Smothered Chicken

Best Smothered Chicken recipe where chicken thighs are coated in seasoned flour and sauteed, then cooked in a rich and creamy onion gravy.

Course Main Course

Cuisine American, Southern

Keyword best smothered chicken, easy smothered chicken, smothered chicken recipe, smothered chicken with gravy

Prep Time 15

Cook Time 40

Total Time 55

Servings

Calories 946kcal

Author Tanya

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 save the seasoned flour for later.
Heat a large pan over medium-high heat and add in the olive oil. Once heated, add the chicken thighs and cook each side for 4-6 minutes or until golden brown. Remove from heat and set aside on a plate.
Add in the butter and onions and sauté until softened, about 3-4 minutes. Add garlic and sauté for an additional 1 minute.
Add the seasoned flour to the pan, stir, and cook for about 1 minute. Slowly stir in the chicken broth.
Place the chicken back into the pan along with any juices from resting on the plate earlier. Cover the pan, reduce 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.

I used bone-in, skin-on chicken thighs for this recipe. Feel free to use other chicken cuts or boneless skinless chicken. If using boneless and skinless chicken breast, reduce the amount of cooking time to avoid the chicken from drying out.
This recipe makes a good bit of gravy. I like to save the leftovers and serve it over rice and mashed potatoes.