Southern Smothered Chicken

Print Recipe

A Southern Classic – Smothered Chicken with Love

There’s something about the smell of onions caramelizing in a cast-iron skillet that immediately feels like home. Southern Smothered Chicken is more than comfort food—it’s a soulful tradition passed down through generations. This dish brings together crispy pan-fried chicken with a rich, savory gravy that hugs every bite like a warm Sunday hug.

What makes it smothered is the luscious, creamy onion and pepper gravy—perfectly seasoned and slow-cooked to soak into every fiber of the chicken. Served over fluffy rice or creamy mashed potatoes, it’s a dish that sticks to your ribs and warms your spirit.

Whether it’s a cozy weeknight or a Sunday supper with family, smothered chicken is always welcome at the table. It’s simple, honest food that tastes like it came from Grandma’s kitchen.

Serve it up with collard greens, cornbread, and maybe a glass of sweet tea—and let the flavors do all the talking.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 cup all-purpose flour (for dredging)
• 2 tbsp vegetable oil
• 1 large yellow onion, thinly sliced
• 1 green bell pepper, sliced
• 2 garlic cloves, minced
• 2 tbsp all-purpose flour (for roux)
• 1 1/2 cups chicken broth
• 1/2 cup whole milk or heavy cream
• 1 tsp Worcestershire sauce
• Optional: chopped parsley for garnish

Instructions:

1. Season and dredge chicken: Pat chicken thighs dry. In a small bowl, mix salt, pepper, paprika, garlic powder, and onion powder. Rub over the chicken. Dredge lightly in flour.
2. Brown the chicken: Heat oil in a large skillet or cast-iron pan over medium heat. Brown chicken on both sides (about 4-5 minutes per side). Remove and set aside.
3. Sauté vegetables: In the same pan, add onions and bell pepper. Cook until softened, about 5-7 minutes. Add garlic and sauté for 1 more minute.
4. Make the roux: Sprinkle in 2 tbsp flour and stir continuously for 2-3 minutes until golden.
5. Add liquids: Slowly pour in chicken broth and milk, whisking to smooth out any lumps. Add Worcestershire sauce and bring to a simmer.
6. Smother the chicken: Return chicken to the skillet. Reduce heat to low, cover, and simmer for 30-35 minutes until chicken is tender and cooked through.
7. Finish and serve: Taste and adjust seasoning if needed. Garnish with parsley and serve over white rice or mashed potatoes.