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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.

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

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

Find it online: https://thefamilycooking.com/smothered-chicken/