You can't just go to any restaurant and get smothered chicken like you would if you went down to the urban neighborhoods in Houston. This meal of browned chicken in a savory chicken gravy sauce is best when served over a bed of white rice.

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Directions

  • Melt the butter in a large skillet over medium-high heat. Season chicken pieces with 1 teaspoon salt and 1/2 teaspoon pepper. Dredge in 3/4 cup flour, place in the skillet, and brown on all sides. Set chicken aside, and drain skillet, reserving about 1 tablespoon butter.

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  • Reduce skillet heat to medium-low, and stir in onions, celery, garlic, and carrots. Cook 5 minutes, until tender. Stir in the flour, and cook 5 minutes more. Pour in the chicken broth, season with cayenne pepper, and remaining salt and pepper. Bring to a boil, and reduce heat to low.

  • Return chicken to the skillet, cover, and continue cooking 30 minutes, until chicken juices run clear and gravy has thickened.

Nutrition Facts

372 calories; 23.1 g total fat; 79 mg cholesterol; 1471 mg sodium. 21.7 g carbohydrates; 19 g protein; Full Nutrition


Reviews (349)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/22/2007
I just don't get all these people who insist on using boneless skinless chicken breasts for everything. A dish like this screams out for bone-in skin-on chicken. If you're afraid of a whole chicken buy an already cut up chicken. The skinless boneless breast is the driest most bland of all the cuts of chicken. I would never use it for a dish like this which was wonderful by the way. I just increased the spices a tad and we loved it! Read More
(437)

Most helpful critical review

Rating: 1 stars
10/03/2014
Way too timing consuming for the chicken to come out bland. Medium-high was too high to brown the chicken the butter ended up burning. Cooking time was off after 30 minutes the chicken was still pink. Read More
(2)
437 Ratings
  • 5 star values: 320
  • 4 star values: 89
  • 3 star values: 19
  • 2 star values: 5
  • 1 star values: 4
Rating: 4 stars
05/14/2012
Hmmm trying to think how I can help those that didn't quite get this recipe. 1.Unless you're used to cooking "soul" food this aint no weeknight dish! I can whip it up quickly and have shortcuts but don't attempt this on hump day if its your first time. 2. Smothered chicken is basically semi-fried chicken and pan gravy. If you can make decent fried chicken and a good pan gravy put the two together and that's the gist of this dish. 3.To solve the soupy gravy problem start with the rioux first: add the flour to the pan drippings and cook/stir constantly for about 5 minutes or so then add the veggies to that for another 5 minutes. It will look a mess but when you add the liquid and stir it good; your gravy will appear. Add about a cup of liquid at a time and stir between so its not too soupy. Then TASTE IT before you add the chicken. If it's bland add more salt/pepper/garlic powder/dried thyme/cayenne or whatever till it tastes the way you want. THEN add the chicken. Hope this helps!!! Read More
(766)
Rating: 5 stars
06/22/2007
I just don't get all these people who insist on using boneless skinless chicken breasts for everything. A dish like this screams out for bone-in skin-on chicken. If you're afraid of a whole chicken buy an already cut up chicken. The skinless boneless breast is the driest most bland of all the cuts of chicken. I would never use it for a dish like this which was wonderful by the way. I just increased the spices a tad and we loved it! Read More
(437)
Rating: 5 stars
01/19/2006
After watching Anita Baker prepare her Smothered Chicken on Oprah I decided to try hers. It was very bland. So I searched and found this recipe. Just what I was looking for! Several years ago I ate a similar dish and haven't been able to find the recipe until now. Thought 3 cups of onion would be too much but I gave it a try and that amount was fine. Thanks so much for the recipe!! Flavorful old-fashioned comfort food! Read More
(250)
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Rating: 5 stars
06/08/2007
This is one of our absolute favorite recipes. I make it exactly as instructed and it has become the ultimate Wow! meal to make for company or family gatherings. It's easy inexpensive and just melts together beautifully. I suggest serving with sweet yellow cornbread to really feel your southern roots. Thanks for a great recipe Veronica! Read More
(113)
Rating: 5 stars
03/12/2017
This sounds great! I can't wait to try it! I'm 'reviewing' in response to the June 22 2007 review which asked why people try to use boneless skinless chicken breast in a recipe (especially this one) that calls for whole chicken white and dark including skin. Well to each his/her own... Maybe some folks use chicken breasts for convenience. But maybe some use chicken breasts (and don't use the butter and make other modifications) because they've had quadruple heart bypass surgery or otherwise MUST maintain a certain diet. On the other hand those who make major modifications to a recipe and then enter a low critical review? Not good... Read More
(90)
Rating: 5 stars
03/15/2011
This was absolutely delicious as written. It tasted like buttery chicken pot pie without the pie or peas. Any skin-on bone-in chicken pieces will work great so I used 8 drumsticks. After adding the broth you should bring it to a boil stir add the chicken bring to a boil again and then reduce heat to low for simmering. Otherwise the chicken will sap the heat out and you won't get a good simmer. I followed the recipe as written and after 30 minutes I still needed to bring it to a boil to cook the chicken and thicken the sauce. Another slight improvement is adding salt while the mirepoix cooks (the carrot celery and onion). Plus I used Tony's (creole seasoned salt) when flouring the chicken pieces. Thanks for a great comfort food recipe! It's absolutely the best thing on this site that I've been able to execute with ease. Thank you! Read More
(63)
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Rating: 5 stars
05/22/2005
Really good! I used just over a pound of chicken breasts cut into strips and went light on the salt but kept everything else the same. For whatever reason it took me a lot longer to cook than the time said but it was worth it in the end. However I think this would be better with mashed potatoes instead of rice. Read More
(48)
Rating: 5 stars
10/21/2008
Thank you all for reating my recipie. Please keep in mind to use seasoning to cater to your own taste. AllRecipies.com cut down my seasoning mix a lot probably for sodium purposes. Also it may now be clear in the recipie but add the flour after saute of the vegetables. That way there are no clumps of flour in the gravy. Also use bone in PLEASE. Happy Meals Veronica Read More
(41)
Rating: 4 stars
10/07/2006
Made this for my husband because it's one of his favorite dishes. He LOVED it! The 3-year-old gave it a thumbs up also! I used 8 thighs instead of a whole chicken and slightly modified the recipe for somewhere between 4 and 8 servings. I also omitted the cayenne pepper. This was a great meal and I will definitely make it again! Read More
(28)