This creamy smothered southern chicken features fall-off-the-bone tender thighs simmered in rich brown gravy and spooned over a bed of fluffy white rice.
salt pepper granulated onion granulated garlic lemon pepper chili powder cayenne pepper chicken thighs or breasts vegetable oil rice, for serving unsalted butter onion all-purpose flour chicken bouillon powder chicken stock
Heat oil on the stove and mix seasonings together in a bowl. Season chicken generously.
Sear chicken on both sides until they’re lightly golden brown. This takes about 6 minutes or so, but keep an eye on them.
Make a quick and easy brown gravy with drippings, butter, onion, all-purpose flour, chicken bouillon powder, and chicken stock.
Add chicken to gravy and simmer together for 1 hour, or until the thighs are tender and cooked through. Give it a stir every so often.
Transfer smothered chicken thighs onto plates, and ladle more of that rich, flavorful gravy on top. Serve it with a side of white rice, or mashed potatoes,