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best smothered chicken
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best smothered chicken

Best Smothered Chicken is the kind of meal that wraps you up like a warm blanket. Tender, pan-fried chicken thighs or breasts are coated in a rich, flavorful onion gravy that’s slow-simmered to perfection. This Southern classic is all about bold flavor and down-home goodness—served best over mashed potatoes, rice, or buttery biscuits. It’s easy enough for weeknights and comforting enough for Sunday dinner.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4
Course: dinner
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 4 bone-in or boneless chicken thighs or breasts
  • 2 tbsp all-purpose flour for dredging
  • 1 tsp paprika
  • 1 tsp garlic powder
  • ½ tsp onion powder
  • Salt and pepper to taste
  • 2 tbsp vegetable oil
  • 1 large onion thinly sliced
  • 2 cloves garlic minced
  • 2 tbsp all-purpose flour for gravy
  • 2 cups chicken broth
  • ½ cup heavy cream optional for extra richness
  • 1 tsp fresh thyme or ½ tsp dried thyme
  • Optional: chopped parsley for garnish

Method
 

  1. Pat chicken dry. In a small bowl, mix paprika, garlic powder, onion powder, salt, and pepper. Season chicken on both sides. Lightly dredge in flour, shaking off excess.
  2. Heat oil in a large skillet over medium heat. Add chicken and sear for 4–5 minutes per side until golden brown. Remove and set aside.
  3. In the same skillet, reduce heat to medium-low. Add sliced onions and cook until soft and golden, about 10 minutes. Stir in garlic and cook another minute.
  4. Sprinkle flour over the onions and stir to coat. Slowly whisk in chicken broth, scraping up any browned bits from the bottom. Add thyme and bring to a simmer.
  5. Return chicken to the skillet, spooning gravy over the top. Cover and simmer on low for 25–30 minutes, or until the chicken is fully cooked and tender. Stir in cream, if using, during the last 5 minutes.
  6. Serve hot over mashed potatoes, rice, or biscuits. Garnish with parsley if desired.

Notes

  • Refrigerator: Store leftovers in an airtight container for up to 3 days.
  • Reheat: Warm in a skillet over low heat or microwave until hot.
Freezing: Freeze the cooked chicken and gravy in a freezer-safe container for up to 2 months.