Smothered Chicken
Tender, juicy chicken pieces browned to perfection and simmered in a rich, savory onion gravy. This Southern comfort food classic is perfect served over fluffy rice or creamy mashed potatoes.
For 4 servings
6 steps. 45 minutes total.
- 1
Step 1
- a.Season and Dredge Chicken
- b.In a shallow dish or bowl, whisk together 1/2 cup of all-purpose flour, salt, black pepper, paprika, and dried thyme.
- c.Pat the chicken thighs completely dry with paper towels. This is key for a crispy skin.
- d.Dredge each chicken thigh thoroughly in the seasoned flour, ensuring it's fully coated. Shake off any excess flour and set the chicken aside. Reserve the leftover flour mixture for the gravy.
- 2
Step 2
- a.Brown the Chicken
- b.Heat the vegetable oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat until it shimmers.
- c.Carefully place the chicken thighs skin-side down in the hot oil. Cook in batches if necessary to avoid overcrowding the pan.
- d.Sear for 5-6 minutes per side without moving them, until a deep golden-brown crust forms. The chicken will not be cooked through at this stage.
- e.Remove the browned chicken from the skillet and transfer to a plate.
- 3
Step 3
- a.Caramelize Onions
- b.Reduce the heat to medium. Carefully pour off all but 2-3 tablespoons of fat from the skillet.
- c.Add the unsalted butter to the skillet. Once it melts, add the sliced onions.
- d.Cook the onions, stirring occasionally, for 10-12 minutes until they are soft, sweet, and deeply caramelized. This step builds the flavor foundation for the gravy.
- e.Add the minced garlic and cook for another 60 seconds until fragrant, stirring constantly to prevent burning.
- 4
Step 4
- a.Create the Gravy
- b.Sprinkle 2 tablespoons of the reserved seasoned flour over the caramelized onions. Stir continuously for 1 minute to cook out the raw flour taste, creating a roux.
- c.Gradually pour in the chicken broth while whisking constantly. Scrape the bottom of the pan with a wooden spoon to release all the flavorful browned bits (the fond).
- d.Bring the mixture to a simmer. Once it begins to bubble, whisk in the heavy cream until the gravy is smooth and uniform.
- e.Allow the gravy to simmer for 2-3 minutes to thicken slightly.
- 5
Step 5
- a.Smother and Simmer
- b.Return the browned chicken thighs to the skillet, nestling them into the gravy. You can place them skin-side up if you prefer a crispier skin.
- c.Spoon some of the gravy and onions over the top of each piece of chicken.
- d.Bring the gravy back to a gentle simmer, then reduce the heat to low. Cover the skillet with a lid and let it cook for 25-30 minutes.
- e.The chicken is done when it is fall-off-the-bone tender and the internal temperature reaches 165°F (74°C).
- 6
Step 6
- a.Finish and Serve
- b.Remove the skillet from the heat. Taste the gravy and adjust the seasoning with more salt and pepper if needed.
- c.Garnish generously with fresh chopped parsley.
- d.Serve immediately, spooning plenty of the onion gravy over each piece of chicken. It's best enjoyed with mashed potatoes, fluffy white rice, or creamy grits to soak up the delicious gravy.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For the best flavor, use bone-in, skin-on chicken thighs. The skin renders fat that flavors the gravy, and the bone keeps the meat exceptionally moist.
- 2Don't overcrowd the pan when browning the chicken. Working in batches ensures a crispy, golden-brown skin rather than steamed chicken.
- 3Be patient when caramelizing the onions. Letting them get deeply golden brown is not just about softening them; it builds a huge amount of sweet, savory flavor for the gravy.
- 4Scraping the browned bits (fond) from the bottom of the pan after adding the broth is crucial. This process, called deglazing, is where the deepest flavor is locked.
- 5If your gravy becomes too thick during simmering, you can thin it out with a splash more chicken broth or water until it reaches your desired consistency.
- 6For a slightly richer gravy, you can add a splash of white wine or sherry to the pan to deglaze after the onions are cooked, before adding the flour.
Adapt it for your goals.
Protein
This recipe works wonderfully with bone-in chicken breasts or drumsticks. Adjust the simmering time accordingly; breasts will cook faster.
Spice LevelSpice Level
Add a pinch of cayenne pepper or a dash of your favorite hot sauce to the flour mixture or gravy for a spicy kick.
VegetablesVegetables
Incorporate sliced mushrooms or bell peppers along with the onions for added flavor and texture. Sauté them until soft before making the gravy.
HerbaceousHerbaceous
Add other fresh herbs like rosemary or sage along with the thyme for a more complex, earthy flavor profile.
Why this is on our healthy list.
Excellent Source of Protein
Chicken is a high-quality protein source, essential for building and repairing tissues, supporting muscle mass, and maintaining overall body function.
Rich in B Vitamins
Chicken provides essential B vitamins like niacin (B3) and pyridoxine (B6), which play a crucial role in energy metabolism and supporting the nervous system.
Flavor from Alliums
Onions and garlic, members of the allium family, are not just for flavor. They contain beneficial compounds like quercetin and allicin, which have been studied for their antioxidant properties.
Frequently asked questions
One serving of this Smothered Chicken, which includes one chicken thigh and gravy, contains approximately 600-650 calories. The exact number can vary based on the size of the chicken thigh and the specific brands of broth and cream used.