Easy Smothered Chicken
Welcome to the easiest comfort food classic Southern Smothered Chicken Breasts. Juicy seasoned fried chicken is gently smothered in a flavorful velvety onion gravy till it becomes melt in your mouth tender.
Suitable for low carb and gluten-free diets.
This full of flavor Southern Smothered Chicken is the perfect one pot meal. Juicy chicken breasts are paired with sweet almost caramelized onions and a slightly tart buttermilk gravy in a 30-minute dinner that is sure to be a new family favorite comfort food.
It is a lifesaver for when we need quick, simple yet delicious dinners that also double up as an offering for Soul food style Sunday lunches, pot lucks or when you just need to spice up supper. Just like these easy Smothered Potatoes and delicious Smothered Pork Chops and great served with squash casserole, collard greens, mashed potatoes, cornbread and more for a complete meal.
And if you love chicken you can try this Instant Pot Chicken Fajitas, and Air Fryer Chicken Fajitas.
WHY YOU’LL LOVE IT
It’s easy to make with minimal prep and done in 30 mins.
It cooks up in one pot and full of flavor.
It is affordable and made with everyday staple ingredients.
Assemble ahead for a freezer-friendly meal.
WHAT IS SMOTHERED CHICKEN
Smothering is a style of cooking in which the seasoned fried chicken breasts, thighs or legs (or other meats or vegetables) are gently smothered in a flavorful velvety onion gravy till they become melt in your mouth tender.
Even better is that this recipe is completed with a *lick your plate clean* rich buttermilk gravy that puts the comfort in comfort food.
HOW TO MAKE SMOTHERED CHICKEN
Get the complete ingredients list and instructions from the recipe card below.
Season chicken breast with creole seasoning and set aside.
Heat oil in a skillet and brown chicken breasts for about 3 minutes on both sides. Remove from skillet and set aside and drain any excess oil.
Scrape the bottom of the skillet to dislodge the awesome browned bits, add onions and saute for about 7 minutes until tender. Then stir in the minced garlic and cook till fragrant for 1 minute.
Then add in the corn-starch, stir constantly and cook for 3-4 minutes until the flour changes to a rich toffee color.
Stir in the reduced-sodium chicken broth, buttermilk and mix scrapping the bottom of the pan so the cornflour and brown bites get mixed into the liquid.
Reduce heat and let simmer for about 12 minutes until it thickened.
Add the chicken breasts and simmer for a further 12-15 minutes until the chicken breasts are very tender and the sauce has thickened further.
witch off the heat, adjust seasonings and serve.
RECIPE TIPS
Do slice the chicken breast in half to speed up cooking.
Thicker chicken breast halves will take a little bit more time to cook.
I have reduced the carbs and calories (but not the flavor friends) by not dredging the chicken in flour – but you can easily flour them before frying if you prefer.
Also please do use a meat thermometer. Always check the internal temp of the chicken to ensure the center of the meat reaches 165F (74C).
CHICKEN GRAVY TIPS
Make it Sweet – This is a buttermilk gravy so it has a very slight tanginess that works well with the fried chicken and sides. If you prefer a sweeter chicken gravy, you can add in some brown sugar or honey. Or alternatively, you can use half and half instead of buttermilk.
Add a different flavor. This uses a homemade creole seasoning but you can actually add other flavors to your taste. I have used
homemade poultry seasoning.
ground pimento (allspice).
homemade steak seasoning.
A pinch of cayenne.
nutmeg.
sautéed mushrooms and bell peppers.
coconut milk.
Thicken it. – If your sauce is too thin, make a roux in another saucepan and add it to the gravy and cook it some more.
DELICIOUS VARIATIONS
Melt some cheese over the chicken at the last minute. #heaven
Use different cuts of chicken – You can use chicken thighs, bone-in chicken breasts, chicken drumsticks, and chicken wings. The cooking time will change though.
PREP AHEAD AND STORAGE
Prep Ahead – Make ahead and refrigerate for up to 3 days in an airtight container.
Time-saving shortcut – Cook until the gravy is done in step 6. But don’t put the fried chicken breasts back in. Store separately and cook the final bit just before serving.
Freeze. – Follow the handy tips below on how to freeze this.
Let cool down then transfer into these very handy Ziploc freezer bags.
Squeeze out all the extra air and seal the bags.
Label the bags and then lay them flat in the freezer.
Store in the freezer for 3 months.
