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Southern Smothered Chicken

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Want to make Authentic Southern Smothered Chicken?  This is the recipe!!  Fried chicken breasts smothered in a traditional and delicious brown gravy with onions creates the perfect classic southern smothered chicken dish.  Serve with Collard Greens, Candied Sweet Potatoes and some good ole Corn Muffins for a soul food meal you will never forget.  Love Smothered Chicken, try my Smothered Pork Chops!

Southern Smothered Chicken recipe in a pan with smothered chicken breast placed on a bed of rice.

There are many dishes that remind me of my childhood, and this smothered chicken recipe is certainly one of them. As I think about it now, my imagination takes me back to the many times I saw my mother standing in the kitchen over a skillet of freshly fried chicken being added to a homemade gravy she whipped up in a flash.

What is Southern Smothered Chicken?

Smothered chicken starts with a lightly breaded chicken that is quickly fried basically for browning and additional flavor.  The gravy is what really makes it tender, flavorful and delicious.
 
Once the chicken is fried, it needs to be smothered next.  This basically means that it is cooked slowly in a delicious deeply delicious gravy which continues to tenderize the chicken making it fall apart in the best way.   It drowns in the thick and rich velvety gravy which creates a lovely complement to rice or even mashed potatoes.

An overhead of southern smothered chicken over rice ready to serve

How to Make Smothered Chicken and Rice

I have only made a few slight changes over the years but all in all this is pretty much the exact same recipe I had growing up.  The key ingredients for my gravy are:
My mother used to create her gravy with water but I started adding chicken stock along with water to add a bit more flavor.
 
My gravy recipe also calls for a drop of worcestershire sauce, because it really intensifies the dish even more. It is similar to the gravy I make for my Salisbury Steak Meatballs recipe.  If you are tired of the same ole chicken dishes, its time to spice things up with this Southern Smothered Chicken.  I’m sure you will serve it over and over again for your own family just like my mother did for ours.
 
If you like this Southern Smothered Chicken recipe, you’ll also like some of my other southern recipes.
*Did you make this recipe? Please give it a star rating and leave comments below!*
Southern Smothered Chicken | Grandbaby Cakes

Southern Smothered Chicken

Southern Smothered Chicken - Fried chicken breasts smothered in a traditional and delicious brown gravy with onions creates the perfect classic southern smothered chicken dish.
4.27 from 34 votes
Print Pin Rate
Course: Main Course
Cuisine: Southern
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 8 servings
Calories: 211kcal
Author: Jocelyn Delk Adams

Ingredients

  • 5 tablespoons vegetable or olive oil separated
  • 1 pound boneless skinless chicken breasts or thighs
  • Salt and pepper
  • 1/2 cup all-purpose flour plus 2 tablespoons separated
  • 1 medium onion sliced
  • 2 teaspoons minced garlic
  • 3 cups chicken stock
  • 1/2 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

Make sure you really allow the gravy to thicken.  Take the time to let it simmer until it coats the back of a spoon.  It will also continue to thicken once the heat is turned off if it is resting.

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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