Smothered Chicken and Gravy
Smothered Chicken With Gravy – This perfectly tender and juicy fried chicken in a savory, creamy gravy right from your stovetop is the ideal weeknight dinner. This recipe is the epitome of comfort food.
Most soul food recipes don’t require much labor or hard-to-find ingredients. You and your family will be sitting around the dining room table enjoying this classic Southern meal in just around an hour. Honestly, smothered chicken with homemade chicken gravy makes a perfect dinner for busy weeknights.
The savory, herby flavor with a little kick in every spoonful will make everyone happy. And if you want more gravy, double that part of the recipe and shamelessly pour it all over your steaming rice or mashed potatoes. I won’t judge! 😉
Content…Easy Gravy to Smother Chicken |
Easy-to-Make Gravy for Smothered Chicken
I guarantee you it’s 100% easier than it looks. I’ve made this homemade gravy countless times, and it’s foolproof! Melt the butter and add flour for the roux. Then, whisk in chicken broth and milk before returning the chicken to the pan.
Ingredient List
- Chicken Thighs – The thighs are juicier and more forgiving than the breast, but feel free to use the cut of chicken you like best. Simply adjust your cooking times so you don’t end up with dry chicken.
- Seasonings – Bring the chicken to life with Cajun seasoning, paprika, cayenne pepper, white pepper, garlic cloves, and fresh thyme. You can turn the head down by using less cayenne and Cajun seasoning or omitting it altogether.
- Onion – Cooked onion compliments the chicken and gravy in this recipe so well.
- Gravy – Butter, chicken broth, and milk make a creamy, savory gravy that is out of this world.
How to Make Smothered Chicken
Pan-Fry the Chicken
- Prep – Pat the chicken thighs dry with a paper towel, then season them with salt and Cajun seasoning.
- Seasoning – Mix the flour, paprika, cayenne, white pepper, granulated onion, and garlic powder in a bowl. Dredge the seasoned chicken in flour mixture on each side until coated. Shake off excess flour. (Photo 1)
- Fry the Chicken – Heat oil in a cast iron skillet over medium-high heat; then fry the chicken on both sides until golden brown (4-5 minutes per side). Remove chicken from skillet and place on a plate. (Photo 2)
- Sautee – Next, add the chopped onion to the skillet and sauté for 2-3 minutes. Add the minced garlic and fresh thyme and continue cooking for 3-5 more minutes, stirring occasionally to prevent burning. Remove onions and set them aside. (Photos 3-5)
Make the Gravy
- Roux – Melt the butter in the pan. Stir in the seasoned flour left over from dredging the chicken and stir with a wooden spoon until it comes together and forms a paste. (Photo 6)
- Gravy – Slowly whisk in the chicken broth, followed by milk, stirring constantly so no lumps form. Stir, scraping the bottom of the skillet to get all those delicious pan drippings. Keep stirring until smooth and slightly thickened (about 5 minutes). (Photos 7-9)
- Assemble – Return onions to the skillet and stir. Taste it and adjust the seasoning. Finally, add the browned chicken and its juice to the skillet. (Photos 10-11)
- Simmer – Bring the gravy to a boil, then reduce the heat to a simmer. Cook for 30-45 minutes, stirring occasionally to prevent sticking and burning. (Photo 12)
- Serve – Do a taste test and adjust seasonings before serving hot off the stove. Enjoy!
Tips and Hacks
- If the gravy is too thick, add broth or water a tablespoon at a time until you achieve your desired consistency.
- For hands-off cooking, finish the smothered chicken in the oven. Bake it at 350℉ (180℃) for about an hour, checking for doneness at around 45 minutes.
- Add the liquid in small increments to get a nice thick gravy, and whisk constantly.
- Make a double batch and freeze half for a quick weeknight meal later.
- If your gravy turned lumpy despite all precautions, blitz it in the blender. Done!😉
What Goes With Smothered Chicken
I love this meal with steaming white rice or garlic mashed potatoes. butter biscuits are also an amazing side. Braised cabbage wedges is another favorite option.
More Incredible Soul Food Recipes to Try
- Southern Baked Mac and Cheese
- Chicken Pot Pie Soup
- Biscuits and Gravy
- Southern Black-Eyed Peas
- Chitterlings
By Imma
Watch How to Make It
[adthrive-in-post-video-player video-id=”JaOcHsQm” upload-date=”2019-09-07T22:17:54.000Z” name=”Smothered Chicken” description=”Smothered Chicken – perfectly tender and juicy fried chicken that is shallow-braised in a savory creamy gravy on a stovetop. Easy, succulent and tender chicken recipe! It has comfort food written all over it.”]
This blog post was originally published in August 2018 and has been updated with additional tips, photos, and a video
Smothered Chicken
Ingredients
- 3 pounds chicken thighs, bone-in and skinless
- Salt to taste
- 2 teaspoons Cajun seasoning (or more to taste)
- ¾ cup all-purpose flour
- ½ teaspoon paprika
- ¼ teaspoon cayenne pepper, optional (adjust to taste)
- ½ teaspoon white pepper
- 1 teaspoon granulated onion
- 2 teaspoons garlic powder
- 3 tablespoons vegetable oil (or your preferred cooking oil)
- 1 large onion, thinly sliced
- 3-4 cloves garlic, minced
- 1-2 teaspoons fresh thyme, minced
Chicken Gravy
- 3 tablespoons unsalted butter
- 3 cups chicken broth
- ¾-1 cup milk
- Salt and pepper to taste
Instructions
- Pat chicken thighs dry with a paper towel, then season with salt and Cajun seasoning. Mix flour, paprika, cayenne, white pepper, granulated onion, and garlic powder in a bowl.
- Dredge the seasoned chicken in the flour mixture on each side until coated. Shake off excess flour.
- Heat oil in a cast-iron or skillet over medium-high heat. Then fry chicken on both sides until golden brown — 4 to 5 minutes per side or until browned.
- Remove chicken from the skillet and place it on a plate. Add onions to the skillet, and saute for 2-3 minutes. Then add garlic and thyme and continue cooking for 3-5 more minutes until onions wilt, occasionally stirring to prevent it from burning. Remove onions and set them aside.
- Add butter to the pan, and let it melt. Then throw in the seasoned flour left over from dredging the chicken and stir with a wooden spoon until it comes together and forms a paste.
- Slowly whisk in the chicken broth, followed by the milk, ensuring there are no lumps. Stir and scrape the pan well until everything is incorporated. The mixture should thicken slightly in about 5 minutes. Return wilted onions to the skillet. Thoroughly mix and season with salt.
- Add browned chicken with its juice to the skillet. Bring to a boil, then reduce heat to a simmer.
- Simmer for 30-45 minutes, occasionally stirring to prevent it from sticking to the bottom of the pan. Adjust seasonings to taste.
- Garnish with parsley. Serve with mashed potatoes.
Tips & Notes:
- You can use other chicken cuts if you prefer. But make sure to adjust cooking times.
- For a darker gravy, you may cook the flour for a longer time over low heat. But if you want the lighter one, cook the flour for less time over high heat while whisking continuously.
- If the gravy seems too thick, add up to a tablespoon of water to achieve your desired consistency.
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.
This was so good! My toddler LOVED it, thank you for the recipe! I can’t wait to try more.
Fantastic!! If your toddler loved it (and I know how picky they can be), then my job here is done :)! Thank you for the feedback, Alex!
Can you double this recipe
Yeah sure, you can do this. Just double the quantity for all ingredients or adjust as per your taste 🙂
My 15 years old daughter made this for me on Mother’s Day and it was delicious. You are absolutely a Great Cook. A teenager who does not usually cook, follow your directions and made a delicious meal to celebrate her mother and the entire family loved it!. Thank you!
Aww…. This made me smile :). So proud of your daughter. That is how I started cooking too! I am glad you all loved the dish. Thank you for taking the time to share this with me.
Absolutely fucking awesome! There have been so many nights where I have desperately searched for the next good recipe to do, and I like to get into the skin of it all. This was one of many times that manna from heaven fell into my lap. I’ve already cooked it for my housemate, and it was a winner. Sure as the next dawn, I will be making it again.
Awesome!!! I am so glad you loved this recipe, Mikey :)!
Mikey, this was the best recipe review I have ever read! I am make tonight based just on your awesome review!
Great recipe thanks trying something new very easy to make.
Glad it worked out well for you.
Hello what do you recommend using instead of milk for the gravy as I am lactose intolerant?
Soy milk or lactose free milk would do just fine .
Great recipe! Thank you!
If we are making a reduced version of this recipe… how much of the flour mix should we add to the pan? I saw you used a cup measure, but I can’t tell if it’s 1/4 of a cup or 1/2 of a cup. Thank you!
It’s 3/4 cup. So use 1/3 cup flour and cut the liquid in half.
Can you leave the skin on?
Hi Chris,
I don’t see why not. Go for it if you love skin.
Hi, immaculate bite.. Ur recipe is amazing.. I tried and my family are confirming it… Tnx. Keep tossing us with ur incredible recipes
Thank you for the words of encouragement. I truly appreciate it! And thank you for stopping by. =)
So I rarely leave comments on recipes but I have tried for YEARS to make smothered chicken and my gravy never comes out right but this was literally fool proof and tasted delicious! Thank you thank you thank you!
I’m so happy you like this. And thank you for taking the time to let me know.
This recipe is so delicious. Packed with flavor. I love the fact you use thyme, which is healthy for the body. I also love your baked chicken but that’s a whole other recipe. Thanks for sharing your recipes.
You’re welcome. So glad you like this one. This is such a handy chicken recipe to serve on regular nights or when entertaining.
Wow! Great recipe. Has a little kick too! I halved the recipe and made it with 3 chicken breasts!
Super Easy too. I had this with extra wide noodles and broccoli!
Thanks!!
Awesome! Thanks for the suggestions, too.
Wooo This chicken was delicious and easyyy , I am from Trinidad in the Caribbean . So I added chilli peppers with the seeds removed ,So good ,thanks Imma Great recipe!!
Thank you for sharing your feedback, Michelle. I sure do appreciate it. And what a great addition!
I’m from Trinidad too. It’s – 40 here in Winnipeg and looking for some comfort food. Will be making this for the kids when they come for supper this weekend
I must try this recipe. Never made Smothered Chicken, but have eaten it. Thank you. Love your recipes.
Thanks Joyce, It’s a household favorite .
These are so good. It’s great with pork chops, too! I love all the spices.
Me too Mike.