This Southern smothered chicken is packed with flavor. Tender chicken cooked in a creamy homemade onion and garlic gravy. It’s the ultimate Soul Food!.
Whenever I make this Southern smothered chicken recipe, it reminds me of my childhood. Every Sunday, my mom would make a bigger-than-usual Southern-style Sunday dinner. The table always had sweet cornbread, collard greens with ham hocks, potato salad, and so much more. Sometimes there was catfish or ribs; but most of the time, it was chicken.
My mom made the best Southern smothered chicken when I was younger (I have her beat now!). My mother’s mothered chicken recipe had lots of gravy and onions and chicken so tender it would fall off the bone, all served over rice. My favorite was Southern smothered chicken. When it was warm outside and we ate dinner outside, everyone on the block would want a bite, but I wouldn’t share! Now that I’m an adult and can cook, I’ve perfected my own recipe for it, and I’m going to show you how to make it in this post!
Smothered chicken is a classic comfort food dish that has deep roots in Southern cooking. But what exactly does it mean to “smother” chicken? In this complete guide, we’ll explain the smothering technique, its history, how to make it, and why it results in such tender, flavorful chicken.
What Is Smothered Chicken?
To smother chicken means to cook it low and slow in a covered pan with a flavorful liquid like gravy or sauce. The chicken is simmered or braised until very soft and tender, soaked in the cooking liquid and flavors. This technique keeps the chicken incredibly moist and infuses it with taste. Smothered chicken is sometimes also referred to as braised, stewed or choked chicken.
The Origins and History of Smothered Chicken
Smothered chicken has its origins in soul food, Cajun and Creole cooking. The technique likely originated in West Africa, where stewing and braising chicken was common. It then made its way over with the slave trade, evolving in the American South. The term “smother” or “choke” refers to slowly cooking the chicken in a heavy pot with aromatics like onions.
Over time smothered chicken became a staple comfort food in African American Southern communities. It remains popular today at soul food restaurants Sunday dinners and special occasions. The dish is also now enjoyed all over the South and beyond.
How To Make Smothered Chicken
While recipes can vary, there are some basic steps for making smothered chicken:
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Season the chicken Salt, pepper and spices like paprika thyme or cayenne add flavor.
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Brown the chicken Get nice sear on the chicken in a skillet for extra flavor
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Sauté aromatics: Onions, bell peppers, celery and garlic build a flavor base.
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Make a sauce: Broth, tomatoes or cream makes a flavorful smothering sauce.
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Simmer: Cover and cook on low heat about 30-60 minutes until chicken is fall-off-the-bone tender.
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Adjust seasoning: Taste and add more salt, pepper or hot sauce as desired.
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Serve: Spoon sauce over chicken and serve with rice, potatoes or biscuits to soak up the delicious sauce.
Why Smothering Makes Chicken So Tender and Flavorful
There are a few reasons why the smothering technique results in such melt-in-your-mouth, delicious chicken:
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Low and slow cooking: The chicken gets very tender after being slowly simmered for a long time.
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Moist heat: The liquid steaming and basting the chicken keeps it incredibly moist and juicy.
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Flavor infusion: The sauce penetrates the chicken, making it soaked with taste.
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Collagen breakdown: The long cooking breaks down connective tissue into gelatin for soft, luscious meat.
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Maillard reaction: Browning the chicken first develops rich, complex flavors.
Tips for Making Perfect Smothered Chicken
Follow these tips for smothered chicken that’s guaranteed to be delicious:
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Use bone-in chicken pieces like thighs, legs or quarters. The bones add flavor.
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Skip the skin to reduce fat and calories if desired.
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Allow to cook low and slow for at least 30-60 minutes for fall-off-the-bone meat.
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Make sure the pan is covered so the chicken gently steams and braises.
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Use a flavorful liquid like chicken stock, tomatoes or cream for the sauce.
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Try adding different spices, herbs, hot sauce or vegetables to customize the flavor.
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Mix up the sauce – try mushroom, onion or sausage gravy variations.
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Serve smothered chicken with rice, mashed potatoes, cornbread or biscuits to enjoy every last bit of the tasty sauce.
Healthy Smothered Chicken Alternatives
For a lighter take, try these healthy modifications:
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Use skinless chicken breasts or thighs.
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Skip frying and just bake or sauté the chicken.
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Make the sauce with broth or tomatoes instead of heavy cream.
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Use whole wheat flour for the sauce thickener.
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Boost nutrition with veggies like mushrooms, greens or tomatoes.
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Skip the salt and use herbs, spices and hot sauce to boost flavor.
Common Questions
What cut of chicken works best?
Chicken thighs, drumsticks and quarters work well since they stay juicy when simmered. Breasts can dry out.
Does smothered chicken need to be fried first?
No, you don’t have to fry it. You can sauté or bake it instead. Frying just adds flavor.
What can I serve with smothered chicken?
Foods that go well together include rice, mashed potatoes, pasta, and biscuits or cornbread. A veggie side is great too.
How long does it take to make?
Plan on 30-60 minutes of gentle simmering to make the chicken fall-off-the-bone tender.
Can I use a slow cooker or Instant Pot?
Absolutely! Slow cookers and pressure cookers are great shortcuts for easy smothered chicken.
Conclusion
There’s a good reason why smothered chicken is a favorite Southern comfort food. When chicken is slowly braised in a flavorful sauce, the meat becomes very tender, juicy, and full of flavor. There are many recipes out there, but the most important things are low and slow cooking, a sauce with lots of flavor, and the right cut of chicken. Try smothered chicken the next time you want some comfort food from home. Serve it over rice with vegetables on the side for a tasty southern meal.
Step 1: Bread and Fry the Chicken
The first step is to dredge the chicken pieces in a seasoned flour mixture. To start, add the flour and seasonings into a large bowl and whisk together. If the flour is clumpy, run it through a sifter to get rid of lumps. Clean the chicken pieces and pat them dry with a paper towel. Then, coat the chicken with the seasoned flour, making sure it’s all over. Don’t toss out that excess flour—we’ll be using it to make our creamy gravy!.
Next, we’re going to brown the chicken. Heat some vegetable oil in a skillet over medium heat, then fry the chicken on all sides until it’s nice and golden brown. Don’t worry if the chicken isn’t completely cooked through—it’ll finish cooking in the gravy. We just want that nice, crispy browned chicken to have some flavor before smothering in the onion gravy.
Can I freeze leftover smothered chicken?
You can freeze leftovers for up to three months if you don’t use them all. Leftovers will last in the fridge for four to five days if you put them in an airtight container.