Smothered Chicken

Smothered Chicken is a classic comfort food dish that brings warmth and satisfaction to any dinner table. With tender chicken smothered in a rich, creamy gravy, this recipe is sure to become a family favorite. It’s easy to make and perfect for both busy weeknights and special occasions.

Why Make This Recipe

You should make Smothered Chicken because it’s simple, hearty, and delicious. The combination of spices and the creamy sauce elevate this dish, making it memorable. Plus, it pairs well with a variety of sides, so you can customize your meal to suit your taste. Whether you’re feeding a crowd or enjoying a cozy night in, this recipe is a winner.

How to Make Smothered Chicken

Ingredients:

4 bone-in, skinless chicken thighs (or breasts)
Salt and black pepper to taste
1 cup all-purpose flour
2 tablespoons vegetable oil
1 large onion, thinly sliced
3 cloves garlic, minced
1 cup chicken broth
1 cup milk (or heavy cream for a richer gravy)
1 tablespoon Worcestershire sauce
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 bay leaf
1 tablespoon cornstarch (optional)
Chopped fresh parsley (optional, for garnish)

Directions:

Season the chicken thighs with salt and black pepper. Dredge the chicken pieces in flour, shaking off the excess.
Heat vegetable oil in a large skillet or Dutch oven over medium-high heat. Add the chicken pieces and cook until golden brown on both sides, about 5-7 minutes per side. Remove the chicken from the skillet and set aside.
In the same skillet, add the sliced onion and cook until softened and caramelized, about 8-10 minutes, stirring occasionally. Add the minced garlic and cook for another 1-2 minutes.
Pour in the chicken broth and milk (or heavy cream), scraping up any browned bits from the pan. Stir in the Worcestershire sauce, thyme, oregano, paprika, garlic powder, onion powder, and bay leaf.
Return the chicken to the skillet, nestling it into the gravy. Bring to a simmer, then reduce the heat to low. Cover and cook for about 25-30 minutes, or until the chicken is cooked through and tender.
For a thicker gravy, mix cornstarch with water to make a slurry and stir it into the gravy. Cook for an additional 5 minutes.
Remove the bay leaf, garnish with parsley, and serve with your choice of sides.

How to Serve Smothered Chicken

Serve Smothered Chicken hot, drizzled with the creamy gravy. It goes well with mashed potatoes, rice, or a side of steamed vegetables. You can also add a fresh salad to brighten the meal.

How to Store Smothered Chicken

To store leftovers, let the Smothered Chicken cool completely, then transfer it to an airtight container. It can be stored in the refrigerator for up to 3 days. To reheat, gently warm in a skillet over low heat or in the microwave until heated through.

Tips to Make Smothered Chicken

Make sure to brown the chicken well for extra flavor.
You can use any bone-in chicken pieces for this recipe.
To add a little heat, consider adding some cayenne pepper or crushed red pepper flakes.
If you like your gravy extra thick, don’t skip the cornstarch slurry step.

Variations

For a different flavor profile, try adding mushrooms or bell peppers to the onions as they cook. You can also swap the chicken for pork chops or even mushroom slices for a vegetarian version.

FAQs

1. Can I use boneless chicken instead of bone-in?
Yes, boneless chicken can be used, but cooking times may be shorter, so check for doneness earlier.

2. Is it necessary to dredge the chicken in flour?
Dredging helps to create a nice crust and thicken the gravy, but if you’re looking for a gluten-free option, you can skip this step.

3. Can I freeze Smothered Chicken?
Yes, you can freeze it. Make sure it’s in a freezer-safe container. Thaw in the refrigerator before reheating.