Impress your family and friends with this easy and mouth-watering smothered chicken recipe. With simple ingredients and minimal prep time, this dish is sure to become a favorite in your household.
Smothered chicken is a super easy dish, to make year round. It's also really inexpensive - it's one of the cheaper cuts of meat and the other ingredients are minimal.
It is considered a comfort food dish.
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Why My Recipe
- Living in the most southern part of Louisiana, I know seasoning. I know how to make a dish taste the best it possibly can, like only the Cajun Louisianians know. Let me show you how:
Groceries you'll need: Ingredients
- All Purpose Flour
- Garlic Powder
- Onion Powder
- Creole Seasoning
- Chicken Thighs (skin on, bone-in)
- Vegetable Oil
- Chicken Broth
- Yellow Onion
- Butter
- Heavy Whipping Cream
- Worcestershire Sauce
See recipe card at the bottom of this post for quantities.
Recipe Walkthrough: Instructions
This is an overview of the recipe steps. For more detailed instructions visit the recipe card at the bottom of this post.
- Step 1: Add the flour, onion powder, garlic powder and Creole seasoning to a mixing bowl and mix together with a whisk.
- Step 2: Coat all the chicken pieces in the flour mixture and set aside.
- Step 3: Add the vegetable oil to a large skillet and apply medium-high heat. Add the chicken thighs skin down and brown for 5 minutes or so. Turn over and brown the other side 2 minutes. Set aside.
- Step 4: Add the butter and onions to the skillet and scrape up the stuck bits.
- Step 5: Add the remaining seasoned flour and cook for a few minutes.
- Step 6: Slowly pour in the chicken broth while stirring, to avoid lumps forming. Add the Worcestershire Sauce and cream and bring to a simmer.
- Step 7: Add the chicken thighs back to the skillet.
- Step 8: Spoon some of the sauce over each thigh, then cover the skillet and cook in the oven for about an hour.
Hint: The sauce will thicken as it cooks in the oven. If you don't have a lid for your skillet, just cover with aluminum foil.
Recipe variations and substitute ideas
- Chicken Breasts - instead of of thighs. You will probably need to change up the cooking times though.
- Cayenne Pepper - if you want to infuse a little heat.
- Bacon - this can be a nice addition to smothered chicken.
Recipe Troubleshooting
- Sauce too thick - you may have added too much flour or simmered a little too long.... you can adjust this by adding a touch more chicken broth until you're happy with the thickness.
- Sauce too thin - this could happen in reverse, so you could either simmer a little longer without the lid (but you could face drying out the chicken) - or add a cornstarch slurry. I'll even use a little instant mashed potatoes to help thicken sauces.
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Necessary gear: Equipment
The following are affiliate links. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
All you need is a mixing dish, a baking sheet with wire rack and a large 12" oven proof skillet.
I have some affiliate links in the recipe card below.
Similar recipes I think you'll love
You should try this Slow Cooker Smothered Pork Chops recipe too.
How to store leftovers
Smothered chicken should be stored in an airtight container in the refrigerator, for up to 3 days.
It does actually freeze well, so store in a freezer safe container for up to 3 months.
Mel's kitchen notes
Looking to thicken up that sauce, add a few tablespoons of instant mashed potatoes! It works great, tastes great and actually soaks up the extra grease you may have from the chicken skin.
If you’ve tried this Smothered Chicken Recipe or any other great recipe on my site, let me know in the comment section below, how it turned out, we love hearing from our readers!
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Smothered Chicken
Ingredients
- ½ Cup All Purpose Flour
- 1 teaspoon Onion Powder
- 1 teaspoon Garlic Powder
- 1 Tablespoon Creole Seasoning
- 6 Each Chicken Thighs
- ¼ Cup Vegetable Oil
- 1 Each Yellow Onion sliced
- ¼ Cup Unsalted Butter
- 1 teaspoon Worcestershire Sauce
- 3 Cups Chicken Broth
- 1 Cup Heavy Whipping Cream
Instructions
- Preheat oven to 350°F.
- Add the flour and seasonings to a medium mixing bowl and mix with a whisk.½ Cup All Purpose Flour, 1 teaspoon Onion Powder, 1 teaspoon Garlic Powder, 1 Tablespoon Creole Seasoning
- Take each chicken thigh and coat the entire thigh. Place on a wire rack.6 Each Chicken Thighs
- Add the vegetable oil to a large 12" ovenproof skillet and apply medium-high heat.¼ Cup Vegetable Oil
- Take each chicken thigh and add to the skillet, skin down, and cook without disturbing for about 4 minutes. Once that side has browned nicely, turn the thighs over and brown the back for 2 minutes. Remove to the wire rack.
- Add the butter and onions to the same skillet and cook until soft (about 5 minutes), scraping up all the cooked bits on the bottom.1 Each Yellow Onion, ¼ Cup Unsalted Butter
- Add the remaining flour mixture and stir for 3 minutes.
- Slowly start to pour in the chicken broth, stirring constantly, then the Worcestershire sauce and lastly the cream.1 teaspoon Worcestershire Sauce, 3 Cups Chicken Broth, 1 Cup Heavy Whipping Cream
- Bring to a boil, then simmer for 5 minutes.
- Add the chicken thighs back to the skillet and spoon over the sauce.
- Cover with a lid, or tightly wrapped foil. Place in the oven and cook for 50-60 minutes.
- Remove and spoon over the sauce over the chicken again before serving over rice or mashed potatoes.
Notes
Nutrition
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