If you’re craving some serious comfort food, Smothered Chicken Soul Food style is calling your name. Whether you’ve grown up on Southern cooking or just need a new go-to for Sunday suppers, this dish brings everything to the table: juicy seasoned chicken, caramelized onions, smoky bacon, and a luscious homemade gravy, all in one skillet!
What makes this Southern Smothered Chicken and Rice so special? It’s easy, hearty, and incredibly satisfying. I am talking golden pan-fried chicken simmered in a rich gravy with just the right kick of spice and a velvety cream finish. It’s the kind of meal that pairs beautifully with rice, mashed potatoes, or even a slice of cornbread on the side.
Why You’ll Love This Smothered Chicken
This recipe isn’t just delicious—it’s a lifesaver on busy nights and a crowd-pleaser on the weekends. It checks all the boxes: an easy summer dinner recipe, cozy enough for a Sunday dinner idea, and it all comes together as one of the best one pan dinner ideas out there. Minimal cleanup, maximum flavor.
More Chicken Breast Recipes To Try!
Ingredients
- 2 lbs boneless skinless chicken breasts (4–5 pieces)
- Salt and pepper, to taste
- ¾ cup all-purpose flour
- 1 Tbsp garlic powder
- 1 Tbsp onion powder
- ½ Tbsp smoked paprika
- ½ tsp cayenne pepper (optional for heat)
- ½ tsp Italian seasoning
- 3 Tbsp avocado oil (or your favorite cooking oil)
- 4 Tbsp unsalted butter
- 1 medium onion, thinly sliced
- 1½ cups chicken broth (plus extra if needed)
- ¾ cup half and half (or heavy cream for thicker gravy)
- 1 tsp Worcestershire sauce
- 1 cup cooked, chopped bacon
- Fresh parsley (optional for garnish)
How to Make Smothered Chicken
Prep the Chicken: Pat chicken breasts dry with paper towels. Season both sides generously with salt and pepper.
Mix the Coating: In a shallow bowl, mix flour, garlic powder, onion powder, smoked paprika, cayenne, and Italian seasoning. Reserve 3 tablespoons for the gravy later.
Dredge: Dredge each chicken breast in the seasoned flour mixture, coating well on both sides.
Sear the Chicken: Heat oil in a large skillet over medium-high heat. Once hot, add the chicken and sear each side for about 5 minutes until golden. It doesn’t need to cook through yet. Work in batches if needed. Set seared chicken aside on a plate.
Cook the Onions: Pour out excess oil and wipe the skillet if needed. Add butter and melt over medium heat. Add the onions and sauté 5–8 minutes until soft and slightly caramelized.
Make the Gravy: Sprinkle the reserved flour mix over the onions and stir for about 1 minute to cook off the raw flour taste. Slowly pour in the chicken broth, stirring constantly and scraping the browned bits from the pan.
Creamy Finish: Add half and half and Worcestershire sauce. Stir to combine. Bring the gravy to a gentle boil, then reduce to a simmer.
Smother It: Return the chicken to the skillet and top each piece with chopped bacon. Cover and simmer for 10–12 minutes or until chicken is fully cooked (165°F internal temperature).
Serve: Spoon creamy gravy and onions over the chicken. Garnish with chopped parsley and serve hot over rice, mashed potatoes, or even noodles!
When to Serve Smothered Chicken
Smothered chicken is one of those versatile meals that can work for almost any occasion:
- Sunday Dinner or Soul Food Sunday: This recipe screams Southern comfort and is perfect for a relaxed, hearty meal shared with family. Pair it with mashed potatoes, buttery corn, or braised greens for a soul food spread.
- Weeknight Dinner Staple: Thanks to its one-pan approach, this dish is ideal for busy weeknights. If you prep the onion and bacon ahead of time—or even pre-sear the chicken—you can get dinner on the table in under 45 minutes. Serve it with a quick side like microwavable rice or frozen green beans to make things even easier.
- Special Occasions or Potlucks: Want to bring a crowd-pleaser to a get-together or potluck? Smothered chicken travels well and stays warm in a slow cooker. Double the batch and serve over steamed rice for a comforting, easy-to-serve dish.
- Cold Weather Comfort Food: When temperatures drop, there’s nothing like smothered chicken with hot gravy to warm you up. Add a side of roasted root vegetables or mac and cheese for the ultimate cozy dinner.
Storage Tips
- Refrigerate: Let the dish cool, then store leftovers in an airtight container for up to 3 days.
- Reheat: Warm gently in a skillet over low heat or microwave in 30-second intervals. Add a splash of broth if the gravy thickens too much.
- Freeze: Not ideal due to the cream base, but you can freeze it if needed. Just note the texture may change slightly.
Variations
Here are some creative spins on classic smothered chicken:
- Switch Up the Protein: You can use chicken thighs (boneless or bone-in), drumsticks, or even bone-in breasts for more flavor. Just adjust cook times and check for a safe internal temperature of 165°F. Thighs, in particular, are more forgiving and stay juicy.
- Add More Veggies: Sauté mushrooms, bell peppers, or even chopped carrots and celery with the onions to bulk up the gravy and sneak in more nutrition. You can also stir in baby spinach during the last few minutes of simmering for a pop of green.
- Adjust the Creaminess: Prefer a richer gravy? Swap the half and half for heavy cream. Want it a bit lighter? Use evaporated milk or a dairy-free substitute like cashew cream. Avoid using regular milk—it’s too thin and may curdle.
- Change the Flavor Profile: Instead of Italian seasoning, try Creole seasoning, cajun spice, or a dash of hot sauce for a Southern kick. You could also stir in fresh thyme or rosemary for a herbaceous touch.
- No Bacon? No Problem: Use turkey bacon, beef bacon, or leave it out entirely if you’re going for a pork-free or lighter version. You can even top it with crispy fried shallots or sautéed mushrooms for that same savory vibe.
FAQs
Can I make this ahead of time?
Yes! You can make the entire dish up to 1–2 days in advance. Store it in the fridge in an airtight container. When ready to eat, reheat gently in a skillet over medium-low heat, stirring often. Add a splash of chicken broth or cream to loosen the gravy if it’s thickened in the fridge.
How can I thicken or thin the gravy?
- To thicken: Let it simmer uncovered a few more minutes, or stir in a cornstarch slurry (1 tsp cornstarch mixed with 1 tsp cold water). Stir well and cook until the gravy reaches your desired consistency.
- To thin: Add extra chicken broth or a little water, one tablespoon at a time, until it’s just right. Stir and simmer until heated through.
Can I freeze smothered chicken?
You can freeze it, but keep in mind that dairy-based gravies may separate slightly when thawed. If you do freeze it:
- Let it cool completely.
- Store in a freezer-safe container or bag for up to 2 months.
- Thaw in the fridge overnight before reheating slowly on the stove, stirring frequently and adding a little broth or cream to smooth it out.
What’s the best way to serve this dish?
This chicken is begging to be served over:
- Steamed white rice (classic Southern style!)
- Buttery mashed potatoes (great for soaking up all that gravy)
- Egg noodles or pasta (for a creamy chicken-and-gravy twist)
- Buttered biscuits or cornbread on the side for the ultimate comfort food experience
Smothered Chicken Recipe
This Southern-style Smothered Chicken is comfort food at its best! Juicy, seasoned chicken breasts are pan-seared and simmered in a creamy onion gravy with crispy bacon on top. It’s a one-pan dinner that’s perfect over rice or mashed potatoes—easy enough for weeknights, cozy enough for Sunday supper!
4
servings15
minutes35
minutesKeep the screen of your device on
Ingredients
2 pounds 2 boneless skinless chicken breasts (about 4-5 breasts)
Salt and pepper, to taste
3/4 cup 3/4 all purpose flour
1 tbsp 1 garlic powder
1 tbsp 1 onion powder
1/2 tbsp 1/2 smoked paprika
1/2 tsp 1/2 cayenne pepper
1/2 tsp 1/2 Italian seasoning
3 tbsp 3 avocado oil, for frying
4 tbsp 4 unsalted butter
1 medium 1 onion, cut into slivers
1 1/2 cups 1 1/2 chicken broth, more as needed
3/4 cup 3/4 half and half
1 tsp 1 Worcestershire sauce
1 cup 1 cooked and chopped bacon
Fresh parsley, for garnish (optional)
Directions
- Pat chicken dry with paper towel and then season both sides with salt and pepper.
- In a shallow bowl, combine the flour, garlic powder, onion powder, smoked paprika, cayenne pepper, and Italian seasoning. Reserve 3 tablespoons and set aside for later.
- Coat both sides of the chicken breasts in the flour mixture.
- Heat oil in a large skillet over medium-high heat. Once hot, cook the chicken for about 5 minutes each side until golden and seared. It doesn’t have to be fully cooked in the middle. Work in small batches if needed to avoid overcrowding the pan. Transfer the cooked chicken to a plate and set aside. Drain the oil from the skillet and give it a quick wipe if needed.
- Reduce the heat to medium then add the butter to the skillet and melt. Add the onions and sauté 5-8 minutes, stirring often, until softened and translucent. If it cooks too quickly and starts to burn, turn down the heat.
- Once the onions have softened, sprinkle the reserved flour mixture on top. Stir constantly for 1-minute and make sure it does not burn.
- Gradually add in the chicken broth a little at a time, stirring constantly, and scraping the browned bits from the bottom of the pan into the sauce.
- Add the half and half and Worcestershire sauce. Stir until incorporated. Bring the skillet to a boil and then reduce to a simmer.
- Add the chicken into the sauce and top each piece with the cooked bacon pieces. Cook for 10-12 minutes until the chicken breasts are fully cooked and heated through. You can use a meat thermometer inserted in the thickest part of the breast to make sure it is 165 F.
- Use a spoon to pour some of the gravy and onions on top of the chicken. Garnish with fresh chopped parsley. Serve over mashed potatoes or white rice. Enjoy!
Notes
- I used boneless skinless chicken breasts for this recipe but you can use them with bone or skin if desired. You can also use chicken thighs that are boneless skinless or bone-in skin-on. If using chicken with bone, you may need to increase the cooking time. Use a meat thermometer inserted in the thickest part of the meat to make sure it reaches 165 F.
- If you have very large chicken breasts, you can opt to slice it in half lengthwise (horizontally) to make thinner cutlets. You can also find pre-sliced chicken breast cutlets packaged at your local grocery store.
- I used half and half. You can opt to use heavy cream if desired however keep in mind it will produce a much thicker gravy. I do not recommend using milk as the gravy will be too thin. You will likely have to make a thicker roux or add a cornstarch slurry to help thicken it.
- Use any bacon you like for this recipe. Beef bacon or turkey bacon are some other options. You can also omit it entirely if desired.
- Instead of Italian seasoning, you can use dried thyme, dried rosemary, dried oregano, or a mixture of herbs.