Southern Smothered Chicken is a comforting dish that’s packed with flavor. Tender chicken pieces are cooked in a rich, savory gravy that’s perfect for spooning over rice or mashed potatoes!
This dish always reminds me of family gatherings. You can’t help but smile as you dig in, especially when you hear the happy “Mmm!” sounds around the table. 🍽️
What I love best is how easy it is to make. Just sear the chicken, whip up that gravy, and let it simmer. No fuss, just deliciousness that feels like home!
Key Ingredients & Substitutions
Chicken Thighs: Bone-in, skin-on thighs give the best flavor and moisture. If you prefer, skinless thighs or even chicken breasts can work, but they may dry out more easily.
Flour: Used for dredging and thickening. For a gluten-free option, try using cornstarch or a gluten-free flour blend. Just adjust the amount since cornstarch is more potent.
Vegetable Oil/Bacon Grease: I love bacon grease for the added flavor, but vegetable oil is a great neutral option. Olive oil works too, but it may not provide the same richness.
Creole/Cajun Seasoning: This brings a lot of depth! If you can’t find it, mix equal parts paprika, onion powder, garlic powder, and cayenne pepper for a DIY version.
How Do I Ensure Perfectly Cooked Chicken and Gravy?
Getting the chicken right while achieving a delicious gravy is key! Start by searing the chicken to get that crispy skin, which helps lock in moisture.
- Use medium-high heat to get a good golden color. Don’t overcrowd the pan; cook in batches if needed.
- When adding flour to the vegetables, stir it well to avoid clumps in your gravy.
- Pour in the chicken broth slowly while stirring to keep the gravy smooth—this is the time to shine!
Let the chicken simmer in the gravy covered, as this helps it become tender while absorbing all those flavors. Trust me, the wait is worth it!
How to Make Southern Smothered Chicken
Ingredients You’ll Need:
- 4 bone-in, skin-on chicken thighs
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/2 cup all-purpose flour, divided
- 2 tablespoons vegetable oil (or bacon grease)
- 1 medium onion, chopped
- 1/2 cup celery, chopped
- 1 bell pepper (green or mixed colors), chopped
- 2 cloves garlic, minced
- 2 cups chicken broth
- 1 teaspoon Creole seasoning or Cajun seasoning
- 1 teaspoon dried thyme
- 1 teaspoon Worcestershire sauce
- Salt and pepper to taste
- Chopped fresh parsley for garnish
How Much Time Will You Need?
This recipe will take about 10 minutes to prep and around 30-35 minutes to cook. In total, you’re looking at about 45 minutes to enjoy this delicious Southern dish!
Step-by-Step Instructions:
1. Prepare the Chicken:
Start by patting the chicken thighs dry with paper towels. This helps them get crispy! Season both sides with salt, black pepper, garlic powder, and paprika. Make sure they’re well-coated for the best flavor.
2. Dredge the Chicken:
In a shallow bowl, add 1/4 cup of flour. Dredge each of the seasoned chicken thighs in the flour mixture, shaking off any excess. We want just enough flour on them to create a nice crust!
3. Sear the Chicken:
Next, heat the vegetable oil or bacon grease in a large heavy skillet over medium-high heat. Once hot, place the chicken thighs skin side down in the skillet. Sear them for about 5-7 minutes until they are golden brown and crispy. Flip them over and cook for another 5-7 minutes. Once done, remove the chicken from the pan and set aside.
4. Add the Vegetables:
Lower the heat to medium. In the same skillet, add the chopped onion, celery, and bell pepper. Sauté the veggies, stirring occasionally, until they soften—this should take about 5 minutes. Your kitchen will smell amazing!
5. Add Garlic and Flour:
Stir in the minced garlic and cook for about 30 seconds, just until fragrant. Then, sprinkle the remaining 1/4 cup of flour over the vegetable mixture. Stir well to ensure everything gets coated. This will help thicken your gravy later.
6. Make the Gravy:
Slowly pour in the chicken broth, stirring continuously as you do so. This helps to prevent any lumps in your gravy. Don’t worry if it looks a little thick at first—it will loosen as you cook!
7. Season and Simmer:
Add the Creole seasoning, thyme, Worcestershire sauce, and season with salt and pepper to taste. Now, return the seared chicken thighs to the skillet, spooning some of that luscious gravy over them.
8. Let it Cook:
Cover the skillet with a lid, reduce the heat to low, and let it simmer for 25-30 minutes. This allows all those flavors to meld together and ensures the chicken is cooked through and tender.
9. Serve:
Once done, garnish with chopped fresh parsley before serving. This dish is perfect over cooked white rice, mashed potatoes, or your favorite side dish. Enjoy your delicious Southern Smothered Chicken!
This classic Southern comfort dish pairs perfectly with collard greens or fried okra for the full experience!
Can I Use Boneless Chicken Thighs Instead?
Absolutely! Boneless chicken thighs will work well; just be mindful that they may cook a bit faster, so check for doneness around the 20-minute mark.
How Can I Thicken the Gravy More?
If you prefer a thicker gravy, you can mix up a slurry with 1 tablespoon of cornstarch and 2 tablespoons of water. Add this to the gravy during the last 5 minutes of cooking and stir until thickened.
Can I Make This Recipe in Advance?
Yes, you can prepare the chicken and gravy a day ahead. Store in the fridge and reheat gently on the stove when you’re ready to serve. Just add a splash of chicken broth while reheating to keep the gravy smooth.
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm it gently on the stove over low heat, stirring occasionally to prevent sticking.