Smothered Chicken – Immaculate Bites
Smothered Chicken – Perfectly tender and juicy fried chicken, drenched in flavorful, creamy gravy, right off the stove, is the ideal weekday dinner. It’s easy and super delicious, my friend. This recipe is the epitome of comfort food.
Most soul food recipes don’t require much effort or hard-to-find ingredients. You and your family can sit around the dining room table and cook this classic Southern meal in just about an hour. Honestly, steamed chicken with homemade chicken gravy is the perfect dinner for a busy weeknight.
Who are you kidding? This deliciousness can be used even on a home dinner date when you want to pamper your loved ones. A spoonful of fragrant herb flavor makes everyone happy. If more gravy is needed, he doubles that portion of the recipe and unabashedly pours it all over the rice or mashed potatoes. I do not judge! 😉
Easy steamed chicken gravy
Yes! We guarantee it’s 100% easier than it looks. I’ve made this homemade gravy countless times, but I can assure you! Did I mention it always gets 5 star reviews from my kids and husband? 😆
Here are the specific steps, but basically all you have to do is sauté the butter and flour, whisk in the chicken broth and milk, then put the chicken back in the pan.
- Chicken thigh – I love the rich meaty flavor of the chicken thighs in this recipe, but feel free to use any chicken you like. Adjust the cooking time so you don’t end up with dry chicken.
- spices – Bring chicken to life with Cajun seasoning, paprika, cayenne pepper, white pepper, garlic cloves and fresh thyme. You can keep your head down by reducing your use of cayenne and Cajun seasonings, or omitting them altogether.
- onion – Cooked onions complement the chicken and gravy in this recipe very well.
- gravy – Butter, chicken broth and milk create a creamy, flavorful gravy out of this world.🤩
how to make steamed chicken
chicken frying pan
- Preparation of chicken – Pat the chicken thighs dry with a paper towel, then season with salt and Cajun seasoning.
- spices – Mix flour, paprika, cayenne, white pepper, granulated sugar and garlic powder in a bowl. Stir both sides in a dresser until the seasoned chicken is coated with the flour mixture. Shake off excess flour.
- fry the chicken – Heat the oil in a cast iron skillet over medium-high heat. Then fry the chicken on both sides until golden brown—4 to 5 minutes per side. Remove the chicken from the skillet and place it on a plate.
- Sauté of herbs – Next, add the chopped onion to the frying pan and fry for about 2-3 minutes. Add minced garlic and fresh thyme and continue cooking for an additional 3-5 minutes, stirring occasionally to prevent burning. Remove the onions and set them aside.
make the gravy
- melted butter – Put the butter in a frying pan and let it melt.
- addition flour – Next, add the seasoned flour left over from flaking the chicken into the pan and mix with a wooden spoon to form a paste.
- liquid – Slowly whisk the chicken broth and add the milk to avoid lumps. Stir and scrape pan often until liquid is smooth. Continue to stir until the mixture thickens slightly, about 5 minutes.
- addition herbs – Then add the wilted onions back to the pan and stir. Taste and adjust seasonings.
- addition chicken – Finally, add the browned chicken and its juices to the pan.
- simmer – Bring the gravy to a boil, then reduce the heat. Cook slowly, stirring occasionally to keep anything from sticking to the bottom and burning, about 30 to 45 minutes or longer.
- finish touch – Do a final taste test and adjust seasonings before serving.
- meat swap – Substitute pork chops for the chicken and make a meal of smothered chops instead.Just as delicious!
- low salt – If you’re watching your sodium intake, use unsalted butter and low-sodium chicken broth. Add less salt and you’re good to go.
- bacon – You can also add toppings to this meal bacon Bits, preferably homemade, which are also delicious. If you are frying bacon for this purpose, you can reserve some of the drippings to add to the gravy for even more flavor.
tips and tricks
- To thicken the gravy, cook the flour on low heat for a long time. However, if you want a lighter gravy, cook the flour on high heat for less time while whisking constantly.
- If the gravy is too thick for your liking, add a little water (up to 1 tablespoon) until the consistency is to your liking.
- Gradually add liquid to create a thick gravy, stirring constantly with a whisk. If you add everything at once, the juice may be too low.
- If, despite all precautions, the gravy clumps together, blitz it in a blender. 😉
This meal is best served warm on the stove. That said, this recipe has elements that can be made ahead of time. For example, you can: Season and bread the chicken the day before. Then store it in the refrigerator and take it out when ready.
How to eat and store
After serving directly from the stove, you can: garnish Chicken with bacon bits, chives, parsley, or any other garnish you like.
Place leftover steamed chicken in an airtight container 5 days in the refrigeratorAlso Freeze for 3 months. But we all know that fried chicken tastes best when eaten right away. 😉
The best way to reheat braised chicken is to place it in a covered oven-safe dish and bake in a preheated oven at 190°C for 15-20 minutes, or until the sauce is bubbly and the chicken is cooked through. You can also reheat this meal in the microwave.
Frequently Asked Questions
Most people in southern Louisiana have a famous home recipe for braised chicken, making it a popular Cajun dish. That said, people all over the world love steamed chicken in all its forms, so it’s not just Cajun.
Both dishes are juicy, but the stew chicken is boiled and the smoked chicken is fried. That’s the main difference between the two dishes.
If you don’t make sure the butter and flour are thoroughly mixed before adding the broth and milk, lumpy gravy can result. can also occur. Take your time to avoid lumpy gravy.
Compatibility with steamed chicken
I love this meal steamed white rice or Garlic flavored mashed potatoes. biscuit is also a great aspect. Basically, the side dish that benefits from a splash of gravy is the winner.
I usually serve this meal with vegetables. Green beans wrapped in bacon or green bean casserole From scratch are two of my favorite options.
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see how to make
This blog post was originally published in August 2018 and has been updated with additional tips.
Perfectly tender and juicy fried chicken in a flavorful creamy gravy. Comfort food is written all over this easy, juicy, tender chicken recipe.
Preparation: Five minutes
cooking: 50 minutes
total: 55 minutes
Pat the chicken thighs dry with a paper towel, then season with salt and Cajun seasoning. Mix flour, paprika, cayenne, white pepper, granulated sugar and garlic powder in a bowl.
Coat both sides of seasoned chicken with flour. Shake off excess flour.
Heat the oil in a cast iron or skillet over medium-high heat. Then, fry the chicken on both sides until golden brown. Bake 4 to 5 minutes per side or until browned.
Remove the chicken from the skillet and place it on a plate. Add the onions to the pan and fry for 2-3 minutes. Then add the garlic and thyme and continue cooking until the onions are tender, 3 to 5 minutes more, stirring occasionally to prevent them from burning. Remove the onions and set them aside.
Put the butter in a frying pan and let it melt. Next, add the seasoned flour left over from defrosting the chicken and mix with a wooden spoon to form a paste.
Add chicken stock powder and milk in that order and mix slowly so as not to form lumps. Stir and scrape the pan well until everything is incorporated. The mixture should thicken slightly in about 5 minutes. Return the softened onions to the skillet. Mix well and season with salt.
Add the browned chicken and its juices to the skillet. Once it boils, turn the heat down and let it simmer.
Simmer for 30-45 minutes, stirring occasionally to prevent it from sticking to the bottom of the pan. Please adjust the seasoning to your liking.
Garnish with parsley. Serve with mashed potatoes.
Tips and notes:
- You can substitute other chicken if you prefer. However, please adjust the heating time.
- For a thicker gravy, you can cook the flour over low heat for a longer time.
- If the gravy seems too thick, add a tablespoon of water to adjust the consistency to your liking.
- Please note that nutritional information is approximate and may vary significantly depending on the products used.
Nutrition Facts Table:
Serving: 250g| | calorie: 655kcal (33%)| | carbohydrate: 20g (7%)| | protein: 43g (86%)| | thick: 45g (69%)| | saturated fat: 14g (88%)| | Polyunsaturated fat: 8g| | Monounsaturated fat: 18g| | Trans fat: 0.4g| | cholesterol: 239mg (80%)| | sodium: 225mg (Ten%)| | potassium: 712mg (20%)| | fiber: 1g (Four%)| | sugar: 3g (3%)| | Vitamin A: 871IU (17%)| | Vitamin C: 3mg (Four%)| | calcium: 78mg (8%)| | iron: 3mg (17%)