Introduction

Delicious Southern Smothered Chicken is a comforting dish featuring tender chicken pieces simmered in a rich, creamy gravy. With aromatic herbs and caramelized onions, this recipe offers deep, satisfying flavors perfect for a cozy meal.

In a white pan filled with creamy orange sauce, there are eight pieces of chicken, showing different shapes like drumsticks and thighs, all covered evenly by the glossy sauce with small green herb bits sprinkled on top; the pan sits on a white marbled texture with some green sprouts scattered around and a striped white cloth partially visible in the corner, plus a glass of iced drink near the top right. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3-4 lbs. organic chicken, skin removed (drumsticks and thigh pieces work great)
1 teaspoon smoked paprika
2 teaspoons Lawry’s seasoning salt, divided
1 teaspoon black pepper
1 teaspoon garlic powder
¼ cup organic all-purpose flour
4 tablespoons unsalted butter
2 tablespoons extra virgin olive oil
4 garlic cloves, minced
1 onion, chopped
2 fresh thyme sprigs
2 cups organic chicken stock or bone broth
1 cup organic heavy cream

Instructions

Step 1: In a large bowl, combine the chicken with 1 teaspoon Lawry’s seasoning salt, black pepper, garlic powder, and smoked paprika. Mix well to coat the chicken evenly. Transfer the chicken to a sealed ziplock bag and refrigerate for at least 3 hours, preferably overnight. Before cooking, let the chicken sit at room temperature for 15-20 minutes.
Step 2: Heat 2 tablespoons of olive oil in a deep skillet or pot over medium-high heat. Add the marinated chicken and sear each side for about 3-4 minutes until browned. Remove the chicken and set aside on a plate.
Step 3: In the same skillet, melt the butter. Add chopped onions and sauté until caramelized and golden brown, about 8-10 minutes. Add the minced garlic and cook for another minute.
Step 4: Sprinkle the flour over the onions and garlic, stirring to combine and dissolve the flour. Gradually pour in the chicken stock or broth, stirring continuously until the sauce thickens, about 2-3 minutes.
Step 5: Stir in the heavy cream and reduce heat to low. Add the thyme sprigs and the remaining 1 teaspoon of Lawry’s seasoning salt. Simmer gently until the gravy is smooth and thickened.
Step 6: Return the seared chicken to the skillet, coating each piece with the sauce. Simmer for 10-15 minutes until the chicken is fully cooked and the gravy deepens in color and thickens further. If needed, mix 1-2 tablespoons of flour with water and add to the sauce to thicken.
Step 7: Remove thyme sprigs and serve the smothered chicken hot with your favorite sides such as basmati rice, brown rice, mashed potatoes, or vegetables.

Tips & Variations

For extra flavor, marinate the chicken overnight to allow the spices to deeply penetrate the meat.
Use bone-in chicken pieces for more tenderness and richer taste.
Substitute fresh thyme with dried thyme if unavailable, using about 1 teaspoon.
To make the gravy thicker, slowly whisk in additional flour mixed with cold water as needed while simmering.
Serve over creamy mashed potatoes or buttery rice for a classic Southern comfort meal.

Storage

Store leftover smothered chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to maintain the creamy sauce’s texture. Avoid overheating to prevent the cream from separating.

How to Serve

A white plate holds a bed of fluffy white rice forming the base layer, topped with three pieces of golden-brown chicken coated in a thick, creamy orange sauce with visible herbs sprinkled on top, adding green specks. A gold fork rests on the left side of the plate. The plate sits on a wooden table with some green herbs visible in the upper left corner and parts of a dish filled with more sauce-covered chicken in the top right corner. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use boneless chicken for this recipe?

Yes, boneless chicken thighs or drumsticks can be used, but bone-in pieces add more flavor and help keep the chicken juicy during cooking.

How do I know when the chicken is fully cooked?

The chicken is done when it reaches an internal temperature of 165°F (75°C) and the juices run clear. Simmering the chicken in the sauce for 10-15 minutes after searing ensures it is cooked through.

Delicious Southern Smothered Chicken Recipe

Print Recipe

★★★★★

4.8 from 620 reviews

This Delicious Southern Smothered Chicken recipe features tender, marinated chicken pieces seared to perfection and simmered in a rich, creamy gravy with caramelized onions, garlic, and fresh thyme. Perfectly hearty and comforting, this dish is an ideal main course served over rice, mashed potatoes, or veggies.

Author: Bella
Prep Time: 20 minutes (plus 3 hours marinating time, preferably overnight)
Cook Time: 40 minutes
Total Time: 4 hours (including marinating)
Yield: 6 servings 1x
Category: Main Course
Method: Stovetop
Cuisine: Southern American

Ingredients

Scale

Smothered Chicken

3–4 lbs. organic chicken, skin removed (drumsticks and thigh pieces work great)
1 teaspoon smoked paprika
2 teaspoons Lawry’s seasoning salt, divided
1 teaspoon black pepper
1 teaspoon garlic powder
¼ cup organic all-purpose flour
4 tablespoons unsalted butter
2 tablespoons extra virgin olive oil
4 garlic cloves, minced
1 onion, chopped
2 fresh thyme sprigs
2 cups organic chicken stock or bone broth
1 cup organic heavy cream

Instructions

Marinate the Chicken: In a large bowl, combine the chicken with 1 teaspoon of Lawry’s seasoning salt, black pepper, garlic powder, and smoked paprika, ensuring each piece is thoroughly coated. Transfer the coated chicken to a sealed ziplock bag and refrigerate for at least 3 hours, ideally overnight. When ready to cook, let the chicken sit at room temperature for 15-20 minutes to take the chill off.
Brown/Sear the Chicken: Heat 2 tablespoons of olive oil in a deep skillet or pot over medium-high heat. Once hot, place the marinated chicken pieces in the skillet and cook each side for 3-4 minutes until nicely seared and browned. Remove the chicken from the skillet and set aside on a plate.
Make the Sauce: In the same skillet, melt the butter over medium heat. Add the chopped onions and sauté for 8-10 minutes until caramelized and deeply golden. Add the minced garlic and cook for another minute. Stir in the flour, mixing thoroughly to combine with the onions and garlic.
Simmer the Gravy: Gradually pour in the chicken stock or bone broth while stirring continuously with a wooden spoon until the sauce thickens, about 2-3 minutes. Add the heavy cream, reduce heat to low, and let the gravy simmer until smooth and thickened. Add fresh thyme sprigs and the remaining 1 teaspoon of Lawry’s seasoning salt, stirring to combine.
Combine and Finish Cooking: Return the seared chicken to the skillet, coating each piece with the sauce. Simmer uncovered for 10-15 minutes until the chicken is fully cooked through and the gravy develops a deeper color and creamier texture. If the sauce is too thin, mix an additional 1-2 tablespoons of flour with water and stir into the sauce to thicken further.
Serve: Remove thyme sprigs from the skillet and serve the smothered chicken hot over basmati rice, brown rice, mashed potatoes, or your choice of vegetables. Enjoy your comforting Southern meal!

Notes

Marinate the chicken overnight for best flavor and tenderness.
Searing the chicken first develops a rich, browned flavor that enhances the dish.
Caramelizing onions properly is key to a flavorful gravy—don’t rush this step.
If your gravy is too thin after simmering, use a flour-water slurry to thicken it without lumps.
Remove thyme sprigs before serving to avoid an overly herbal taste.
This dish pairs well with classic Southern sides like collard greens or cornbread.

Keywords: Southern chicken, smothered chicken, creamy chicken gravy, comfort food, caramelized onions, bone broth, seared chicken, easy dinner