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Southern Smothered Chicken Recipe

This classic smothered chicken dish features succulent chicken thighs enveloped in a rich, homemade gravy. Best enjoyed with white rice, this comforting recipe is an ideal choice for a traditional Sunday meal.
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Course Main Course
Cuisine American
Servings 6

Ingredients
  

  • 3 pounds bone-in chicken thighs
  • 2 teaspoons Diamond Crystal kosher salt use half the amount if substituting another brand or type of salt
  • 2 teaspoons ground black pepper
  • 1 teaspoon granulated onion
  • 1 teaspoon granulated garlic
  • 1 teaspoon lemon pepper seasoning
  • 1 teaspoon chili powder
  • ¼ teaspoon cayenne pepper
  • 2 teaspoons neutral oil
  • 6 tablespoons unsalted butter
  • 1 yellow onion sliced
  • 6 tablespoons all-purpose flour
  • 1 tablespoon chicken bouillon powder adjust to taste
  • 4 cups low-sodium chicken stock
  • 6 cups cooked white rice

Instructions
 

  • Place a large Dutch oven or cast iron skillet over medium-high heat.
  • In a small bowl, combine salt, black pepper, granulated onion, granulated garlic, lemon pepper, chili powder, and cayenne pepper.
  • Lift the skin of the chicken thighs and generously season the meat on all sides with the prepared spice blend.
  • Add oil to the heated pot or skillet. Arrange the chicken thighs in a single layer and sear until golden brown on both sides, approximately 6 minutes per side. Once browned, remove the chicken and set aside.
  • Reduce the heat slightly and introduce butter and sliced onions to the pan, stirring to deglaze and release any flavorful bits from the bottom. Sauté the onions until they soften and turn translucent, about 5 to 7 minutes.
  • Sprinkle the flour and chicken bouillon powder over the onions, whisking continuously until fully incorporated into the butter and onions, forming a smooth paste.
  • Slowly pour in the chicken stock while whisking vigorously to ensure a lump-free, velvety gravy. Taste and adjust the seasoning with additional bouillon if necessary.
  • Bring the gravy to a gentle boil before returning the browned chicken thighs to the pot.
  • Cover with a lid, reduce the heat to low, and allow the chicken to simmer in the gravy for 1 hour. Stir occasionally to prevent sticking and ensure even cooking.
  • Once the chicken is tender and fully cooked through, serve hot alongside a generous portion of white rice. Spoon additional gravy over the top before serving.
Keyword Southern Smothered Chicken Recipe