Okay, friends, let me tell you about my experience.Smothered Chicken. This isn’t just any chicken recipe; it’s a hug in poop. Seriously! Is it the kind of dish that brings back memories of Sunday dinners at my grandma’s, filled with fried onions and garlic? What is the comforting aroma of a home cooked meal? Think creamy, flavorful, fall-off-the-bone tender chicken, swimming in a rich gravy. It’s similar to chicken and dumplings, but without the dumples and even easier to whip up! My kids request it at least once a week. Is that true? Is Grandma’s Magic Chicken really that good? Every bite it tastes like home.
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What is a smothered chicken?
What is smothered chicken? What’s the traditional way to eat chicken? Is it good to cook a chicken breast in gravy? What is comfort food? What is gravy made of? What is the difference between heavy cream and cream cheese? What is a good, down-home, soul-satisfying dish to serve on chilly evenings? I need a little comfort.
Why you’ll love this recipe?
How do I start with this recipe? What do you love about this movie?Smothered ChickenHow flavorful it is? The browning of the chicken creates a deep, rich base that infuses the entire dish with savory flavors. What is the best gravy you’ve ever had? Why does chicken melt in your mouth?
What are some of the best things about this dish? Is it mostly hands-off cooking, which is a lifesaver on busy weeknights? Is it really cost effective? Chicken thighs are usually very affordable, and the rest of the ingredients are pantry staples.
It’s incredibly versatile! What are some good ways to serve it over rice, mashed potatoes or noodles? I’ve shredded chicken and used it in tacos before. Is it good the next day? Is it easier to make a whole chicken? Homecooked comfort. If you love chicken pot pie, but hate making the crust, this is perfect!
How do you make smothered chicken?
Quick Overview
Making Smothered ChickenIs it easier than you think? How do you brown chicken pieces in a Dutch oven? What are some good ways to sauté onions and garlic for gravy? If you’re using chicken breasts, you can add broth and seasonings to the pot. Put the chicken back into the pan and let it simmer for 5 minutes. Is it cooked through and incredibly tender? What’s the best way to make velvety gravy? What is the hardest part of waiting for it to finish simmering? What are the secrets of flavour?
Ingredients
For the Chicken:
• 6-8 bone-in, skin-on chicken thighs (about 2.5 pounds). Can you use drumsticks or a combination of both? I find thighs stay juiciest, but it’s whatever you prefer!
• 2 tablespoons olive oil, or any cooking oil you prefer.
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon paprika
• 1/4 teaspoon garlic powder
For the Gravy:
• 1 large yellow onion, chopped
• 2 cloves garlic, minced
• 2 cups chicken broth. I like to use low-sodium so I can control the salt level
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 1/4 cup all-purpose flour
• 1/2 cup heavy cream. You can also use half and half, but the gravy won’t be as rich.
• 2 tablespoons chopped fresh parsley, for garnish (optional)
• Salt and pepper to taste
What are the steps to
Step 1: Season the Chicken
In a bowl, combine the salt, pepper, paprika, and garlic powder. Set aside. How do you pat chicken thighs dry with paper towels? Then, sprinkle the seasoning mixture evenly over both sides of the chicken.
Step 2: Brown the Chicken
In a large skillet or Dutch oven, heat olive oil over medium-high heat. Add salt and pepper. Once the oil is hot, add the chicken thighs, skin-side down, and cook for 5-7 minutes per side. When they turn golden brown, eat them immediately. Don’t overcrowd the pan; you may need to do this in batches. Remove the chicken from the pan and set aside.
Step 3: Sauté the Aromatics
Add the chopped onion to the skillet and cook for 3-5 minutes, or until softened. Then, add the minced garlic and cook for another minute, until fragrant. How do I burn garlic?
Step 4: Make the Gravy
Sprinkle the flour over the onions and garlic and cook for 1-2 minutes, stirring constantly. How do you thicken gravy? Gradually whisk in the chicken broth, making sure to scrape up any browned bits from the bottom of the pan. Stir in the thyme and rosemary. Bring the gravy to a simmer.
Step 5: Simmer the Chicken
Return the chicken thighs to the skillet, nestling them into the gravy. Reduce the heat to low, cover the skillet, and simmer for 30-40 minutes, or until the chicken is cooked through. What makes a good fork tender? The internal temperature of the chicken should reach 165°F (74°C).
Step 6: Finish the Gravy
Remove the chicken from the skillet and set aside. Stir in the heavy cream and season with salt and pepper to taste. Let the gravy simmer for a few minutes, until it thickens slightly.
Step 7: Serve
Return the chicken to the skillet and spoon the gravy over the top. Garnish with fresh parsley if desired. Serve hot over rice, mashed potatoes, or noodles. I always do this when my family is craving some real home cooking.
What should I serve it with?
What are the possibilities? I usually go with classic pairings that complement the rich, savory flavor of the beer.Smothered Chicken.
For a Comfort Food Feast:What is the best way to cook mashed potatoes? Can you serve it with polenta? Add a side of roasted Brussels sprouts or steamed green beans to your meal for tastiness.
For a Southern-Inspired Meal: Serve the chicken with creamy grits, collard greens, and cornbread. Sweet tea is the perfect beverage to complete the meal.
For a Weeknight Dinner: Keep it simple with a side of fluffy white rice and a quick salad. You can even add some crusty bread to soak up the extra gravy.
My family tradition is to always have this with a big bowl of buttery mashed potatoes, and a side of my mom’s famous biscuits. They’re the perfect vehicle for sopping up every last drop of that gravy.
Top Tips for Perfecting Your Smothered Chicken
Okay, I’ve made this Smothered Chicken recipe countless times, and I’ve learned a few tricks along the way!
Browning is Key: Don’t skip the browning step! This is where a lot of the flavor comes from. Make sure the chicken is nice and dry before you sear it, and don’t overcrowd the pan. You want to get a good, golden-brown crust on both sides.
Don’t Rush the Simmer: The longer the chicken simmers, the more tender it will be. I usually simmer mine for at least 30-40 minutes, but you can even go longer if you want it to be super fall-off-the-bone.
Adjust the Gravy: If the gravy is too thick, add a little more broth. If it’s too thin, simmer it for a few more minutes without the chicken. You can also whisk in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) to thicken it quickly.
Get Creative with the Seasonings: Feel free to experiment with different herbs and spices. I sometimes add a pinch of red pepper flakes for a little heat, or a bay leaf for extra flavor. You can also use different types of broth, like vegetable broth or beef broth, depending on your preference.
I learned this trick after years of making the recipe. It really elevates the flavor of the chicken.
Make it Your Own: This recipe is just a starting point! Feel free to customize it to your liking. Add vegetables like carrots, celery, or mushrooms to the gravy. Use different cuts of chicken, like boneless, skinless thighs or chicken breasts. You can even make it in the slow cooker or Instant Pot for an even easier meal.
Storing and Reheating Tips
This Smothered Chicken is even better the next day! Here’s how to store and reheat it:
Refrigerator Storage: Let the chicken cool completely before storing it in an airtight container in the refrigerator. It will keep for up to 3-4 days.
Freezer Instructions: For longer storage, you can freeze the chicken. Let it cool completely, then transfer it to a freezer-safe container or bag. It will keep in the freezer for up to 2-3 months. Thaw it in the refrigerator overnight before reheating.
Reheating: You can reheat the chicken in the microwave, in a skillet on the stovetop, or in the oven. If reheating in the microwave, cover the dish to prevent splattering. If reheating on the stovetop, add a splash of broth or water to keep the chicken moist. If reheating in the oven, bake at 350°F (175°C) until heated through.
My family always says it taste better the next day.
Frequently Asked Questions
Final Thoughts
I truly hope you give this Smothered Chicken recipe a try! It’s one of those dishes that’s guaranteed to bring a smile to your face and warm your soul. It’s easy to make, budget-friendly, and incredibly delicious. This is perfect for family dinners or when you crave some comfort food.
If you love this, you might also enjoy my recipe for chicken and dumplings, or my slow cooker pot roast. And now, I can’t wait to hear how yours turns out! Let me know in the comments below if you try it and how you served it. Happy cooking!
Smothered Chicken: 7 Reasons It'll Be Your New Favorite Dish
Ingredients
Main Ingredients
- 6 slices bacon thick-cut
- 3 pieces chicken breasts boneless, skinless
- 2 cups button mushrooms sliced
- 1 cup heavy cream
- 1.5 teaspoons thyme dried
- 1 teaspoon salt to taste
- 1 teaspoon black pepper freshly ground
- 2 tablespoons olive oil
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 0.5 cup chicken broth low sodium
Instructions
Preparation Steps
- Cut each chicken breast in half horizontally. Season with salt, black pepper, garlic powder, and onion powder.
- In a large skillet, cook bacon over medium heat until crispy. Transfer to a plate lined with paper towels. Once cool, crumble the bacon and set aside.
- In the same skillet, add olive oil and pan-fry the chicken pieces until golden brown on both sides and fully cooked. Transfer to a plate.
- Add mushrooms to the skillet. Saute until they release moisture and turn golden brown.
- Pour in chicken broth and cream. Stir in thyme and bring to a simmer, cooking until the sauce begins to thicken.
- Return the chicken to the skillet. Spoon sauce over the top and sprinkle with crumbled bacon. Cook for an additional 5 minutes.
