Back to Main Dishes
Smothered Chicken

Southern Smothered Chicken

1 hourIntermediateServes 4-6

Smothered chicken is the definition of Southern comfort—tender, fall-off-the-bone chicken swimming in the most incredible onion gravy that's rich enough to make you close your eyes and smile. My grandmother used to say, \"When you smother something with love, it always turns out better,\" and this dish is living proof. The secret is in the patience—letting those onions caramelize slowly, building that deep flavor foundation that makes this gravy absolutely unforgettable. It's the kind of meal that makes everyone gather around the table and stay a little longer.

Ingredients

Main Ingredients:

  • • 3-4 lbs chicken pieces (thighs and drumsticks)
  • • 2 large onions, sliced thick
  • • 1/2 cup all-purpose flour
  • • 3 cups chicken broth
  • • 1/2 cup vegetable oil
  • • 2 bay leaves
  • • 2 tbsp butter

Seasonings:

  • • 2 tsp salt
  • • 1 tsp black pepper
  • • 1 tsp garlic powder
  • • 1 tsp onion powder
  • • 1 tsp paprika
  • • 1/2 tsp cayenne pepper
  • • 1 tsp dried thyme
  • • 1/2 tsp sage

Instructions

  1. 1. Season chicken pieces generously with salt, pepper, garlic powder, onion powder, paprika, cayenne, thyme, and sage. Let sit 30 minutes.
  2. 2. Dredge chicken in flour, shaking off excess. Reserve remaining flour for gravy.
  3. 3. Heat oil in a large Dutch oven over medium-high heat. Brown chicken pieces on all sides, about 4-5 minutes per side. Remove and set aside.
  4. 4. Reduce heat to medium. Add butter and sliced onions to the same pot. Cook slowly until deep golden brown, about 15-20 minutes.
  5. 5. Sprinkle 3 tablespoons of reserved flour over onions. Stir constantly for 2-3 minutes to cook the flour.
  6. 6. Gradually whisk in chicken broth, scraping up any browned bits from the bottom. Add bay leaves.
  7. 7. Return chicken to the pot, skin side up. Bring to a simmer, then reduce heat to low.
  8. 8. Cover and simmer for 35-45 minutes until chicken is tender and cooked through (165°F internal temp).
  9. 9. Remove bay leaves. Taste gravy and adjust seasoning with salt and pepper as needed.
  10. 10. Serve hot over rice, mashed potatoes, or with biscuits to soak up all that incredible gravy!

Bre's Pro Tips

  • • Don't rush the onions—slow caramelization is key to deep flavor
  • • Use dark meat chicken for the most tender results
  • • Keep chicken skin side up to maintain crispy texture
  • • Add mushrooms with the onions for extra richness
📸 Share Your Plate