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Homemade Creamy Smothered Chicken and Rice taken with iphone 15 pro max --iw 2 --ar 4:5 --v 6.0 --raw

Southern Smothered Chicken Recipe

This Southern Smothered Chicken is made with golden browned chicken with an onion and garlic gravy that's perfect over your starch of choice. This is true Southern comfort.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Soup
Cuisine Mexican
Servings 4 servings
Calories 1376 kcal

Equipment

  • 1 Pressure Cooker

Ingredients
  

Main ingredients

  • 1 lbs chicken legs or thighs skin on works best for flavor
  • 1 ½ cup all purpose flour for that perfect crispy dredge
  • 1 teaspoon salt balances the flavors well
  • 1 teaspoon ground black pepper just the right kick
  • 1 teaspoon celery seed adds a subtle hint of earthiness
  • 1 tablespoon onion powder for that extra onion punch
  • 1 teaspoon poultry seasoning classic Southern blend
  • 1 tablespoon garlic powder because garlic is a must
  • 1 teaspoon smoked paprika gives a smoky depth that’s dang good
  • ¼ cup vegetable oil for browning the chicken crisp
  • 2 cups chicken broth builds that rich gravy base
  • 1 cup whole milk makes the gravy creamy and dreamy
  • 2 teaspoon minced garlic fresh garlic flavor rocks
  • 1 medium onion chopped, foundation for the gravy sauce

Instructions
 

Instructions

  • Rinse the chicken legs or thighs under cold water and pat dry with paper towels so they crisp up nice when you brown them.
  • In a large bowl, combine flour, salt, black pepper, celery seed, onion powder, poultry seasoning, garlic powder, and smoked paprika. Mix it well so the seasoning is all over the flour.
  • Dredge each piece of chicken in the flour mix, making sure it’s fully coated. Don’t rush this, the crust helps seal in juices.
  • Heat the vegetable oil in a large skillet over medium-high. When it’s hot, add the chicken pieces and brown on each side for 5 to 7 minutes until golden and crispy.
  • Take the browned chicken out and set it aside. Don’t lose those browned bits in the pan; they’re gold for your gravy.
  • Reduce heat to medium. Add half a cup of water to the skillet and scrape the bottom to loosen all those tasty bits.
  • Pour in the chicken broth, whole milk, minced garlic, and chopped onion. Stir it up and bring the liquid to a gentle simmer before adding the chicken back in.
  • Put chicken pieces into the skillet, cover with the pressure cooker lid, seal that sealing ring tight. Cook under pressure on high for 15 minutes, then do a slow release to keep the chicken super tender.

Notes

Serve warm with rice, mashed potatoes, or your favorite Southern side dishes.