Smothered Chicken

4.78 from 9 votes

Succulent pan-fried chicken bathed in rich, creamy gravy equals all-out deliciousness! Smothered chicken is truly the MVP of comfort food! And this luxurious, soul food meal is incredibly simple to create.

Prep Time 5

Cook Time 45

Total Time 50

Servings

Calories 650kcal

Ingredients

The Chicken

2½-3 pounds chicken thighs, bone-in (skinless optional)
2 teaspoons Creole seasoning
1 teaspoon Italian seasoning
1 teaspoon smoked paprika
¼ teaspoon cayenne pepper, optional (adjust to taste)
1 teaspoon onion powder
2 teaspoons garlic powder
1 teaspoon salt, or to taste
½ teaspoon ground black pepper, or to taste
1 cup all-purpose flour
¼ cup vegetable oil

The Gravy

2 cups chicken broth
1 cup heavy cream
2 teaspoons garlic, minced
1 medium onion, sliced
2 tablespoons unsalted butter
1 teaspoon fresh thyme, minced
1 teaspoon bouillon powder
Salt and pepper to taste

Instructions

The Chicken

Prep chicken thighs by removing the extra fat, then pat them dry with paper towels.
Thoroughly mix the Creole seasoning, Italian seasoning, smoked paprika, cayenne pepper, onion and garlic powder, salt, and pepper in a small bowl.
Generously season your chicken with some of the spice rub. Set aside.
Add the remaining spice rub to the flour and mix well. Transfer two tablespoons of the seasoned flour to a smaller bowl and set aside. Dredge the seasoned chicken thighs through the flour mixture, ensuring they are fully coated. Shake off any excess flour. Place the thighs on a rack and repeat with the remaining chicken thighs.
Heat the cooking oil over medium-high heat in a large, oven-safe skillet (preferably cast iron). Put the chicken thighs in (skin-side down) and fry until golden brown (about 5 minutes per side). The chicken will be partially cooked at this point. Transfer it back to the rack.

The Gravy

Add butter, onion, garlic, and thyme in the same skillet. Cook for 2-3 minutes until the onion is softened and translucent, stirring occasionally to prevent it from burning. Sprinkle your reserved seasoned flour over the onions and continue stirring with a wooden spoon for another two minutes to remove the raw flour taste and form a paste (roux).
Slowly pour the chicken broth, followed by the heavy cream, while continuously whisking to ensure no lumps form. Cook for a few more minutes until it comes to a simmer. Do a taste test, then adjust seasonings as needed.
Put the partially cooked chicken back in the pan, cover the skillet, reduce the heat to low, and simmer. Stir occasionally to keep it from sticking. Cook for about 30-45 minutes, depending on the thickness of the chicken thighs.
Garnish with chopped fresh parsley and serve over mashed potatoes or rice.

Notes

Always pat the chicken dry before dredging it in the flour mixture to remove excess moisture. That will give the chicken that super crispy, golden skin!
If you're making smothered chicken breasts, use a meat tenderizer to create texture on the surface of the chicken. It will help coat the chicken in the breading and give it that fried chicken look and taste!
If you like a darker gravy, cook the flour a tad longer over low heat. If you prefer lighter gravy, cook it for less time over high heat, whisking continuously.
If the gravy seems too thick, add about 1-2 tablespoons of water or milk to achieve the desired consistency.
Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

Nutrition