Description
🍗 Treat yourself to the ultimate Southern comfort with this smothered chicken—tender, juicy, and bathed in a rich, creamy gravy that’s packed with flavor! 😋
🥔 Perfect for cozy nights and family gatherings, this soul-warming dish pairs beautifully with rice or mashed potatoes for a hearty, satisfying meal! 🍽️
Ingredients
Bone-in chicken thighs or legs
Salt
Black pepper
Garlic powder
Onion powder
Paprika
Thyme
All-purpose flour
Vegetable oil or butter
Onion, sliced
Garlic, minced
Chicken broth
Milk or heavy cream (optional for extra creaminess)
Butter (for roux, if not using pan drippings)
Bacon (optional)
Mushrooms (optional)
Bell peppers, diced (optional)
Cooked rice or mashed potatoes (for serving)
Instructions
1. Season the chicken with salt, pepper, paprika, garlic powder, and onion powder, then let it marinate for at least 30 minutes.
2. Dredge the seasoned chicken in flour, shaking off any excess.
3. Heat oil in a large skillet over medium-high heat and pan-fry the chicken until golden brown on both sides, then remove and set aside.
4. In the same skillet, add butter and sauté onions and garlic until soft and fragrant.
5. Stir in flour to make a roux, cooking until it turns a light golden brown.
6. Gradually whisk in chicken broth, stirring constantly until the gravy thickens.
7. Season the gravy with paprika, thyme, black pepper, and additional salt if needed.
8. Return the fried chicken to the skillet, covering it with the gravy.
9. Reduce heat to low, cover, and let the chicken simmer for 30-45 minutes until tender and fully cooked.
10. Stir occasionally and add more broth if the gravy becomes too thick.
11. Once the chicken is fall-off-the-bone tender, remove from heat and let it rest for a few minutes.
12. Serve hot over rice, mashed potatoes, or with biscuits.
Notes
Marinate the chicken for at least an hour to deepen the flavor and create a more tender texture.
When browning the chicken, let it develop a rich, golden crust to build a flavorful base for the gravy.
For a richer, creamier gravy, use a combination of butter and pan drippings when making the roux.
- Prep Time: 15
- Cook Time: 45
- Category: Main Course
- Method: Pan-Fried and Simmered
- Cuisine: Southern United States