Southern Smothered Chicken

Why You’ll Love This Recipe

You’ll love this recipe because it brings the essence of Southern home cooking to your table with ease. The chicken is pan-fried until golden, then slowly simmered in a flavorful onion gravy that’s creamy and comforting. It’s a one-pan meal that feels special but uses everyday ingredients, making it perfect for both weeknight dinners and special occasions.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Bone-in, skin-on chicken thighs or drumsticks
• All-purpose flour
• Salt
• Black pepper
• Garlic powder
• Onion powder
• Paprika
• Vegetable oil or butter
• Onion, sliced
• Garlic, minced
• Chicken broth
• Heavy cream or whole milk
• Fresh parsley (optional, for garnish)

Directions

1. Pat the chicken dry and season generously with salt, pepper, garlic powder, onion powder, and paprika.
2. Dredge the seasoned chicken pieces lightly in flour, shaking off any excess.
3. Heat oil in a large skillet or cast-iron pan over medium-high heat. Sear the chicken until golden brown on both sides, about 3–4 minutes per side. Remove and set aside.
4. In the same pan, add sliced onions and cook until softened and caramelized, about 5–6 minutes. Add minced garlic and cook for 1 more minute.
5. Sprinkle 2 tablespoons of flour into the pan and stir to form a roux. Slowly whisk in chicken broth, scraping up any browned bits from the bottom.
6. Stir in the cream or milk and bring to a gentle simmer until the gravy thickens.
7. Return the chicken to the pan, coating it in the gravy. Cover and reduce heat to low. Simmer for 25–30 minutes, or until the chicken is cooked through and tender.
8. Taste and adjust seasoning as needed. Garnish with chopped parsley and serve hot with mashed potatoes, rice, or cornbread.

Servings and timing

Serves 4–6 people.
Preparation time: 15 minutes
Cooking time: 40 minutes
Total time: 55 minutes

Variations

• Smothered Chicken with Mushrooms: Add sliced mushrooms to the gravy for extra depth and flavor.
• Spicy Smothered Chicken: Add a dash of cayenne or hot sauce to the gravy for a little Southern heat.
• Buttermilk Smothered Chicken: Use buttermilk instead of cream for a tangier, lighter gravy.
• Vegetable Add-Ins: Include bell peppers or celery for more texture and flavor.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. To freeze, place cooled chicken and gravy in a freezer-safe container for up to 3 months. Reheat on the stovetop over medium-low heat, adding a splash of broth or milk if the gravy has thickened too much.

FAQs

What kind of chicken works best for smothered chicken?

Bone-in, skin-on chicken thighs or drumsticks are best because they stay moist and flavorful during simmering.

Can I use boneless chicken?

Yes, but reduce the simmering time slightly since boneless pieces cook faster.

How do I make the gravy thicker?

Let it simmer uncovered for a few extra minutes, or add a bit more flour or cornstarch slurry to reach your desired consistency.

Can I make this recipe with chicken breasts?

Yes, but be careful not to overcook them, as breasts can dry out more easily than thighs.

What sides go well with smothered chicken?

Mashed potatoes, white rice, collard greens, cornbread, or green beans are classic pairings.

Can I use milk instead of cream?

Absolutely. Whole milk works fine and creates a lighter gravy.

How do I get a deeper flavor in the gravy?

Use chicken broth instead of water and scrape up all the browned bits from the pan after searing the chicken—this adds rich flavor.

Can I make this dish ahead of time?

Yes, it reheats beautifully. Prepare it up to a day ahead and warm gently on the stovetop before serving.

Why is my gravy lumpy?

Lumps form if flour isn’t whisked smoothly into the liquid. Add liquid slowly while whisking constantly to avoid this.

Can I make smothered chicken in the oven?

Yes, after making the gravy, you can bake everything in a covered dish at 350°F (175°C) for about 30 minutes until tender.

Conclusion

Southern Smothered Chicken is pure comfort in a skillet—tender, juicy chicken coated in rich, creamy gravy that tastes like home. It’s the kind of meal that fills the kitchen with warmth and brings everyone to the table. Simple, soulful, and irresistibly delicious, this dish is Southern cooking at its finest.

Southern Smothered Chicken

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Southern Smothered Chicken is a comforting, soul food classic featuring golden-seared chicken simmered in a rich, creamy onion gravy. Tender, flavorful, and hearty, it’s perfect for family dinners or special gatherings.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 4–6 servings
• Category: Main Dish
• Method: Pan-Fried and Simmered
• Cuisine: Southern American
• Diet: Halal

Ingredients

• 6 bone-in, skin-on chicken thighs or drumsticks
• 1/2 cup all-purpose flour (plus 2 tablespoons for gravy)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon paprika
• 2 tablespoons vegetable oil or butter
• 1 large onion, sliced
• 2 cloves garlic, minced
• 2 cups chicken broth
• 1/2 cup heavy cream or whole milk
• 2 tablespoons fresh parsley, chopped (optional, for garnish)

Cook Mode Prevent your screen from going dark

Instructions

1. Pat chicken dry and season with salt, pepper, garlic powder, onion powder, and paprika.
2. Dredge chicken pieces lightly in flour, shaking off excess.
3. Heat oil in a large skillet over medium-high heat. Sear chicken until golden brown on both sides, about 3–4 minutes per side. Remove and set aside.
4. In the same pan, add sliced onions and cook until softened and caramelized, about 5–6 minutes. Add minced garlic and cook 1 minute more.
5. Sprinkle 2 tablespoons of flour into the pan and stir to form a roux. Slowly whisk in chicken broth, scraping up browned bits from the bottom.
6. Stir in cream or milk and bring to a gentle simmer until the gravy thickens.
7. Return chicken to the pan, coating it with gravy. Cover and reduce heat to low. Simmer for 25–30 minutes, until chicken is cooked through and tender.
8. Adjust seasoning as needed. Garnish with parsley and serve hot with mashed potatoes, rice, or cornbread.

Notes

• Use bone-in chicken for the best flavor and tenderness.
• Whisk the gravy constantly to avoid lumps.
• For a lighter dish, substitute milk for cream.
• Pairs perfectly with mashed potatoes or buttery rice.

Nutrition

• Serving Size: 1 piece with gravy
• Calories: 420
• Sugar: 2g
• Sodium: 540mg
• Fat: 28g
• Saturated Fat: 9g
• Unsaturated Fat: 17g
• Trans Fat: 0g
• Carbohydrates: 10g
• Fiber: 1g
• Protein: 33g
• Cholesterol: 135mg