Introduction

Southern Smothered Chicken is a comforting classic that combines tender, juicy chicken with a rich, creamy gravy. This dish is perfect for cozy family dinners or whenever you crave soulful, hearty flavors.

A round white pot filled with eight pieces of chicken legs and thighs covered in thick, creamy orange sauce with a smooth texture, garnished lightly with small green herbs scattered over the chicken. The pot with handles is placed on a white marbled surface, accompanied by some tiny green leaves spread around and a white cloth with thin black stripes partly visible on one side. A glass with iced drink is seen on the upper right corner. 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 cleaned chicken with 1 teaspoon Lawry’s seasoning salt, black pepper, garlic powder, and smoked paprika. Mix well until the chicken is fully coated. Place the chicken in a sealed ziplock bag and refrigerate for at least 3 hours, preferably overnight. Before cooking, let the chicken come to 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 pieces and sear each side for about 3-4 minutes until browned. Remove the chicken and set aside.
Step 3: In the same skillet, melt the butter. Add the chopped onions and sauté until caramelized and deeply golden, about 8-10 minutes. Stir in the minced garlic and cook for an additional minute.
Step 4: Sprinkle the flour over the onions and garlic, stirring to incorporate and dissolve the flour. Slowly pour in the chicken stock while stirring continuously until the sauce thickens, about 2-3 minutes.
Step 5: Stir in the heavy cream and reduce the heat to low. Add the thyme sprigs and the remaining 1 teaspoon of Lawry’s seasoning salt. Let the gravy simmer gently until smooth and thickened.
Step 6: Return the seared chicken to the skillet, coating the pieces with the sauce. Simmer uncovered for 10-15 minutes until the chicken is fully cooked and the gravy reaches a rich, deep color. If the sauce is too thin, mix 1-2 tablespoons of flour with water and stir it in to thicken.
Step 7: Remove from heat and serve the smothered chicken hot with your favorite sides such as basmati rice, mashed potatoes, or vegetables. Enjoy!

Tips & Variations

For extra flavor, marinate the chicken overnight to let the spices fully penetrate the meat.
You can substitute thyme with fresh rosemary or sage for a different herb aroma.
If you prefer a lighter gravy, use half-and-half instead of heavy cream.
To make the dish spicier, add a pinch of cayenne pepper to the seasoning mix.

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 to prevent the sauce from breaking. You can also freeze the cooked chicken with gravy for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

A close-up top view of three pieces of golden-brown chicken covered in a thick, creamy orange sauce with green herb sprinkles, resting on a bed of fluffy white rice. The rice forms the bottom layer, soft and slightly uneven, while the chicken pieces sit piled on top, coated generously in the sauce that glistens slightly under the light. To the left side of the white plate is a golden fork placed beside the food. The surface under the plate has a white marbled texture, and part of a striped cloth napkin is visible at the bottom right corner. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other chicken parts for this recipe?

Yes, bone-in thighs and drumsticks work best because they stay tender and flavorful, but you can use breasts if you prefer—just adjust cooking time accordingly to avoid drying out.

How do I know when the chicken is fully cooked?

The chicken is fully cooked when the internal temperature reaches 165°F (74°C). The meat should be tender and juices should run clear when pierced with a fork.

Delicious Southern Smothered Chicken Recipe

Print Recipe

★★★★★

4.8 from 77 reviews

This Delicious Southern Smothered Chicken recipe features tender, marinated chicken pieces seared to perfection and simmered in a rich, creamy gravy made from caramelized onions, garlic, chicken broth, and heavy cream. It’s a comforting classic Southern dish perfect served over rice, mashed potatoes, or your favorite veggies.

Author: Sophie
Prep Time: 20 minutes (plus 3 hours to overnight marinating)
Cook Time: 35 minutes
Total Time: 3 hours 55 minutes (including marinating time)
Yield: 6 servings 1x
Category: Main Dish
Method: Stovetop
Cuisine: Southern American
Diet: Gluten Free

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 seasoned 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 cleaned and rinsed chicken with 1 teaspoon Lawry’s seasoning salt, black pepper, garlic powder, and smoked paprika. Mix thoroughly until the chicken is fully coated. Transfer the chicken to a sealed ziplock bag and refrigerate for at least 3 hours, ideally overnight. Before cooking, let the chicken sit at room temperature for 15-20 minutes.
Brown/Sear the Chicken: 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 nicely browned. Remove the chicken and set aside on a plate.
Make the Sauce: Using the same skillet, melt the butter. Add the chopped onions and sauté until caramelized and deeply golden brown, about 8-10 minutes. Add minced garlic and cook for an additional minute.
Thicken the Gravy: Sprinkle the flour over the onions and garlic, stirring to combine fully. Gradually pour in the chicken stock or bone broth while stirring frequently with a wooden spoon until the sauce thickens, about 2-3 minutes.
Add Cream and Seasonings: Stir in the heavy cream and reduce heat to low. Add the fresh thyme sprigs and the remaining 1 teaspoon of Lawry’s seasoned salt. Simmer gently, allowing the gravy to become smooth and thickened.
Simmer the Chicken in Sauce: Return the seared chicken pieces to the skillet, coating them with the gravy. Continue to simmer for 10-15 minutes or until the chicken is fully cooked and the gravy deepens in color and consistency. If the sauce is not thick enough, mix 1-2 tablespoons of flour with water and stir into the sauce to thicken.
Serve: Remove from heat and serve the smothered chicken hot with your choice of sides such as basmati rice, brown rice, mashed potatoes, or vegetables. Enjoy your comforting Southern dish!

Notes

Marinating the chicken overnight enhances flavor and tenderness.
Removing the skin helps reduce fat content and keeps the dish lighter.
Use fresh thyme sprigs for a more aromatic and authentic flavor profile.
If the gravy becomes too thick, add a splash of chicken stock to thin it out.
This dish pairs excellently with creamy mashed potatoes or fluffy rice to soak up the delicious gravy.

Keywords: Southern smothered chicken, creamy chicken gravy, seared chicken recipe, comfort food, homestyle chicken, skillet chicken, marinated chicken, chicken thighs recipe