Smothered chicken is a classic Southern comfort food dish that is full of flavor. It consists of chicken pieces that are pan-fried and then simmered in a rich, creamy gravy. The end result is fall-off-the-bone tender chicken coated in an irresistible onion gravy. This savory one-pan meal can be made for dinner in just about an hour. Keep reading for a complete guide on how to make the best smothered chicken recipe.
Overview of Smothered Chicken
Smothered chicken originated in the Southern United States and is considered soul food and comfort food. It likely was created by resourceful cooks who wanted to create a hearty, budget-friendly chicken dish using simple pantry ingredients.
The main components of smothered chicken are
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Chicken pieces – Typically bone-in, skin-on chicken thighs and drumsticks are used, but chicken breasts can also be used
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Onion gravy – A flavorful gravy made with onions, garlic, chicken broth, milk or cream, and flour.
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Aromatics – Onion, garlic, bell peppers, and celery are commonly used.
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Seasonings – Salt, black pepper, smoked paprika, thyme, parsley and more season the gravy.
The keys to great smothered chicken are properly browning the chicken, making a smooth gravy, and letting the flavors meld by braising the chicken in the gravy.
Step-by-Step Instructions
Follow these simple steps to make smothered chicken at home.
Ingredients
- 1 1⁄2 pounds bone-in, skin-on chicken thighs and drumsticks
- 3 tablespoons butter or vegetable oil, divided
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 ribs celery, diced
- 1 green bell pepper, diced
- 1⁄4 cup all-purpose flour
- 2 cups chicken broth
- 1⁄2 cup milk or heavy cream
- 1 teaspoon smoked paprika
- 1⁄2 teaspoon dried thyme
- Salt and pepper to taste
- Chopped parsley for garnish
Directions
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Season the chicken: Pat the chicken dry and season all over with salt and pepper.
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Pan fry the chicken: Melt 1 tablespoon of butter or heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the chicken pieces skin-side down and cook for 5-6 minutes per side until golden brown. Transfer the browned chicken to a plate.
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Cook the aromatics: Melt the remaining 2 tablespoons of butter or heat the remaining oil in the skillet. Add the onion, garlic, celery, and bell pepper. Cook for 3-4 minutes until softened.
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Make the roux: Whisk in the flour and cook for 2 minutes to make a light roux. Slowly whisk in the chicken broth, then the milk or cream. Bring to a simmer.
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Simmer the chicken: Nestle the chicken pieces into the gravy along with any accumulated juices on the plate. Season with smoked paprika, thyme, salt, and pepper.
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Finish cooking: Cover and simmer for 20-25 minutes until the chicken is cooked through. Garnish with chopped parsley before serving.
Tips for Perfect Smothered Chicken
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Use bone-in chicken thighs and drumsticks for the best flavor and moisture. Chicken breasts can dry out.
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Leave the chicken skin on for added flavor and to help keep the meat juicy. Crispy skin is the best part!
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Cook the chicken in batches to get an even golden-brown crust all over. Don’t overcrowd the pan.
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Make sure to scrape up the browned bits (fond) from pan-frying the chicken to build maximum flavor into the gravy.
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Simmer the chicken low and slow once assembled to let the flavors mingle. Don’t rush this step.
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Finish with a splash of cream or milk to enrich the gravy right before serving.
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Garnish with fresh parsley or green onions to add a pop of color and flavor.
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Serve smothered chicken with mashed potatoes, rice, cornbread, or biscuits to soak up the delicious gravy.
With tender chicken braised in an incredible onion gravy, this Southern specialty is sure to become a new family favorite meal. Follow the simple steps and make this easy one-pan dinner tonight!
Frequently Asked Questions
What is the best cut of chicken to use?
Chicken thighs and drumsticks are ideal because they stay juicy when simmered in the gravy. Boneless skinless chicken breasts can also be used but take care not to overcook them.
Can I make it completely in the oven?
Yes, you can brown the dredged chicken pieces on the stovetop then transfer everything to a casserole dish to finish cooking in the oven at 350°F for 20-25 minutes until the chicken is cooked through.
What can I serve with smothered chicken?
Mashed potatoes, rice, egg noodles, biscuits, and cornbread are all excellent choices. A simple side salad also balances out this comforting dish.
Can I prepare smothered chicken in the slow cooker?
Absolutely! Brown the chicken first, then combine everything in the slow cooker and cook on low for 4-6 hours until tender.
Can I double the recipe?
Definitely. Just use a larger skillet or Dutch oven to prepare an even bigger batch of this delicious chicken dinner.
With this comprehensive guide, you have everything you need to master smothered chicken. This savory Southern specialty is perfect for a Sunday supper, weeknight dinner, or any time you need some down-home comfort food. Get ready to enjoy fall-off-the-bone chicken smothered in the creamiest, most flavorful gravy you’ve ever tasted!
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Boneless chicken breast will lack the flavor and texture in the sauce that bone-in dark meat provides. You might also adjust how long you cook it- breast can either be cooked quick to retain moisture and texture or longer in order to soften it up after the juices are cooked out. In any case, it will be a different dish.
Will make this with 4 ounces of sautéed sliced mushrooms for added taste and texture. Add with chicken broth.
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Underwhelming and definitely needs more time to cook than the recipe says
This dish is a fantastic base! I have swapped out shallot for the onion but the onion is great too! I also recommend deglazing with wine when you’re done with your roux and also adding a squeeze of lemon at the end! Also sometime I have to remove the chicken to thicken the sauce a bit at the end. Highly recommend over mashed potatoes!
The flour/spice mixture is also great on pork chops, sliced chicken breast to make Chicken Parmesan etc. I prefry chicken breast slices that have been coated with the flour mixture, wrap individually in plastic wrap and freeze. If I need something quick, I just add some toppings such as tomato sauce and cheese or sautéed mushrooms and bakePrivate comments are only visible to you.
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