Smothered Chicken
This smothered chicken recipe features juicy, seasoned chicken in a rich, flavorful gravy with aromatic vegetables and a creamy finish.
Equipment
- Large Skillet
Ingredients
Chicken
- 4 to 6 pieces bone-in, skin-on chicken thighs or substitute with breasts
Seasonings for the Chicken
- Salt and pepper to taste
- 1 tsp paprika
- 1 tsp garlic powder
For the Coating
- 1 cup all-purpose flour
Vegetables and Aromatics
- 1 large onion thinly sliced
- 3 cloves garlic minced
- 1 bell pepper chopped, any color
- 2 stalks celery diced
Liquid & Base for the Gravy
- 2 cups chicken broth
- 1 cup whole milk or heavy cream
Additional Flavor Enhancers
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1/2 tsp cayenne pepper optional, for heat
- 2 tbsp Worcestershire sauce
Fat for Cooking
- 3 tbsp vegetable oil or butter
Fresh Garnish (optional)
- Chopped parsley for garnish
Instructions
- Pat dry chicken and season with salt, pepper, paprika, and garlic powder.
- Lightly dredge chicken in flour, shaking off excess.
- Heat oil or butter in skillet over medium-high heat. Sear chicken until golden brown, about 5-7 minutes per side. Remove and set aside.
- In the same skillet, cook onion, bell pepper, and celery until softened. Add garlic and cook for 1 more minute.
- Sprinkle remaining flour into the pan and stir. Gradually add chicken broth while stirring to prevent lumps.
- Stir in milk, thyme, oregano, cayenne, and Worcestershire sauce. Simmer until thickened.
- Return chicken to skillet, cover, and simmer on low for 25-30 minutes until tender.
- Garnish with parsley and serve warm.
Notes
Adjust seasoning to taste. Add a splash of lemon juice for brightness.