Smothered Chicken

Why You’ll Love This Recipe

This smothered chicken recipe is all about comfort and bold flavor. It turns simple ingredients into a dish that tastes like it came from Grandma’s kitchen. The golden-browned chicken and savory onion gravy are cooked together for maximum flavor, making it a go-to meal for cozy nights or Sunday dinners. It’s easy enough for weeknights but satisfying enough to serve guests.

Ingredients

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

For the chicken:

• Bone-in, skin-on chicken thighs or breasts
• All-purpose flour
• Garlic powder
• Onion powder
• Paprika
• Salt
• Black pepper
• Olive oil or vegetable oil (for frying)

For the gravy:

• Yellow onion, thinly sliced
• Garlic, minced
• Chicken broth
• Heavy cream or whole milk
• All-purpose flour (for thickening)
• Butter
• Salt
• Black pepper

Directions

1. In a shallow bowl, mix flour with garlic powder, onion powder, paprika, salt, and pepper.
2. Dredge each piece of chicken in the seasoned flour mixture until well coated.
3. Heat oil in a large skillet over medium heat and fry the chicken until golden brown on both sides. Remove and set aside.
4. In the same skillet, melt butter and sauté the onions until soft and caramelized. Add garlic and cook for another minute.
5. Stir in a few tablespoons of the seasoned flour (from dredging) to form a roux. Cook until golden.
6. Slowly pour in chicken broth while stirring to avoid lumps. Bring to a simmer.
7. Stir in cream and season with salt and pepper. Let the gravy thicken.
8. Return the chicken to the skillet, spoon some gravy over it, cover, and let it simmer for 20–25 minutes until the chicken is fully cooked and tender.
9. Serve hot with your favorite sides.

Servings and timing

This recipe makes 4 servings.
Prep time: 15 minutes
Cook time: 35 minutes
Total time: 50 minutes

Variations

• Boneless option: Use boneless skinless chicken thighs or breasts for quicker cooking.
• Spicy twist: Add cayenne pepper or hot sauce to the flour mix for a spicy version.
• Mushroom gravy: Add sliced mushrooms with the onions for an earthy flavor.
• Lighter version: Use milk instead of cream and reduce the flour for a lighter gravy.
• Herbed chicken: Add thyme, rosemary, or sage to the flour mix or gravy for herbal notes.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. To freeze, place cooled chicken and gravy in a freezer-safe container for up to 2 months.

Reheat in a covered skillet over medium-low heat until warmed through, adding a splash of broth or water if needed to loosen the gravy. Microwave reheating also works in short intervals with occasional stirring.

FAQs

What cut of chicken is best for smothered chicken?

Bone-in, skin-on thighs or breasts provide the most flavor, but boneless cuts can be used for convenience.

Can I use store-bought gravy?

You can, but homemade gravy gives the dish its signature flavor and richness.

How do I know when the chicken is fully cooked?

The internal temperature should reach 165°F, and juices should run clear when pierced.

Can I bake the chicken instead of frying?

Yes, bake at 375°F until golden and cooked through, then smother in gravy.

Is smothered chicken spicy?

Not usually, but you can make it spicy by adding cayenne or hot sauce.

Can I make this dairy-free?

Yes, use a dairy-free milk substitute like almond or oat milk and plant-based butter.

What sides go well with smothered chicken?

Mashed potatoes, white rice, collard greens, cornbread, or green beans are all great options.

Can I make this in a slow cooker?

Yes, brown the chicken and onions first, then add everything to a slow cooker and cook on low for 4–5 hours.

Why is my gravy too thin?

Simmer longer to reduce, or add a cornstarch slurry (1 tsp cornstarch mixed with water) to thicken it.

Can I make this dish ahead?

Yes, prepare the chicken and gravy in advance and reheat before serving. It actually tastes better the next day.

Conclusion

Smothered chicken is the kind of soulful, comforting meal that brings everyone to the table. With crispy pan-fried chicken and rich homemade gravy, it’s a timeless recipe that’s easy to love and hard to forget. Whether you serve it for Sunday supper or a midweek pick-me-up, this dish is sure to become a staple in your kitchen.

Smothered Chicken

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Smothered chicken is a Southern classic made with golden-browned chicken simmered in a rich, creamy onion gravy. It’s hearty, comforting, and best served with mashed potatoes, rice, or cornbread to soak up the flavorful sauce.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 4 servings
• Category: Main Dish
• Method: Stovetop
• Cuisine: Southern American
• Diet: Halal

Ingredients

• 4 bone-in, skin-on chicken thighs or breasts
• 1 cup all-purpose flour
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp olive oil or vegetable oil (for frying)
• 2 tbsp butter
• 1 large yellow onion, thinly sliced
• 3 garlic cloves, minced
• 2 cups chicken broth
• 1/2 cup heavy cream or whole milk
• 2 tbsp reserved seasoned flour (from dredging)
• Salt and black pepper, to taste

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Instructions

1. Mix flour, garlic powder, onion powder, paprika, salt, and pepper in a shallow bowl.
2. Dredge chicken in the seasoned flour until fully coated.
3. Heat oil in a skillet over medium heat and fry chicken until golden on both sides. Remove and set aside.
4. In the same skillet, melt butter and sauté onions until caramelized. Add garlic and cook for 1 minute.
5. Stir in reserved seasoned flour to form a roux. Cook until golden.
6. Slowly pour in chicken broth while stirring to avoid lumps. Simmer until thickened.
7. Add cream, season with salt and pepper, and stir well.
8. Return chicken to the skillet, spoon gravy over, cover, and simmer 20–25 minutes until chicken is cooked through.
9. Serve hot with mashed potatoes, rice, or cornbread.

Notes

• Use bone-in, skin-on chicken for the richest flavor.
• If gravy is too thin, simmer longer or add a cornstarch slurry.
• For a lighter version, use milk instead of cream.
• Add mushrooms with the onions for more depth.

Nutrition

• Serving Size: 1 chicken piece with gravy
• Calories: 480
• Sugar: 3g
• Sodium: 870mg
• Fat: 30g
• Saturated Fat: 12g
• Unsaturated Fat: 16g
• Trans Fat: 0g
• Carbohydrates: 22g
• Fiber: 2g
• Protein: 32g
• Cholesterol: 145mg