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Southern Smothered Chicken


· Chicken: chicken thighs, legs or breasts and keep the skin on.

· Onion & Garlic: aromatics to flavor the creamy onion gravy.

· Chicken Broth & Whole Milk: the liquid base of the gravy.

· All-Purpose Flour: for browning the chicken and thickening the gravy.

· Seasonings: combination of turmeric, black pepper, poultry seasoning, celery seed, onion powder, garlic powder, and smoked paprika.

· Vegetable Oil: just a little bit is needed to help pan-fry the chicken.


· Large Bowl: for mixing the seasoned flour mixture and breading the chicken.

· Measuring Spoons: to measure out the seasonings.

· Measuring Cups: to measure the liquid ingredients.

· Kitchen Utensils: you’ll need a whisk, spatula or spoon, tongs, and a sharp knife for this recipe.

· Large Skillet: like a cast iron skillet, this mostly a one-pan meal.

· Paper Towel or Wire Rack: to drain the browned chicken after quick frying.

· Prep Time: 15minutes minutes

· Cook Time: 45minutes minutes

· Total Time: 1hour hour

· Servings: 4 servings


· 1 lb chicken legs, thighs or breasts

· 1 1/2 cup all purpose flour

· 1 tsp salt

· 1 tsp ground black pepper

· 1 tsp celery seed

· 1 tbsp onion powder

· 1 tsp poultry seasoning

· 1 tbsp garlic powder

· 1 tsp smoked paprika

· 1/4 cup vegetable oil

· 2 cups chicken broth

· 1 cup whole milk

· 2 tsp minced garlic

· 1 medium sized onion chopped


· Start off by making sure that all of the chicken is nice and clean.

· Pour 1 1/2 cup flour into a large bowl, and add in seasonings: garlic powder, onion powder, salt, pepper, celery seed, poultry seasoning, and smoked paprika. Mix until well incorporated.

· Coat the chicken with the seasoned flour; make sure you coat all surfaces. Reserve the seasoned flour for making the gravy.

· Pour 1/4 cup of vegetable oil into a large pan, then place the plan over medium heat.

· Start adding in the chicken but be sure to not over-crowd the pan (use a pan big enough to hold all of the chicken).

· Cook the chicken until it is golden brown (DO NOT worry about cooking the chicken until done, because you will cook it some more).

· Once the chicken is nice and browned, remove it from the pan. Leave the oil in the pan.

· Toss in the onions and cook them for about 2 minutes, then add in the garlic. Once the garlic is in the pan, let it cook for an additional minute, then remove the onions and garlic from the pan.

· Add three tbsp of the seasoned flour (the same flour that you coat the chicken with) to the pan. Stir in with the oil.

· Next, pour in 2 cups of chicken broth. Whisk in while pouring in the broth. Make sure there aren't any lumps.

· Let the gravy cook for about 2 minutes (still on medium heat), then pour 1 cup of milk into the pan.

· Let the creamy gravy cook for about 3 minutes, then start adding the chicken back into the pan, as well as the onions and garlic. Make sure all of the chicken is coated with the creamy gravy.

· Place a lid on the pan, then let the chicken cook for 30-35 minutes. Be sure to occasionally turn the chicken.

· Once done, serve the chicken with rice, mashed potatoes, or your favorite Southern side dishes.

· Enjoy!

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