If you grew up in a Southern kitchen, you already know smothered chicken is a love language. And if you didn't grow up in one, after eating this, you will probably wish you had. This recipe tastes like Sunday dinner at my granny’s table, tender chicken thighs, a slow-built gravy, and seasoning that doesn’t play.
I’ve been sharing recipes like this online for over a decade, and my readers know I don’t do bland food. I walk you through exactly how to get that silky gravy and fall-apart chicken every time, so it feels like you’ve been making this for generations too.
You will love my Smothered Pork Chops, Smothered Steak, Smothered Chicken Wings, Smothered Potatoes and Onions, and Smothered Turkey Wings recipes, too! Check out our list of the Best Authentic Soul Food Recipes here.
Smothered Chicken Thighs Ingredients
- Bone in Chicken Thighs
- Creole Seasoning, Smoked Paprika, Garlic Powder, Salt, and Pepper
- Onions
- Bell Peppers
- Olive Oil
- Butter
- Broth
How to Make Smothered Chicken Thighs
Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.
- Season the chicken: Pat the chicken thighs dry with paper towels (this helps them brown instead of steam). Season both sides with the Creole seasoning, smoked paprika, garlic powder, salt, and pepper. Let it sit for 10–15 minutes so the seasoning actually sticks and starts working into the meat.
- Brown the chicken: Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Once hot, add the chicken thighs skin-side down and sear for 4–6 minutes per side, or until golden. You’re not trying to cook them through here, just building flavor.
- Build the flavor base: Lower the heat to medium. Add the onions and bell peppers to the same pan with the chicken (don’t drain those drippings ,that’s where the gravy lives). Cook for 3–4 minutes until softened, scraping up any browned bits from the bottom of the skillet.
- Add the broth: Slowly pour in ½ cup of broth. Pour it around the chicken and avoid pouring it directly onto the meat.
- Cover and Bake: Cover the pan with foil (or place the lid on the pot) and bake for 2 hours fully covered.
- Check for Tender Meat: After 2 hours, check to see if the chicken is tender. The meat should be pulling away from the bone. If not, allow it to bake another 15-20 minutes covered. Remove the chicken from the pan and set aside. Keep the pan drippings from the chicken in the pan.
- Make the gravy starter: Add the butter to the pan and let it melt. Sprinkle in a spoonful or two of the flour. Add the flour in stages to avoid clumping and stir to make a roux and cook for 1–2 minutes to knock out the raw flour taste.
- Add the broth: Slowly pour in 1 ½ cups of broth while whisking to avoid lumps. Keep stirring until the gravy starts to thicken. If it looks too thick, add in more broth or water it will continue to tighten and thicken as it simmers.
- Taste and adjust: Give the gravy a taste before serving and add salt, pepper, or a little more Creole seasoning if needed. Southern gravy needs to taste seasoned, not shy.
- Smother the chicken: Nestle the browned chicken thighs back into the skillet, skin-side up. Spoon some of the gravy over the top so they’re “smothered."
- Simmer low and slow: Bake for an additional 30 minutes at 350 degrees or until the chicken is fall-apart tender and sitting in silky gravy. If the gravy gets too thick at any point, add a splash of broth or water. I check in at 10 minutes and usually add another splash at that point.
- Serve it right: Serve over rice, mashed potatoes, buttered noodles, or biscuits, anything that catches gravy earns its spot on the plate.
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Smothered Chicken Thighs Recipe
Ingredients
- 2-3 pounds bone-in chicken thighs I use skin-on.
- 1-2 teaspoons Creole Seasoning Or use your favorite chicken rub seasoning.
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- salt and pepper to taste
- 1 teaspoon olive oil
- ½ cup diced onions I used a white onion.
- ½ cup diced green bell peppers
- 1 ½ - 2 cups broth Any broth will work: chicken, vegetable, or beef. Divided into 2 portions ½ cup and 1- 1 ½ cups
- 3 tablespoons unsalted butter
- ¼ cup all-purpose flour
- foil if using a pan/dish without a lid
Instructions
- Preheat oven to 350 degrees.
- Pat the chicken thighs dry with paper towels (this helps them brown instead of steam). Season both sides with the Creole seasoning, smoked paprika, garlic powder, salt, and pepper. Let it sit for 10–15 minutes so the seasoning actually sticks and starts working into the meat.2-3 pounds bone-in chicken thighs, 1-2 teaspoons Creole Seasoning, 1 teaspoon smoked paprika, ½ teaspoon garlic powder, salt and pepper to taste
- Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Once hot, add the chicken thighs skin-side down and sear for 4–6 minutes per side, or until golden. You’re not trying to cook them through here, just building flavor.1 teaspoon olive oil
- Lower the heat to medium. Add the onions and bell peppers to the same pan with the chicken (don’t drain those drippings ,that’s where the gravy lives). Cook for 3–4 minutes until softened, scraping up any browned bits from the bottom of the skillet.½ cup diced onions, ½ cup diced green bell peppers
- Slowly pour in ½ cup of broth. Pour it around the chicken and avoid pouring it directly onto the meat.
- Cover the pan with foil (or place the lid on the pot) and bake for 2 hours fully covered.
- After 2 hours, check to see if the chicken is tender. The meat should be pulling away from the bone. If not, allow it to bake another 15-20 minutes covered. Remove the chicken from the pan and set aside. Keep the pan drippings from the chicken in the pan.
- Add the butter to the pan and let it melt. Sprinkle in a spoonful or two of the flour. Add the flour in stages to avoid clumping and stir to make a roux and cook for 1–2 minutes to knock out the raw flour taste.3 tablespoons unsalted butter, ¼ cup all-purpose flour
- Slowly pour in 1 ½ cups of broth while whisking to avoid lumps. Keep stirring until the gravy starts to thicken. If it looks too thick, add in more broth or water it will continue to tighten and thicken as it simmers.
- Give the gravy a taste before serving and add salt, pepper, or a little more Creole seasoning if needed. Southern gravy needs to taste seasoned, not shy.
- Nestle the browned chicken thighs back into the skillet, skin-side up. Spoon some of the gravy over the top so they’re “smothered."
- Bake for an additional 30 minutes (uncovered) at 350 degrees or until the chicken is fall-apart tender and sitting in silky gravy. If the gravy gets too thick at any point, add a splash of broth or water. I check in at 10 minutes and usually add another splash at that point.
- Cool before serving. Allow the chicken to rest for at least 10 minutes.
Notes
Ingredients
- 1 teaspoon Creole Seasoning
- ½ teaspoon ground thyme
- 1 teaspoon garlic powder
- salt and pepper to taste
- 1 teaspoon olive oil
- 2 tablespoons unsalted butter
- 1 cup sliced onions I used a white onion.
- ⅓ cup heavy whipping cream
- ⅓ cup chicken broth
Instructions
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Preheat oven to 350 degrees.
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Ensure the chicken thighs are dry and season the chicken thighs with the Creole seasoning, thyme, garlic powder, salt and pepper to taste.
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Heat a cast-iron skillet on medium-high heat. Add 1 teaspoon of olive oil.
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When hot, add the seasoned chicken thighs. Sear both sides of the chicken, about 2 minutes on each side. The chicken does not have to fully cook through as it will be baked later.
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Remove the chicken from the skillet and set it aside.
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Add the butter to the pan. Use a silicone spoon or wooden spoon to deglaze the pan. Scoop up the brown bits from the pan. It's loaded with flavor
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Add the onions and cook the onions until they are translucent and fragrant.
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Lower the heat to medium-low and add in the chicken broth and heavy cream. Stir to combine for 2-3 minutes. Do not allow the sauce to boil.
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Return the chicken to the pan. Place the skillet in the oven and bake for 20-25 minutes. Use a meat thermometer and ensure the chicken has reached an internal temperature of at least 165 degrees before removing it from the oven.
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Cool before serving.
- A pan that retains heat well, works best for this recipe a cast iron or stainless steel pan. If you use something else, results will vary.
- If you don't want to use Creole Seasoning, substitute it with whatever you prefer. The use of Cajun Seasoning is also popular.
- You can use skin-on thighs or remove the skin/purchase the chicken skinless. This is a matter of preference.
- Boneless chicken thighs will require 15-20 minutes of cook time.
- Chicken breasts will require 15-20 minutes to bake at the same temperature. Always use a meat thermometer to check the chicken has reached an internal temperature of 165 degrees.
- Chicken legs will require 20-25 minutes to bake at the same temperature.
Nutrition (displayed with net carbs)
Frequently Asked Questions and Recipe Pro Tips
Smothered chicken is a classic Southern comfort dish where we brown our chicken first to build flavor. From there the chicken is baked and then slowly cooked in a savory gravy until it’s tender and coated in sauce. The “smothered” part literally means the chicken gets covered in gravy and simmered low so everything soaks up the seasoning.
For smothered chicken, thighs or legs are the move. Dark meat can handle the longer simmering time without drying out, and it gives the gravy way more flavor. Bone-in, skin-on is traditional because you get those pan drippings that make the gravy hit, but you can do boneless thighs if that’s what you have, just keep an eye on the cook time so they don’t shred apart too early.
Yes, but they’re leaner and more prone to drying, so they’re not the first pick for a low-and-slow smother. The whole spirit of smothered chicken is juicy meat + silky gravy, and dark meat just delivers that effortlessly. You also won't get much drippings to make gravy because they are low in fat.
Chicken breasts will require 15-20 minutes to bake at the same temperature. Always use a meat thermometer to check the chicken has reached an internal temperature of 165 degrees.
Seasoning is where smothered chicken either sings or falls flat, so you want to build flavor before the gravy ever shows up. Start with a generous amount of dry seasoning. I use Creole Seasoning, garlic powder, smoked paprika, salt, and pepper. You want to season until you don't see any "bald spots on that chicken."
Season both sides, rub it in, and let it sit for at least 10–15 minutes so the seasoning actually sticks and starts working into the meat. This is one of those “most people skip this and that’s why their chicken is mid” steps.
Brown the chicken first and don’t rush it. The browned bits on the bottom of the skillet are where the flavor lives. Use onions, broth, seasoning, and a little flour or cornstarch to thicken. That’s how you get that silky, seasoned gravy Southern cooks are known for.
Yes. This is where a lot of people mess up. Browning builds the base flavor and gives the gravy depth. If you skip this step, the gravy will taste flat no matter how much seasoning you add later.
Whisk your flour into the fat in the pan (that’s your roux) and let it cook for a minute before adding the broth. This knocks out raw flour flavor and keeps everything smooth and silky.
It just needs more time. Gravy thickens as it simmers. If it's still thin at the end, let it simmer uncovered for a few more minutes. If you overshoot and it gets too thick, add a splash of broth to loosen it.
Absolutely. Some Southern cooks add cream, evaporated milk, or even sour cream toward the end. It makes the gravy lush and extra cozy, especially with rice or mashed potatoes.
Chicken thighs should hit at least 165°F for that tender, fall-apart texture. Dark meat actually gets better the longer it simmers, so don’t be scared of letting it go low-and-slow.
Oh yes, like most Southern gravy dishes, it gets even better the next day once everything settles and the gravy tightens. Reheat on low and add a splash of broth if needed.
It freezes beautifully. Just cool completely, freeze in gravy, and thaw in the fridge before reheating. Add a little broth or milk to bring the gravy back to life if it tightens up.
What to Pair with the Chicken
Fried Cabbage
Southern Soul Food Homemade Cornbread
Southern Soul Food Baked Macaroni and Cheese
Southern Green Beans
Roasted Ranch Potatoes
Southern Collard Greens
Southern Mustard Greens
Southern Candied Sweet Potatoes
Seafood Mac and Cheese
More Southern Recipes
Red Beans and Rice
Louisiana Gumbo
Shrimp Étouffée
Baked Turkey Wings
Southern Sweet Potato Casserole
Southern Chicken Spaghetti
Air Fryer Turkey Legs
Southern Smothered Pork Chops
Laura says
Delicious as always! Loved the thyme! A hit with the whole family!
staysnatched says
Another thyme lover! YES!
Erica says
This recipe hit the SPOT. It was super flavorful, had easy to follow instructions, and left me wanting seconds. I didn't have creole seasoning so I substituted for smoked paprika like Brandi suggested. Not to mention she had the carb and nutrition facts so I could track info for my personal "diet" preferences. Now while I'm writing this review I see her Chick-Fil-A frosted lemonade copycat video...and I'm going to rush over to that recipe next I know it will be awesome as well. Love that she has videos for her recipes too!
staysnatched says
Yay! I'm happy the substitutes worked!
Julie says
Made this recipe last night and it was SO good and easy! We love chicken thighs we’ll definitely be making this again as we always have these ingredients in the house. I did add about 1/3 cup of white wine before the chicken broth & cream and I seared them a little longer to get a darker crust!
staysnatched says
I love the white wine addition!
Towanda Wilson says
I sound like a broken record at this point, my reviews all sound the same! But my family absolutely loved this recipe, including the picky 6 year old. Finger licking good!
staysnatched says
haha! I love it. Thank you for sharing.
Crystal says
This was delicious the whole family loved it!! And it was so easy!
staysnatched says
Gotta love an easy family friendly recipe!
Erin J says
Finally was able to break in my new cast iron skillet with this recipe. Seriously easy to follow recipe, with few ingredients and also budget friendly. Not to mention delicious! The chicken is as juicy and so flavorful. Will definitely be making this one again!
staysnatched says
I'm so glad you enjoyed it!
Brooke says
This was so delicious!! I can’t wait to make it again.
staysnatched says
Yay! Glad you enjoyed it!
Janet says
This is a fabulous recipe! I bought a 4-pack of skin-on chicken thighs and some Creole Seasoning and made it exactly to your recipe. It was so delicious that the next morning I had a chicken thigh for breakfast instead of my usual 2 eggs and bacon!
staysnatched says
Yes! I love to use a meal like this for breakfast!
Debbie says
Made this tonight. Only used salt, pepper and garlic powder on the chicken. Used cream of onion soup and water instead of the broth and heavy cream. It was awesome!
staysnatched says
I'm glad you enjoyed the recipe!
Katie says
Received bone in chicken thighs in my butcher box and immediately searched chicken thighs on your site and found this. Made it tonight absolutely delicious! I love how flavorful and easy to follow your recipes are!
staysnatched says
Yay! I'm glad you enjoyed them.
Crystal says
Absolutely delicious!! Made this last night. We’ve always made a version of this and we loved it too, but we made the sauce separate—losing the flavors of the bits as well as adding another pan to wash! My husband always thought the chicken would lose its crispness from the sear once the cream was added to the pan.
staysnatched says
Yum! I'm glad you guys enjoyed it.
Baltisraul says
I have made now 3 times. First 2 times with the white wine added. Last night I used Marsala wine. Wow, could not believe the flavor boost it added. You just never know!!!!
staysnatched says
Wonderful. Glad to hear it.
Trista says
FIVE STARS all the way! This recipe was easy to follow and turned out amazingly! Huge hit with the husband, and it warms up well for leftovers, if you get so lucky to have any! Skin-on bone-in thighs is the way to go, it makes the dish so flavorful.
staysnatched says
haha no leftovers with this one!
Melissa says
Easy and delicious! Adding to the weekly rotation. I already want more.
staysnatched says
Awesome! I'm so glad to hear it.
Ashley says
Absolutely delicious. Amazing flavor and easy to make!
staysnatched says
I'm so glad to hear it!
Malika Jones says
Was in the mood for a quick southern meal tonight so of course, had to come to the Stay Snatched website! Brandi truly never disappoints. LOVED these thighs. Gravy was also full of flavor. Brandi’s recipes are always easy to follow and full of great tips. READ THE BLOG. Paired these with her Southern Green Beans (best instant pot green beans recipe out there “debate ya granny!”)
staysnatched says
haha debate ya granny!
Heather says
I made this and served it with your southern fried cabbage - perfect combination! I will definitely be making this again.
staysnatched says
That's such a great pairing!
Sarah says
So good. Quick, easy and low mess!
staysnatched says
Low mess is always a win!
Bri says
I made this recipe as stated- it’s so flavorful and easy to make. Whole family liked it!
staysnatched says
I'm glad the family enjoyed it.
Rose says
This recipe has become a staple since you posted it. I love all of your recipes. Delicious healthy meals.
I did see someone copy (almost word for word) and publish your recipe as their own. I didn’t think that was cool and wanted you to be aware.
staysnatched says
haha! Thanks for the heads up. Who knows. I'm glad you enjoyed the recipe!
Heather says
Was craving this for lunch, but only had boneless skinless chicken breast on hand (followed the recipe otherwise). Seared each side and baked 20 minutes and it turned out great. Tasty, filling. and comforting…paired perfectly with your southern fried cabbage. Thanks!
Keantaye says
This is real smothered chicken but I add a little more vegetables on top right before adding it to the oven with the gravy. Yummy 😋
staysnatched says
Love that idea!
Eric says
This turned out great for the home chef. My family was impressed. I recommend doubling the broth/heavy cream so there's plenty of gravy for your mashed potatoes that go most excellent with this dish
staysnatched says
Such a great idea!
Amy says
This was delicious! As another post suggested, I added some Marsala wine with the onions for an extra layer of flavor. For the future I would add a little sprinkle of flour to thicken the sauce a bit and to absorb some of the oil in the sauce.
staysnatched says
Sounds good!
SF says
Another great recipe! The flavors were perfect and the instructions were easy to follow. I added a few tablespoons of flour while I sautéed the onions, as well as a little more stock and cream so I’d have extra gravy for the rice on the side. I like how the heavy cream adds richness to the gravy without breaking and getting greasy. Definitely putting this in the rotation!
staysnatched says
I'm glad to hear it will be in the rotation!