Smothered Chicken And Gravy

Smothered Chicken And Gravy! Perfectly seasoned chicken thighs. Simmered in a rich creamy gravy. The end result is creamy, delicious, juicy, falling off the bone chicken.

Smothered Chicken And Gravy
Smothered Chicken And Gravy

Smothered Chicken And Gravy

Course Brunch, Chicken,, Dinner, Lunch
Cuisine Cooking With Tammy
Keyword Chicken, Gravy, Smothered Chicken And Gravy
Author cookingwithtammy


  • oil
  • chicken thighs
  • salt to taste
  • ground black pepper to taste
  • onion powder to taste
  • garlic powder to taste
  • paprika to taste
  • montreal chicken seasoning
  • creole seasoning
  • onions chopped
  • flour all-purpose
  • chicken broth
  • chicken bullion powder to taste
  • butter
  • half and half


  • Taking cleaned chicken, pat dry with a paper towel removing any excess water.
  • Add salt, ground black pepper, garlic powder, onion powder, paprika, Montreal chicken seasoning, and creole seasoning.
  • Rub the seasoning all over the chicken.
  • Taking the seasoned chicken dredge lightly with flour, shaking off any excess flour.
  • Using a large skillet add oil. Allow the oil to become hot.
  • And the chicken pieces to the skillet. Browning the chicken on both sides.
  • Remove the partially cooked chicken from the pan and set aside.
  • Using the same skillet, add the onions and minced garlic.
  • Let the onions and garlic saute for about one minute.
  • Add all-purpose flour and combine.
  • Add chicken broth or water. Stir the mixture until the consistency of the gravy is smooth.
  • Add the chicken bullion powder, paprika, and onion powder to the gravy.
  • Add 1/2 and 1/2, butter, and parsley flakes.
  • Lowering the flame, re-add partially cooked chicken pieces to the gravy.
  • Smoother the chicken pieces with gravy and onions, and cover with a lid.
  • At this point allow the chicken to cook all the way through.
  • Enjoy!!!

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