Smothered Chicken with Italian Flair made in the Pressure Cooker
This smothered chicken recipe delivers fall-apart tender chicken thighs bathed in a rich gravy made from seasoned flour, onions, garlic, Sazon and cream—all in your pressure cooker or pan without fuss.
Equipment
- 1 Mixing bowl for dredging flour
Ingredients
Main Ingredients
- 4-5 chicken thighs bone-in, skin-on
- 2 teaspoon + 1 tbsp Lawry's seasoning salt divided
- 2 tbsp garlic powder divided
- 2 tbsp paprika divided
- 1 Sazon seasoning packet
- 2 tsp cracked black pepper
- 2 cups flour for dredging
- 2 tbsp avocado or vegetable oil
- 2 tbsp butter
- ½ white onion sliced
- 7-8 garlic cloves chopped
- ¼ tsp crushed red pepper flakes
- 2 ½ cups chicken stock
- ½ cup heavy cream
- dried parsley for garnish
Instructions
Instructions
- Season chicken thighs with 2 teaspoon Lawry’s, 1 tablespoon garlic powder, 1 tablespoon paprika, and rub all over. Let sit for 10-15 minutes.
- In a bowl, mix flour with 1 tablespoon Lawry’s, 1 tablespoon garlic powder, 1 tablespoon paprika, and 2 teaspoon black pepper. Dredge chicken thighs in the seasoned flour and set aside. Save the extra flour.
- Heat oil in pan on medium-high. Brown chicken skin-side down for 5 minutes per side. Remove and set aside.
- Reduce oil in pan if needed. Add butter, sliced onions, garlic, pepper flakes, and 4 tablespoon reserved seasoned flour. Cook and whisk for 3-5 minutes.
- Slowly pour in chicken stock while whisking continuously until gravy forms. Simmer 3-5 minutes until smooth.
- Add heavy cream and stir. Return chicken and juices to pan. Bring to a boil then cover with lid.
- Transfer pan to oven and bake at 400°F for 45 minutes. Garnish with parsley and serve hot.
Notes
This chicken pairs beautifully with mashed potatoes to soak up the creamy gravy. Refrigerate leftovers for up to four days or freeze them for later enjoyment.