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Smothered Chicken

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.
Course Main
Cuisine Southern
Keyword chicken, chicken recipes, comfort food, quick and easy, smothered chicken
Cook Time 55 minutes
Total Time 55 minutes
Servings 5 people
Calories 514kcal
Author Immaculate Bites

Ingredients

  • 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

Chicken Gravy

  • 3 tablespoons unsalted butter
  • 3 cups chicken broth
  • 3/4 -1 cup milk
  • salt and pepper to taste

Instructions

  • 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.

Notes

  1. You can use other chicken cuts based on your preference. Make sure to adjust cooking times. 
  2. 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.
  3. If the gravy seems too thick, add up to 1 tablespoon of water to achieve your desired consistency.
  4. Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.

Nutrition

Calories: 514kcal | Carbohydrates: 22g | Protein: 25g | Fat: 36g | Saturated Fat: 17g | Cholesterol: 132mg | Sodium: 149mg | Potassium: 493mg | Fiber: 1g | Sugar: 3g | Vitamin A: 910IU | Vitamin C: 2.8mg | Calcium: 69mg | Iron: 2.3mg