Smothered Chicken

Content… Easy to Make Gravy Recipe Ingredients How to Make It Recipe Variations Tips and Tricks Make-Ahead Instructions Serving and Storage Instructions FAQs What to Serve More Incredible Soul food Recipes to Try Conclusion Watch How to Make It

Easy-to-Make Gravy for Smothered Chicken

Yes! I guarantee you it’s 100% easier than it looks. I’ve made this homemade gravy countless times, and it’s foolproof! Did I mention it always gets a five-star review from my kiddo and hubby? 😆

You’ll find more specific instructions below, but it basically just involves sautéing butter and flour and then whisking in chicken broth and milk before returning the chicken to the pan. Easy as pie!

Recipe Ingredients

1. Chicken Thighs – I love the flavor of the dark meat on chicken thighs for this recipe but feel free to use the cut of chicken you like best. Even chicken breasts will work. Just adjust your cooking times so you don’t end up with dry chicken.
2. Seasonings – Bring the chicken to life with Cajun seasoning, paprika, cayenne pepper, white pepper, garlic cloves, and fresh thyme. You can turn the head down by using less cayenne and Cajun seasoning or omitting it altogether.
3. Onion – Cooked onion compliments the chicken and gravy in this recipe so well. It’s heavenly.
4. Gravy – Butter, chicken broth, and milk make a creamy, savory gravy that is out of this world. 🤩

How to Make Smothered Chicken

Pan-Fry the Chicken

• Prep the Chicken – Pat the chicken thighs dry with a paper towel, then season them with salt and Cajun seasoning.
• Seasoning – Mix the flour, paprika, cayenne, white pepper, granulated onion, and garlic powder in a bowl. Dredge the seasoned chicken in flour mixture on each side until coated. Shake off excess flour.
• Fry the Chicken – Heat oil in a cast iron skillet over medium-high heat; then fry the chicken on both sides until golden brown — 4 to 5 minutes per side. Remove chicken from skillet and place on a plate.
• Saute the Herbs – Next, add the chopped onion to the skillet and sauté for about 2-3 minutes. Add the minced garlic and fresh thyme and continue cooking for 3-5 more minutes, stirring occasionally to prevent burning. Remove onions and set them aside.

Make the Gravy

• Melt Butter – Add butter to the pan and let it melt.
• Add Flour – Then, throw in the seasoned flour left over from dredging the chicken to the skillet and stir with a wooden spoon until it comes together and forms a paste.
• Liquids – Slowly whisk in the chicken broth, followed by milk making sure there are no lumps; stirring and scraping the pan well until the liquid is smooth. Keep stirring until the mixture thickens slightly, for about 5 minutes.
• Add Herbs – Then return wilted onions to the skillet and stir. Taste it and adjust the seasoning.
• Add Chicken – Finally, add the browned chicken and its juice to the skillet.
• Simmer – Bring the gravy to a boil, then reduce the heat to a simmer. Slowly cook for about 30-45 minutes or more, stirring occasionally to prevent anything from sticking to the bottom and burning.
• Finishing Touches – Do a final taste test and adjust seasonings before serving. Enjoy!

Recipe Variations

1. Meat Swap – Swap out the chicken for pork chops to make a smothered chops meal instead. It is equally delicious!
2. Low Salt – If you are watching your sodium intake, use unsalted butter and low-sodium chicken broth. Use salt sparingly, too, and you’re good to go.
3. Bacon – You can also top this meal with bacon bits, preferably homemade, which is also delicious. If you fry up some bacon for this purpose, you can reserve some of the drippings to add to the gravy for an extra flavor boost. Use as much or as little as you desire.

Tips and Tricks

1. For a darker gravy, cook the flour for a longer time over low heat. But if you want a lighter gravy, cook the flour for less time over high heat while whisking continuously.
2. If the gravy is thicker than you’d like, add a little water – up to 1 tablespoon – until you achieve your desired consistency.
3. Add the liquid in small increments to get a nice thick gravy, and whisk constantly. If you add it all at once, your gravy might turn out too runny.
4. If your gravy turned lumpy despite all your precautions, give it a blitz in the blender. Done!😉

Make-Ahead Instructions

This meal is best served hot off the stove. That said, there are elements of this recipe you can make ahead of time. For example, you can season and bread the chicken the day before. Then store it in the fridge and take it out when you are ready to start.

Serving and Storage Instructions

After serving straight from the stove, you can garnish the chicken with bacon bits, chives, parsley, or any other garnish you love.

Store your leftover smothered chicken in an airtight container in the fridge for five days, or freeze it for three months. But everybody knows fried chicken is best when consumed right away. 😉

The best way to reheat smothered chicken is in a covered, oven-safe dish in a preheated 375℉/190℃ oven for 15-20 minutes or until the sauce bubbles and the chicken is heated through. You can also reheat this meal in the microwave.

FAQs

What Goes With Smothered Chicken

I love this meal with steaming white rice or garlic mashed potatoes. Biscuits are also an amazing side. Basically, any side dish that will benefit from a splash of gravy is a winner. 🤤

I also usually serve this meal with a side of veggies. Bacon-wrapped green beans or even green bean casserole from scratch are two of my favorite options.

More Incredible Soul Food Recipes to Try

• Southern Baked Mac and Cheese
• Shrimp and Grits
• Biscuits and Gravy
• Chicken Pot Pie
• Southern Black-Eyed Peas
• Fried Okra

Conclusion

This straightforward and creamilicious chicken recipe is waiting for you to try it.❤️ Are you hungry for more super simple recipes for a happy family? Then sign up for my newsletter and keep yourself up to date.👍

Watch How to Make It

This blog post was originally published in August 2018 and has been updated with additional tips.