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Southern smothered chicken recipe served in a skillet over rice with onion gravy

Southern Smothered Chicken

A comforting Southern dish featuring tender chicken smothered in a flavorful sauce, perfect for family dinners and gatherings.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Southern
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 5 tablespoons vegetable or olive oil, separated Olive oil adds extra flavor.
  • 1 pound chicken breasts or thighs Choose your favorite cut for tenderness.
  • to taste Salt and pepper To season the chicken just right.
  • 1/2 cup all-purpose flour, plus 2 tablespoons, separated For that perfect coating.
  • 1 medium onion, sliced Adds a sweet touch to the dish.
  • 2 teaspoons minced garlic Fresh garlic gives it that extra flavor boost.
  • 3 cups chicken stock Homemade or store-bought works great!
  • 1/2 cup water To get the sauce just right.
  • 1 to 2 tablespoons Worcestershire sauce Adds a secret depth of flavor!
  • Rice for serving Fluffy white rice is my personal favorite.
  • Garnish: parsley A touch of green to brighten the plate.

Method
 

Preparation
  1. Begin by heating 4 tablespoons of oil in a large skillet over medium heat until it’s hot enough to hear a gentle sizzle.
  2. Sprinkle a generous amount of salt and pepper over the chicken breasts, ensuring they’re well seasoned.
  3. Lightly dredge the chicken in 1/2 cup of flour, letting the excess fall away as you coat it evenly.
  4. Brown the chicken in the skillet for about 5 minutes on each side until it’s beautifully golden. Remove the chicken and let it rest on a paper towel to drain.
  5. Using a wooden spoon, scrape the bottom of the pan to lift the browned bits for added flavor.
  6. Add the sliced onions to the pan and sauté for about 5 minutes until tender and slightly browned.
  7. Toss in the minced garlic and sauté for another minute until fragrant.
  8. Drizzle in an additional tablespoon of oil, sprinkle in the remaining flour, and stir well. Cook for a minute until it’s light brown.
  9. Gradually pour in the chicken stock and water while whisking to combine and prevent lumps. Increase heat to high until boiling.
  10. Once boiling, season the sauce with salt and pepper to taste, and whisk in the Worcestershire sauce.
  11. Lower the heat to medium, nestle the chicken back into the skillet, cover with a lid, and let simmer for 20-25 minutes until sauce thickens and chicken is tender.
  12. Serve the chicken over a fluffy bed of rice and garnish with fresh parsley before serving.

Notes

For time-saving, use pre-sliced onions or frozen chopped onions. If the sauce is too thick, add more chicken stock or water to reach your desired consistency. For a flavor twist, add a splash of hot sauce or mushrooms.