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5 from 1 vote

Smothered Chicken

By Britney Brown-Chamberlain
Prep: 20 minutes
Cook: 1 hour 45 minutes
Marinate Time: 30 minutes
Total: 2 hours 35 minutes
Servings: 6
smothered chicken in a pot with a serving spoon with fresh parsley garnish on top.
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The best Southern smothered chicken with bold seasoning and creamy gravy. Marinated, seared, and baked for deep, cozy flavor in every bite.

Equipment

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Ingredients 

  • 8-10 Chicken Legs/Drumsticks, (you can also add thighs)
  • 1 1/2 tbsp Cajun Seasoning
  • 1 tbsp Italian Seasoning
  • 1 tbsp Onion Powder
  • 1/2 tbsp Garlic Powder
  • 1/2 tbsp Brown Sugar
  • 1 pack Sazon
  • 2 tsp Chicken Bouillon Paste
  • 2 tbsp Olive Oil

Gravy Ingredients

  • 2 tbsp Olive Oil
  • 3 stalks Celery, (diced)
  • 2 Bell Peppers, (sliced, I used yellow and red)
  • 1 large Yellow Onion, (sliced)
  • 6 cloves Garlic, (diced)
  • 2 tbsp Salted Butter
  • Cream of Chicken Soup
  • 2 tbsp Cornstarch
  • 1 tbsp Dijon Mustard
  • 1 1/2 cups Low Sodium Chicken Broth
  • 1 tbsp Worcestershire Sauce
  • 2 Bay Leaves

Instructions 

  • In a small bowl bowl, combine Cajun seasoning, Italian seasoning, onion powder, garlic powder, brown sugar, and sazon. Whisk together. 1 1/2 tbsp Cajun Seasoning 1 tbsp Italian Seasoning 1 tbsp Onion Powder 1/2 tbsp Garlic Powder 1/2 tbsp Brown Sugar 1 pack Sazon
  • Add chicken to a large bowl and drizzle with olive oil. Add chicken bouillon paste and seasonings and massage the seasonings into the chicken, ensuring everything is coated. Cover with plastic wrap and marinate for at least 30 minutes (up to overnight in the refrigerator). 8-10 Chicken Legs/Drumsticks 2 tsp Chicken Bouillon Paste 2 tbsp Olive Oil
  • Preheat oven to 375 degrees F.
  • Add a dutch oven to the stove over medium high heat. Let the pan warm for 3-4 minutes, then add a drizzle of olive oil to the pan. Add 4-5 pieces of chicken at a time and cook on both sides for about 5 minutes, until golden brown. Remove and place onto a plate. 2 tbsp Olive Oil
  • Reduce heat to medium heat. Add celery, bell peppers, and onion to the pan. Cook for about 5-7 minutes, until softened and fragrant. Add garlic and butter and cook until the butter is fully melted, about 1-2 minutes. Add a light sprinkle of salt and black pepper. 3 stalks Celery 2 Bell Peppers 1 large Yellow Onion 6 cloves Garlic 2 tbsp Salted Butter (Note: be careful with adding too much salt to prevent it from being too salty. There are naturally salty ingredients like cream of chicken and bouillon. I like to wait until the end to add any salt, if needed)
  • In a large measuring cup, whisk together cream of chicken soup, cornstarch, dijon mustard, and chicken broth. Be sure to whisk until smooth. Cream of Chicken Soup 2 tbsp Cornstarch 1 tbsp Dijon Mustard 1 1/2 cups Low Sodium Chicken Broth 1 tbsp Worcestershire Sauce
  • Pour the chicken broth mixture back into the pan and add the chicken legs and bay leaves back in as well. 2 Bay Leaves
  • Cover with a lid and bake for 1 hour. Remove the lid, stir together and continue to bake for another 30 minutes, until the chicken is falling off of the bone.

Notes

  • Taste and adjust seasoning at the end. Because Cajun seasoning and bouillon vary, always taste before serving and add salt or black pepper as needed.
  • Pat the chicken dry with a paper towel so you can get a good sear! This creates those little browned bits on the bottom of the pan – that’s where all of the flavor is. 
  • Let the chicken marinate overnight if you can! This gives the spices and bouillon time to penetrate the meat, creating deeper flavor and juicier chicken.
  • Sear in batches and don’t overcrowd the pan. Crowding causes the chicken to steam instead of brown. A deep golden crust equals richer gravy.
  • Use a Dutch oven for even heat. It retains heat and creates the perfect environment for slow braising, which makes the chicken incredibly tender.

Nutrition

Calories: 558kcal, Carbohydrates: 15g, Protein: 31g, Fat: 42g, Saturated Fat: 11g, Polyunsaturated Fat: 7g, Monounsaturated Fat: 20g, Trans Fat: 0.3g, Cholesterol: 170mg, Sodium: 501mg, Potassium: 655mg, Fiber: 3g, Sugar: 6g, Vitamin A: 1305IU, Vitamin C: 37mg, Calcium: 78mg, Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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