Smothered Chicken Recipe

Name: Smothered Chicken
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Ingredients: 1/3 cup all-purpose flour; 2 teaspoons onion powder; 1 teaspoon garlic powder; 2 teaspoons paprika; 1.5 teaspoons seasoned salt; 1 teaspoon black pepper; 3 lbs chicken thighs (bone-in, skin-on); 3 Tablespoons olive oil; 2 Tablespoons unsalted butter; 1 yellow onion (halved and sliced); 4 cloves garlic (chopped); 1.5 cups chicken broth; 1/2 cup heavy cream; freshly chopped parsley (optional garnish)

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Jam-packed with flavor, my Best Smothered Chicken recipe is food to warm the soul. Chicken thighs are first coated in seasoned flour and then sauteed, before being cooked in a rich and creamy onion gravy.

Dutch oven with smothered chicken thighs and 2 plates with steamed white rice and sauteed greens set alongside

You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!

Southern Smothered Chicken with gravy, is comfort food at its best, a filling dinner guaranteed to put a smile on everyone's face. This easy-smothered chicken is super tasty as everything is cooked in one pot, meaning you keep all the flavor in the dish.

This dish impressed my mom, who is Caribbean and gets her exposure to Southern food through me. She couldn't stop talking about this gravy and the tender chicken. The hands-on prep time for this dish is minimal, with only 15 minutes to pull the dish together. Then you simply leave the sauce to bubble away gently until the chicken is cooked through.

I've served my smothered chicken with rice, but that gravy works just as well with a bowl of creamy mashed potatoes. In fact, as this recipe makes a good bit of gravy, I like to save the leftovers and serve it over rice and mashed potatoes.

If you like this technique be sure to try my Smothered Turkey Wings, Smothered Pork Chops, Creamy Champagne Chicken, or my Smothered Green Beans.

Ingredients You Will Need

Ingredient amounts and full recipe instructions are on the printable recipe card at the bottom of the post.

Flour - all-purpose flour is used to make seasoned flour to coat the chicken.
Seasoning - onion powder, garlic powder, paprika, seasoned salt, and black pepper season the flour.
Olive oil - or any oil made for high-heat cooking will do. I usually use light-tasting olive oil, canola oil, or avocado oil.
Chicken - I used bone-in, skin-on chicken thighs as they add great flavor to the finished dish. Feel free to use other chicken cuts or boneless, skinless chicken.
Butter - unsalted butter; if using salted butter, reduce the seasoned salt slightly.
Aromatics - onion and garlic for flavor. Red onion or shallots will also work.
Broth - chicken broth, but vegetable broth can work too.
Cream - heavy cream results in a rich and creamy sauce. You can use a lighter cream, but it won't give you the same velvety texture as heavy cream.
Fresh herbs - add some freshly chopped parsley to garnish the dish before serving (optional)

How to make the Best Smothered Chicken recipe

Combine the all-purpose flour, onion powder, garlic powder, paprika, seasoned salt, and black pepper in a shallow dish or plate. Mix until well combined.

Place the chicken in the mixture and coat it evenly on both sides. Set the chicken aside and reserve the seasoned flour for later use.

Heat a large pan over medium-high heat and add the olive oil.

Once heated, add the chicken thighs and cook each side for 4-7 minutes, or until golden brown. Remove from heat and set aside on a plate.

Bone-in skin-on chicken thighs coated in seasoned flour

Dutch oven with cooked bone-in skin-on chicken thighs

Add in the butter and onions and sauté until softened, about 3-4 minutes. Next, add the garlic and sauté for an additional 1 minute.

Now add the seasoned flour to the pan, stir, and cook for about 1 minute. Slowly stir in the chicken broth.

Dutch oven with sauteed onions in a seasoned flour

Place the chicken back into the pan along with any juices from resting on the plate earlier.

Dutch oven with sauteed chicken thighs, seasoned flour, onions and stock

Cover the pan, reduce the heat to medium-low, and let simmer, covered, for about 25-28 minutes or until cooked through and tender.

Remove the lid and add heavy cream to the pan, and stir the cream into the gravy.

Remove from heat and serve. Top with parsley if desired.

Dutch oven filled with smothered chicken thighs

Tanya's Top Tips

These tips will help you make the best smothered chicken recipe you've ever tried.

Take your time to cook out the onions, and almost caramelize them, as this will make the sweetest gravy.
If using boneless and skinless chicken breast, reduce the cooking time to prevent the chicken from drying out.
The easiest way to check if the chicken is done is to use a meat thermometer inserted into the thickest part of the chicken thigh.
This is a great make-ahead dish and can be made a day ahead of time. Allowing the chicken to sit in the gravy intensifies the flavor, making it even better the next day.

Flavor variations

Add some extra aromatics, such as finely chopped celery and carrots, to the onions and garlic.
Try adding fresh herbs to the sauce while the chicken is cooking, such as thyme, rosemary, or parsley.
If you like a little extra kick to your food, try adding some cayenne pepper or red pepper flakes to the seasoned flour.
Add a splash of white wine to the sauce once the onions have cooked, before adding the chicken broth. Cook the wine out for a couple of minutes to reduce it a little first.

White plate with smothered chicken served with steamed white rice and sauteed greens

What to serve with Smothered Chicken

This is a great comfort food dish, packed full of flavor, so I like to keep the side dishes simple. Serve it with steamed rice, or try my Oven-Baked Rice.

If you prefer a potato side, mashed potatoes would be my go-to choice, as they pair perfectly with the creamy gravy. Try my Creamy Slow Cooker Mashed Potatoes or my Garlic Mashed Potatoes.

One or two extra vegetable sides never go amiss; my Oven Roasted Cauliflower, Roasted Okra, Oven Roasted Broccoli, Turnip Greens, or Collard Greens would all work a treat.

How to store

Make ahead: This is a great make-ahead dish. Cook the smothered chicken earlier in the day or the day before, then let it cool completely before covering and storing it in the refrigerator.

To refrigerate: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. When ready to enjoy, reheat the chicken and sauce on the stovetop until piping hot.

To freeze: Once cooked and cooled, place the smothered chicken into an airtight container and store it in the freezer for up to 3 months. Defrost in the refrigerator before reheating to a piping hot temperature.

Close up image of white plate with smothered chicken served with steamed white rice and sauteed greens

FAQs

Where did smothered chicken come from?

The technique of smothering meat is a Cajun and Creole cooking style that originated in Louisiana. It is used to smother meat, most commonly chicken and pork, as well as seafood or vegetables in a sauce.

What is the difference between stewed chicken and smothered chicken?

The main difference is that stewed chicken is boiled/braised in the gravy, whilst with smothered chicken, the chicken is dredged in flour, then fried first, before being smothered in the sauce.

If you have tried this Smothered Chicken recipe, or any other recipe on my blog, then please rate it and let me know how it turned out in the comments below!

Tanya