Smothered Chicken
- 20m Prep Time
- 45m Cook Time
- 1h 5mReady In
Smothered chicken is a comforting Southern dish featuring chicken pieces coated in seasoned flour, pan-fried until golden, then simmered in a creamy gravy with onions and garlic. Serve over rice or mashed potatoes for a hearty meal.
Ingredients
- 355 ml all-purpose flour
- 14.8 ml garlic powder
- 14.8 ml onion powder
- 4.93 ml kosher salt
- 4.93 ml ground black pepper
- 4.93 ml celery seed
- 4.93 ml poultry seasoning
- 4.93 ml smoked paprika
- 454 g chicken pieces cleaned
- 59.1 ml vegetable oil
- 1 medium yellow onion chopped
- 9.86 ml minced garlic
- 473 ml chicken broth
- 237 ml whole milk
- fresh parsley chopped
Nutrition (per serving, estimated)
Estimated based off 12 of 15 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 171 mg
- Iron: 5.15 mg
- Magnesium: 75.1 mg
- Phosphorus: 401 mg
- Potassium: 752 mg
- Zinc: 2.01 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 355 ml all-purpose flour
- 14.8 ml garlic powder
- 14.8 ml onion powder
- 4.93 ml kosher salt
- 4.93 ml ground black pepper
- 4.93 ml celery seed
- 4.93 ml poultry seasoning
- 4.93 ml smoked paprika
- 59.1 ml vegetable oil
- 9.86 ml minced garlic
- 473 ml chicken broth
- 237 ml whole milk
Prepare
- 454 g chicken pieces, cleaned
- Chop 1 medium yellow onion
- Chop fresh parsley
Let's Cook
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Step 1.
In a large bowl, combine 1½ cups all-purpose flour, 1 tablespoon garlic powder, 1 tablespoon onion powder, 1 teaspoon kosher salt, 1 teaspoon ground black pepper, 1 teaspoon celery seed, 1 teaspoon poultry seasoning, and 1 teaspoon smoked paprika. Mix until well incorporated.
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Step 2.
Coat 1 pound chicken pieces with the seasoned flour, making sure all surfaces are covered. Reserve the remaining seasoned flour for later.
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Step 3.
In a large pan (big enough to hold all chicken without overcrowding) over medium heat, add ¼ cup vegetable oil. Add the chicken pieces in a single layer (cook in batches if needed) and cook until golden brown, about 7 minutes. The chicken does not need to be cooked through at this point. Transfer the browned chicken to a plate lined with paper towels, leaving the oil in the pan.
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Step 4.
In the same pan, add 1 medium yellow onion (chopped) and cook for about 2 minutes. Add 2 teaspoons minced garlic and cook for an additional minute. Remove the onions and garlic from the pan and set aside in a bowl.
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Step 5.
Add 3 tablespoons of the reserved seasoned flour to the pan. Stir into the oil over medium heat. Pour in 2 cups chicken broth while whisking to prevent lumps. Let the gravy cook for about 2 minutes, then pour in 1 cup whole milk. Continue cooking the creamy gravy for about 3 minutes, stirring occasionally.
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Step 6.
Return the browned chicken, cooked onions, and garlic to the pan, making sure all chicken is coated with gravy. Place a lid on the pan and cook over medium heat for 30 to 35 minutes, turning the chicken occasionally. The chicken should be tender and falling off the bone. Garnish with chopped fresh parsley and serve over rice or mashed potatoes.