Name: Easy Stovetop Smothered Chicken
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Southern
Ingredients: 4 bone-in, skin-on chicken thighs (or boneless for a quicker version); 1 tsp salt; ½ tsp black pepper; ½ tsp garlic powder; ½ tsp smoked paprika (optional, for extra flavor); ½ cup all-purpose flour (for dredging); 2 tbsp olive oil; 1 tbsp butter; 1 large onion, thinly sliced; 3 cloves garlic, minced; 2 tbsp butter; 2 tbsp all-purpose flour (for thickening the gravy); 2 cups chicken broth (low sodium recommended); ½ cup heavy cream (or milk for a lighter version); ½ tsp salt (adjust to taste); ½ tsp black pepper; ½ tsp dried thyme (or Italian seasoning); ½ tsp red pepper flakes (optional, for a little heat); 1 tbsp Worcestershire sauce (adds depth of flavor, optional but recommended)

Description

This Easy Stovetop Smothered Chicken is tender, juicy, and covered in a rich, savory onion and garlic gravy. Made in one pan in under 40 minutes, it’s a comfort food classic perfect for serving with mashed potatoes, rice, or biscuits!

Ingredients

Scale

For the Chicken:

4 bone-in, skin-on chicken thighs (or boneless for a quicker version)
1 tsp salt
1/2 tsp black pepper
1/2 tsp garlic powder
1/2 tsp smoked paprika (optional, for extra flavor)
1/2 cup all-purpose flour (for dredging)
2 tbsp olive oil
1 tbsp butter

For the Gravy:

1 large onion, thinly sliced
3 cloves garlic, minced
2 tbsp butter
2 tbsp all-purpose flour (for thickening the gravy)
2 cups chicken broth (low sodium recommended)
1/2 cup heavy cream (or milk for a lighter version)
1/2 tsp salt (adjust to taste)
1/2 tsp black pepper
1/2 tsp dried thyme (or Italian seasoning)
1/2 tsp red pepper flakes (optional, for a little heat)
1 tbsp Worcestershire sauce (adds depth of flavor, optional but recommended)

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Instructions

Step 1: Prepare the Chicken

Pat chicken dry with a paper towel.
Season both sides with salt, pepper, garlic powder, and paprika.
Dredge each piece lightly in flour, shaking off excess.

Step 2: Sear the Chicken

Heat olive oil and butter in a large skillet over medium-high heat.
Place chicken skin-side down and sear for 4-5 minutes, until golden brown.
Flip and cook for another 3-4 minutes, then remove and set aside.

Step 3: Make the Gravy

In the same skillet, melt 2 tbsp butter over medium heat.
Add sliced onions and cook for 5 minutes, stirring occasionally, until soft and caramelized.
Stir in garlic and cook for 30 seconds, until fragrant.
Sprinkle in flour, stirring constantly for 1 minute to make a roux.
Slowly whisk in chicken broth, scraping up browned bits from the pan.
Add heavy cream, salt, pepper, thyme, red pepper flakes, and Worcestershire sauce.
Simmer for 2-3 minutes, stirring occasionally, until thickened.

Step 4: Smother the Chicken

Return chicken to the skillet, nestling it into the gravy.
Reduce heat to low, cover, and simmer for 15-20 minutes until the chicken is tender and fully cooked (internal temp 165°F/75°C).

Step 5: Serve & Enjoy

Spoon gravy over the chicken and garnish with fresh parsley.
Serve with mashed potatoes, rice, or cornbread for a complete meal!

Serving Suggestions

With Mashed Potatoes: The creamy gravy is perfect for drizzling over fluffy mashed potatoes.
Over Rice: Serve with white or brown rice to soak up all the delicious sauce.
With Biscuits: Classic Southern-style biscuits pair perfectly with smothered chicken.

Notes

Boneless chicken? Reduce simmer time to 10-12 minutes.
Creamy twist? Stir in ½ cup sour cream or cream cheese for extra richness.
More flavor? Add sautéed mushrooms or bell peppers to the gravy.
Spicier version? Add hot sauce or extra red pepper flakes.