Can I use chicken breasts instead of thighs or drumsticks?

Yes, you can use boneless or bone-in chicken breasts, but be mindful of cooking time. Chicken breasts tend to cook faster, so reduce the simmering time slightly to prevent dryness.

How do I thicken the gravy if it’s too thin?

If the gravy is too thin, let it simmer uncovered for a few extra minutes. Alternatively, mix a teaspoon of flour with a little water to create a slurry and stir it into the gravy until thickened.

Can I make this dish ahead of time?

Yes! Southern Smothered Chicken tastes even better the next day. Store it in an airtight container in the refrigerator and reheat gently on the stovetop with a splash of broth to loosen the gravy.

Delicious Southern Smothered Chicken

Description

Southern Smothered Chicken is a classic comfort food dish featuring juicy, pan-seared chicken simmered in a rich, creamy gravy. Seasoned to perfection and slow-cooked for maximum tenderness, this one-pan recipe is easy to make and packed with bold, Southern flavors. Serve it over rice, mashed potatoes, or biscuits for the ultimate hearty meal.

Ingredients

Scale

3–4 lbs. organic chicken (drumsticks and thighs, skin removed)
1 teaspoon smoked paprika
2 teaspoons Lawry’s seasoning salt, divided
1 teaspoon black pepper
1 teaspoon garlic powder
¼ cup organic all-purpose flour
4 tablespoons unsalted butter
2 tablespoons extra virgin olive oil
4 garlic cloves, minced
1 onion, chopped
2 fresh thyme sprigs
2 cups organic chicken stock or bone broth
1 cup organic heavy cream

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Instructions

Marinate the Chicken: Place the cleaned and rinsed chicken in a bowl. Add 1 teaspoon of seasoning salt, black pepper, garlic powder, and smoked paprika. Toss to coat evenly, then transfer the chicken to a ziplock bag and refrigerate for at least 3 hours, or overnight for the best flavor. Let it sit at room temperature for 15–20 minutes before cooking.
Sear the Chicken: Heat olive oil in a deep skillet over medium-high heat. Once hot, add the marinated chicken and cook for 3–4 minutes per side until browned. Remove from the pan and set aside on a plate. This step helps seal in moisture and develop a rich color.
Prepare the Gravy Base: In the same skillet, melt the butter over medium heat. Add the chopped onions and sauté for 8–10 minutes until deeply golden and caramelized. Stir in the minced garlic and cook for another minute, releasing its aroma.
Thicken the Sauce: Sprinkle the flour over the onions and stir continuously until fully incorporated. Slowly pour in the chicken stock while stirring to prevent lumps from forming. The mixture will begin to thicken into a smooth, velvety gravy.
Simmer the Chicken: Reduce the heat to low and stir in the heavy cream along with the remaining teaspoon of seasoning salt and thyme sprigs. Return the seared chicken to the skillet, submerging it in the sauce. Cover and simmer for 10–15 minutes, allowing the flavors to meld and the chicken to cook through completely.
Final Touches & Serve: Remove the skillet from heat and let the chicken rest for a few minutes. Serve hot with mashed potatoes, rice, or biscuits, spooning extra gravy over the top for maximum flavor.

Notes

For a dairy-free version, substitute heavy cream with coconut cream or unsweetened almond milk.
If using boneless chicken, reduce the cooking time slightly to avoid overcooking.
For extra spice, add a pinch of cayenne pepper or crushed red pepper flakes to the seasoning mix.
To make ahead, store in an airtight container in the fridge for up to 4 days and reheat gently on the stovetop with a splash of broth.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Dinner
Method: One-Pot
Cuisine: Southern

Nutrition

Serving Size: 1 portion
Calories: 804
Sugar: 3g
Sodium: 282mg
Fat: 50g
Saturated Fat: 25g
Unsaturated Fat: 22g
Trans Fat: 0.5g
Carbohydrates: 9g
Fiber: 1g
Protein: 76g
Cholesterol: 335mg