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My Southern Smothered Chicken recipe is very special to me. My father raised me and taught me the basics of cooking at a young age. Times were tough, and making meals stretch was a priority. Smothered chicken hits extra different on day three because, like my dad used to say, it’s “had time for the flavor to sit.” Dishes like this are near and dear to my heart because it’s a part of my childhood. No matter how many lobster tails and lamb chops God blesses me to eat, nothing tastes and feels like my roots. My Southern smothered Chicken is Nostalgic, homey, familiar, it’s hands down one of my favorite recipes of al time.
Why everyone loves this Chicken recipe;
- It’s real comfort food- This is one of the meals you make on a rainy day or when you want to cuddle up on the couch and binge watch your favorite movies. This smothered chicken is the epitome of my brand- cozy and warm.
- It pairs perfectly with so many sides- You can have this Southern Smothered Chicken with rice, mash potatoes, cornbread, or even straight up veggies (I totally recommend carbs) 😉
- It’s a perfect Sunday Dinner- This is a true Sunday dinner. The chicken takes some time to cook, it makes your house fee amazing, its homey and familiar!
Ingredients You’ll Need
- Bone-in Chicken Thighs
- Unsalted Butter
- Milk
- Chicken Broth
- Spices
- Peppers
- Onion
Let’s Make Smothered Chicken with @themoodyfoody
This is my number one favorite cast iron skillet to use when it comes to southern cooking
Delicious Southern Style Recipes
Smothered Chicken
Ingredients
- 4-6 bone in chicken thighs
- 1 green pepper
- 1 onion sliced thin
- 1 red pepper sliced thin
- 1/2 cup chicken broth sliced thin
- 1/8 cup milk whole
- 4 tbsp butter unsalted
- 6 tbsps flour 1 tbsp to coat the chicken, 3 tbsps to coat the peppers, 2 tbsps for gravy
Spices
- 1 tsp chicken boullion
- 2 tsp salt
- 1/2 tsp pepper
- 1 tsp cajun
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried herbs
- 1 tbsp flour
- 2 tsps paprika
Instructions
- Preheat oven to 350 degrees
- Season the chicken thighs generously with spices and 1 tbsp of flour.
- In a hot skillet, melt butter until it sizzles. Sear the seasoned chicken until golden brown on both sides. Once seared, remove the chicken from the pan and set it aside.
- In the same pan, sauté finely chopped onions and bell peppers until they are tender and fragrant.
- Add 1 tbsp of butter to the pan and sprinkle in additional 3 tbsps flour to create a roux. Stir continuously until the mixture achieves a smooth consistency.
- Add Chicken back into the pan, then, add in thyme, rosemary, chicken broth
- Bake covered for 20 minutes, then remove some of the cooking liquid from the dish and place inside of a bowl. Mix in equal parts flour, and pour in thick gravy into baked dish.
- Continue to bake uncovered for 20 minutes at 375 degrees. Mix well. Serve
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I love LOVEEEE Toni’s recipes. This smothered chicken was outstanding. It was so delicious my 11 month old was literally sucking the bone lol.
Keep sharing these outstanding recipes, I can’t wait for your cook book!
Can’t wait to try these meals they look soo delicious. Thank you for sharing
I made this dish for my family and it was an absolute hit. The gravy went perfectly with the potatoes and I also made cabbage to complete the meal. Thank Toni for sharing this recipe!