Description
Southern Smothered Chicken features crispy-seared, bone-in chicken simmered in a silky onion gravy until tender. Classic Southern comfort perfect over rice or mashed potatoes.
Ingredients
- 4–5 bone-in, skin-on chicken pieces (thighs/drumsticks, 2 to 2.5 lb)
- 1 cup all-purpose flour (plus 2 tbsp for gravy)
- 1.5 tsp kosher salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp smoked paprika (or regular paprika)
- 1/4 tsp cayenne pepper (optional)
- 3 tbsp neutral oil (or bacon grease)
- 2 tbsp unsalted butter
- 1 large yellow onion, thinly sliced
- 2 cloves garlic, minced
- 2 cups low-sodium chicken broth
- 1/2 to 3/4 cup whole milk or evaporated milk (or 1/2 cup heavy cream)
- 1 tsp Worcestershire sauce (optional)
- 1 tsp fresh thyme leaves (or 1/2 tsp dried)
- 1 bay leaf
- Chopped parsley, for garnish
Instructions
1. Pat chicken dry. Mix 1 cup flour, salt, pepper, garlic powder, onion powder, paprika, and cayenne. Dredge chicken lightly; reserve 2 tbsp of seasoned flour for the gravy.
2. Heat oil and butter in a large skillet over medium to medium-high heat. Sear chicken 4–5 minutes per side until deep golden. Transfer to a plate.
3. Pour off excess fat, leaving about 2 tbsp. Add onions and a pinch of salt; cook 6–8 minutes until soft and lightly caramelized. Stir in garlic 30 seconds.
4. Sprinkle the reserved 2 tbsp seasoned flour over onions; cook 1 minute, stirring.
5. Slowly whisk in chicken broth, then milk. Add Worcestershire (if using), thyme, bay leaf, and pepper. Simmer to thicken; salt to taste.
6. Nestle chicken into gravy, skin-side up. Cover and simmer on low 25–35 minutes, turning once, until tender and cooked through.
7. Remove bay leaf. Adjust seasoning. Garnish with parsley and serve over rice or mashed potatoes.
Notes
Dark meat (thighs/drumsticks) stays juicier through the simmer.
Too thick? Whisk in broth or milk. Too thin? Simmer a few minutes uncovered.
Make-ahead: Tastes even better the next day. Reheat gently with a splash of liquid.
Gluten-free: Use a 1:1 GF flour blend for dredging and gravy.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Southern
Nutrition
- Serving Size: 1 piece chicken with gravy
- Calories: 480
- Sugar: 4g
- Sodium: 780mg
- Fat: 30g
- Saturated Fat: 11g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 33g
- Cholesterol: 145mg