Southern Smothered Chicken and Gravy

This Southern Smothered Chicken and Gravy is the definition of comfort food. Made with seasoned bone-in chicken thighs, slow-simmered in a rich onion gravy, and served over fluffy white rice, this classic soul food dish is perfect for Sunday dinner or any time you’re craving something hearty and soulful. Every bite is flavorful, tender, and steeped in tradition.

Why You’ll Love Southern Smothered Chicken and Gravy

• Fall-off-the-bone tender chicken simmered in homemade gravy
• Deep, rich flavors with classic Southern spices
• Perfect for family meals, gatherings, or soul food Sundays
• Make-ahead friendly and great for leftovers
• Comforting, satisfying, and made with simple pantry staples

Ingredients

• 2 teaspoons Diamond Crystal kosher salt (use half this amount if using another salt)
• 2 teaspoons ground black pepper
• 1 teaspoon granulated onion
• 1 teaspoon granulated garlic
• 1 teaspoon lemon pepper
• 1 teaspoon chili powder
• 1/4 teaspoon cayenne pepper
• 3 pounds bone-in chicken thighs
• 2 teaspoons neutral oil (vegetable or canola)
• 6 tablespoons unsalted butter
• 1 yellow onion, sliced
• 6 tablespoons all-purpose flour
• 1 tablespoon chicken bouillon powder (or to taste)
• 4 cups low sodium chicken stock
• 6 cups cooked white rice

Directions

Prep the Chicken
Trim any excess fat from the chicken thighs. Pat them dry with paper towels for better browning.

Season the Chicken
In a small bowl, combine the kosher salt, black pepper, granulated onion, granulated garlic, lemon pepper, chili powder, and cayenne pepper.
Season the chicken thoroughly on all sides, making sure to lift the skin and season the meat underneath as well for maximum flavor.

Sear the Chicken
Heat a large Dutch oven or cast iron skillet over medium-high heat. Add the neutral oil.
Sear the chicken thighs, skin-side down first, for about 6 minutes per side, until golden brown. Work in batches if necessary to avoid overcrowding.
Transfer the browned chicken to a plate and set aside.

Make the Gravy Base
In the same pot (with drippings), melt the butter. Add the sliced onions and sauté for 5–7 minutes, stirring often to scrape up any browned bits on the bottom.
Cook until the onions are soft and translucent.

Build the Roux
Sprinkle in the flour and chicken bouillon powder. Whisk continuously to form a smooth paste with the butter and onions.
Cook the roux for 1–2 minutes, just until it begins to lightly brown and smell nutty.

Add Chicken Stock
Slowly pour in the chicken stock while whisking vigorously to prevent lumps. Continue whisking until the gravy is smooth and thickened.
Taste and adjust with more bouillon if needed.

Return the Chicken
Nestle the seared chicken thighs back into the gravy, skin-side up. Make sure they’re partially submerged.

Simmer and Smother
Bring the gravy to a low boil. Reduce the heat to low, cover the pot, and simmer for 1 hour, stirring occasionally.
The chicken is done when it is fork-tender and reaches an internal temperature of 165°F (74°C).

Serve
Spoon the smothered chicken over cooked white rice, then ladle extra gravy on top. Serve hot and enjoy!

Pro Tips and Variations

• Adjust the roux color by cooking the flour a little longer before adding stock for a deeper, richer gravy.
• Let the chicken rest in the gravy for 5–10 minutes off the heat before serving for maximum flavor.
• Use boneless chicken thighs or breasts if preferred, but reduce the simmering time to 30–40 minutes to avoid overcooking.
• Spice it up with extra cayenne or a splash of hot sauce in the gravy.

Serving Suggestions

• Serve over steamed white rice, mashed potatoes, or even buttered egg noodles
• Pair with classic Southern sides like:
  • Collard greens
  • Candied yams
  • Cornbread or biscuits
• Add a light side salad or green beans for balance

Storage/Reheating

To Store:
Cool completely, then transfer leftovers to an airtight container. Store in the refrigerator for 3–4 days.

To Freeze:
Place cooled chicken and gravy in a freezer-safe container. Freeze for up to 3 months. Thaw overnight in the fridge before reheating.

To Reheat:
Reheat gently in a saucepan over medium-low heat, stirring occasionally until warmed through. Add a splash of broth if needed to loosen the gravy.

FAQs

Can I use boneless chicken?
A: Yes! Just reduce the simmering time to prevent overcooking—boneless thighs or breasts only need about 30–40 minutes.

Can I make this ahead?
A: Absolutely. This dish stores and reheats beautifully. Make it a day ahead for even more flavor.

What’s the best pan to use?
A: A Dutch oven or cast iron skillet works best to retain heat and evenly cook the chicken.

Can I make it spicier?
A: Add more cayenne or a few dashes of your favorite hot sauce to the gravy.

Conclusion

This Southern Smothered Chicken and Gravy is rich, flavorful, and soul-satisfying. With juicy, seasoned chicken thighs and silky onion gravy over warm rice, it’s the kind of comforting dish that brings people together. Whether you’re cooking for Sunday dinner or meal-prepping for the week, this one-pot wonder delivers every time.

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