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Smothered Chicken filled with gravy in a pan

Creamy Smothered Chicken and Gravy Recipe

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.
Cuisine American, southern
Prep Time 10 minutes
Cook Time 30 minutes
Servings 8 people
Calories 440kcal


  • 6 to 8 pieces chicken thighs bone-in chicken thighs
  • 1/2 cup oil for frying

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

For the gravy

  • 1 large onion sliced
  • 2 garlic cloves minced
  • 1 bay leaf
  • 1 teaspoon thyme
  • 2 tablespoons unsalted butter
  • 2-1/2 cups chicken broth
  • 1/2 cup milk or half and half
  • salt and pepper to taste
  • 2 tablespoons seasoned flour


  • 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 it 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 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. Make sure not to overcook to maintain the golden brown color.
  • Pour the stock slowly while whisking 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 to the gravy. Be sure the gravy covers the chicken. Cover it up and bake at 425°F preheated oven undisturbed for one hour. Or cook on the stovetop, stirring occasionally, for 25 to 30 minutes or until the chicken is completely done, and the gravy is thickened.
  • Adjust the seasoning if necessary, remove from heat, discard the bay leaf and serve over white rice or mashed potatoes.


Calories: 440kcal | Carbohydrates: 20g | Protein: 18g | Fat: 32g | Saturated Fat: 7g | Cholesterol: 92mg | Sodium: 1664mg | Potassium: 495mg | Fiber: 1g | Sugar: 2g | Vitamin A: 327IU | Vitamin C: 23mg | Calcium: 51mg | Iron: 3mg