the oven for about 30-40 minutes on 400.
Step 9
8. Serve the smothered chicken with rice, mashed potatoes, or your favorite sides.
