Easy Smothered Chicken

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A perfect Southern classic dish that is sure to please! Tender chicken smothered in a delicious onion gravy. This smothered chicken recipe will have you thinking of grandma's house on Sunday night.

EASY, SIMPLE, AND DELICIOUS!

Sometimes you just need some food that will stick to your bones. With the Fall weather coming in, having something warm and delicious is definitely a yes for me. This Easy and Simple Smothered Chicken recipe is a Southern staple that is perfect for your next holiday meal! Let’s not make the holidays complicated this year. Plus, it is a one pan meal; and, who doesn’t love an easy clean up? 

WAY BACK WHEN

Thinking about this recipe makes me want to sit up under all of the older ladies in my life who used to watch me. They used to make me and cousins feel so safe. I’m reminded of how all of these older ladies used to make a meal out of pretty much anything. Every time I make this dish or something similar, I try to replicate their tips and tricks. Of course, they wouldn’t directly tell you the measurements. You would just have to pay very close attention to them. It was a dash of this or a pinch of that. I can still hear some of them telling me to keep pouring until they said stop. 

It’s All About the Gravy!

If you haven’t already noticed, the gravy is the star of this recipe. The gravy is pretty simple to make. It is all about the right ratio of fat and flour. I typically use the following ratio: 1 tbsp flour to 1 tbsp of fat. The best gravies are made from the pan drippings and the fond. 

Once the chicken has been seared on both sides, there are leftover drippings and brown bits (fond). The remaining oil is drained off from the pan. The new fat is then added. For extra flavor I added in the onions and garlic. The flour is then added until the roux is made. The stock or broth is then added while whisking. Whisking constantly will prevent lumps. NO ONE wants a lumpy gravy. Make sure that your heat is high enough so that the gravy will thicken. You also want to make sure that the flour is fully cooked out in the gravy. 

After making this recipe once, your guests will not want to go home. You might not even invite them over once you taste the first bite. But, always remember to have fun when you’re cooking. You will be able to taste it in the food if you don’t, especially the gravy.

I’d love to hear your feedback about this Easy Smothered Chicken recipe! Leave me a message in the comments section below. Remember to share and enjoy! Follow Be Greedy Eats on Pinterest and Instagram as well!

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Easy Smothered Chicken

Yield

4 Servings

Author

Aaron Dodson

Prep time

15 Min

Cook time

40 Min

Inactive time

5 Min

Total time

1 Hour

A perfect Southern classic dish that is sure to please! Tender chicken smothered in a delicious onion gravy. This smothered chicken recipe will have you thinking of grandma's house on Sunday night.

Ingredients

Chicken

• 3½ lbs - Chicken Pieces (thighs, legs, or both), skin-on
• 1½ each - yellow onion, sliced
• 1 tbsp - garlic, minced
• 3 tbsp - butter
• 2½ cups - chicken stock or broth
• 2 oz - half & half
• 2 oz - vegetable oil
• 1 tbsp - seasoned salt or salt 
•  2 tsp - black pepper
• 1 tbsp - onion powder
• 1 tbsp -  garlic powder
• 1 tbsp - paprika
• 2 tsp - poultry seasoning

Seasoned Flour

• 1½ cup - flour
• 1½ tbsp - seasoned salt or salt
• 1 tsp - black pepper
• 1 tbsp - onion powder
• 1 tbsp - garlic powder
• 1 tbsp - paprika

Instructions

1. Trim any excess fat from the chicken pieces. Make sure that the chicken pieces are clean as well.
2. Mix together seasoned flour ingredients in a bowl or plastic bag. Hold for later use. Season the chicken with seasoned salt, onion powder, garlic powder, black pepper, paprika, and poultry seasoning. 
3. Add oil to a cast-iron skillet or large sauté pan. Turn the heat to medium-high.
4. Toss the chicken in seasoned flour. Make sure to shake off excess flour. Save the flour for later use. Sear the chicken on both sides until golden brown. Sear in batches and do not overcrowd the pan. Remove the chicken from the pan and hold it on a sheet tray. 
5. Remove the used oil from the pan. Add butter to the hot pan and melt. Add onions and sauté for about 3 -4 minutes or until half of the way cooked. Add garlic and cook for 1 minute. Add 3 tbsp of the seasoned flour and mix with a rubber spatula. Once the two are fully combined, turn the heat down to medium.
6. Whisk in your chicken stock or broth. Whisk fully to make sure there are no lumps. Add half & half. Allow the gravy to cook for 3 minutes. Taste and season if necessary. Begin adding your chicken back into the pan. Coat the chicken pieces with the gravy. 
7. Cover the chicken and allow it to cook on medium-low to medium heat for 30 - 35 minutes or until fully cooked. Remember to baste the chicken with the gravy every few minutes. Serve and enjoy!

Nutrition Facts

Calories

1191

Fat (grams)

64

Sat. Fat (grams)

19

Carbs (grams)

35

Fiber (grams)

4

Net carbs

30

Sugar (grams)

6

Protein (grams)

114

Sodium (milligrams)

3886

Cholesterol (grams)

498

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