Smothered Chicken – perfectly tender and juicy fried chicken that is shallow-braised in a savory creamy gravy on a stovetop. Easy, succulent and tender chicken recipe! It has comfort food written all over it.
If you’re tired of the same old fried chicken, spice things up using this EASY Southern Smothered Chicken recipe with a homemade chicken gravy made from scratch.
This recipe is one of those soul food recipes that doesn’t require too much labor in the kitchen and hard-to-find ingredients. In under an hour, you and your family will enjoy this chicken dish especially when served with warm rice and mashed potatoes.
How to make chicken gravy?
Oh, boy, I’ve got to tell you that the first time I had this smothered chicken dish at my sister’s house years ago, I was completely blown away with that creamy, smooth and savory chicken gravy. And yes, I did smother my warm rice with that gravy all over it.
Who wouldn’t? I could even bathe in that chicken gravy right there.
This chicken gravy here is easier than you think it is. It’s a foolproof homemade gravy and I’ve used it countless of times, even on this Smothered Pork Chops recipe. And did I say it always get a 100% approval from my kiddo and hubby?
You start off with melting the butter in a pan and adding the seasoned flour used in dredging the chicken. Slowly whisk in the chicken broth to add volume to that paste-like butter and flour mixture. Then add the milk to make sure there are no lumps to slightly thicken the mixture. And lastly, return the wilted onions and fried chicken back to the pan and slowly braise for 30 -45 minutes.
As easy as that! Just adjust the cooking time if you want a slightly browner and thicker gravy.
How many calories are in smothered chicken?
Not sure why are we even talking about this, ’cause when it comes to comfort food like this, I don’t count the calories, baby. 😉
But for the sake of our friends who like to keep tabs on those numbers, this bone-in skinless Smothered Chicken recipe yields 5 with 514 calories per serving.
This smothered chicken with homemade chicken gravy makes a perfect dinner for busy weeknights and even on a dinner date night at home. It has the savory, herby flavor with a little kick in every spoonful of this dish. If you want more gravy, just double it and shamelessly pour it all over on a warm rice. I won’t judge! 😉
Enjoy!
How to Make Smothered Chicken
Pat dry chicken thighs with a paper towel, then season with salt and Cajun seasoning. Mix together flour, paprika, cayenne, white pepper, granulated onion and garlic powder.
Dredge the seasoned chicken in flour mixture on each side until coated. Shake off excess flour. Heat oil in a cast iron or skillet over medium-high heat; then fry chicken on both sides until golden brown — about 4 to 5 minutes per side or until browned.
Remove chicken from skillet and place on a plate. Add onions to the skillet, then saute for about 2-3 minutes. Then add garlic, thyme and continue cooking for 3-5 more minutes.
Stir occasionally to prevent any burns or until onions is wilted. Remove onions and set aside. Add butter to the pan , let it melt . 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.
Slowly whisk in the chicken broth, followed by milk making sure there are no lumps; stirring and scraping the pan well,until it is incorporated. Mixture is slightly thicken — about 5 minutes. Return wilted onions back to the skillet , Thoroughly mix , season with salt .
Add browned chicken back to skillet, together with its juice that form on the plate to the skillet. Bring to a boil, then reduce heat to a simmer. Slowly cook for about 30- 45 minutes or more, stirring occasional to prevent any burns. Adjust seasonings.
Watch How To Make It
Smothered Chicken - perfectly tender and juicy fried chicken that is shallow-braised in a savory creamy gravy on a stovetop. Easy, succulent and tender chicken recipe! It has comfort food written all over it.
- 3 pounds Chicken thighs , bone-in and skinless
- salt to taste
- 2 teaspoons or more cajun seasoning
- 3/4 cup all-purpose flour
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper , optional (adjust to taste)
- 1/2 teaspoon white pepper
- 1 teaspoon granulated onion
- 2 teaspoons garlic powder
- 3 tablespoons vegetable oil or preferred cooking oil
- 1 large onion , thinly sliced
- 3-4 garlic cloves , minced
- 1-2 teaspoons fresh thyme , minced
- 3 tablespoons unsalted butter
- 3 cups chicken broth
- 3/4 -1 cup milk
- salt and pepper to taste
-
Pat dry chicken thighs with a paper towel, then season with salt and cajun seasoning. Mix together flour, paprika, cayenne, white pepper, granulated onion and garlic powder.
-
Dredge the seasoned chicken in flour mixture on each side until coated. Shake off excess flour. Heat oil in a cast iron or skillet over medium-high heat; then fry chicken on both sides until golden brown — about 4 to 5 minutes per side or until browned.
-
Remove chicken from skillet and place on a plate. Add onions to the skillet, then saute for about 2-3 minutes . Then add garlic, thyme and continue cooking for 3-5 more minutes , stirring occasionally to prevent any burns or until onions is wilted. Remove onions and set aside.
-
Add butter to the pan , let it melt . 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.
-
Slowly whisk in the chicken broth, followed by milk making sure there are no lumps; stirring and scraping the pan well,until it is incorporated. Mixture is slightly thicken — about 5 minutes. Return wilted onions back to the skillet , Thoroughly mix , season with salt.
-
Add browned chicken back to skillet, together with its juice that form on the plate to the skillet. Bring to a boil, then reduce heat to a simmer.
-
Slowly cook for about 30- 45 minutes or more, stirring occasional to prevent any burns. Adjust seasonings to taste.
-
Garnish with parsley, Serve with mashed potatoes.
- You can use other chicken cuts based on your preference. Make sure to adjust cooking times.
- For a darker gravy, you may cook the flour for a longer time over low heat. But if you want the lighter one, cook flour for a lesser time over high heat while whisking continuously.
- If the gravy seems too thick, add up to 1 tablespoon of water to achieve your desired consistency.
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
Hello what do you recommend using instead of milk for the gravy as I am lactose intolerant?
Soy milk or lactose free milk would do just fine .
Great recipe! Thank you!
If we are making a reduced version of this recipe… how much of the flour mix should we add to the pan? I saw you used a cup measure, but I can’t tell if it’s 1/4 of a cup or 1/2 of a cup. Thank you!
It’s 3/4 cup. So use 1/3 cup flour and cut the liquid in half.
Can you leave the skin on?
Hi Chris,
I don’t see why not. Go for it if you love skin.
Hi, immaculate bite.. Ur recipe is amazing.. I tried and my family are confirming it… Tnx. Keep tossing us with ur incredible recipes
Thank you for the words of encouragement. I truly appreciate it! And thank you for stopping by. =)
So I rarely leave comments on recipes but I have tried for YEARS to make smothered chicken and my gravy never comes out right but this was literally fool proof and tasted delicious! Thank you thank you thank you!
I’m so happy you like this. And thank you for taking the time to let me know.
This recipe is so delicious. Packed with flavor. I love the fact you use thyme, which is healthy for the body. I also love your baked chicken but that’s a whole other recipe. Thanks for sharing your recipes.
You’re welcome. So glad you like this one. This is such a handy chicken recipe to serve on regular nights or when entertaining.
Wow! Great recipe. Has a little kick too! I halved the recipe and made it with 3 chicken breasts!
Super Easy too. I had this with extra wide noodles and broccoli!
Thanks!!
Awesome! Thanks for the suggestions, too.
Wooo This chicken was delicious and easyyy , I am from Trinidad in the Caribbean . So I added chilli peppers with the seeds removed ,So good ,thanks Imma Great recipe!!
Thank you for sharing your feedback, Michelle. I sure do appreciate it. And what a great addition!
I’m from Trinidad too. It’s – 40 here in Winnipeg and looking for some comfort food. Will be making this for the kids when they come for supper this weekend
I must try this recipe. Never made Smothered Chicken, but have eaten it. Thank you. Love your recipes.
Thanks Joyce, It’s a household favorite .
These are so good. It’s great with pork chops, too! I love all the spices.
Me too Mike.