Southern Smothered Chicken

smothered chicken in a an and ready to be served

This Easy Smothered Chicken Recipe is a true taste of the south.

Course Dinner, Lunch, Main Course

Cuisine American, southern

Prep Time 5

Cook Time 30

Servings

Calories 461kcal

Author Bintu Hardy

Ingredients

24 ounces (696g), 4 individual chicken breasts fat trimmed off
2 teaspoons paprika powder
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon dried thyme
1 cup (120g) all purpose flour
2 tablespoons olive oil
½ white onion diced
3 cloves garlic finely minced
2 cups (473mL) reduced-sodium chicken broth
¼ cup (60mL) heavy cream

Instructions

Place one chicken breast at a time into a large bag or between two sheets of plastic wrap, then use a mallet to pound the thickest side until it’s about as thick as the thinnest side.
Stir the paprika, garlic powder, onion powder, salt, pepper, and thyme together in a small bowl then add it and the flour to a large plate and whisk to combine.
Dredge each piece of chicken in the seasoned flour and pack the flour onto both sides until completely coated but save the remaining flour mixture for later. Shake off any excess flour.
Heat 1 tablespoon of the oil in a large skillet over medium heat, add the chicken, and fry 2-3 pieces at a time in the pan for 3-4 minutes on both sides or until golden brown, adding more oil as needed.
Remove the browned chicken from the pan and set aside on a plate, then cover it with foil to keep it warm.
Heat another tablespoon of oil in the skillet then add the onion and stir and cook for 3-4 minutes or until the onions become translucent and browned up.
Add the garlic and cook for another 30 seconds then whisk in 3 tablespoons of the leftover flour mixture until it starts to brown.
Slowly pour in the chicken broth and continue whisking the entire time to scrape up any browned bits and prevent the gravy from burning.
After about 3 minutes, or when the gravy has thickened to your liking, whisk in the heavy cream and let it thicken for another 30 seconds.
Place the chicken on top, then serve with cooked rice, mashed potatoes or green beans, and add freshly minced parsley or thyme as garnish, if desired.

Notes

Slice the chicken breast in half to speed up cooking. Thicker chicken breast halves will take a little bit more time to cook.
Pound the chicken to an even thickness so they cook evenly.
Pat chicken dry before dredging so the flour mixture sticks.
Make sure the oil is hot before frying the meat so that the coating stays on and does not become soggy and oily.
To reduce the carbs and calories (but not the flavor friends) avoid dredging the chicken in flour before frying. Just season chicken pieces instead, then fry.
Also please do use a meat thermometer. Always check the internal temp of the chicken to ensure the center of the meat reaches 165 degrees F / 74 degrees C.
If your southern chicken recipe sauce is too thin, thicken it by letting cook it some more. If it's too thick, thin it with some extra broth, milk, or water.
Make sure to scrape up the browned bits from the bottom of the skillet as these add flavor to the gravy.
Storage - keep leftovers in an airtight container inside the fridge for 4days.
There are 8 WW Blue Plan SmartPoints in one serving of this.

Nutrition