Southern Smothered Chicken with Gravy

Ingredients

• 4 bone-in chicken thighs (or breasts)

• 1 cup all-purpose flour (for dredging)

• 1 tsp paprika

• 1 tsp garlic powder

• 1 tsp onion powder

• ½ tsp cayenne pepper (optional, for a little kick)

• Salt and black pepper, to taste

• 4 tbsp butter

• 2 tbsp olive oil

• 1 medium onion, thinly sliced

• 3 cloves garlic, minced

• 2 cups chicken broth

• 1 cup whole milk or heavy cream

• 1 tbsp cornstarch + 2 tbsp water (optional, for thicker gravy)

• Fresh parsley, for garnish

Instructions

1. Prepare the Chicken:
   In a shallow bowl, combine flour, paprika, garlic powder, onion powder, cayenne, salt, and pepper.
   Dredge chicken pieces in the seasoned flour, coating all sides. Shake off the excess.

2. Sear the Chicken:
   In a large skillet, heat butter and olive oil over medium-high heat.
   Add chicken and cook 4–5 minutes per side until golden brown. Remove and set aside (it will finish cooking later).

3. Make the Gravy:
   In the same skillet, sauté sliced onions for 2–3 minutes until soft. Add minced garlic and cook 30 seconds more.
   Whisk in 2 tbsp of the leftover seasoned flour to form a roux. Slowly pour in chicken broth while whisking to avoid lumps.
   Stir in milk or cream, and simmer until thickened (add cornstarch slurry if you want a richer gravy).

4. Smother & Simmer:
   Return chicken to the skillet, spoon gravy over the top, cover, and simmer on low heat for 20–25 minutes, until the chicken is cooked through and tender.

5. Serve:
   Spoon plenty of that creamy gravy over the chicken and serve with mashed potatoes, rice, or buttery biscuits. Garnish with parsley.