Smothered Chicken and Gravy— Tender, juicy chicken covered in a delicious creamy gravy. If you need a delicious chicken recipe with a southern flare, this is just what you are looking for.
Smothered Chicken and Gravy
I love comfort foods, and it always seems like a real occasion when I eat them because they are not everyday items, and smothered chicken is one of such. Some other favorites are Collard greens, Jambalaya, Jambalaya Pasta, Shrimp and Grits, and a couple more.
Delicious one-pan dinner
This is a delicious one-pan dinner with big and bold flavors. Super tender and juicy, very simple yet very flavorful. It tastes as great as it looks. Our entire family always enjoys this delicious meal, even the pickiest eater of us all.
It’s such an easy and inexpensive and flavorful recipe that almost melts in your mouth.
Don’t worry about the quantity of onions in the gravy. They add to the flavor of the dish, and they will all dissolve.
Smothered Baked Chicken
These smothered chicken thighs can either be baked in the oven or cooked on the stovetop and I have explained how to do it in both ways.
To bake: Simply place the prepare the recipe in an oven-safe pan, cover with an oven-safe lid or foil and place it in a 425F preheated oven for one hour. Sometimes, I like to bake it uncovered for the final five minutes in order to brown the chicken skin a bit more. this is totally optional.
If cooking on the stovetop, simply cover and cook for 25 to 30 minutes until the thighs are completely done and the gravy becomes smooth and velvety. However, you will need to be stirring at intervals to prevent the chicken from stickng to the bottom of the pan.
What is Smothered Chicken
Simply put, smothered chicken is a dish made with semi fried Chicken steeped in a delicious gravy.
How to make Smothered Chicken thighs
- Season the flour and dredge the chicken – I like to season the chicken first with salt and pepper before dredging it. It adds a bit more flavor.
- Brown the chicken -Doing this will seal in the juices, which will in turn add more flavor to the chicken and make the chicken tender than a rubbery piece of chicken.
- Sauté the onion and garlic – This is the time to add extra veggies in addition to the onions. Though optional, but if you choose, veggies like celery, bell peppers works well.
- Cook the chicken – Bake or cook on the stovetop. It’s delicious either way!
How long to make Smothered Chicken and Gravy?
This recipe takes around 1 hour and 15 minutes to complete.
Can you freeze Smothered Chicken and Gravy?
Yes! It can be kept frozen for up to one month. Be sure to thaw before reheating on the stove on a lower temperature.
How long does Smothered Chicken and Gravy last in the fridge?
Smothered Chicken and Gravy can keep for about five days in the fridge.
What to serve with Smothered Chicken and Gravy
This dish is best served over rice or mashed potatoes with a vegetable on the side! Serving with bread also gives the opportunity to get off the leftover gravy on the plate.
- I used smoked paprika for a bit of smoky taste but regular paprika will do just fine.
- Cook the chicken with the skin on if preferred, and use whatever part of the chicken you desire
- If desired, add sliced bell peppers, mushrooms or celery.
- Be sure to taste the gravy before adding the chicken. Feel free to add more seasoning and spices if there is a need to.
- I made this recipe with skin-on bone-in chicken. However, if you want to reduce the fat content, feel free to use chicken breasts.
Check out some of our other favorite recipes:
- Smothered Turkey Wings – Oven Baked
- Foolproof Homemade Gravy Without Drippings
- Southern Collard Greens with Smoked Turkey Legs
Smothered Chicken and Gravy
- 6 to 8 Pieces Chicken thighs Bone-in Chicken Thighs
- 1/2 cup oil for frying
FOR THE GRAVY
- 1 large onion sliced
- 2 garlic cloves minced
- 2 tablespoons unsalted butter
- 21/2 cups chicken broth
- 1/2 Cup milk or half and half
- 1 bay leaf
- 1 tsp thyme
- salt and pepper to taste
- 2 Tbsp Seasoned Flour
FOR THE SEASONED FLOUR:
- 1 cup all-purpose flour
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon salt or to taste
- 1 teaspoon black pepper or to taste
- 1/4 teaspoon cayenne pepper or to taste
- Combine the flour, onion powder, garlic powder, paprika, cayenne salt, and black pepper in a medium bowl. Take three tablespoons from the flour mixture and set aside.
- Wash the chicken and pat dry then dredge in the flour-spice mixture. Shake off excess flour and set aside.
- Heat the oil in a large pan over medium to high heat. Add the chicken and sear until brown. About 4 minutes on each side. Remove to a plate. Remove excess oil from the pan and leave about 3 tablespoons.
- Add the sliced onion and cook, stirring occasionally, until they are golden brown. About 5 minutes. Add the garlic, bay leaf, thyme, and butter. Cook until fragrant, about 30 seconds.
- Add the reserved three tablespoons of seasoned flour into the onion and stir on medium heat until all the onions are covered with the flour. Cook for about 3 minutes.
- Add the chicken stock and continue to stir and cook for about 30 seconds. Don’t overcook in order to maintain the golden brown color.
- Slowly pour in the stock and whisk while you pour to prevent lumps. Stir in the milk and season with salt and pepper. Continue to cook on medium heat until the mixture comes to a boil.
- Add the fried chicken into the gravy. Make sure the gravy covers the chicken. Cover it up and bake at a 425°F preheated oven undisturbed for one hour or leave to cook for 25 to 30 minutes or till the chicken is completely done and the gravy is thickened- stirring occasionally.
- Adjust the seasoning if necessary, remove from heat, discard the bay leaf and serve over white rice or mashed potatoes.
If you make this recipe, I’d love to see pictures of your creations on Instagram or Facebook. #cheflolaskitchen