Velvety Southern Smothered Chicken Thighs with Gravy

Forget the store-bought gravy, this easy one-pot smothered chicken thigh recipe is my go-to when I'm craving something comforting for my family. The chicken thighs are juicy, tender, and seasoned with my Homemade Louisiana Cajun Seasoning.

They're simmered in a rich, velvety white wine gravy and the holy trinity (onions, bell peppers, and celery). This dish is a breeze to whip up. Serve it over fluffy white rice or garlic mashed potatoes and sauteed green beans.

The same technique works beautifully with other meats too; my smothered turkey wings are fall-off-the-bone tender in a rich gravy.

Jump to:

• Ingredient Notes
• Step-by-Step Instructions
• Storage and Reheat
• Tips
• 📖 Recipe

Ingredient Notes

Let's break down the ingredients you need to make juicy, bone-in smothered chicken thighs perfectly. The gravy is the star, and the flavor and texture are a must.

• Chicken: I use bone-in chicken thighs for this recipe, and I prefer cutting them in half vertically along the bone.
• The holy trinity: Onion, bell pepper, and celery, adds depth and creates a flavorful base for the gravy. Make sure to dice the vegetables the same size, so they cook evenly in the sauce.
• Cajun seasoning: Brings the perfect balance of spice to this dish. Use a homemade blend for a personal touch.
• Chicken broth: Instead of water, chicken broth is used to enhance the richness of the gravy and add another layer of flavor. Opt for a low-sodium, so you can control the salt level.
• White wine: The addition of white wine elevates the gravy. Be sure to use a dry white wine that you enjoy drinking because you'll get the best flavor. If you prefer to skip the wine, use more chicken broth.
• Gravy: Take your time and let the flour cook slowly with the vegetables. This step is key to removing any raw flour taste and developing a flavorful gravy.

See recipe card for quantities.

Step-by-Step Instructions

Follow this simple process to make this easy Southern smothered chicken recipe, and don't forget to baste the chicken as it simmers in the gravy to keep it moist and flavorful.

Storage and Reheat

Place leftovers in an airtight container with a tight-fitting lid and store in the fridge for up to 3 days.

To reheat, place in a saucepan over low heat and cover with a lid. If you feel you need more liquid to loosen up the gravy, add a tablespoon or 2 of chicken broth to reach your desired consistency.

Smothered chicken freezes well. Place the cooled chicken and gravy in a freezer-safe container. Freeze for up to 3 months. For best results, freeze the chicken and gravy separately from the rice or other sides.

📖 Recipe