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- 4 bone-in, skin-on chicken thighs - 1 teaspoon salt - 1/2 teaspoon black pepper - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 large onion, sliced - 2 cloves garlic, minced - 1 bell pepper, sliced (any color) - 2 cups low-sodium chicken broth - 1 cup heavy cream - 1 tablespoon Worcestershire sauce (optional) - 1 teaspoon smoked paprika - Fresh parsley for garnish When I make Southern Smothered Chicken, I always start with the chicken. The thighs bring great flavor and tenderness. I use bone-in and skin-on for the best results. Next, I season them well. I mix salt, black pepper, garlic powder, and onion powder. This combination gives a nice balance of flavor. Now let's talk about the veggies. I love using a large onion, sliced thick. The onion adds sweetness as it cooks down. I also use two cloves of minced garlic for that rich aroma. A bell pepper adds color and crunch. You can choose any color you like, but I lean towards green or red. Now for the gravy, which makes everything special. I use low-sodium chicken broth to control the saltiness. I add heavy cream for a rich, creamy texture. If you want a little kick, Worcestershire sauce is a great option. I finish it off with smoked paprika for a deep flavor. Finally, fresh parsley makes a lovely garnish. It adds color and a hint of freshness. This dish is all about layers of flavor and comfort. Each ingredient plays a role in creating the amazing taste that makes Southern Smothered Chicken a family favorite. {{ingredient_image_1}} - Season the Chicken First, I mix salt, black pepper, garlic powder, and onion powder in a small bowl. This blend gives the chicken great flavor. I rub this mix all over the chicken thighs. I make sure to get some under the skin for extra taste. - Brown the Chicken Next, I heat vegetable oil in a large skillet over medium-high heat. Once the oil is hot, I add the seasoned chicken thighs skin-side down. I let them cook for about 5 to 7 minutes until the skin is golden brown. Then, I flip the chicken and cook for another 5 minutes. After browning, I remove the chicken from the skillet and set it aside. - Sauté the Vegetables In the same skillet, I add the sliced onion, minced garlic, and bell pepper. I sauté these for about 5 minutes. I want the onions to be soft and translucent. This step builds a nice base for the gravy. - Pour in Chicken Broth After the vegetables are ready, I pour in the low-sodium chicken broth. I use a spatula to scrape any browned bits from the bottom. This adds great flavor to the gravy. - Stir in Heavy Cream and Seasonings Next, I stir in the heavy cream, Worcestershire sauce (if I choose to use it), and smoked paprika. I bring this mixture to a gentle simmer. The cream makes the gravy rich and smooth. - Return the Chicken to the Skillet I carefully place the browned chicken thighs back into the skillet, skin-side up. This helps keep the skin crispy. - Cover and Simmer I cover the skillet and let it simmer on low heat for about 25 to 30 minutes. This time allows the chicken to cook through and become tender. - Adjust Seasoning and Thickness Once the chicken is cooked, I taste the gravy. I adjust the seasoning if needed. If I want a thicker gravy, I let it simmer uncovered for an extra 5 to 10 minutes. - Serve with Garnish Finally, I remove the skillet from the heat. I sprinkle fresh parsley on top before serving. This adds a nice pop of color and freshness. To boost the flavor of your Southern smothered chicken, consider these spices: - 1 teaspoon cayenne pepper for heat - 1 teaspoon dried thyme for earthiness - 1 teaspoon paprika for sweetness You can also marinate the chicken for extra flavor. Try a mix of buttermilk and hot sauce. Let it sit for at least 2 hours, or overnight. For even browning, heat your skillet properly. Use medium-high heat and don’t overcrowd the pan. Cook chicken thighs skin-side down first. This gives the skin a nice golden color. To achieve perfect gravy consistency, let it simmer gently. If it’s too thin, remove the lid and let it cook longer. Stir often to avoid burning. Serve your smothered chicken over fluffy rice or creamy mashed potatoes. This helps soak up the rich gravy. Add a side of collard greens or cornbread for a true Southern feast. Garnish with fresh parsley to add color and freshness. You can also add thinly sliced green onions for an extra pop. Pro Tips Season Generously: Don’t be shy with the seasoning! Ensure the chicken is well-coated with spices to enhance the overall flavor of the dish. Use a Cast Iron Skillet: For the best browning and flavor development, use a cast iron skillet. It retains heat well and gives the chicken a beautiful crust. Let it Rest: After cooking, let the chicken rest for a few minutes before serving. This allows the juices to redistribute, making the chicken extra tender. Thicken the Gravy: If you prefer a thicker gravy, whisk in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) during the last few minutes of cooking. {{image_2}} If you want to switch things up, consider using boneless chicken thighs or breasts. They cook faster and still taste great. Just remember, boneless cuts may need less cooking time. You can also try different vegetables. Swap the bell pepper for zucchini or mushrooms. Each choice adds new flavor and texture. You can make the sauce creamy or keep it lighter. Use heavy cream for a rich taste. If you want less fat, skip the cream and use more broth. Adding spices or hot sauce can bring the heat. A pinch of cayenne or a dash of hot sauce can spice up the dish. Adjust it to your taste for the perfect kick. For gluten-free options, use gluten-free broth and check your seasonings. Most spices are safe, but always verify. To go dairy-free, replace heavy cream with coconut milk or a nut milk blend. These swaps keep the dish creamy while making it suitable for different diets. To store leftovers safely, let the chicken cool down first. Place it in an airtight container. This keeps bacteria out and preserves flavor. Store it in the fridge for up to three days. Use glass or plastic containers with tight-fitting lids. They help keep your food fresh and safe. For the best texture, reheat the chicken in the oven. Preheat it to 350°F (175°C). Place the chicken in a baking dish and cover it with foil. Heat for about 20 minutes. If you're reheating gravy, use a saucepan. Warm it on low heat, stirring often to keep it smooth. Add a splash of broth if it gets too thick. You can freeze cooked chicken for later meals. Let it cool completely and place it in a freezer-safe bag. Squeeze out the air to avoid freezer burn. Label the bag with the date and use it within three months. To thaw, move it from the freezer to the fridge overnight. Reheat as mentioned earlier for the best taste. What can I serve with Southern Smothered Chicken? You can serve this dish with fluffy rice or creamy mashed potatoes. Both options soak up the tasty gravy well. You might also try it with collard greens or cornbread for a true Southern feast. Can I make this dish in a slow cooker? Yes, you can use a slow cooker. After browning the chicken, add all ingredients to the slow cooker. Cook on low for about 6-8 hours. This will keep the chicken tender and flavorful. What can I use instead of heavy cream? If you want a lighter option, use half-and-half or whole milk. You can also blend silken tofu for a dairy-free option. This will change the texture, but it will still taste great. Is Worcestershire sauce necessary? Worcestershire sauce is not a must. It adds depth to the gravy, but you can skip it. If you want, try soy sauce or a splash of vinegar for similar flavor notes. How can I make the chicken tender? To ensure tender chicken, simmer it gently. The low heat allows the meat to cook without drying out. Also, let it rest after cooking to keep juices locked in. What should I do if the gravy is too thin? If your gravy is too thin, let it simmer uncovered for a few minutes. This will help it thicken. You can also make a cornstarch slurry by mixing cornstarch with water and stirring it into the gravy. In this article, we explored how to make delicious Southern Smothered Chicken. We covered essential ingredients like chicken, vegetables, and gravy components. I shared step-by-step instructions and tips for perfect flavor and presentation. Remember, you can adapt the recipe for dietary needs or make tasty variations. With these easy steps, you’ll serve up a meal that impresses everyone. Dive in, enjoy cooking, and create your own family favorites!

Southern Smothered Chicken

A delicious and comforting dish featuring chicken thighs smothered in a creamy gravy with sautéed vegetables.
Print Recipe Pin Recipe
Course Main Course
Cuisine Southern
Servings 4

Ingredients
  

  • 4 pieces bone-in, skin-on chicken thighs
  • 1 teaspoon salt
  • 1 2 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 2 tablespoons vegetable oil
  • 1 large onion, sliced
  • 2 cloves garlic, minced
  • 1 bell pepper sliced (any color)
  • 2 cups low-sodium chicken broth
  • 1 cup heavy cream
  • 1 tablespoon Worcestershire sauce (optional)
  • 1 teaspoon smoked paprika
  • 1 bunch fresh parsley for garnish

Instructions
 

  • In a small bowl, mix the salt, black pepper, garlic powder, and onion powder. Rub this seasoning all over the chicken thighs, making sure to get it under the skin as well.
  • In a large skillet, heat the vegetable oil over medium-high heat. Once hot, add the seasoned chicken thighs, skin-side down. Cook for about 5-7 minutes until the skin is golden brown, then flip and cook for another 5 minutes. Remove the chicken from the skillet and set aside.
  • In the same skillet, add the sliced onion, garlic, and bell pepper. Sauté for about 5 minutes, or until the onions are soft and translucent.
  • Pour in the chicken broth, scraping any browned bits from the bottom of the skillet. Stir in the heavy cream, Worcestershire sauce (if using), and smoked paprika. Bring the mixture to a gentle simmer.
  • Carefully place the browned chicken thighs back into the skillet, skin-side up. Cover the skillet and let it simmer on low heat for 25-30 minutes, or until the chicken is cooked through and tender.
  • Once the chicken is fully cooked, taste the gravy and adjust the seasoning if needed. If you desire a thicker gravy, you can let it simmer uncovered for an additional 5-10 minutes.
  • Remove the skillet from the heat and garnish with fresh parsley before serving.

Notes

Serve over rice or mashed potatoes for a complete meal.
Keyword chicken, comfort food, gravy