Are you looking for a flavorful and comforting dish to satisfy your cravings? Look no further than Smothered Chicken! This classic Southern recipe is a must-try for anyone who loves savory and satisfying meals. This is my favorite, delicious and easy recipe for smothered chicken that’s sure to become a family favorite. I know it is in my house!!
There’s something truly special about Smothered Chicken. The dish combines tender and juicy chicken with a rich and flavorful gravy, resulting in a meal that’s both comforting and satisfying. Smothered Chicken is a classic Southern dish that’s perfect for any occasion, from a cozy family dinner to a celebratory meal with friends.
Here is a step by step guide to walk you through the steps to make a delicious Smothered Chicken recipe that’s sure to impress. We’ll cover everything from the ingredients you’ll need to the cooking techniques required to make this dish a success. So let’s get started!
Ingredients in Smothered Chicken
If you’re looking for a recipe that’s both delicious and easy to make, Smothered Chicken is the perfect choice. This classic Southern dish is made by cooking chicken in a flavorful gravy until it’s tender and juicy. The result is a dish that’s packed with flavor and sure to satisfy even the pickiest eaters.
Here’s what you’ll need to make our Smothered Chicken recipe:
- 1 whole chicken cut in 6 pieces (save the wings for stock) or 8 bone-in chicken thighs
- 1 cup all-purpose flour
- 1/4 cup vegetable oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 cups chicken stock
- 1/2 cup heavy cream
- 1 tablespoon Cajun seasoning
- 1 teaspoon thyme
- Green onions, chopped (optional)
How to Make Smothered Chicken Step-by-Step Instructions
Now that you have your ingredients, it’s time to get cooking! Here’s a step-by-step guide to making our delicious Smothered Chicken recipe:
Season the chicken generously with Cajun seasoning.
Season flour with remaining Cajun seasoning.
Dredge the chicken in the all-purpose flour, shaking off any excess.
Heat the vegetable oil in a large skillet over medium-high heat. Add the chicken thighs to the skillet and cook until golden brown on both sides, about 3-4 minutes per side.
Remove the chicken thighs from the skillet and set aside on a plate. Add 4 tablespoons of flour to the oil and make a chocolate covered roux.
Add the chopped onion and minced garlic to the skillet and cook until softened, about 2-3 minutes.
Add the chicken broth to the skillet, stirring to scrape up any browned bits from the bottom of the pan.
Bring the broth to a simmer and cook for 5-7 minutes, or until it has thickened slightly. Stir in the heavy cream and add thyme and Cajun seasoning to taste.
Add the chicken back to the skillet.
Cover the skillet with a lid and simmer for 30-35 minutes, or until it’s cooked through and tender. Garnish with chopped green onion, if desired, and serve hot.
Tips for Making the Best Smothered Chicken
While smothered chicken is a relatively simple dish, there are a few tips and tricks that can help you make the best possible version. Here are some tips to make the best smothered chicken.
- Use bone-in chicken thighs: Bone-in chicken thighs are perfect for smothered chicken as they’re more flavorful and tender than boneless chicken breasts.
- Season the chicken well: Don’t be shy with the salt and black pepper when seasoning your chicken. This will help to enhance the flavor of the dish.
- Dredge the chicken in flour: Dredging the chicken in flour before cooking helps to create a crispy crust and also thickens the gravy.
- Cook the chicken in batches: Don’t overcrowd the skillet when cooking the chicken. This will help to ensure that the chicken browns evenly and doesn’t become soggy.
- Use a heavy-bottomed skillet: A heavy-bottomed skillet helps to distribute heat evenly and prevents the gravy from burning.
- Don’t skip the onions and garlic: Onions and garlic add depth and flavor to the gravy, so be sure to include them in your recipe.
- Use chicken broth and heavy cream: Chicken broth adds flavor to the gravy, while heavy cream helps to create a rich and creamy texture.
- Garnish with fresh herbs: Fresh green onions, parsley or thyme add a pop of color and flavor to the dish and are a great finishing touch.
By following these tips, you can make the best possible smothered chicken recipe that’s sure to impress your family and friends.
FAQs about Smothered Chicken
- What can I serve with smothered chicken? Smothered chicken pairs well with a variety of sides, such as mashed potatoes, rice, green beans, or cornbread.
- Can I use boneless chicken breasts instead of chicken thighs? While boneless chicken breasts can be used in smothered chicken, they won’t be as flavorful or tender as chicken thighs.
- Can I make smothered chicken in a slow cooker? Yes, you can make smothered chicken in a slow cooker by following a similar recipe and cooking on low for 6-8 hours.
- Can I freeze smothered chicken? Yes, you can freeze smothered chicken for up to 3 months. Thaw in the refrigerator overnight before reheating.
- Can I make smothered chicken without flour? While flour helps to thicken the gravy, you can omit it if you prefer a thinner gravy. Alternatively, you can use cornstarch or arrowroot powder as a thickener.
- Can I make smothered chicken in advance? Yes, you can make smothered chicken in advance and reheat it in the oven or on the stove. Just be sure to store it in an airtight container in the refrigerator.
Smothered chicken is a classic Southern dish that’s perfect for any occasion. With its tender chicken and rich and flavorful gravy, it’s a meal that’s sure to satisfy. By following our easy recipe and tips, you can make the best possible smothered chicken that’s sure to become a family favorite. So give it a try and enjoy the comfort and flavor of this delicious dish!
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Southern Style Smothered Chicken
Ingredients
- 1 whole chicken, cut into 6 pieces, or 8 chicken thighs
- 1 cup all-purpose flour
- 1/4 cup vegetable oil
- 1 onion chopped
- 2 cloves garlic diced
- 2 cups chicken stock
- 1/2 cup heavy cream
- 1 tablespoon Cajun seasoning
- 1 teaspoon thyme
- green onion optional
Instructions
- Season chicken with half of the Cajun seasoning.
- Season flour with remaining Cajun seasoning.
- Dredge chicken in all-purpose flour, shaking off any excess.
- Heat the vegetable oil in a large skillet over medium-high heat. Add the chicken to the skillet and cook until golden brown on both sides, about 3-4 minutes per side.
- Remove the chicken thighs from the skillet and set aside on a plate. Add 4 tablespoons of flour to the oil and make a chocolate covered roux.
- Add the chopped onion and minced garlic to the skillet and cook until softened, about 2-3 minutes.
- Add the chicken broth to the skillet and thyme, stirring to scrape up any browned bits from the bottom of the pan.
- Bring the broth to a simmer and cook for 5-7 minutes, or until it has thickened slightly. Stir in the heavy cream and add thyme and Cajun seasoning to taste.
- Add the chicken back to the skillet.
- Cover the skillet with a lid and simmer for 30-35 minutes, or until it’s cooked through and tender. Garnish with chopped green onion, if desired, and serve hot.
