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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How to Make Southern Smothered Chicken
Brown the Chicken
Step 1: Season the chicken breasts with salt and pepper, then lightly dredge them in flour.
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!
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.
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.
Step 6: Allow the sauce to thicken until it coats the back of a spoon and the chicken is nice and tender.
Southern Smothered Chicken Recipe
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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
- Pat the chicken dry before seasoning and dredging. That’s how you get that golden, crispy crust.
- 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.
- Don’t crowd the pan. Cook the chicken in batches if you need to so it browns up nice and even.
- 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.
- 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
Serving Suggestions
- Veggie Sides: I especially love collard greens, fried corn, honey-glazed carrots, or okra and tomatoes.
- Starches: This smothered chicken pairs beautifully with rice, but it can also go with slow cooker mashed potatoes, rice and peas, brown rice, or any other starchy side dish that tastes better with gravy.
- Desserts: My southern caramel cake or peach crumb bars are great for special occasions.
- Biscuits: These homemade biscuits soak up every little bit of the rich gravy. You can even try it with cheddar biscuits or sour cream biscuits!
Recipe Help
For thicker gravy, let it simmer uncovered so it reduces. If it gets too thick, splash in a little more broth.
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Oh my goodness. My grandma made this all the time, without the Worchestire. I’ve made this with kitchen bouquet as well. Brought me back to childhood. Thanks so much for sharing.
Hooray!!!
Trying this recipe tonight hope it turn out just as good as yours
This recipe is exactly what I was looking for. It was absolutely delicious! The seasoning and spices were just right. The addition of the Worcestershire sauce is the kicker. Have made it twice. So glad I found your website. Reminds me of all the great food my bigmama used to make. Looking forward to making more.
Oh my gosh!!! I can almost taste this one!! the flavors are almost jumping out of the screen. WILL make ASAP! thanks!! 🙂
Hooray let me know how it turns out for you!
Um, I need this smothered goodness in my life, like, ASAP! It looks like comfort food to the max 😉
Sometimes the classics are simply amazing, and this looks like one of them. This is one recipe I definitely have to try.
This chicken is calling my name!
This looks deeeeeeelish! I love chicken and rice, and this plate looks like it’s pure comfort.
Perfectly done. This recioe is exactly how my famiky makes smothered chicken except we cut up and fry an entire chicken and smother all of the pieces…bone-in…adds even more flavor.
I made this recipe but added bell pepper and it was phenomenal I can’t wait to make it for my family
That sounds absolutely wonderful! I’m so glad you enjoyed it!