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Smothered Chicken with Gravy Recipe

Smothered Chicken with Gravy

A comforting dish featuring juicy, pan-fried chicken smothered in a rich and savory onion-and-garlic-infused gravy. Perfect for family dinners or cold evenings, this recipe uses pantry staples to deliver a hearty and satisfying meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine American
Servings 4 people
Calories 350 kcal

Equipment

  • 1 Large skillet For pan-frying chicken and making gravy.
  • 1 Measuring Cups/Spoons Ensures accurate portions of seasonings and liquids.
  • 1 Wooden Spoon For stirring gravy consistently.
  • 1 Knife and cutting board For prepping vegetables like onions.
  • 1 Tongs For flipping chicken without piercing it.

Ingredients
  

  • 4 pieces Bone-in skin-on chicken Thighs or drumsticks work best for juiciness.
  • 1 tbsp Olive oil For pan-frying.
  • 1 medium Onion (thinly sliced) Adds sweetness and depth to the gravy.
  • 3 cloves Garlic (minced) Boosts aromatic complexity.
  • 1 tsp Paprika Adds mild smokiness and color.
  • 1 tsp Thyme (dried) Earthy aroma complements chicken beautifully.
  • 2 tbsp All-purpose flour For thickening the gravy.
  • 1 1/2 cups Chicken broth Low-sodium recommended for dietary flexibility.
  • 1/2 cup Milk or heavy cream Adds creaminess to the gravy.
  • Salt To taste - Adjust seasoning as needed.
  • Pepper To taste - Freshly ground for better flavor.
  • Optional Mashed potatoes or rice For serving alongside the chicken.

Instructions
 

Step-by-Step Recipe

    Prepare Ingredients :

    • Pat chicken dry with paper towels. Season generously with salt, pepper, paprika, and thyme.
    • Thinly slice the onion and mince the garlic.

    Pan-Fry Chicken :

    • Heat olive oil in a large skillet over medium-high heat. Add chicken pieces, skin-side down, and cook until golden brown (about 5–7 minutes per side). Remove and set aside.

    Sauté Aromatics :

    • In the same skillet, add sliced onions and sauté until softened and caramelized (about 5 minutes). Add minced garlic and cook for 30 seconds until fragrant.

    Make Gravy Base :

    • Sprinkle flour over the onions and garlic. Stir constantly for 1–2 minutes to cook out the raw flour taste. Gradually whisk in chicken broth, scraping up any browned bits from the bottom of the pan.

    Simmer Gravy :

    • Return the chicken to the skillet, spooning gravy over the pieces. Reduce heat to low, cover, and simmer for 20–25 minutes until chicken is cooked through (internal temperature of 165°F/74°C).

    Finish Sauce :

    • Stir in milk or heavy cream during the last 5 minutes of cooking for a creamy texture. Adjust seasoning with salt and pepper if needed.

    Serve :

    • Serve hot with mashed potatoes, rice, or crusty bread to soak up the gravy. Garnish with fresh parsley if desired.

    Notes

      • Storage : Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently to avoid drying out the chicken.
      • Freezing : Freeze cooked chicken and gravy separately for up to 3 months. Thaw overnight in the fridge before reheating.
      • Healthier Option : Use skinless, boneless chicken breasts and reduce oil for frying.
     

    Frequently Asked Questions

    1. Can I use chicken thighs instead of drumsticks?
      • Yes! Chicken thighs are juicier and work perfectly for this recipe.
       
    2. How can I make this dish gluten-free?
      • Use a gluten-free flour blend for thickening the gravy and ensure chicken broth is gluten-free.
       
    3. What’s the best way to reheat leftovers?
      • Reheat in a skillet with a splash of broth or water to restore moisture. Avoid microwaving, as it can dry out the chicken.
       
    4. Can I freeze this dish?
      • Yes! Freeze cooked chicken and gravy separately for up to 3 months. Thaw overnight in the fridge before reheating.
       
    5. How do I thicken the gravy?
      • Mix 1 tbsp cornstarch with 2 tbsp cold water and stir into the gravy during cooking.
     

    Tips & Tricks

    • Flavor Enhancement : Toast paprika lightly in the skillet before adding onions for a deeper smoky flavor.
    • Presentation : Garnish with chopped fresh parsley or thyme for color and freshness.
    • Leftovers : Shred leftover chicken and mix with gravy for a quick chicken pot pie filling.
     

    Plating and Garnishing

    • Garnish : Sprinkle chopped parsley or thyme for added freshness.
    • Serving Style : Arrange chicken pieces on a platter with mashed potatoes or rice. Pour gravy generously over the top.
    • Sides : Serve with steamed vegetables, garlic bread, or a side salad for a complete meal.
    Keyword Chicken Gravy, Comfort Food, Easy Dinner, Smothered Chicken