Smothered Chicken and Gravy Recipe

Description

Nothing says comfort food like smothered chicken and gravy. Imagine this: tender, juicy chicken, bathed in silky, savory gravy, served hot over fluffy mashed potatoes or rice.
Yeah, that’s what we’re making today.

Growing up, this was the dish for rainy days. When the sky darkened and thunder rumbled, Grandma would break out her skillet and get to work. The smell of sizzling chicken and savory gravy would drift through the house, pulling everyone to the table. It wasn’t fancy — just simple, soulful, and deeply satisfying. Honestly, nothing beats homemade when you need warmth and seconds.

So let’s dive into how you can make the best chicken in gravy recipe right in your own kitchen.

Ingredients for Smothered Chicken and Gravy

You’ll need just a few pantry staples to pull off this smothered chicken with gravy masterpiece:

• 1.5–2 lbs boneless, skinless chicken breasts or thighs
• Salt, pepper, garlic powder, onion powder, and smoked paprika (coat liberally — this is key)
• 2 tbsp avocado oil (or neutral oil)
• 2 tbsp butter (salted)
• 6–7 garlic cloves, minced
• 1 yellow onion, diced
• 1 green bell pepper, diced
• 3 tbsp all-purpose flour
• 2 cups chicken broth
• 1 cup heavy cream

Chef’s Note: Boneless thighs are a little more forgiving than breasts and tend to stay juicier — especially when simmering in gravy.

Step-by-Step Instructions

1. Season the Chicken (This Step Matters!)

Pat the chicken dry (moisture is the enemy of browning).
Generously season with salt, pepper, garlic powder, onion powder, and smoked paprika.
No measuring spoons needed here — coat until it looks right.

Most people mess this up by under-seasoning. Don’t be that person

2. Brown the Chicken (Build That Flavor)

Heat oil in a large skillet over medium heat.
Place the chicken in — don’t overcrowd the pan, or it’ll steam instead of sear.
Cook 3–4 minutes per side until golden brown.
Remove and set aside.

This browning adds serious depth to the final gravy. Don’t skip.

3. Cook the Vegetables (Patience Pays Off)

In the same skillet, melt butter.
Add diced onions, bell pepper, and garlic.
Cook low and slow for 10–15 minutes until deeply browned and fragrant.

You want caramelization here, not just softness. This is the base of the gravy.

4. Make the Gravy (Here’s Where It Comes Together)

Sprinkle in the flour and whisk constantly for about 3 minutes.
The mixture will look pasty — that’s good.

Slowly add chicken broth while whisking. Then pour in the heavy cream.
Keep stirring until smooth and thickened (about 5 minutes).

Season with salt and pepper to taste.

If it clumps, don’t panic — just whisk aggressively until smooth.

5. Simmer the Chicken (The Final Step)

Nestle the browned chicken back into the skillet.
Reduce heat to low, cover, and simmer for 10–15 minutes.

The chicken will finish cooking while soaking up that rich gravy.

When done, remove from heat. The gravy will thicken more as it cools.

This is the part where it becomes “chicken smothered in gravy,” not just chicken with gravy.

Serving Suggestions

Smothered chicken and gravy begs for good sides. Try these:

• Mashed potatoes (classic)
  
• White rice (southern style smothered chicken rice and gravy)
  
• Egg noodles (great for leftovers)
  
• Green beans or collard greens (something fresh)

Pro tip: Spoon extra gravy on EVERYTHING.

Notes and Tips

• No precise spice measurements needed — taste and adjust.
• You can lightly shred or slice the chicken before serving if desired.
• Leftovers are amazing served over rice or egg noodles.
• Want an oven version? Simply bake the browned chicken smothered in gravy at 350°F for 20–30 minutes instead of simmering.

Nutrition Information (Per Serving)

Nutrient	Amount
Calories	520 kcal
Protein	38g
Fat	32g
Saturated Fat	14g
Carbohydrates	12g
Fiber	1g
Sugar	3g
Sodium	480mg
Cholesterol	160mg

Note: These are estimates based on average ingredient values. Actual numbers may vary depending on specific brands and portion sizes.

FAQs about Smothered Chicken and Gravy

What is smothered chicken and gravy?

It’s chicken (usually seared first) simmered gently in a rich, creamy or brown gravy until tender.

Can I make smothered chicken and gravy in the oven?

Yes! Brown the chicken, make the gravy, combine, then bake covered at 350°F for about 30 minutes.

How do you make gravy for smothered chicken?

Use a roux (butter and flour), chicken broth, and heavy cream — whisk until smooth and thick.

What cut of chicken works best?

Boneless thighs stay juicier, but breasts work too. You can even use drumsticks for a southern twist.

Is this similar to old fashioned chicken and gravy recipes?

Yes, though this one leans slightly creamier. For a brown gravy style, skip the heavy cream.

Conclusion: Time to Get Smothered

There you have it — your go-to smothered chicken and gravy recipe. It’s cozy, satisfying, and surprisingly simple.
The magic is in the details: proper browning, caramelized veggies, and not rushing the gravy.

So grab that skillet and make some chicken smothered in gravy tonight.
(And trust me — you’ll want leftovers.)

Now you know how to make gravy for smothered chicken the right way. Ready to master more? Browse our full collection of comfort food recipes to find your next favorite dinner.