Smothered Chicken Recipe with Rich Gravy
Comfort Food Classic Dinner.
Tender chicken breasts smothered in a rich, savory gravy, perfect for a cozy weeknight meal that tastes like Sunday dinner.
I remember my grandma making smothered chicken on chilly Sunday afternoons. The smell would fill her tiny kitchen—garlic, onions, and that rich, savory gravy bubbling gently. It felt like magic. Years later, I tried to recreate it, and honestly, it took a few tries to get that gravy just right. That perfect balance of savory depth, not too thick, not too thin. It's a testament to simple ingredients coming together to create something truly special. This recipe, it’s not just food; it’s a memory, a feeling of being utterly cared for. And now, I get to share that warmth with you.
Why You'll Love This Recipe
- •Pure comfort food that tastes like a labor of love.
- •The homemade gravy is incredibly flavorful and easy to make.
- •Uses simple, everyday ingredients you likely have on hand.
- •Perfect for cozy family dinners, especially on a cool evening.
- •Chicken comes out incredibly tender and juicy, every time.
- •It's a fantastic dish for meal prepping or enjoying leftovers.
Seriously, this smothered chicken is a game-changer! My kids, who are usually picky, devoured it. The gravy is out of this world. It’s going straight into our weekly rotation. Thank you for bringing back such wonderful comfort food!” – Sarah L.
Essential Ingredient Guide
- Chicken Thighs or Breasts: I usually go for boneless, skinless chicken thighs because they stay incredibly juicy and tender. Breasts work too, just be careful not to overcook them! Patting them really dry is a crucial step for a good sear, hon.
- Flour (All-Purpose): This is our secret weapon for that golden crust on the chicken and the base for our beautiful gravy. You can use a gluten-free all-purpose blend if you need to, just make sure it has a good binder.
- Chicken Broth: Low-sodium is my go-to so I can control the seasoning. It's the heart of the gravy, so choose a good quality one.
- Onion and Garlic: These are the aromatic foundation. Don't rush sautéing them; letting them soften and sweeten really builds depth for the gravy.
- Heavy Cream (Optional): Just a splash at the end can add a touch of luxurious richness to the gravy. It's not strictly traditional for all smothered chicken, but I find it makes it extra special.
Complete Cooking Process
- Get your chicken ready – pat it dry, season it generously, and dredge it in flour.
- Then, sear it golden brown in a hot skillet. This locks in flavor and creates a lovely crust.
- Use those delicious brown bits left in the pan – that’s pure flavor!
- Sauté your aromatics, then whisk in more flour to create a roux.
- Slowly add your chicken broth, stirring constantly until it thickens into that dreamy gravy.
- Return your seared chicken to the gravy. Let it simmer gently, low and slow, covered, until the chicken is cooked through and fork-tender, absorbing all that wonderful gravy goodness.
- A quick taste test for seasoning, maybe a splash of cream, and then it’s ready!
- Serve hot with your favorite sides.
Frequently Asked Questions
→Can I use bone-in chicken?
Yes, bone-in, skin-on chicken pieces (like thighs or drumsticks) work beautifully. Just extend the searing time slightly and simmer for 30-40 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and is very tender.
→What if my gravy is too thin?
If your gravy isn't thick enough, make a quick slurry: mix 1 tablespoon of cornstarch with 2 tablespoons of cold water. Whisk it into the simmering gravy and cook for another 1-2 minutes until it thickens.
→What if my gravy is too thick?
No problem! Just whisk in a little more chicken broth, a tablespoon at a time, until it reaches your desired consistency.
→Can I make this gluten-free?
Absolutely! Simply substitute the all-purpose flour with a 1:1 gluten-free all-purpose flour blend. Most blends work well for dredging and making a roux.
→What sides go well with smothered chicken?
Oh, so many things! Creamy mashed potatoes are a classic for soaking up every drop of gravy. Steamed green beans, rice, collard greens, or cornbread are also wonderful choices.
Smothered Chicken Recipe with Rich Gravy
Smothered chicken recipe with the ultimate gravy made from scratch! This easy dinner uses pantry staples for a delicious, comforting meal.
Timing
Prep Time
15 minutes
Cook Time
35-40 minutes
Total Time
50-55 minutes
Recipe Details
Ingredients
For the Chicken
- 012 lbs boneless, skinless chicken thighs or breasts
- 021 teaspoon salt
- 031/2 teaspoon black pepper
- 041/2 teaspoon paprika
- 051/4 teaspoon garlic powder
- 061/2 cup all-purpose flour (plus 2 tablespoons for gravy)
- 072 tablespoons olive oil
- 082 tablespoons unsalted butter
For the Gravy
- 011 large yellow onion, thinly sliced
- 023 cloves garlic, minced
- 034 cups low-sodium chicken broth
- 041/2 cup heavy cream (optional, for extra richness)
- 051 teaspoon dried thyme
- 06Salt and black pepper to taste
- 07Fresh parsley, chopped, for garnish
Instructions
Pat the chicken pieces thoroughly dry with paper towels. In a shallow dish, combine 1/2 cup flour, salt, pepper, paprika, and garlic powder. Dredge each chicken piece in the flour mixture, shaking off any excess.
Heat olive oil and 1 tablespoon of butter in a large, heavy-bottomed skillet (like a cast iron pan) over medium-high heat. Once hot, carefully add the chicken pieces without crowding the pan (cook in batches if necessary). Sear for 4-5 minutes per side until golden brown. Remove the chicken to a plate and set aside.
Reduce heat to medium. Add the remaining 1 tablespoon of butter to the skillet. Add the sliced onion and cook, stirring occasionally, for 5-7 minutes until softened and lightly caramelized. Add the minced garlic and dried thyme, cooking for another minute until fragrant.
Sprinkle the remaining 2 tablespoons of flour over the onions and garlic. Cook, stirring constantly, for 1-2 minutes until the flour is absorbed and a light paste forms. This is your roux, which will thicken the gravy.
Slowly whisk in the chicken broth, a little at a time, making sure to scrape up any browned bits from the bottom of the pan. Continue whisking until the gravy is smooth and starts to thicken. Bring to a gentle simmer.
Return the seared chicken pieces to the skillet, nestling them into the gravy. Cover the skillet, reduce heat to low, and let simmer for 20-25 minutes, or until the chicken is cooked through and tender, absorbing all that lovely gravy flavor.
If using, stir in the heavy cream and let it warm through for a minute. Taste the gravy and adjust seasoning with salt and pepper as needed. Garnish with fresh chopped parsley before serving.
Notes & Tips
- 1To make this a true one-pot meal (if using bone-in chicken), you can sometimes sear, then add vegetables like carrots or celery along with the onions.
- 2If you don't have fresh garlic, 1 teaspoon of garlic powder can be used in the gravy.
- 3A bay leaf added to the gravy while simmering can also add a nice, subtle depth. Remove before serving.
- 4Leftovers are fantastic for making 'smothered chicken sandwiches' on crusty bread.
Tools You'll Need
- •Pat your chicken very, very dry before seasoning and dredging. This is key for a good sear!
- •Don't rush the searing step. A nice golden crust on the chicken adds so much flavor.
- •Scrape up all those brown bits (fond) from the bottom of the pan when you add the broth; they're packed with flavor for the gravy.
- •Simmer the chicken low and slow; this is what makes it incredibly tender and ensures it absorbs the gravy's goodness.
- •Always taste and adjust seasoning before serving. A little pinch of salt or pepper can make a big difference!