Smothered Chicken

Perfectly tender and juicy fried chicken smothered in a savory, creamy gravy. This easy, succulent, and tender chicken recipe has comfort food written all over it.

Course Main

Cuisine Southern

Prep Time 5

Cook Time 50

Total Time 55

Servings

Calories 655kcal

Author Imma

Ingredients

3 pounds chicken thighs, bone-in and skinless
Salt to taste
2 teaspoons Cajun seasoning (or more to taste)
¾ cup all-purpose flour
½ teaspoon paprika
¼ teaspoon cayenne pepper, optional (adjust to taste)
½ teaspoon white pepper
1 teaspoon granulated onion
2 teaspoons garlic powder
3 tablespoons vegetable oil (or your preferred cooking oil)
1 large onion, thinly sliced
3-4 cloves garlic, minced
1-2 teaspoons fresh thyme, minced

Chicken Gravy

3 tablespoons unsalted butter
3 cups chicken broth
¾-1 cup milk
Salt and pepper to taste

Instructions

Pat chicken thighs dry with a paper towel, then season with salt and Cajun seasoning. Mix flour, paprika, cayenne, white pepper, granulated onion, and garlic powder in a bowl.
Dredge the seasoned chicken in the 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 — 4 to 5 minutes per side or until browned.
Remove chicken from the skillet and place it on a plate. Add onions to the skillet, and saute for 2-3 minutes. Then add garlic and thyme and continue cooking for 3-5 more minutes until onions wilt, occasionally stirring to prevent it from burning. Remove onions and set them aside.
Add butter to the pan, and let it melt. Then throw in the seasoned flour left over from dredging the chicken and stir with a wooden spoon until it comes together and forms a paste.
Slowly whisk in the chicken broth, followed by the milk, ensuring there are no lumps. Stir and scrape the pan well until everything is incorporated. The mixture should thicken slightly in about 5 minutes. Return wilted onions to the skillet. Thoroughly mix and season with salt.
Add browned chicken with its juice to the skillet. Bring to a boil, then reduce heat to a simmer.
Simmer for 30-45 minutes, occasionally stirring to prevent it from sticking to the bottom of the pan. Adjust seasonings to taste.
Garnish with parsley. Serve with mashed potatoes.

Notes

You can use other chicken cuts if you prefer. But 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 the flour for less time over high heat while whisking continuously.
If the gravy seems too thick, add up to a 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 the products used.

Nutrition