Ingredients
Scale
- 4 pieces bone-in chicken thighs (or 4 boneless chicken breasts)
- 1 cup all-purpose flour (for dredging)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/4 cup vegetable oil
- 1 medium onion (sliced)
- 2 cups chicken broth
- 1 cup heavy cream
- 1 tablespoon Worcestershire sauce
- Fresh parsley (for garnish (optional))
Instructions
- Start by seasoning the flour. In a shallow bowl, combine the flour, salt, pepper, garlic powder, and onion powder.
- Coat the chicken pieces in the flour mixture, shaking off any excess.
- Heat the vegetable oil in a large skillet over medium heat. Once hot, add the chicken pieces skin-side down and cook for about 5-7 minutes until golden brown. Flip and brown the other side for another 5-7 minutes.
- Remove the chicken and set aside. In the same skillet, add the sliced onion and sauté until translucent, about 3-4 minutes.
- Pour in the chicken broth, scraping up any brown bits from the bottom of the pan. This adds a ton of flavor!
- Stir in the heavy cream and Worcestershire sauce, bringing the mixture to a gentle simmer.
- Add the chicken back to the skillet, cover, and let it simmer for about 25-30 minutes until the chicken is cooked through and tender.
- Once done, garnish with fresh parsley if desired and serve with your favorite sides.
- Prep Time: 15
- Cook Time: 30