Delicious Southern Smothered Chicken
Get set to dive into a Southern classic with our Delicious Southern Smothered Chicken recipe! This dish is pure Southern comfort, featuring succulent chicken bathed in a rich, flavorful gravy. It's the kind of meal that brings everyone to the table with smiles + empty plates. Gluten-free Option.
Servings: 4 servings
Calories: 804kcal
Ingredients
SMOTHERED CHICKEN:
- 3-4 lbs. organic chicken, skin removed (Drumsticks + Thigh pieces work great!)
- 1 teaspoon smoked paprika
- 2 tsps Lawry's seasoning salt, divided
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- ¼ cup organic all-purpose flour
- 4 Tbsps unsalted butter
- 2 Tbsps Extra virgin olive oil
- 4 garlic cloves, minced
- 1 onion, chopped
- 2 fresh thyme sprigs
- 2 cups organic chicken stock or bone broth
- 1 cup organic heavy cream
Instructions
MARINATE THE CHICKEN:
- In a large bowl, add your freshly cleaned + rinsed chicken along with 1 teaspoon Lawy's seasoning salt, black pepper, garlic powder, and smoked paprika, mixing everything together until chicken is fully coated. Add coated chicken to a securely sealed ziplock bag and place in the refrigerator for 3 hours (minimum). NOTE: Best if marinaded overnight. When ready to use, let chicken sit at room temperature for 15-20 minutes before cooking.
BROWN/SEAR THE CHICKEN:
- In a deep skillet or pot over medium-high heat, add 2 Tbsps of olive oil. Once heated, now add in the marinated chicken and cook on each side until seared, about 3-4 minutes each side. Remove from heat and set aside on a plate. NOTE: This creates a beautiful "brown" color.
TO MAKE THE SAUCE:
- In the same skillet or pot, add the butter and let it melt. Add the chopped onions and sauté until they become caramelized and are deeply golden brown in color, about 8-10 minutes. Add in the garlic and sauté for another minute or so.
- Add the flour and allow it to fully dissolve with the onions and garlic. Pour in the stock or broth and stir frequently using a wooden spoon until the sauce becomes thickened, about 2-3 minutes. Stir in the heavy cream and reduce the heat to low and allow everything to simmer until the gravy is smooth and thickened. Add the thyme sprigs and remaining 1 teaspoon of Lawry's seasoning salt, stirring to combine. Continue to simmer.
- Add the seared chicken pieces, stirring them in the sauce until coated. Continue to simmer for another 10-15 minutes or until cooked through and the gravy becomes a deeper, richer color and thickened nicely. NOTE: If sauce isn't thick enough, you can add another 1-2 Tbsps of flour mixed with water to the sauce to aide in it's thickening.
- Remove from heat and serve with your favorite side: Basmati rice, Brown rice, Mashed potatoes, Veggies, etc.
- Bon Appétit!
Notes
- STORAGE: Any leftovers can be kept in a tightly sealed container and refrigerated for up to 3-4 days. To reheat, you can do this easily in the microwave or over the stovetop (adding ½ cup or so of chicken stock if needed) until warmed through and saucy.
- GLUTEN-FREE OPTION: Ensure that all ingredients (especially flour, stock or broth, and heavy cream) are GF-certified.
Nutrition
Calories: 804kcal | Carbohydrates: 9g | Protein: 76g | Fat: 50g | Saturated Fat: 25g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 17g | Trans Fat: 0.5g | Cholesterol: 335mg | Sodium: 282mg | Potassium: 925mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1675IU | Vitamin C: 12mg | Calcium: 102mg | Iron: 4mg