1. Marinate the Chicken:

To ensure your chicken is flavorful, it’s essential to marinate it ahead of time. Begin by cleaning and rinsing your chicken pieces. Place them in a large bowl and sprinkle with the seasonings—1 teaspoon of Lawry’s seasoning salt, black pepper, garlic powder, and smoked paprika. Use your hands or a spoon to mix the seasonings into the chicken until each piece is thoroughly coated.

For the best results, let the chicken marinate for at least 3 hours in the refrigerator, although marinating it overnight will provide even more flavor. When ready to cook, let the chicken sit at room temperature for 15-20 minutes to take the chill off before cooking.

Tip for Beginners: Marinating the chicken isn’t just about adding flavor—it also helps tenderize the meat, making it juicy and delicious. Be sure to refrigerate the chicken while marinating, and allow it to reach room temperature before cooking to ensure even cooking.

2. Brown/Sear the Chicken:

Once your chicken is marinated, it’s time to brown it. Heat a deep skillet or pot over medium-high heat and add 2 tablespoons of olive oil. Allow the oil to heat up before placing the marinated chicken in the skillet.

Sear each piece of chicken for about 3-4 minutes on each side, or until it has developed a golden-brown color. This step is important because the browned chicken will impart additional flavor into the gravy.

Once browned, remove the chicken from the skillet and set it aside on a plate. You don’t need to worry about cooking the chicken all the way through at this point—just focus on getting that perfect sear.

Tip for Beginners: Don’t overcrowd the pan. If necessary, brown the chicken in batches to ensure that it sears evenly on all sides.

3. Make the Gravy:

Now, let’s create that delicious gravy that will smother the chicken! In the same skillet, add the butter and let it melt over medium heat. Once the butter is melted, add the chopped onions and sauté them for about 8-10 minutes. Stir occasionally, and let the onions cook until they turn golden brown and caramelized.

The caramelization process will develop the onions’ natural sweetness, which is key to a flavorful gravy. Once the onions are done, add the minced garlic and sauté for another minute, until fragrant.

Next, stir in the flour and allow it to dissolve fully with the onions and garlic. This mixture will act as a thickening agent for your gravy, so make sure it is smooth and well-incorporated.

Now, pour in the chicken stock or bone broth, stirring constantly to avoid lumps. Let the gravy cook for about 2-3 minutes until it begins to thicken. Once it’s thickened, stir in the heavy cream, and reduce the heat to low. Let everything simmer for another 3-5 minutes until the gravy is smooth and creamy.

Tip for Beginners: If you find that the gravy is too thick, add a little more stock or water to reach your desired consistency. If it’s too thin, you can thicken it with a bit more flour mixed with water.

4. Add the Chicken to the Gravy:

Now that you’ve made a beautiful, creamy gravy, it’s time to add the browned chicken back into the skillet. Gently place the chicken into the gravy, making sure that each piece is well-coated.

Add the fresh thyme sprigs and the remaining 1 teaspoon of Lawry’s seasoning salt. Stir everything together and let it simmer for another 10-15 minutes, or until the chicken is fully cooked through and the gravy has thickened further.

Tip for Beginners: To check that the chicken is cooked, use a meat thermometer to ensure the internal temperature has reached 165°F (75°C). If you don’t have a thermometer, cut into the thickest part of the chicken to make sure there’s no pink left.

5. Serve and Enjoy:

Once the chicken is fully cooked and smothered in that rich gravy, it’s time to serve! Pair this Southern Smothered Chicken with your favorite sides for a complete meal. We’ll talk more about serving suggestions next, but first, let’s ensure you have the best possible meal.

Tip for Beginners: Don’t rush the cooking process. Let the chicken simmer slowly in the gravy to develop the flavors. The longer it cooks, the richer the gravy will become.