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A plate of chicken with lemon cream sauce and rice, photographed with a Canon camera.

Southern Smothered Chicken Recipe

This Southern Smothered Chicken is a soul-warming dish featuring crispy, juicy chicken thighs bathed in a rich, savory onion gravy. It’s slow-cooked to perfection, making it a go-to comfort meal for family dinners, Sunday suppers, or when you just need a taste of home. Serve it over mashed potatoes, rice, or biscuits for the ultimate Southern experience.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 5
Calories 350 kcal

Ingredients
  

For the Chicken:

  • 4 –6 bone-in skin-on chicken thighs (or drumsticks)
  • 1½ tsp kosher salt
  • 1 tsp black pepper
  • 1 tsp smoked paprika
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ½ tsp dried thyme or 3 sprigs fresh
  • ¼ tsp cayenne pepper optional
  • ½ cup all-purpose flour for dredging

For the Gravy:

  • 3 tbsp vegetable oil or bacon grease
  • 1 large yellow onion thinly sliced
  • 3 garlic cloves minced
  • 2 tbsp all-purpose flour
  • 2 cups low-sodium chicken broth
  • 1 tsp Worcestershire sauce
  • 2 bay leaves
  • Chopped parsley or green onions for garnish

Instructions
 

Season the Chicken

  • Pat chicken dry with paper towels.
  • Mix salt, pepper, paprika, garlic powder, onion powder, thyme, and cayenne. Rub all over the chicken, including under the skin. Let sit for 15 minutes (or overnight for deeper flavor).

Brown the Chicken

  • Heat oil in a heavy skillet over medium-high heat.
  • Dredge chicken in flour, shaking off excess.
  • Brown chicken in batches, 5–6 minutes per side, until golden. Set aside.

Make the Gravy

  • Reduce heat to medium. Add onions and cook for 5 minutes, stirring occasionally.
  • Stir in garlic and cook for 1 minute.
  • Sprinkle 2 tbsp flour over onions, stirring constantly for 2 minutes.
  • Slowly add broth and Worcestershire sauce, scraping up browned bits.

Simmer the Chicken

  • Add bay leaves, then return chicken to the skillet. Spoon gravy over the top.
  • Cover and simmer on low for 30–40 minutes until chicken is tender (165°F internal temp).

Serve and Enjoy!

  • Remove bay leaves. Taste and adjust seasoning if needed.
  • Garnish with parsley and serve over mashed potatoes, rice, or biscuits.

Notes

  • Crispy Skin Hack: Uncover the skillet for the last 10 minutes.
  • Gravy Too Thin? Add a cornstarch slurry (1 tbsp cornstarch + 2 tbsp water).
  • Gluten-Free Option: Use cornstarch instead of flour for dredging and thickening.
  • Storage: Keeps in the fridge for 3–4 days. Freeze for up to 2 months.