Smothered Chicken Recipe (Southern Comfort Food)

If you were to ask me what my favorite food memories are, enjoying Smothered Chicken at Grandma’s Sunday dinner would be at the top of my list.

Tender, crispy-seared chicken breasts, golden-brown from the skillet, finished in a silky, savory gravy, and topped with crispy bacon pieces, is Southern comfort food at its best.

Smothered chicken is rooted in Southern cuisine, where “smothering” refers to cooking meat low and slow in gravy.

It was developed as a way to tenderize tougher cuts of meat and stretch ingredients while building deep flavor that makes even the pickiest eater clean their plates.

Easy enough for a weeknight dinner and special enough for a Sunday supper, our smothered chicken recipe is guaranteed to bring smiles to your dinner table.

If the phrase “smothered” means delicious comfort food to you, make sure to try our smothered pork chops and smothered cube steak recipes.

Ingredients

Gather the ingredients to prepare our smothered chicken recipe. Culinary professionals call this the “Mise en Place,” which means “everythingin its Place.”

Setting up your ingredients not only speeds up the cooking process but also ensures you have all the necessary items on hand to make the recipe.

Recipe Variations

Smothered Chicken with Onion Gravy: Sauté a cup and a half of sliced onions in butter for 6-7 minutes until they begin to caramelize. Then build the roux with the onions and follow the recipe.

Cajun-Style Smothered Chicken: Coat the breasts in Cajun seasoning before searing for a spicy twist.

Smothered Chicken with Mushrooms: Saute two cups of sliced baby bella mushrooms in butter for 6-7 minutes, remove them from the pan, and make the roux. Add them back in the pan when the sauce is finished.

This recipe calls for chicken breasts, but boneless, skinless chicken thighs can be used instead. You can also make this dish with pork chops and pork tenderloin medallions.

How to Make Smothered Chicken

Follow my simple step-by-step instructions to learn how to make smothered chicken in your home kitchen.

Add the flour, black pepper, salt, onion powder, garlic powder, paprika, and dried parsley to a shallow bowl.

Mix to combine and set aside until needed.
*Reserve 3 tablespoons of the flour mixture for the gravy.

If the breasts are large, use a sharp knife to split them lengthwise to make 2 thinner cutlets.

Place them on a cutting board lined with plastic wrap. Cover the chicken with another sheet of plastic wrap and, using a meat hammer, lightly pound the chicken breasts to about ¾ of an inch thick.

Place a large frying pan over medium-high heat. Add the bacon to the pan.

Cook the bacon for 2-3 minutes on each side or until crisp.

Remove it from the skillet and set aside on paper towels to drain. Don’t wipe out the skillet; the bacon grease is used to cook the chicken.

Dredge the chicken in the seasoned flour to get a good coating on both sides.

Place the large frying pan with the bacon grease over medium heat. When the pan is hot, place the floured breasts in it.

Cook for 4-5 minutes on each side or until the internal temperature reaches 165℉. Remove the chicken from the pan and set aside until needed.

Wipe any remaining bacon grease from the pan, but do not wash the pan.

Add the butter to the pan over medium heat. When the butter has melted, add the reserved flour and stir to combine, making a roux.

Cook the roux over low to medium heat for 2-3 minutes to let the flour cook. The roux can get a little brown.

Add the warm chicken broth to the pan.

Whisk until smooth and creamy.

Add the heavy cream and Worcestershire sauce to the pan,

Whisk to combine and bring the gravy to a low simmer and cook until the sauce is slightly thickened, 4-5 minutes. Continue whisking while it cooks.

Return the chicken to the pan along with any juices. Spoon the gravy over the chicken until it’s fully coated, and let it simmer for 2 minutes.

Sprinkle the chopped cooked bacon and fresh parsley over the smothered chicken and serve.

Chef Tips

Season the flour aggressively. That’s your first flavor layer.

Let the chicken come to room temperature before searing.

Don’t rush the browning; color equals flavor. Keep the heat medium so you don’t burn the fond.

Warm the chicken broth before adding it to prevent lumps in the gravy.

Don’t overcrowd the pan, or you’ll steam the chicken.

Smothered Chicken is a simple dish, but simple doesn’t mean sloppy. If you don’t brown the chicken properly, the gravy will taste flat. If you don’t scrape the fond, you’re leaving flavor in the pan.

This dish rewards patience. Follow the recipe, and you’ll be rewarded with a dish that your family will look forward to.

When you’re craving comfort food, Southern-style, our smothered chicken recipe is just what you’re looking for. It’s the kind of meal that will quiet the table and have everyone looking for seconds, before they’ve finished their first plateful.

Serving Suggestions

Plate with creamy mashed potatoes; spoon gravy around the base, then finish with fresh-cracked black pepper and chopped parsley for color.

Serve with buttermilk biscuits, collard greens, and roasted carrots for a complete meal.

Wine & Beverage Pairing

Wines: Pinot Noir or Côtes du Rhône are my two favorite red wines to serve with this dish. If you prefer white wine, try an unoaked chardonnay or a viognier for a floral lift.

Beers: Try a brown, red, or amber ale to complement the flavors.

Non-Alcoholic: Serve unsweetened iced tea with lemon or sparkling water with a slice of lime.

How to Store and Reheat

Store refrigerated in an airtight container for 3-4 days. It can be stored frozen for up to 2 months.

Reheat gently on the stovetop with a little chicken stock. Taste and reseason as needed.

Recipe FAQs

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