Southern Smothered Chicken

Many dishes remind me of my childhood y’all, and this Southern smothered chicken is certainly one of them. I simmer pan-fried chicken breasts in a rich, oniony brown gravy that’s made from scratch with a roux that pulls every bit of flavor from the pan. Then, I spoon it over fluffy rice and let that gravy run wild. Soul food at its best!

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Overhead shot of a white plate with a serving of Southern smothered chicken over rice, with a piece of chicken cut open to show the white meat, and a fork beside it

How to Make Southern Smothered Chicken

Brown the Chicken

A chicken breast fully coated in white flour in a white bowl

Step 1: Season the chicken breasts with salt and pepper, then lightly dredge them in flour.

Three browned chicken breasts cooking in a stainless steel skillet

Step 2: Brown the chicken in a skillet on both sides. Once browned, remove it from the skillet and drain on paper towels. Set aside.

PRO TIP: Go with skinless and boneless chicken for the best results. You can also use chicken thighs instead of breasts!

Make the Sauce and Smother the Chicken!

Sliced onions and minced garlic sauteing in a stainless steel pot

Step 3: Scrape up the browned bits from the pan, then add the onion and cook until tender and a little browned. Stir in the garlic and cook briefly. Add flour and allow to brown.

Sliced onions in a darker, richer broth in a stainless steel pot

Step 4: Pour in the chicken stock and water and whisk together. Turn the heat to high to bring to a boil and season.

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Step 5: Add the chicken back in and put the lid on the pan.

Three chicken breasts submerged in a thick, brown gravy with onions in a stainless steel pot

Step 6: Allow the sauce to thicken until it coats the back of a spoon and the chicken is nice and tender.

Overhead shot of a white plate with a serving of Southern smothered chicken over rice, with a piece of chicken cut open to show the white meat, and a fork beside it

Southern Smothered Chicken Recipe

Southern Smothered Chicken is made with pan-seared chicken breasts smothered in a homemade brown gravy with onions until tender and juicy.
4.32 from 38 votes
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course: Main Course
Servings: 8 servings

Equipment

Ingredients

  • 5 tablespoons vegetable or olive oil separated
  • 1 pound chicken breasts or thighs (can be with skin and bone or without)
  • Salt and pepper
  • ½ cup all-purpose flour plus 2 tablespoons separated
  • 1 medium onion sliced
  • 2 teaspoons minced garlic
  • 3 cups chicken stock
  • ½ cup water
  • 1-2 tablespoons worcestershire sauce
  • Rice for serving
  • Garnish: parsley

Instructions

  • Heat 4 tablespoons of oil in large pan over medium heat.
  • Season chicken breasts with salt and pepper to taste.
  • Dredge chicken breasts lightly in 1/2 cup of flour then brown in skillet on both sides.
  • Once browned, remove chicken from skillet and drain on paper towel. Set aside.
  • Next scrap the bottom of the pan getting up all of the browned bits.
  • Add the onion slices to the pan and saute’ for about 5 minutes until a bit browned and tender.
  • Add minced garlic and saute’ for 1 minute.
  • Next add 1 additional tablespoon of oil to skillet then sprinkle on remaining flour.
  • Allow the flour to brown then pour in chicken stock and water and whisk together.
  • Turn heat to high to bring to a boil and season with salt and pepper.
  • Whisk in worcestershire sauce then turn heat down to medium.
  • Add back in chicken and put lid on pan. Allow the sauce to thicken until it coats the back of a spoon and chicken is nice and tender.
  • Serve over rice and garnish with parsley if you desire.

Notes

  1. Pat the chicken dry before seasoning and dredging. That’s how you get that golden, crispy crust.
  2. Ensure your oil is hot before the chicken hits the skillet. If it’s not sizzling, it ain’t ready. Hot oil locks in the juices and crisps up the outside.
  3. Don’t crowd the pan. Cook the chicken in batches if you need to so it browns up nice and even.
  4. Give it time. The gravy thickens more as it rests, so don’t rush it boos. That final simmer makes the chicken extra tender and the flavor deep.
How to Store Reheat Southern Smothered Chicken
  • Fridge: Let the chicken and gravy cool completely, then store them in an airtight container in the fridge. It’ll keep for up to 4 days, and the flavors get even better after a little time to settle!
  • Freezer: Freeze it in a freezer-safe container or zip-top bag (lay it flat for easier storage) for up to 2 months. Thaw overnight in the fridge before reheating.
  • Reheating: Warm it up low and slow on the stovetop. Add a splash of broth or water to loosen the gravy if it’s too thick. You can microwave it too, using a microwave-safe dish and covering it loosely.

Nutrition

Calories: 211kcal | Carbohydrates: 11g | Protein: 15g | Fat: 11g | Saturated Fat: 1g | Cholesterol: 38mg | Sodium: 217mg | Potassium: 349mg | Sugar: 2g | Vitamin A: 15IU | Vitamin C: 2.4mg | Calcium: 12mg | Iron: 1mg
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Serving Suggestions

Closeup of a wooden spoon lifting a piece of Southern smothered chicken out of a pot of brown gravy, garnished with parsley

Recipe Help

How do I adjust the gravy thickness for this easy smothered chicken?

For thicker gravy, let it simmer uncovered so it reduces. If it gets too thick, splash in a little more broth.

More Easy Dinner Recipes with Sauces

Filed Under:  Chicken, Dinner, Main Dishes, Southern Classics, Stovetop

Comments

  1. J, this southern smothered chicken looks absolutely amazing and so flavorful!!!! I love all the savory southern recipes you share!!

4.32 from 38 votes (25 ratings without comment)

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