Smothered Buttermilk Chicken with Peas
Indulge in the comforting flavors of Smothered Buttermilk Chicken with Peas, a soul-warming dish that's perfect for weeknight dinners or special occasions. Tender, bone-in chicken thighs are marinated in tangy buttermilk seasoned with aromatic spices, then lightly dredged in flour for a golden sear that locks in flavor and creates a crispy texture. The rich, creamy gravy—made from a scratch roux, chicken broth, and a touch of heavy cream—delivers the ultimate savory punch, while vibrant peas add a burst of sweetness and color to the plate. Serve this hearty dish hot, garnished with fresh parsley, for a satisfying meal that’s sure to become a family favorite. Keywords: buttermilk chicken, creamy gravy, smothered chicken recipe, chicken thigh recipes, comfort food, skillet dinners.
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Ingredients
- 6 pieces Chicken thighs (bone-in, skin-on)
- 1 cup Buttermilk
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 1 teaspoon Garlic powder
- 1 teaspoon Paprika
- 1 cup All-purpose flour
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 1.5 cups Chicken broth
- 0.5 cup Heavy cream
- 1 cup Frozen peas
- 2 tablespoons Fresh parsley (chopped, for garnish)
Directions
Step 1
Place the chicken thighs in a large bowl and pour in the buttermilk. Add 1 teaspoon of salt, 1/2 teaspoon of black pepper, garlic powder, and paprika. Mix well to coat the chicken. Cover and marinate in the refrigerator for at least 1 hour, or up to overnight.
Step 2
Remove chicken from the buttermilk mixture, allowing the excess to drip off, and lightly pat the chicken dry with paper towels.
Step 3
Spread the all-purpose flour onto a plate and season it with 1 teaspoon of salt and 1/2 teaspoon of black pepper. Dredge each chicken thigh in the flour, shaking off any excess flour, and set aside.
Step 4
Heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Place the chicken thighs skin-side down in the skillet and sear for about 4-5 minutes on each side, or until golden brown. Remove the chicken from the skillet and set aside.
Step 5
Reduce the heat to medium and add the remaining 1 tablespoon of butter to the skillet. Whisk in the leftover flour used for dredging and cook for 1-2 minutes to make a roux.
Step 6
Slowly pour in the chicken broth, whisking constantly to prevent lumps. Let the mixture simmer for 2-3 minutes until thickened, then stir in the heavy cream.
Step 7
Return the chicken thighs to the skillet, skin-side up, and spoon some of the gravy over the top. Reduce the heat to low, cover the skillet with a lid, and simmer for 25-30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
Step 8
While the chicken is cooking, place the frozen peas in a small saucepan with 1/4 cup of water. Cook over medium heat for 3-4 minutes, or until heated through. Drain any excess water and set aside.
Step 9
Once the chicken is done, remove the skillet from the heat. Serve the chicken thighs smothered in gravy with a side of warm peas. Garnish with chopped parsley and enjoy!
Nutrition Facts
| Serving size | (1982.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3503.6 |
| Total Fat 241.8g | 0% |
| Saturated Fat 87.0g | 0% |
| Polyunsaturated Fat 3.1g | |
| Cholesterol 937.8mg | 0% |
| Sodium 6605.0mg | 0% |
| Total Carbohydrate 133.1g | 0% |
| Dietary Fiber 13.2g | 0% |
| Total Sugars 22.4g | |
| Protein 197.2g | 0% |
| Vitamin D 126.9IU | 0% |
| Calcium 495.6mg | 0% |
| Iron 18.6mg | 0% |
| Potassium 2948.6mg | 0% |
Source of Calories