Description

Smothered chicken is more than just a meal; it’s a nostalgic experience wrapped up in tender chicken and savory gravy. This Southern classic has been cherished for generations, gracing dinner tables during family gatherings, holidays, and cozy nights at home. There’s something magical about a dish that combines juicy, seasoned chicken with a deeply flavorful gravy, all served over a bed of rice or mashed potatoes. For many, it’s a taste of home and tradition, bringing back memories of grandmothers carefully preparing this in cast iron skillets with love and patience. Let’s dive into this easy-to-follow recipe for Southern Smothered Chicken, so you can bring a bit of the South into your kitchen!

Ingredients

Scale

4 bone-in, skin-on chicken thighs – Adds incredible flavor and keeps the meat moist during cooking.
1 tbsp olive oil – Helps create a beautiful, golden crust on the chicken.
1 tbsp butter – Adds richness to the gravy.
1 large onion, thinly sliced – Caramelizes and adds a natural sweetness to the gravy.
2 cloves garlic, minced – Enhances the depth of flavor in the dish.
2 cups chicken broth – Forms the base of the gravy.
1 cup buttermilk – Adds a creamy, slightly tangy flavor.
1/2 cup all-purpose flour – For dredging the chicken and thickening the gravy.
1 tsp paprika – Adds color and a slight smokiness.
1/2 tsp garlic powder – Enhances the garlic flavor.
1/2 tsp onion powder – Rounds out the seasoning.
1/4 tsp cayenne pepper – Provides a mild kick, but you can adjust to taste.
Salt and pepper – Essential for seasoning.
2 tbsp fresh parsley, chopped – A fresh garnish to finish the dish.

Instructions

Season the Chicken
Start by patting the chicken thighs dry with a paper towel to help the skin crisp up. In a small bowl, combine the paprika, garlic powder, onion powder, cayenne pepper, salt, and pepper. Rub this seasoning blend all over the chicken, making sure it’s well-coated. Then, lightly dredge each piece in flour, shaking off any excess.
Sear the Chicken
Heat a large skillet over medium heat and add the olive oil and butter. When hot, place the chicken thighs in the skillet skin-side down. Sear for 6-7 minutes until the skin is golden and crispy. Flip the chicken and cook for another 4-5 minutes on the other side. Remove the chicken from the skillet and set it aside. This step locks in the juices and ensures crispy, flavorful skin.
Cook the Onions and Garlic
In the same skillet, add the sliced onions, cooking for about 5-6 minutes until they soften and begin to caramelize, turning a light golden brown. This gives the gravy a wonderful depth of flavor. Add the minced garlic and cook for another minute until fragrant.
Make the Gravy
Sprinkle about 2 tablespoons of the leftover flour into the skillet. Stir continuously for 1-2 minutes to form a roux, which will help thicken the gravy. Gradually pour in the chicken broth while whisking constantly to avoid lumps, then add the buttermilk. Allow the gravy to come to a gentle simmer, stirring occasionally until it thickens to your desired consistency.
Smother the Chicken
Return the seared chicken thighs to the skillet, nestling them into the gravy. Spoon a bit of the gravy over the top of each piece of chicken, cover the skillet with a lid, and reduce the heat to low. Let the chicken simmer for about 20 minutes until it is fully cooked and the flavors meld beautifully.
Serve and Garnish
Once cooked, sprinkle chopped parsley over the chicken for a pop of freshness and color. Serve hot over rice or mashed potatoes, spooning plenty of that luscious gravy over the top.

Notes

This recipe can easily be doubled for a larger crowd, and the gravy can be used for more than just chicken. Try it with turkey or even served over roasted vegetables for an added Southern flair.