Southern Smothered Chicken

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5 from 27 votes

Southern Smothered Chicken is made by coating chicken breasts in a seasoned flour mix and pan frying until golden, then simmering in a creamy onion and garlic gravy. The method ensures evenly cooked, tender chicken with a flavorful, thickened sauce enriched by heavy cream, balanced with the seasoning blend of paprika, garlic, and thyme.

Prep Time

5 mins

Cook Time

30 mins

Servings: 4

Calories: 461 kcal

Course: Main Course, Lunch, Dinner

Cuisine: American

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

Cup of Yum

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

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%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 461

% 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.