ULTIMATE SMOTHERED CHICKEN RECIPE

I can almost smell it now – the savory aroma of browned chicken mingling with onions, garlic, and a rich, creamy gravy. My grandmother used to make the most incredible Sunday suppers, and her Smothered Chicken was always the star of the show. It was a dish filled with love and comfort, and every bite transported me back to her cozy kitchen. Today, I’m sharing all my secrets for the most amazing Smothered Chicken you’ll ever make!

Why You’ll Absolutely Love This Smothered Chicken Recipe

Let’s be honest, there are a million chicken recipes out there. But this one? This one is special. It’s not just about throwing ingredients together; it’s about creating a deeply flavorful, comforting dish that will have everyone begging for seconds. Think tender, juicy chicken, enveloped in a luscious gravy that’s perfect for spooning over mashed potatoes, rice, or even a slice of crusty bread.

This recipe is also surprisingly versatile. You can adapt it to your own tastes and preferences, using different cuts of chicken, adding your favorite vegetables, or adjusting the seasonings to your liking. The possibilities are endless! Plus, it’s a relatively hands-off recipe, which means you can spend less time in the kitchen and more time enjoying the company of your loved ones.

What Makes This Smothered Chicken So Good?

Okay, so what’s the secret to this incredibly delicious smothered chicken? It all comes down to a few key factors:

• Browning the Chicken: This is crucial for developing a rich, savory flavor. Don’t skip this step!
• Building the Flavor Base: Sautéing the onions, garlic, and other aromatics in the same pan as the chicken creates a flavorful foundation for the gravy.
• Using a Good Quality Broth: The broth is the backbone of the gravy, so choose a good quality chicken broth or stock. Homemade is always best, but store-bought works too.
• Simmering: Allowing the chicken to simmer in the gravy for a sufficient amount of time ensures that it becomes incredibly tender and absorbs all the delicious flavors.
• Finishing with Cream: A touch of cream at the end adds richness and creates a velvety smooth gravy.

Ingredients You’ll Need

Here’s what you’ll need to make this amazing smothered chicken:

• Chicken: I prefer bone-in, skin-on chicken thighs for maximum flavor and juiciness, but you can also use chicken breasts, drumsticks, or a combination of different cuts.
• All-Purpose Flour: For dredging the chicken and thickening the gravy.
• Salt and Pepper: To season the chicken and gravy.
• Olive Oil: For browning the chicken and sautéing the vegetables.
• Onion: Adds sweetness and depth of flavor to the gravy.
• Garlic: A must-have for any savory dish!
• Chicken Broth: The base of the gravy.
• Heavy Cream: For a rich and creamy finish.
• Fresh Thyme (Optional): Adds a touch of herbaceousness to the gravy.
• Bay Leaf (Optional): Adds a subtle, aromatic flavor.
• Smoked Paprika (Optional): Adds a smoky depth of flavor.

Step-by-Step Instructions: Let’s Make Smothered Chicken!

Alright, let’s get cooking! Don’t worry, I’ll walk you through each step of the process. Just follow along, and you’ll be enjoying a plate of delicious smothered chicken in no time.

1. Prepare the Chicken: Pat the chicken pieces dry with paper towels. This helps them brown better. Season generously with salt and pepper.
2. Dredge the Chicken: Place the flour in a shallow dish. Dredge each piece of chicken in the flour, making sure to coat it evenly. Shake off any excess flour.
3. Brown the Chicken: Heat the olive oil in a large skillet over medium-high heat. Add the chicken to the skillet in a single layer, being careful not to overcrowd the pan. You may need to work in batches. Brown the chicken on all sides until golden brown, about 5-7 minutes per side. The chicken doesn’t need to be cooked through at this point; you’re just looking for color.
4. Remove the Chicken: Remove the browned chicken from the skillet and set aside.
5. Sauté the Vegetables: Add the chopped onion to the skillet and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic!
6. Make the Gravy: Sprinkle the remaining flour over the onions and garlic. Cook for 1-2 minutes, stirring constantly, to create a roux. This will help thicken the gravy.
7. Add the Broth: Gradually whisk in the chicken broth, making sure to scrape up any browned bits from the bottom of the skillet. These browned bits are packed with flavor!
8. Add Seasonings: Add the fresh thyme (if using), bay leaf (if using), and smoked paprika (if using) to the gravy. Season with salt and pepper to taste.
9. Simmer the Chicken: Return the chicken to the skillet, nestling it into the gravy. Bring the gravy to a simmer, then reduce the heat to low, cover the skillet, and simmer for 30-45 minutes, or until the chicken is cooked through and tender.
10. Finish with Cream: Remove the skillet from the heat. Stir in the heavy cream. Taste and adjust the seasonings as needed.
11. Serve: Serve the smothered chicken hot, spooning the gravy over mashed potatoes, rice, or your favorite side dish. Garnish with fresh parsley, if desired.

Success Tips for Perfect Smothered Chicken

Want to guarantee your smothered chicken turns out perfectly every time? Here are a few of my top tips:

• Don’t Overcrowd the Pan: When browning the chicken, make sure to work in batches so you don’t overcrowd the pan. Overcrowding will lower the temperature of the oil and prevent the chicken from browning properly.
• Use a Thermometer: The best way to ensure that the chicken is cooked through is to use a meat thermometer. The internal temperature of the chicken should reach 165°F (74°C).
• Adjust the Gravy: If the gravy is too thick, add a little more chicken broth. If it’s too thin, simmer it for a few more minutes without the lid to allow it to reduce.
• Don’t Skip the Resting Time: After cooking, let the chicken rest in the gravy for a few minutes before serving. This allows the juices to redistribute, resulting in a more tender and flavorful dish.
• Make it Ahead: Smothered chicken is a great make-ahead dish. You can prepare it a day or two in advance and reheat it before serving. In fact, the flavors often meld together even more beautifully overnight!

Variations and Substitutions

This recipe is a great starting point, but feel free to experiment and make it your own! Here are a few ideas:

• Different Cuts of Chicken: As I mentioned earlier, you can use different cuts of chicken in this recipe. Chicken breasts will cook faster than thighs, so adjust the cooking time accordingly.
• Add Vegetables: Add sliced mushrooms, carrots, or celery to the skillet along with the onions and garlic for extra flavor and nutrients.
• Use Different Herbs: Experiment with different herbs, such as rosemary, sage, or oregano.
• Add a Splash of Wine: Deglaze the pan with a splash of dry white wine after sautéing the vegetables for a more complex flavor.
• Make it Spicy: Add a pinch of red pepper flakes to the gravy for a touch of heat.

Serving Suggestions

Smothered chicken is incredibly versatile and pairs well with a variety of side dishes. Here are a few of my favorites:

• Mashed Potatoes: A classic pairing! The creamy gravy is perfect for spooning over fluffy mashed potatoes.
• Rice: White rice, brown rice, or even wild rice all work well with smothered chicken.
• Noodles: Egg noodles or pasta are another great option for soaking up the delicious gravy.
• Green Beans: A simple side of steamed or roasted green beans adds a touch of freshness to the meal.
• Corn on the Cob: Grilled or boiled corn on the cob is a perfect summer side dish for smothered chicken.
• Crusty Bread: For soaking up every last drop of gravy!

Other Chicken Recipes You Might Enjoy

If you’re a chicken lover like me, you’ll definitely want to check out these other delicious chicken recipes:

• For an easy and flavorful meal, try this Creamy Chicken & Rice recipe. It’s perfect for a busy weeknight!
• If you’re in the mood for something comforting and hearty, this Chicken & Rice cooked in a crockpot is just what you need.
• Craving Indian flavors? This Butter Chicken recipe is a must-try. It’s so much better than takeout!
• For a complete meal in one pot, this Garlic Parmesan Chicken & Potatoes is a winner. Just dump everything in the crockpot and let it cook!
• And if you love a creamy and comforting dish, you have to try this Creamy Smothered Chicken Rice! It is the best of both worlds!
• Looking for a recipe that’s sure to impress? This Marry Me Chicken is so delicious, it might just lead to a proposal!

Frequently Asked Questions (FAQs)

Here are some frequently asked questions about making smothered chicken:

Q: Can I use boneless, skinless chicken breasts?

A: Yes, you can, but keep in mind that boneless, skinless chicken breasts tend to dry out more easily than bone-in, skin-on thighs. Reduce the cooking time accordingly.

Q: Can I use a different type of broth?

A: Yes, you can use vegetable broth or even beef broth in a pinch, but chicken broth will give you the best flavor.

Q: Can I freeze smothered chicken?

A: Yes, smothered chicken freezes well. Let it cool completely before transferring it to an airtight container or freezer bag. It can be stored in the freezer for up to 3 months. Thaw overnight in the refrigerator before reheating.

Q: How do I reheat smothered chicken?

A: You can reheat smothered chicken in the microwave, on the stovetop, or in the oven. If reheating on the stovetop, add a splash of chicken broth to prevent the gravy from drying out. If reheating in the oven, cover the chicken with foil to prevent it from drying out.

The Ultimate Smothered Chicken Recipe

Ready to get cooking? Here’s the complete recipe:

Ingredients:

• 6-8 bone-in, skin-on chicken thighs (about 2-3 pounds)
• 1/2 cup all-purpose flour
• Salt and pepper to taste
• 2 tablespoons olive oil
• 1 large onion, chopped
• 4 cloves garlic, minced
• 2 cups chicken broth
• 1/2 cup heavy cream
• 2 sprigs fresh thyme (optional)
• 1 bay leaf (optional)
• 1/2 teaspoon smoked paprika (optional)
• Fresh parsley, chopped (for garnish)

Instructions:

1. Pat the chicken pieces dry with paper towels. Season generously with salt and pepper.
2. Place the flour in a shallow dish. Dredge each piece of chicken in the flour, making sure to coat it evenly. Shake off any excess flour.
3. Heat the olive oil in a large skillet over medium-high heat. Add the chicken to the skillet in a single layer, being careful not to overcrowd the pan. You may need to work in batches. Brown the chicken on all sides until golden brown, about 5-7 minutes per side. Remove the chicken from the skillet and set aside.
4. Add the chopped onion to the skillet and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute, until fragrant.
5. Sprinkle the remaining flour over the onions and garlic. Cook for 1-2 minutes, stirring constantly, to create a roux.
6. Gradually whisk in the chicken broth, making sure to scrape up any browned bits from the bottom of the skillet.
7. Add the fresh thyme (if using), bay leaf (if using), and smoked paprika (if using) to the gravy. Season with salt and pepper to taste.
8. Return the chicken to the skillet, nestling it into the gravy. Bring the gravy to a simmer, then reduce the heat to low, cover the skillet, and simmer for 30-45 minutes, or until the chicken is cooked through and tender.
9. Remove the skillet from the heat. Stir in the heavy cream. Taste and adjust the seasonings as needed.
10. Serve the smothered chicken hot, spooning the gravy over mashed potatoes, rice, or your favorite side dish. Garnish with fresh parsley, if desired.

Conclusion

There you have it – my ultimate recipe for smothered chicken! I truly believe this is one of the most comforting and delicious dishes you can make. From the perfectly browned chicken to the rich and creamy gravy, every bite is a symphony of flavors. I hope you’ll give this recipe a try and experience the magic of smothered chicken for yourself. Happy cooking!

Ultimate Smothered Chicken

Amelia Chen-Morrison

This ultimate smothered chicken recipe features tender, juicy chicken thighs simmered in a rich and creamy gravy. It’s a comforting and flavorful dish perfect for spooning over mashed potatoes, rice, or noodles, making it an ideal family meal.

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Prep Time 20 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 10 minutes mins

Course Main Course

Cuisine American, Southern

Servings 6

Calories 650 kcal

Equipment

• large skillet with lid
• Shallow Dish
• Measuring cups and spoons
• Paper towels
• Whisk
• Tongs
• Spatula
• Cutting board
• Knife

Ingredients

  

• 6-8 bone-in, skin-on chicken thighs about 2-3 pounds
• ½ cup all-purpose flour
• Salt and pepper to taste
• 2 tablespoons olive oil
• 1 large onion, chopped
• 4 cloves garlic, minced
• 2 cups chicken broth
• ½ cup heavy cream
• 2 sprigs fresh thyme optional
• 1 bay leaf optional
• ½ teaspoon smoked paprika optional
• Fresh parsley, chopped for garnish
• 1 tablespoon butter

Instructions

 

• Pat the chicken pieces dry with paper towels. Season generously with salt and pepper.
• Place the flour in a shallow dish. Dredge each piece of chicken in the flour, making sure to coat it evenly. Shake off any excess flour.
• Heat the olive oil in a large skillet over medium-high heat. Add the chicken to the skillet in a single layer, being careful not to overcrowd the pan. You may need to work in batches. Brown the chicken on all sides until golden brown, about 5-7 minutes per side. Remove the chicken from the skillet and set aside.
• Add the chopped onion to the skillet and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute, until fragrant.
• Sprinkle the remaining flour over the onions and garlic. Cook for 1-2 minutes, stirring constantly, to create a roux.
• Gradually whisk in the chicken broth, making sure to scrape up any browned bits from the bottom of the skillet.
• Add the fresh thyme (if using), bay leaf (if using), and smoked paprika (if using) to the gravy. Season with salt and pepper to taste.
• Return the chicken to the skillet, nestling it into the gravy. Bring the gravy to a simmer, then reduce the heat to low, cover the skillet, and simmer for 30-45 minutes, or until the chicken is cooked through and tender. The internal temperature should reach 165°F (74°C).
• Remove the skillet from the heat. Stir in the heavy cream. Taste and adjust the seasonings as needed. For extra richness, stir in a tablespoon of butter.
• Serve the smothered chicken hot, spooning the gravy over mashed potatoes, rice, or your favorite side dish. Garnish with fresh parsley, if desired.

Notes

For best results, use bone-in, skin-on chicken thighs as they remain more moist during cooking. If the gravy is too thick, add a little more chicken broth. If it’s too thin, simmer it uncovered for a few minutes to reduce. Smothered chicken can be made ahead of time and reheated, allowing the flavors to meld even further. Store leftovers in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.