Southern Smothered Chicken recipe

This Southern smothered chicken recipe is the ultimate comfort food. Tender chicken breasts or thighs are pan-seared and simmered in a rich, creamy onion gravy. It's a soul food classic that's perfect for Sunday dinner or a cozy weeknight meal.

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Prep Time 10

Cook Time 35

Total Time 45

Servings: 4

Course: diner, Main Course

Cuisine: American, southern

Calories: 425

Ingredients Method Notes

Ingredients

4 boneless skinless chicken breasts or thighs
1 tsp salt
½ tsp black pepper
½ tsp garlic powder
½ tsp onion powder
½ tsp paprika
2 tbsp vegetable oil
1 medium onion thinly sliced
2 cloves garlic minced
2 tbsp all-purpose flour
1½ cups chicken broth
½ cup heavy cream or whole milk
1 tsp Worcestershire sauce
Fresh parsley for garnish (optional)

Method

Season the Chicken:Pat chicken dry and season both sides with salt, pepper, garlic powder, onion powder, and paprika.
Sear the Chicken:Heat oil in a large skillet over medium heat. Sear chicken on both sides until golden brown, about 4–5 minutes per side. Remove and set aside.
Cook Onions and Garlic:In the same pan, add sliced onions. Sauté until soft and caramelized, about 5–6 minutes. Add garlic and cook 1 more minute.
Make the Gravy:Sprinkle flour over the onions and stir to coat. Slowly pour in chicken broth, whisking constantly to avoid lumps. Add heavy cream and Worcestershire sauce. Simmer until thickened, about 4–5 minutes.
Smother the Chicken:Return the chicken to the skillet. Spoon gravy over the top. Cover and let simmer for 15–20 minutes, or until chicken is cooked through (internal temp 165°F).
Serve:Garnish with parsley if desired. Serve hot over rice, mashed potatoes, or grits.

Notes

For extra flavor, marinate the chicken 30 minutes before cooking.
Substitute cornstarch for flour to make it gluten-free.
Heavy cream gives the richest texture, but whole milk can be used for a lighter option.
Great with sides like collard greens, green beans, or cornbread.