Our Southern style smothered chicken recipe is made with bone-in chicken thighs and creamy gravy. Serve this delicious one-pan meal with a side of rice for a classic Sunday soul food dinner recipe!
Follow our easy, step-by-step recipe instructions updated with pictures and video!
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Who doesn't love smothered chicken with all the fixins' like homemade gravy and rice? Our family recipe is tried and true Southern comfort food.
They're made with bone-in thighs so they're both juicy and tender. Of course, Marrekus makes delicious gravy to go with it, which is my favorite part. I love to mix it all in with the fluffy rice!
Unlike some other smothered chicken recipes out there, this one uses a flour and butter roux to make the gravy along with chicken broth. The flavorful gravy is also seasoned with chicken bouillon. No heavy cream or milk necessary!
If you like this recipe, be sure to also check out our smothered oxtail recipe and these smothered pork chops. And for more dinner inspiration, check out these soul food Sunday dinner ideas.
What we love about this recipe
- It's easy to make: This is a great recipe for beginner and intermediate home cooks because it requires just a few easy steps.
- It uses simple ingredients: The list of ingredients is pretty short (less than 10 ingredients, excluding seasonings) making this recipe really accessible.
What is smothered chicken?
Smothered chicken is a popular Southern comfort food dish made with braised chicken cooked in gravy. Hence, the name "smothered". It's often served with rice or mashed potatoes, which soaks up all the gravy and flavor. The secret to making the best smothered chicken recipe is slow and gentle simmering in the gravy over low heat. This guarantees tender chicken that's full of flavor!
Ingredients
A full ingredient list with exact amounts can be found in the recipe card below.
- Chicken: We used bone-in, skin-on chicken thighs because they have the best flavor and retain the most moisture during cooking. However, feel free to swap them out for boneless skinless chicken thighs, chicken drumsticks, or chicken breasts.
- Poultry seasoning: Salt, pepper, granulated garlic, granulated onion, lemon pepper, chili powder, and cayenne pepper are our go-to spices for smothered chicken. Our homemade soul food seasoning also works great.
- Neutral cooking oil: Vegetable oil or canola oil work best.
- Cooked white rice: Sub with mashed potatoes.
Brown Gravy
- Drippings: This is the juices and fat that collect at the bottom of a pan while cooking.
- Unsalted butter: Gives the gravy rich flavor and a creamy consistency.
- Yellow onion: Flavor, flavor, flavor.
- All-purpose flour: The base for the gravy.
- Chicken bouillon: Bouillon powder works best and it adds flavor to the gravy. You can also use Better Than Bouillon's Roasted Chicken Base, just be sure to whisk it in good.
- Low sodium chicken broth or stock: Use to achieve the perfect gravy consistency.
How to make smothered chicken thighs
Detailed instructions can be found in the recipe card below.
Step 1: Trim extra fat from chicken thighs (recommended).
Step 2: Season the chicken thighs really well, including under the skin for maximum flavor.
Step 3: Heat oil in a large pan over medium-high heat. Then sear chicken thighs on both sides until they're nice and golden brown.
Step 4: Then remove from the pan and set aside.
Step 7: Melt butter in the same pan along with the leftover browned bits, pan drippings, and onions.
Step 8: Cook onions until softened.
Step 9: Then add flour.
Step 10: Add chicken broth to the onion mixture.
Step 11: Be sure to whisk until the gravy is nice and smooth. Add a little of bouillon powder for seasoning, and adjust to taste.
Step 12: Finally, return the chicken thighs back to the pan.
Step 13: Simmer in the onion gravy for about 1 hour, or until the thighs are fall apart tender and cooked through. The internal temperature should be at least 165°F (74°C).
Make it a complete meal
There are a lot of side dishes that go good with our smothered chicken recipe.
- White rice or mashed potatoes are the most obvious choices. It soaks up all the gravy, making it a delicious combination.
- For veggie sides, we recommend green beans and potatoes, collard greens with smoked turkey, or our southern cabbage recipe.
- A couple other options would be Southern macaroni and cheese, black-eyed peas, or our Southern cornbread recipe.
How to store leftovers
If you have leftover smothered chicken, let it cool to room temperature, then transfer it to an airtight container. It will last in the refrigerator for up to 3–4 days.
You can also freeze this smothered chicken recipe in a freezer safe container and it will last for up to 3 months. Just let it thaw out completely before reheating.
Frequently Asked Questions
Adding oil to a pre-heated Dutch oven or cast iron skillet should minimize chicken from sticking to the bottom of the pan.
Smothered chicken gravy should be smooth. Use a metal spoon to scoop some up, then run your finger along the back of the spoon. If there is a completely clean line, that means it’s perfect consistency. The gravy should not be so thick that it doesn't easily pour, and not so thin that it's runny.
We hope you love this recipe as much as we do! Have questions or comments? We'd love to hear from you! Leave a comment below, and be sure to share this post with friends and family.
📖 Recipe
Southern Smothered Chicken Thighs with Gravy and Rice
Equipment
- Large Dutch oven or cast iron skillet
- Whisk
Ingredients
- 2 teaspoons Diamond Crystal kosher salt use half this amount if using any other brand or type of salt
- 2 teaspoons ground black pepper
- 1 teaspoon granulated onion
- 1 teaspoon granulated garlic
- 1 teaspoon lemon pepper
- 1 teaspoon chili powder
- ¼ teaspoon cayenne pepper
- 3 pounds bone-in chicken thighs
- 2 teaspoons neutral oil
- 6 tablespoons unsalted butter
- 1 yellow onion sliced
- 6 tablespoons all-purpose flour
- 1 tablespoon chicken bouillon powder or to taste
- 4 cups chicken stock low sodium
- 6 cups cooked white rice
Instructions
- Heat a large Dutch oven or cast iron skillet over medium high heat.
- Mix salt, black pepper, granulated onion, granulated garlic, lemon pepper, chili powder, and cayenne pepper in a small bowl.
- Season chicken on all sides with seasoning mixture, making sure to pull back the skin to season the meat.
- Pour oil into the pre-heated pot (or skillet).
- Brown thighs on both sides, about 6 minutes. Remove chicken and set aside.
- Add butter and sliced onions to the pot or pan and stir with a spoon or spatula, scraping any food stuck to the bottom as needed.
- Sauté onions until softened and translucent, about 5 to 7 minutes.
- Gradually add flour and bouillon powder, and whisk until well-combined with the onions and butter.
- Add stock and continue whisking vigorously until a smooth gravy develops. Taste for seasoning and adjust with more bouillon if needed.
- Bring gravy to a low boil and return the thighs back to the pot.
- Cover and reduce heat to low.
- Simmer chicken in the gravy for 1 hour, or until thighs are tender and cooked through; stir occasionally.
- Plate smothered chicken with a scoop of cooked rice and spoon extra gravy on top; serve immediately.
Notes
- Adjust the Roux Color – If you want a richer gravy, cook the flour and butter mixture a little longer before adding stock—just until it turns a light golden brown.
- Let It Rest Before Serving – Once the chicken is done, let it sit in the gravy off the heat for about 5-10 minutes to allow the flavors to meld even more.
- Chicken Breast: If you prefer to use chicken breasts, be sure to sear them just until golden brown (about 4 minutes per side) to avoid overcooking. Reduce the simmering time to about 30-40 minutes, or until the breasts are tender and cooked through.
Bri says
Family of 7 loved it.
Made it essentially as written--I didn't have lemon pepper so had to omit that; I used drumsticks instead of thighs. Couldn't believe even my picky eaters liked it! They requested I keep the (limited) leftovers so they could have it for lunch (never happens) and they requested I make it again next week. If that's not a win for mom, I don't know what is! Thanks for a really
really yummy recipe!
Cindy says
Yesss
Gladys Brown says
Indeed thanks for sharing your Soulful chicken and gravy rice recipe cuz 😊🤣😜
Christine says
Made this for my mom who loves Cracker Barrel, and she said it was better than theirs so thank you <3 it was my first time ever making this dish. This is the dish for people who love soul food
Krysten & Marrekus Wilkes says
THANK YOU! Yesss, these chicken thighs are hands down one of our personal favorite recipes! The gravy is soooo delicious!
MMP says
I have made this several times and it is a family favorite. In fact, my pickiest eater asks for it all the time. She cleans her plate then asks for seconds!
Krysten and Marrekus Wilkes says
Hi Misty! Haha, your pickiest eater sounds like me! I love the gravy with rice!
Edna B says
Comfort food at its best.
Enri Lemoine says
I'm always searching for a good chicken recipe, and your southern smothered chicken is calling my name. Thanks for sharing!
Lori | The Kitchen Whisperer says
I grew up on recipes like this. It's such comfort food and just so 'homey'. I love the flavors of this and seriously, every single thing about it!
James Monroe says
Where are you located
LaKita says
Nothing like a good Grandmother recipe and this smothered chicken and gravy is sure to be my new favorite Sunday dinner recipe. So hearty, comforting, and delicious!
Cathleen says
This recipe is too good! I am for sure going to be making this over and over, thank you so much for sharing! It's one of my husband's new favorite dinners now 🙂