Smothered Chicken
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Smothered chicken is one of those recipes that is great for repurposing chicken. Whether store-bought or homemade, it’s a simple way to turn something ordinary into something extraordinary.


    • 1/4 cup vegetable oil
    • 1 teaspoon seasoned salt
    • 1 teaspoon freshly ground black pepper
    • 1 teaspoon garlic powder
    • 1 tablespoon onion powder
    • 1 teaspoon smoked paprika
    • 1 whole chicken, cut into pieces
    • 1 cup all-purpose flour, divided
    • 1 large sweet or yellow onion, sliced
    • 2 teaspoons minced garlic
    • 3 cups chicken stock, divided
    • 1 teaspoon poultry seasoning


1. Heat oil in a large skillet over medium-high heat (don't crowd pan; cook in batches, if need be).

2. Mix the seasoned salt, pepper, garlic powder, onion powder and paprika in a small bowl.

3. Season chicken pieces with seasoning blend.

4. Dredge the chicken in flour (reserving 4 tablespoons of flour), place in the skillet and brown on all sides. (Note: You are just browning the chicken here; it will fully cook in the gravy.)

5. Set chicken aside and drain skillet, reserving about 1 tablespoon of oil.

6. Add the onions to the pan and cook for about 2 minutes, then add in the garlic. Once the garlic is in the pan, let it cook until fragrant, about 30 seconds, then remove the onions and garlic from the pan.

7. Add reserved flour to the pan. Stir in with the oil.

8. Pour in 2 cups of chicken stock; whisk while pouring in the broth, making sure there aren't any lumps.

9. Let the gravy cook for about 2 minutes on medium heat. Add the remaining cup of stock, a few tablespoons at a time as needed, to adjust consistency.

10. Once the gravy comes to a bubble, start adding the chicken back into the pan, as well as the onions and garlic and poultry seasoning. Make sure all of the chicken is coated with the gravy.

11. Place a lid on the pan, then let the chicken cook for 30-35 minutes, periodically turning the chicken.