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Smothered Chicken Recipe
Ben Carraoli

Smothered Chicken Recipe

I’ll never forget the first time I made smothered chicken. The aroma of browned chicken and caramelized onions took over my kitchen and made my mouth water before the dish was even finished. Every bite was warm, savory, and rich with flavor — exactly the kind of meal you want on a chilly evening.
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Total Time 1 hour 15 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • Chicken thighs 6 pieces, bone-in, skin-on – The skin and bones add deep flavor and help keep the meat juicy during braising; thighs stay tender and don’t dry out like breasts.
  • Kosher salt 1½ teaspoons – Essential for seasoning the chicken and enhancing the flavors throughout.
  • Ground black pepper 1 teaspoon – Adds mild heat and balances the saltiness.
  • Garlic powder 1 teaspoon – A pantry staple that boosts savory depth.
  • Smoked paprika 1 teaspoon – Gives smoky sweetness and a beautiful color.
  • Onion powder 1 teaspoon – Works with fresh onions to build savory layers.
  • All-purpose flour 1 cup – Used to dredge the chicken and thicken the gravy nicely.
  • Vegetable oil ⅓ cup – Ideal for searing the chicken without burning.
  • Yellow onion 1 large, diced – Caramelizes into rich sweetness for the gravy.
  • Chicken broth 2 cups – The base of the gravy; low-sodium is best so you can control the seasoning.
  • Half-and-half ½ cup – Makes the gravy creamy and luxurious.
  • Fresh parsley optional – Adds a burst of color and fresh brightness at the end.

Method
 

  1. I start by patting the chicken dry and seasoning it thoroughly with salt, pepper, garlic powder, smoked paprika, and onion powder. This builds the flavor right at the start and helps create a tasty crust when seared.
  2. Next, I coat each piece of chicken in flour to help thicken the gravy later. In a hot skillet with oil, I sear the chicken skin-side down first until it’s golden brown. This seals in juices and adds rich color.
  3. Once the chicken is browned and set aside, I add the diced onions to the same pan. Sautéing them in the flavorful drippings ensures every bit of savory goodness gets into the gravy.
  4. Sprinkle remaining flour over the onions and stir until it’s lightly toasted. Then slowly pour in chicken broth while scraping up browned bits. This creates a silky pan sauce as the base for the gravy.
  5. Stir in the half-and-half and bring the mixture to a gentle simmer. The cream enriches the sauce and gives it that classic southern comfort texture.
  6. Return the chicken to the pan, nestling it in the gravy. Cover and let it simmer until the meat is cooked through and tender, and the gravy thickens beautifully.

Notes

  • Always pat the chicken dry before seasoning — moisture means less browning on sear.
  • Let the onions cook long enough to turn soft and golden; this adds natural sweetness to the gravy.
  • Don’t rush the simmer — a gentle cook melds flavors and tenderizes the meat perfectly.
  • Use homemade broth if you can; it makes the gravy richer and more nuanced in flavor.
  • Add a splash of white wine to the deglazed pan for an elegant touch (optional but delicious).