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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
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4.32 from 38 votes

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.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Main Course
Cuisine: Southern
Servings: 8 servings
Calories: 211kcal
Author: Jocelyn Delk Adams

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