Smothered Chicken

My crew always knows something good is about to come out of the kitchen when I’m cooking this dish. It starts with browning chicken in butter, then simmering it in a chicken broth based gravy. Everyone loves this hearty meal served over rice or mashed potatoes. Some of them even eat it with both at the same time. 

The key to mastering a good Southern smothered chicken recipe is making the gravy in the same pan that you brown the chicken. It allows the gravy to absorb all the delicious flavors and melds with the browned bits left on the bottom of the pan from cooking chicken. 

Ingredient Notes

Chicken – I use bone-in skin-on chicken pieces from a whole cut up chicken. You can use your favorite pieces though. If you are using boneless breasts, you may need to remove the chicken from the pan before the gravy has completely thickened. Boneless breasts will dry out if cooked too long..

Flour – All-purpose flour is what I use when making this dish. Gluten-free flour can be used as a one-to-one replacement for wheat flour in this recipe.

How To Make Smothered Chicken

1 – Begin by mixing together 3/4 of the flour, half of the salt, and half of the ground black pepper in a large bowl.

2 – Coat the chicken pieces thoroughly in the flour mixture and set them aside.

3 – In a skillet, melt some butter and brown the chicken on medium-high heat, then remove and set aside.

4 – Lower the heat, and in the same skillet, sauté the carrots, celery, onions, and garlic until they have softened slightly.

5 – Dust the vegetables with the remaining flour, salt, and pepper, making sure they’re evenly coated, and cook for a couple of minutes while stirring.

6 – Gradually pour in the chicken broth, stirring to prevent lumps, and bring the mixture to a boil. Then, lower the heat.

7 – Return the browned chicken to the skillet, cover, and let it simmer until the chicken is fully cooked, and the broth transforms into a gravy.

8 – For a richer gravy, consider adding some heavy cream or half-and-half, adjusting the seasoning to taste.

9 – Serve this delicious dish hot, accompanied by your choice of mashed potatoes or rice.

Storing Leftovers

Refrigerator – Place the leftover chicken and gravy in an airtight container, seal and refrigerator for up to 3 days.

Freezer – If you want to store it longer, freeze it in a freezer-safe container. Use within 4 months for the best flavor. Thaw in the refrigerator overnight before reheating.

Reheating 

Leftover smothered chicken should be reheated to 165°F no matter which method you choose.

Oven 

• Preheat your oven to 350°F.
• Put your leftover smothered chicken in an oven-safe dish and cover it with foil or a lid.
• Heat it for about 20-25 minutes until it’s warm all the way through.

Stovetop 

• Place the chicken and sauce in a pan and cover it with a lid.
• Cook over medium heat, flipping the chicken and stirring the sauce occasionally until hot. About 15 to 20 minutes.

Microwave Method 

• Use a microwave-safe dish and keep the food covered with paper towels, the carrots may burst during reheating. 
• Reheat in the microwave for 2-3 minutes at a time until the chicken reaches 165°F.

Can I use this recipe to make smothered chicken drumsticks?

Yes you can! You can use this recipe with your favorite chicken pieces, including legs.

Can I make this in a crockpot?

Yes!

You’ll need to brown your chicken and make the gravy on the stovetop first. You really want to make sure you start with a nice layer of flavor before adding it to the slow cooker.

When using bone-in chicken in a slow cooker to make smothered chicken, the cooking time can vary depending on the size of the chicken pieces and the specific slow cooker you’re using. However, here’s a general guideline:

1. Low Setting: If you’re cooking bone-in chicken pieces (like thighs or drumsticks) on the low setting, it typically takes around 4 to 6 hours. This longer cooking time at a lower temperature allows the chicken to become tender and absorb the flavors of the gravy.
2. High Setting: If you’re in a hurry, you can cook bone-in chicken on the high setting for about 2 to 3 hours. While this cooks the chicken faster, it might not be as tender and flavorful as the low setting, but it will still produce a tasty dish.

It’s important to note that slow cookers can vary in temperature and cooking times, so it’s a good practice to check the chicken for doneness based on visual cues. The chicken should be cooked until it reaches a safe internal temperature of 165°F.

Additionally, keep in mind that the size of the chicken pieces can affect cooking time. Larger pieces will take longer to cook than smaller ones. You can also use a meat thermometer to ensure that the chicken reaches the correct internal temperature, which is the best indicator of being done..

When using boneless chicken thighs and boneless chicken breasts in a slow cooker. you can follow these general guidelines:

Boneless Chicken Thighs:

• Low Setting: Boneless chicken thighs typically take around 4 to 6 hours on the low setting in a slow cooker. This allows them to become tender and absorb the flavors of the gravy while remaining moist.
• High Setting: On the high setting, boneless chicken thighs can be cooked in approximately 2 to 3 hours. Cooking on high heat reduces the cooking time, but they should still be tender and flavorful.

Boneless Chicken Breasts:

• Low Setting: Boneless chicken breasts usually take about 3 to 4 hours on the low setting in a slow cooker. Since chicken breasts are leaner, they cook faster, but the longer cooking time allows them to absorb the flavors of the gravy.
• High Setting: On the high setting, boneless chicken breasts can be cooked in approximately 1.5 to 2.5 hours. Cooking on high heat reduces the cooking time, but be cautious not to overcook them to prevent dryness.

As with any slow cooker recipe, it’s important to ensure that the chicken reaches a safe internal temperature of 165°F (74°C) for doneness. You can use a meat thermometer to check the temperature to avoid overcooking and to ensure that the chicken is safe to eat, tender, and delicious.

Remember that the specific cooking time can vary depending on the size and thickness of the chicken pieces, so monitoring the temperature and checking for tenderness is essential for the best results.

Boneless chicken breasts are leaner and cook faster than bone-in chicken, so it’s important not to overcook them to maintain their tenderness and juiciness. Cooking times can vary slightly depending on the size and thickness of the chicken breasts, so monitoring the temperature is key to achieving the perfect result.

What else can I put in my seasoned flour for dredging the chicken?

You can add any seasoning to your flour dredge that you would use in your fried chicken. Some of my favorites are paprika, garlic powder, onion powder, cayenne pepper, and seasoned salt. Any and all of these will work well with this recipe.

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This recipe was written and tested by a human.

Editor: Oliver Baysinger