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Southern Smothered Chicken Recipe

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4.2 from 80 reviews

This delicious Southern Smothered Chicken recipe features tender, marinated chicken pieces seared to perfection and served in a rich, creamy gravy made from caramelized onions, garlic, and herbs. Slow simmered in homemade chicken stock and heavy cream, this dish offers comforting Southern flavors that are perfect for a hearty family meal.

Ingredients

Chicken and Marinade

  • 3-4 lbs. organic chicken, skin removed (drumsticks and thigh pieces work great)
  • 1 tsp smoked paprika
  • 2 tsps Lawry’s seasoning salt, divided
  • 1 tsp black pepper
  • 1 tsp garlic powder

Sauce

  • 1/4 cup organic all-purpose flour
  • 4 Tbsps unsalted butter
  • 2 Tbsps 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

Instructions

  1. Marinate the Chicken: In a large bowl, combine cleaned and rinsed chicken with 1 tsp Lawry’s seasoning salt, black pepper, garlic powder, and smoked paprika. Mix thoroughly until the chicken is fully coated. Place the chicken in a sealed ziplock bag and refrigerate for at least 3 hours; ideally overnight. Before cooking, allow the chicken to sit at room temperature for 15-20 minutes.
  2. Brown/Sear the Chicken: Heat 2 tablespoons of olive oil in a deep skillet or pot over medium-high heat. Add the marinated chicken pieces and sear each side for 3-4 minutes until a golden-brown crust forms. Remove the chicken from the skillet and set aside on a plate.
  3. Make the Sauce – Sauté Onions and Garlic: In the same skillet, melt butter over medium heat. Add chopped onions and sauté for 8-10 minutes until caramelized and deeply golden. Add minced garlic and cook for an additional minute.
  4. Thicken the Sauce: Sprinkle in the flour and stir continuously, allowing it to dissolve and combine with the sautéed onions and garlic. Slowly pour in the chicken stock while stirring frequently with a wooden spoon. Cook for 2-3 minutes until the sauce thickens.
  5. Add Cream and Herbs: Stir in the heavy cream and reduce the heat to low. Add fresh thyme sprigs and the remaining 1 tsp Lawry’s seasoning salt. Let the sauce simmer gently, stirring occasionally, until smooth and thickened.
  6. Simmer Chicken in Sauce: Add the seared chicken back into the skillet, stirring to coat the pieces in the sauce. Continue to simmer for 10-15 minutes or until the chicken is fully cooked and the gravy develops a deeper, richer color and consistency. If needed, add 1-2 tablespoons of flour mixed with water to thicken further.
  7. Serve: Remove the thyme sprigs and serve the smothered chicken hot with your favorite sides such as basmati rice, brown rice, mashed potatoes, or steamed vegetables.
  8. Enjoy: Savor the comforting flavors of this classic Southern dish. Bon appétit!

Notes

  • Marinating the chicken overnight enhances the flavor and tenderness.
  • Removing the skin reduces fat content but keeps flavor from the marinade and sauce.
  • Searing the chicken creates a beautiful brown crust that adds depth to the gravy.
  • If the sauce is too thin, add a slurry of flour and water to thicken.
  • Serve with classic Southern sides for a full meal experience.

Find it online: https://justsosavory.com/southern-smothered-chicken-recipe/