Smothered Chicken

Smothered chicken might be my all-time favorite Southern dish! It’s the epitome of comfort food.

This classic meal will warm you up from the inside out.

WANT TO SAVE THIS RECIPE?

Enter your email below & we'll send it straight to your inbox.

It combines crispy, pan-fried chicken with a decadent gravy containing rich caramelized onions. It soothes your soul and makes you feel all cozy inside. 

Whip this up for dinner, and everyone who tries it will thank you. 

Why You’ll Love This Smothered Chicken

Deliciously Savory: This simple dish combines caramelized onions, garlic, and a creamy, well-seasoned gravy. It’s a deeply savory dish that’ll leave everyone wanting more. 

Simple Yet Satisfying: Despite its gourmet appearance, smothered chicken is easy to prepare. It comes together quickly and without fuss. You don’t have to be a kitchen pro. 

Impressive Presentation: Talk about a recipe that looks as good as it tastes! Smothered chicken is absolutely stunning. The golden-brown chicken, thick, rich gravy, and bright pops of parsley… It’s a real show-stopper. 

Ingredients

• Chicken Thighs & Legs: Though I’m normally a breast person, these cuts are ideal for braising. They’re juicy and flavorful, and their skins will crisp up beautifully. 

• All-Purpose Flour: For coating the chicken. 

• Seasoning Blend: I use paprika, garlic powder, onion powder, black pepper, cayenne, dried thyme, and salt. You can tweak the seasonings if you like. 

• Vegetable Oil: For frying. 

• Onion & Garlic: These aromatic extras will form the gravy’s base. The garlic adds bold, savory notes, and the onions caramelize into sweet perfection. 

• Chicken Broth: For moisture and extra flavor. 

• Heavy Cream: The creamy element enriches the gravy’s texture and taste. 

• Butter: For a rich, silky texture and a hint of buttery sweetness. 

• Fresh Parsley: This bright, fresh herb adds color and flavor to the finished dish. 

How to Make Smothered Chicken

For step-by-step instructions, jump to the recipe card below. For now, here’s a brief overview: 

1. Season. Mix the seasonings and flour in a shallow bowl. (Put 2 tablespoons aside for later.) Dredge the chicken in the flour mixture until coated. 

2. Brown. Heat oil in a large skillet over medium-high heat. Then, cook the chicken 3 to 4 minutes per side until cooked through. Transfer to a plate and set aside. 

3. Caramelize. Pour all but 2 tablespoons of oil out of the skillet. Then, reduce the heat to medium-low and add the onions. Cook them, stirring occasionally, for about 15 minutes. 

4. Make the gravy. Add the garlic to the caramelized onions. Cook for 1 minute, then sprinkle the reserved seasoned flour on top. Cook for 1 to 2 minutes. Then, slowly pour in the chicken broth. Stir the heavy cream in last. 

5. Simmer. Return the chicken to the skillet with the gravy. Bring to a simmer, then reduce the heat to low. Cover and cook for 30 to 40 minutes. 

6. Finish. Transfer the finished chicken to a serving platter. Stir 2 tablespoons of butter into the gravy. Once it melts, pour the gravy over the chicken. 

7. Garnish and serve. Garnish with fresh parsley and serve over your choice of base. Enjoy! 

Tips for the Best Smothered Chicken

Making smothered chicken for dinner? Here are some tips to incorporate into the recipe: 

• Pat the chicken dry. Seasonings and flour just won’t stick as well to damp meat. Generously pat each chicken piece dry before dredging it in the flour. Doing so will also ensure the skin is crispier.

• Don’t skimp on the seasoning! You’ll have plenty of seasonings in the flour mixture. However, don’t be afraid to add more directly to the chicken. There’s no such thing as too much seasoning. 

• Choose your consistency. If the gravy is too thin, let it simmer a bit longer to thicken. If you get it too thick, add extra chicken broth to thin it. 

• Don’t overcrowd the pan! If necessary, cook in batches to prevent overcrowding. If you pack too much in at once, the chicken will steam instead of fry. 

• Add extra veggies. Make the gravy heartier by adding diced celery or sliced mushrooms. Extra herbs like rosemary and sage are good options, too. 

• Remember to cook the flour. Don’t just sprinkle it on and then immediately add the chicken broth. The flour should cook for at least a couple of minutes, or it’ll have that unpleasant, raw taste. 

What to Serve with Smothered Chicken

I like to serve smothered chicken over white rice or mashed potatoes. However, you can pair it with other sides, such as: 

• Thick breads, like squaw bread or sourdough
• Rolls
• Green beans
• Pinto beans
• Lentils
• Orzo pasta

How to Store

Smothered chicken is, of course, best when it’s freshly cooked and still warm. But that doesn’t mean you should discard your leftovers. 

To Store: Refrigerate fully-cooled leftovers in an air-tight container for up to 4 days. 

To Freeze: Cool the chicken and gravy completely. Then, transfer the leftovers to a freezer-safe bag or container. Label and freeze for up to 3 months. Thaw in the fridge overnight. 

To Reheat: Warm chilled leftovers in a skillet over medium heat. Add a little chicken broth (if needed) to re-moisten them. Stir occasionally until they’re completely warmed through. 

Smothered Chicken

Course: Main CourseCuisine: American

Servings

6

servings

Prep time

15

minutes

Cooking time

1

hour 

5

WANT TO SAVE THIS RECIPE?

Enter your email below & we'll send it straight to your inbox.

minutes

Calories

708

kcal

This smothered chicken is a totally epic Southern treat! Juicy chicken gets covered in the most mouthwatering brown gravy. You’ll love it!

Ingredients

• 1/2 cup all-purpose flour

• 1 teaspoon paprika

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• 1 teaspoon black pepper

• 1/2 teaspoon cayenne pepper

• 1/2 teaspoon dried thyme

• 1/2 teaspoon salt

• 3 pounds chicken thighs and legs, bone-in with skin on

• 1/2 cup vegetable oil

• 1 large onion, sliced into half rings

• 4 cloves garlic, minced

• 2 cups chicken broth

• 1/2 cup heavy cream

• 2 tablespoons butter

• fresh parsley for garnish

Instructions

• In a shallow bowl, mix together the flour, paprika, garlic powder, onion powder, black pepper, cayenne pepper, dried thyme, and salt.
• Pat the chicken pieces dry. Dredge each piece in the seasoned flour until well coated. Shake off excess. Reserve 2 tablespoons of the seasoned flour for later use.
• Heat the oil in a large heavy skillet over medium-high heat. Once hot, add the floured chicken pieces in a single layer, leaving space between each. Fry until golden brown on both sides, about 3-4 minutes per side. If necessary, cook in batches. Remove to a plate.
• Pour off all but 2 tablespoons of oil from the skillet. Reduce heat to medium-low and add the sliced onions. Cook, stirring occasionally, until onions are soft and caramelized. (About 15 minutes.)
• Add the garlic to the onions and cook for 1 minute more. Sprinkle the reserved 2 tablespoons of seasoned flour over the onions. Cook, stirring constantly, for 1-2 minutes to eliminate the raw flour taste. Slowly pour in the chicken broth. While pouring, scrape up any browned bits from the bottom of the pan. Stir in the heavy cream.
• Return the browned chicken pieces to the skillet, nestling them into the gravy. Bring to a simmer, then reduce heat to low. Cover and cook until chicken is very tender, 30-40 minutes.
• Transfer chicken to a serving platter. Stir the butter into the gravy until melted. Taste and adjust seasonings if needed. Pour the gravy over the chicken.
• Garnish with fresh parsley and serve hot over rice or mashed potatoes. Enjoy!

Notes

• Pat the chicken as dry as possible before dredging in the seasoned flour. 
• Adjust the gravy consistency as needed. Cook longer to thicken it; add broth to thin it. 
• Don’t overcrowd the pan. Cook in batches if necessary. 

Related posts

Buttermilk Baked Chicken Chicken Murphy Recipe Creamy Lemon Chicken Pasta Popcorn Chicken Chinese Chicken Salad Chicken Crescent Rolls