Easy, One Pan Southern Smothered Chicken is a quick Southern recipe featuring seared and baked chicken thighs drizzled in brown gravy. This healthy dish is made with onions and spices all in a cast iron skillet.
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I love a good comfort food dish, yall! This recipe will show you how to cook smothered chicken, Cajun or Creole style, The most common way to eat it is with rice, but I love to pair it with vegetables, too.
If you're asking yourself, "What's a good Southern soul food meal....perfect for Sunday dinner?" I got you! This meal is perfect.
Table of Contents
What is Smothered Chicken?
Smothered chicken is a classic, Southern recipe. We often smother pork chops, too. You make the chicken first on the stove and then pop it in the oven to bake and finish cooking.
Many recipes call for either a whole cut up chicken or chicken thighs. The chicken is then smothered in brown gravy and typically with onions.
What Kind Of Chicken to Use. Bone-in vs Boneless Thighs
You can use any chicken you want. Traditionally, bone-in chicken thighs are used. You can use skinless chicken if you prefer.
Bone-in chicken thighs are a lot juicer, thanks to the bone. They also require a longer cook-time than boneless. I find it only adds about an additional 5 minutes.
Boneless chicken thighs are typically cheaper and will cook faster. They are not as moist as bone-in thighs.
What Can I Season the Chicken With?
I season the chicken with Creole Seasoning, garlic powder, salt and pepper. You can substitute the Creole Seasoning with your favorite seasoning and you can also use smoked paprika if you wish.
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How to Make Smothered Chicken Thighs
- Ensure the chicken thighs are dry and season both sides of the chicken.
- Add the chicken to a heated cast iron skillet with olive oil. Sear both sides of the chicken.
- Remove the chicken and set aside.
- Add butter and onions to the skillet.
- Next add in broth and cream.
- Return the chicken to the pan and bake.
How to Substitute Chicken Breasts or Legs
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.
What Goes Well/Side Dish Pairings
Fried Cabbage
Keto Low-Carb Cornbread
Southern Soul Food Homemade Cornbread
Instant Pot Collard Greens
Southern Soul Food Baked Macaroni and Cheese
Southern Green Beans
Keto Low Carb Orange Chicken
Roasted Ranch Potatoes
Chicken and Avocado Salsa
Southern Collard Greens
Southern Mustard Greens
Southern Candied Sweet Potatoes
Seafood Mac and Cheese
Instant Pot Teriyaki Chicken
More Southern Recipes
Red Beans and Rice
Louisiana Gumbo
Shrimp Étouffée
Baked Turkey Wings
Southern Sweet Potato Casserole
Air Fryer Lamb Chops
Air Fryer Scallops
Southern Chicken Spaghetti
Air Fryer Turkey Legs
Southern Smothered Pork Chops
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.
Soul Food Smothered Chicken Thighs
Ingredients
- 2 pounds bone-in chicken thighs I use skin-on.
- 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
- Preheat oven to 350 degrees.
- Ensure the chicken thighs are dry and season the chicken thighs with the Creole seasoning, thyme, garlic powder, salt and pepper to taste.
- Heat a cast-iron skillet on medium-high heat. Add 1 teaspoon of olive oil.
- 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.
- Remove the chicken from the skillet and set it aside.
- 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
- Add the onions and cook the onions until they are translucent and fragrant.
- 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.
- 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.
- Cool before serving.
Video
Notes
- 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.
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!
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!