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When I want real comfort food, like soul hugging, sitting down and sighing after the first bite kind of comfort, I make smothered chicken. It’s rich, it’s creamy, and it feels like home. Every time I serve this up, folks lose their minds. It’s one of those meals that makes you wanna dance a little in your seat after the first bite.
If you love the flavors of this recipe, I highly suggest trying my Smothered Pork Chops.
Ingredients Needed
- Chicken Thighs (bone-in, skin-on): Holds flavor and stays juicy while simmering in the gravy.
- Salt & Pepper: Basic seasonings to enhance the flavor.
- Garlic Powder: Adds that savory backbone to the rub.
- Cajun Seasoning: Brings a smoky, spicy kick that makes the dish pop.
- Smoked Paprika: Gives it a subtle warmth and color.
- Oil for Searing: Helps get that crisp, golden crust on the chicken.Butter: The base of the gravy, rich and indulgent.
- Yellow Onion (thinly sliced): Brings sweetness and depth to the sauce.
- Minced Garlic: Layers in another level of savory.
- All-Purpose Flour: Thickens the gravy beautifully.
- Chicken Broth: Adds body and chicken flavor to the sauce.
- Heavy Cream: Makes the gravy creamy and luxurious.
- Fresh Thyme: A little herbaceous note that balances the richness.
- Paprika, Red Pepper Flakes, Onion Powder: Build heat and complexity in the sauce.
Tips for how to make smothered chicken
When making smothered chicken, make sure the chicken is dry before seasoning. The chicken needs to be dry so when it sears you will get a nice crispy even crust.
Bone-in skin on chicken works best for making smothered chicken because it will be juicy and tender when finished. I recommend using chicken thighs or drumsticks, or a combination of the two.
Really take your time when making the roux for the gravy. All stoves are different so play around with the heat settings. I suggest keeping the heat between low and medium low when making the roux so it won’t burn or clump up too much.
As far as sides go, I love having smothered chicken and rice along with some green beans. If you don’t want to do white rice. Try it with mashed potatoes, the gravy and mashed potatoes together will really put you to sleep, haha.
Please remember to leave a review if you make this recipe. The feedback helps me to become a better cook and develop amazing recipes for you.
Smothered Chicken
Ingredients
Chicken:
- 4-6 chicken thighs , bone in skin on
- ¼ tsp Salt
- ¼ tsp pepper
- 1 tsp Garlic powder
- 2 tsp cajun seasoning
- ½ tsp smoked Paprika
- Oil for searing
Gravy:
- 3 tbsp butter, unsalted
- 1 yellow onion , medium ,thinly sliced
- 1 tsp garlic, minced
- ¼ c all purpose flour
- 2 cups Chicken broth
- 1 cup Heavy cream
- thyme, Fresh
- ½ tsp Paprika
- ½ tsp Red pepper flakes
- 1 tsp Onion powder
Instructions
- Pat dry the chicken. Add all the seasonings under the chicken section into a small bowl or ramekin and mix together. Season the chicken all over with this rub.
- Heat a large skillet over medium high heat with some oil. Once hot, sear the chicken skin side down until golden, about 5 minutes. Then flip and sear for an additional 5 minutes. We are just searing the chicken here, not cooking all the way through. Remove the chicken and set aside.
- To the same skillet, add the butter and onions. Cook the onions while stirring occasionally for about 4 minutes. Add in the garlic and cook for 30 seconds.
- Now gradually add in the flour, I like to use a few tablespoons at a time. Lower the heat to medium low while doing this.
- Stir with the onions and continue doing this until all the flour has dissolved and you see no more white. It will be pretty thick but that’s okay! About two minutes.
- Gradually pour in the chicken broth and whisk constantly until it starts to thicken and there are no more lumps. About 3 minutes. Add the heavy cream, thyme, paprika, red pepper flakes and onion powder, whisking to combine. Let the gravy simmer for about 5 minutes, whisking occasionally.
- Add the chicken back in the pan, pour some of the gravy on top and let this simmer for about 25-30 minutes or until the chicken is cooked through. The internal temperature should be 165 degrees.
- Once finished remove from the heat and serve with the gravy. Eat and enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
