Southern Smothered Chicken
User Reviews
5
-
Prep Time
5 mins
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Cook Time
30 mins
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Servings
4
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Calories
461 kcal
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Course
Main Course, Lunch, Dinner
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Cuisine
American
Southern Smothered Chicken
Description
This recipe starts with pounding chicken breasts to an even thickness for uniform cooking. The chicken is dredged in a flour mixture seasoned with paprika, garlic powder, onion powder, salt, pepper, and thyme, then pan fried in olive oil until golden on each side.
After searing, the chicken rests while onions and garlic cook in the same pan to build flavor. Chicken broth and cream then create a smothering sauce, which thickens as it simmers, coating the chicken with a rich, creamy texture.
The finished dish features tender, juicy chicken with a smooth, savory gravy characteristic of southern comfort food. It can be served over rice, mashed potatoes, or vegetables for a complete meal.
For best results, use a meat thermometer to ensure the chicken reaches 165°F, and adjust the gravy thickness by simmering longer or diluting with broth if needed. Leftovers can be stored in an airtight container refrigerated for up to 4 days.
Ingredients
- 24 ounces chicken breast fat trimmed off, 4 individual, 696g total
- 2 teaspoons paprika powder
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon salt
- 1 teaspoon black pepper ground
- 1 teaspoon thyme dried
- 1 cup all-purpose flour 120 g
- 2 tablespoons olive oil
- ½ white onion diced
- 3 cloves garlic finely minced
- 2 cups chicken broth reduced-sodium, 473mL
- ¼ cup heavy cream 60ml
Instructions
- Place one chicken breast at a time into a large bag or between two sheets of plastic wrap, then use a mallet to pound the thickest side until it’s about as thick as the thinnest side.
- Stir the paprika, garlic powder, onion powder, salt, pepper, and thyme together in a small bowl then add it and the flour to a large plate and whisk to combine.
- Dredge each piece of chicken in the seasoned flour and pack the flour onto both sides until completely coated but save the remaining flour mixture for later. Shake off any excess flour.
- Heat 1 tablespoon of the oil in a large skillet over medium heat, add the chicken, and fry 2-3 pieces at a time in the pan for 3-4 minutes on both sides or until golden brown, adding more oil as needed.
- Remove the browned chicken from the pan and set aside on a plate, then cover it with foil to keep it warm.
- Heat another tablespoon of oil in the skillet then add the onion and stir and cook for 3-4 minutes or until the onions become translucent and browned up.
- Add the garlic and cook for another 30 seconds then whisk in 3 tablespoons of the leftover flour mixture until it starts to brown.
- Slowly pour in the chicken broth and continue whisking the entire time to scrape up any browned bits and prevent the gravy from burning.
- After about 3 minutes, or when the gravy has thickened to your liking, whisk in the heavy cream and let it thicken for another 30 seconds.
- Place the chicken on top, then serve with cooked rice, mashed potatoes or green beans, and add freshly minced parsley or thyme as garnish, if desired.
Notes
- Slice chicken breasts in half to reduce cooking time and pound to even thickness for consistent texture.
- Pat chicken dry before dredging to help the flour coating adhere and prevent sogginess.
- Ensure the oil is hot before frying to keep the coating crisp and avoid oil absorption.
- Use a meat thermometer to confirm chicken reaches 165°F (74°C) for safe consumption.
- If the sauce is too thin, continue simmering to thicken; add broth, milk, or water if too thick.
- Scrape browned bits from the pan during gravy preparation for added flavor.
- Leftovers keep in the refrigerator for up to 4 days in an airtight container.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 461 kcal
% Daily Value*
| Calories | 461kcal | 23% |
| Carbohydrates | 31g | 10% |
| Protein | 43g | 86% |
| Fat | 18g | 28% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 126mg | 42% |
| Sodium | 822mg | 34% |
| Potassium | 867mg | 18% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 775IU | 16% |
| Vitamin C | 4mg | 4% |
| Calcium | 50mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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