Best Smothered Chicken Recipe

Smothered chicken is the ultimate comfort food, with juicy, tender chicken coated in a rich, creamy gravy that’s flavored with onions, garlic, and seasonings. This Southern-style dish is perfect for family dinners, bringing hearty flavors and an irresistibly rich sauce to the table.

Instructions:

1. Season the Chicken:

• Pat the chicken dry with paper towels, which will help it get crispy during cooking. Season both sides generously with salt, pepper, paprika, garlic powder, onion powder, and thyme.

2. Sear the Chicken:

• Heat the olive oil and butter in a large, heavy skillet over medium-high heat. Once the pan is hot and the butter is melted, add the chicken, skin-side down if using bone-in, skin-on thighs.
• Cook for 5-7 minutes, or until the chicken is golden brown and crispy on the outside. Flip the chicken and cook the other side for another 5 minutes.
• Once browned, remove the chicken from the skillet and set aside. It will finish cooking later.

3. Cook the Onions:

• In the same skillet, add the sliced onions. Cook over medium heat, stirring occasionally, until the onions become soft and caramelized, about 8-10 minutes. You may need to lower the heat to prevent them from burning.
• Stir in the minced garlic and cook for another minute, until fragrant.

4. Make the Gravy:

• Sprinkle the flour over the onions and garlic, and stir to coat them evenly. Cook the flour for 1-2 minutes to remove the raw taste, stirring constantly.
• Gradually add the chicken broth, stirring constantly to avoid lumps. Once the broth is fully incorporated, add the heavy cream, Worcestershire sauce, smoked paprika, thyme, and salt and pepper to taste. Let the gravy simmer for 2-3 minutes, allowing it to thicken.

5. Add the Chicken Back to the Skillet:

• Return the browned chicken to the skillet, nestling it into the gravy. Spoon some of the gravy over the top of the chicken to coat it.
• Reduce the heat to low, cover the skillet, and simmer for 20-25 minutes (if using bone-in thighs), or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C). If using boneless chicken breasts, reduce cooking time to about 15-20 minutes.

6. Finish the Dish:

• Once the chicken is fully cooked, stir in the sour cream (if using) to make the gravy extra creamy and rich. Taste the gravy and adjust seasoning as needed.
• Sprinkle with fresh chopped parsley for a burst of color and added flavor.

Tips for the Best Smothered Chicken:

1. Choose the Right Chicken:

• Bone-in, skin-on chicken thighs are ideal for this recipe because they stay moist and juicy, but boneless chicken breasts or thighs will also work if you prefer.

2. Control the Heat:

• When cooking the onions and garlic, make sure to use medium or low heat to prevent them from burning. Caramelizing the onions brings out their natural sweetness, which adds depth to the gravy.

3. Gravy Consistency:

• If your gravy is too thick, you can thin it out by adding a little more chicken broth or cream. If it’s too thin, continue to simmer it uncovered until it thickens to your desired consistency.

4. Add Vegetables:

• To make this dish even heartier, you can add vegetables such as sliced mushrooms, bell peppers, or spinach into the gravy as it cooks.

5. Make It Spicy:

• If you want a little heat, add a pinch of cayenne pepper or a few dashes of hot sauce to the gravy.

Variations:

1. Mushroom Smothered Chicken:

• Add 1 cup of sliced mushrooms to the skillet with the onions for a delicious twist. The mushrooms will add an earthy flavor that complements the creamy gravy.

2. Smothered Chicken with Bacon:

• Cook 3-4 strips of bacon in the skillet before searing the chicken. Crumble the bacon and sprinkle it over the finished dish for extra flavor and texture.

3. Cajun Smothered Chicken:

• Add Cajun seasoning to the chicken and gravy for a Southern kick. Serve over rice for a Louisiana-inspired meal.

Serving Suggestions:

Smothered chicken is traditionally served over fluffy white rice, but you can also pair it with mashed potatoes, egg noodles, or even creamy polenta for a hearty and satisfying meal. A side of green vegetables like steamed broccoli, green beans, or sautéed spinach adds freshness and balance to the rich dish.

Storing and Reheating:

Refrigeration:

• Leftover smothered chicken can be stored in an airtight container in the fridge for up to 3 days. Reheat in a skillet over low heat or in the microwave until warmed through.

Freezing:

• This dish also freezes well. To freeze, let the chicken and gravy cool completely, then transfer to a freezer-safe container and freeze for up to 2 months. Thaw in the fridge overnight before reheating.

Conclusion:

This Smothered Chicken Recipe is the perfect combination of juicy chicken and a luscious, savory gravy. Whether you’re enjoying it with a side of mashed potatoes or over rice, it’s a comforting, flavorful dish that will quickly become a family favorite. Packed with bold flavors and creamy richness, it’s a true Southern classic that’s both easy to make and deeply satisfying!

Yield: 4

Best Smothered Chicken Recipe

Print

Smothered chicken is the ultimate comfort food, with juicy, tender chicken coated in a rich, creamy gravy that’s flavored with onions, garlic, and seasonings. This Southern-style dish is perfect for family dinners, bringing hearty flavors and an irresistibly rich sauce to the table.

Prep Time 10 minutes

Cook Time 40 minutes

Total Time 50 minutes

Ingredients

• 4 boneless, skinless chicken breasts
• 1/2 cup all-purpose flour (for dredging)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon paprika
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons olive oil (or vegetable oil)
• 4 tablespoons unsalted butter
• 1 large onion, thinly sliced
• 3 cloves garlic, minced
• 1 1/2 cups chicken broth (or more, as needed)
• 1/2 cup heavy cream
• 1 tablespoon Worcestershire sauce
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried parsley (or fresh for garnish)
• Fresh parsley for garnish (optional)

Instructions

1. Prepare the Chicken:
   In a shallow bowl, combine the flour, garlic powder, onion powder, paprika, salt, and black pepper.
   Dredge the chicken breasts in the seasoned flour, shaking off any excess flour.
   
2. Sear the Chicken:
   In a large skillet, heat the olive oil and 2 tablespoons of butter over medium heat.
   Add the chicken breasts to the skillet and cook for about 4-5 minutes on each side, until golden brown but not fully cooked through. Remove the chicken and set aside on a plate.
   
3. Make the Onion Gravy:
   In the same skillet, add the remaining 2 tablespoons of butter.
   Add the sliced onions and cook, stirring occasionally, for about 10 minutes or until the onions are soft and caramelized.
   Stir in the minced garlic and cook for another 1-2 minutes, until fragrant.
   
4. Prepare the Gravy:
   Stir in the chicken broth, heavy cream, Worcestershire sauce, thyme, and parsley. Bring the mixture to a simmer, scraping up any browned bits from the bottom of the skillet.
   Return the chicken breasts to the skillet, spooning some of the gravy over the chicken.
   
5. Simmer the Chicken:
   Reduce the heat to low, cover the skillet, and let the chicken simmer in the gravy for about 20-25 minutes, or until the chicken is fully cooked and tender (165°F internal temperature).
   If the gravy becomes too thick, add more chicken broth as needed to thin it out.
   
6. Serve:
   Once the chicken is cooked, remove from heat and let it rest for a few minutes. Garnish with fresh parsley if desired.
   Serve the smothered chicken with mashed potatoes, rice, or your favorite side dish, spooning the rich gravy over the top.

Notes

Chicken Variations: You can also use chicken thighs (bone-in or boneless) for this recipe. Adjust the cooking time as needed.

Make-Ahead Option: The gravy can be made ahead of time and reheated when ready to serve.

Extra Flavor: For even more depth of flavor, add a splash of white wine or a dash of hot sauce to the gravy.

Sautéed Mushrooms: Consider adding sautéed mushrooms to the gravy for extra heartiness and flavor.