This Easy Southern Smothered Chicken is a comforting dish that features tender chicken cooked in a rich, flavorful gravy. It’s perfect for family dinners or cozy nights in!
Who can resist juicy chicken smothered in creamy sauce? I like to serve it over rice or mashed potatoes to soak up all that delicious gravy—yum! 🍽️
Preparing this meal is a breeze, and it always impresses my family. Just pan-fry the chicken, make the gravy, and let it simmer—so simple and tasty!
Key Ingredients & Substitutions
Chicken Thighs: I love using bone-in, skin-on thighs for their juiciness. If you prefer, skinless breasts work too, but they can dry out a bit more.
Flour: Plain all-purpose flour gives the chicken a nice coating. If you want a gluten-free option, try almond flour or a gluten-free all-purpose mix.
Spices: The paprika, garlic powder, and onion powder create a flavorful base. If you’re out of paprika, smoked paprika adds a nice twist, and feel free to skip the cayenne pepper if you prefer it milder.
Chicken Broth: Homemade broth is the best. If you need a quick substitute, low-sodium store-bought broth works just fine. You could use veggie broth too!
Milk: Whole milk adds creaminess. For a richer taste, heavy cream is perfect. You can also use any plant-based milk like almond or soy for a dairy-free version.
How Do I Achieve the Perfect Gravy?
The gravy is key to this dish! It should be creamy and flavorful, so don’t rush this step. After cooking your onions, incorporate the flour mixture slowly. This helps avoid lumps.
- Make sure to scrape the brown bits at the bottom of the skillet; they bring so much flavor!
- When adding broth and milk, whisk continuously to keep it smooth.
- Let it simmer gently after adding the chicken. This allows the flavors to meld—just be patient!
Using these tips will give you the perfect gravy every time! Enjoy your cooking!
Easy Southern Smothered Chicken
Ingredients You’ll Need:
- 4 bone-in, skin-on chicken thighs (or breasts if preferred)
- 1 cup all-purpose flour
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (optional for a bit of heat)
- 3 tablespoons vegetable oil (or canola oil)
- 1 medium onion, thinly sliced
- 2 cloves garlic, minced
- 1 1/2 cups chicken broth
- 1 cup whole milk (or heavy cream for richer flavor)
- 2 tablespoons butter
- Fresh parsley (for garnish, optional)
How Much Time Will You Need?
You will need about 15 minutes for prep and 40 minutes for cooking. So, around 55 minutes in total. It’s a straightforward process—just dredge, brown, and simmer, and you’ll have a delicious meal!
Step-by-Step Instructions:
1. Prepare the Flour Mixture:
In a shallow bowl, combine the flour, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper (if you’re using it). Mix together well so all the spices are evenly distributed. This will add great flavor to your chicken!
2. Dredge the Chicken:
Pat the chicken pieces dry with paper towels to help the flour stick. Then, coat each chicken piece in the flour mixture, shaking off any extra flour. This helps to form a nice crust when you cook it.
3. Brown the Chicken:
In a large skillet, heat the vegetable oil over medium-high heat. Once hot, carefully add the chicken pieces skin-side down. Cook for about 5-7 minutes on each side until they are golden brown and crispy. Once browned, set the chicken aside on a plate.
4. Cook the Onions and Garlic:
In the same skillet, reduce the heat to medium. Add the sliced onions and cook for about 5 minutes until they soften and start to caramelize. Don’t forget to add the minced garlic and cook for another 30 seconds until it becomes fragrant!
5. Make the Gravy:
Stir the remaining flour mixture from the pan into the onions and cook for 1-2 minutes. Then, slowly whisk in the chicken broth and milk, scraping up any delicious brown bits from the bottom of the pan. Stir everything together well and let it come to a gentle simmer.
6. Simmer the Chicken in Gravy:
Carefully place the browned chicken back into the skillet, nestling it into the gravy and onions. Reduce the heat to low, cover, and let everything simmer for 25-30 minutes until the chicken is fully cooked and tender.
7. Finish and Serve:
Once cooked, stir in the butter for extra richness and taste. Adjust the seasoning with additional salt and pepper if desired. If you wish, sprinkle fresh chopped parsley on top for a pop of color. Serve hot over rice, mashed potatoes, or creamy grits for a true Southern experience!
Enjoy your comforting Southern smothered chicken!
FAQ for Easy Southern Smothered Chicken
Can I Use Boneless Chicken for This Recipe?
Yes, you can use boneless chicken breasts or thighs! Just be aware that they may cook more quickly, so adjust the cooking time to about 15-20 minutes to ensure they remain juicy and tender.
How Can I Make This Recipe Healthier?
To make it a bit lighter, consider using skinless chicken breasts and substituting a portion of the milk with low-fat milk or a plant-based alternative. You can also use less oil when browning the chicken.
What Should I Do with Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat the chicken in the microwave or on the stove over low heat, adding a splash of broth or milk if the gravy thickens too much.
Can I Freeze This Dish?
Absolutely! After cooking, let it cool completely, then transfer to a freezer-safe container. It can be frozen for up to 3 months. To reheat, thaw in the fridge overnight and heat on the stove until warmed through, stirring occasionally.
