Smothered Chicken Recipe
Warm, creamy, and super savory, Smothered Chicken is the perfect dish for those days when you're craving something extra comforting.
Servings: 6
Calories: 569kcal
Ingredients
FOR THE CHICKEN:
- 6-8 bone-in chicken thighs, legs, or a combination of the two (If using boneless, skinless chicken breasts, see notes below)
- 1 cup all-purpose flour
- 3 ¼ teaspoons Kosher salt
- 2 teaspoons garlic powder
- 2 teaspoons paprika
- 1 ½ teaspoon onion powder
- 1 teaspoon black pepper
- ⅓ cup canola or avocado oil
FOR THE GRAVY:
- 2 tablespoons canola or avocado oil, if needed
- 1 diced yellow onion
- 3 tablespoons all-purpose flour
- 2 cups unsalted chicken broth
- ½ cup half-and-half
- 1 ¼ teaspoon Kosher salt
- ¾ teaspoon black pepper
Instructions
PREP AND BROWN THE CHICKEN:
- Set the chicken out for about 30 minutes at room temperature to remove the chill.
- Add the flour, salt, garlic powder, paprika, pepper, and onion powder to a gallon-size zip-top bag. Seal and shake to evenly distribute spices. Add the chicken, seal, and shake some more.
- Add the oil to a large skillet or frying pan over medium-high heat and allow to come to temperature, between 350-375°F. You will need a pan with a lid for this recipe.
- Once the oil is hot, remove the chicken from the bag and shake away as much excess flour as possible or the breading will end up gummy in texture. Add the chicken to the pan, taking care not to overcrowd it. Sear for about 4-5 minutes on the first side, until golden brown. Then, flip and sear for an additional 3-4 minutes. Remove the chicken from the pan and set aside on a plate.
MAKE THE ONION GRAVY:
- Reduce the heat to medium, and add 2 tablespoons of oil to the pan if the skillet appears dry. Add the diced onion, and sauté, scraping up any browned bits from the bottom of the pan. Cook for 6-8 minutes, until cooked through and golden.
- Sprinkle 3 tablespoons of flour across the onions and stir to combine. Add the chicken broth one big splash at a time, stirring well after each addition. Then, add the half-and-half, salt, and pepper.
SMOTHER AND SIMMER:
- Once the mixture comes to a simmer, nestle the chicken in the gravy, and reduce the heat to maintain a slow simmer. Cover partially and cook for 25-30 minutes, or until the chicken is fully cooked and has reached an internal temperature of 165°. Add additional salt and pepper to gravy to taste, if desired. Serve with white rice or mashed potatoes and enjoy.
Notes
If using boneless, skinless chicken breast, cook the chicken for 10 to 15 minutes in the gravy.
Nutrition
Calories: 569kcal | Carbohydrates: 24g | Protein: 26g | Fat: 41g | Saturated Fat: 9g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 20g | Trans Fat: 0.1g | Cholesterol: 127mg | Sodium: 1503mg | Potassium: 441mg | Fiber: 1g | Sugar: 2g | Vitamin A: 440IU | Vitamin C: 2mg | Calcium: 51mg | Iron: 2mg