Smothered Chicken Recipe

Jam-packed with flavor, my Best Smothered Chicken recipe is food to warm the soul. Chicken thighs are first coated in seasoned flour and then sauteed, before being cooked in a rich and creamy onion gravy.

 

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Full Recipe Ingredients/Instructions are available in the 
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Southern Smothered Chicken with gravy, is comfort food at its best, a filling dinner guaranteed to put a smile on everyone’s face. This easy-smothered chicken is super tasty as everything is cooked in one pot, meaning you keep all the flavor in the dish.

This dish impressed my mom, who is Caribbean and gets her exposure to Southern food through me. She couldn’t stop talking about this gravy and the tender chicken. The hands-on prep time for this dish is minimal, with only 15 minutes to pull the dish together. Then you simply leave the sauce to bubble away gently until the chicken is cooked through.

I’ve served my smothered chicken with rice, but that gravy works just as well with a bowl of creamy mashed potatoes. In fact, as this recipe makes a good bit of gravy, I like to save the leftovers and serve it over rice and mashed potatoes.

If you like this technique be sure to try my Smothered Turkey Wings, Smothered Pork Chops, Creamy Champagne Chicken, or my Smothered Green Beans.

Ingredients

Here’s what you will need to make this smothered chicken recipe:

• Flour – all-purpose flour is used to make seasoned flour to coat the chicken.
• Seasoning – onion powder, garlic powder, paprika, seasoned salt, and black pepper season the flour.
• Olive oil – or any oil made for high-heat cooking will do. I usually use light-tasting olive oil, canola oil, or avocado oil.
• Chicken – I used bone-in, skin-on chicken thighs as they add great flavor to the finished dish. Feel free to use other chicken cuts or boneless skinless chicken.
• Butter – unsalted butter, if using salted butter cut back a little on the seasoned salt.
• Aromatics – onion and garlic for flavor. Red onion or shallots will also work.
• Broth – chicken broth, but vegetable broth can work too.
• Cream – heavy cream results in a rich and creamy sauce. You can use a lighter cream, but it won’t give you the same velvety texture as heavy cream.
• Fresh herbs – add some freshly chopped parsley to garnish the dish before serving (optional)

How to make the Best Smothered Chicken recipe

Combine the all-purpose flour, onion powder, garlic powder, paprika, seasoned salt, and black pepper in a shallow dish or plate. Mix until well combined.

Place the chicken in the mixture and coat it evenly on both sides. Set the chicken aside and save the seasoned flour for later.

Heat a large pan over medium-high heat and add in the olive oil.

Once heated, add the chicken thighs and cook each side for 4-7 minutes, or until golden brown. Remove from heat and set aside on a plate.

Add in the butter and onions and sauté until softened, about 3-4 minutes. Next, add the garlic and sauté for an additional 1 minute.

Now add the seasoned flour to the pan, stir, and cook for about 1 minute. Slowly stir in the chicken broth.

Place the chicken back into the pan along with any juices from resting on the plate earlier.

Cover the pan, reduce heat to medium-low, and let simmer, covered, for about 25-28 minutes or until cooked through and tender.

Remove the lid and add heavy cream to the pan and stir the cream into the gravy.

Remove from heat and serve. Top with parsley if desired.

Expert Tips

These tips will help you make the best smothered chicken recipe you’ve ever tried. 

• Take your time to cook out the onions, and almost caramelize them as this will make the sweetest gravy.
• If using boneless and skinless chicken breast, reduce the amount of cooking time to avoid the chicken from drying out. 
• The easiest way to check the chicken is done is to use a meat thermometer inserted into the thickest part of the chicken thigh.
• This is a great make-ahead dish and can be made a day ahead of time. Allowing the chicken to sit in the gravy, only intensifies the flavor, making it taste even better the next day!

Flavor variations

• Add some extra aromatics like finely chopped celery and carrot to the onions and garlic.
• Try adding some fresh herbs to the sauce, while the chicken is cooking, like thyme, rosemary, or parsley.
• If you like a little extra kick to your food, try adding some cayenne pepper or red pepper flakes to the seasoned flour.
• Add a splash of white wine to the sauce, once the onions have cooked, and before you add the chicken broth. Cook the wine out for a couple of minutes to reduce it a little first.

What to serve with Smothered Chicken

This is a great comfort food dish, packed full of flavor, so I like to keep the side dishes simple. Serve it with some steamed rice, or try my Oven Baked Rice.

If you prefer a potato side, mash would be my go-to as it’s perfect with the creamy gravy. Try my Creamy Slow Cooker Mashed Potatoes or my Garlic Mashed Potatoes.

One or two extra vegetable sides never go amiss, my Oven Roasted Cauliflower, Roasted Okra, Oven Roasted Broccoli, Turnip Greens, or Collard Greens would all work a treat.

How to store 

Make ahead: This is a great make-ahead dish. Cook the smothered chicken earlier in the day, or the day before, then cool it completely, before covering and storing it in the refrigerator.

To refrigerate: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. When ready to enjoy, reheat the chicken and sauce on the stovetop until piping hot.

To freeze: Once cooked and cooled, place the smothered chicken into an airtight container and store it in the freezer for up to 3 months. Defrost in the refrigerator before reheating to piping hot.

FAQs

If you have tried this Smothered Chicken recipe, or any other recipe on my blog, then please rate it and let me know how it turned out in the comments below!