Can I make smothered chicken and gravy ahead of time?

Yes, this dish reheats beautifully. Store it in an airtight container in the fridge for up to 4 days. For best results, reheat gently on the stove or in the microwave, adding a splash of chicken stock to loosen the gravy if needed.

What’s the best cut of chicken to use for this recipe?

Chicken cutlets or pounded chicken breasts are ideal because they cook quickly and evenly. You can also use boneless, skinless thighs for a juicier texture and richer flavor — especially in the slow cooker.

Is it possible to freeze smothered chicken and gravy?

Absolutely. Let the dish cool completely, then store in freezer-safe containers for up to 3 months. Thaw overnight in the fridge and reheat gently, stirring in extra stock or sour cream to revive the sauce.

Can I make this recipe dairy-free or gluten-free?

To make it dairy-free, substitute butter with plant-based butter and use a dairy-free sour cream alternative. For a gluten-free version, use a 1:1 gluten-free flour blend in place of all-purpose flour and ensure your stock is gluten-free.

Smothered Chicken and Gravy – Best Southern Comfort Meal

Name: Smothered Chicken and Gravy
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Southern American
Ingredients: 2 lbs. chicken cutlets or pounded chicken breasts; 4 tbsp olive oil, divided; 1/2 stick butter (4 tbsp); 3 tbsp all-purpose flour; 2 cups low sodium chicken stock; 6 garlic cloves, minced; 1 medium yellow onion, diced; 1 stalk celery, diced; 1/3 cup sour cream; Salt and pepper to taste; Buttery mashed potatoes or rice for serving; Optional poultry seasoning mix: 1/2 tsp smoked paprika; 1/2 tsp garlic powder; 1/2 tsp onion granules; 1/2 tsp dried thyme; 1/2 tsp dried basil; 1/2 tsp salt; 1/4 tsp ground pepper; 1/4 tsp cayenne pepper; 1/4 tsp dried sage

Description

Smothered Chicken and Gravy is a classic Southern comfort food featuring juicy chicken breasts cooked in a rich, creamy gravy made with aromatics, homemade poultry seasoning, and sour cream. It’s the perfect hearty meal to serve over mashed potatoes or rice for a cozy family dinner.

Ingredients

Scale

2 lbs. chicken cutlets or pounded chicken breasts
4 tbsp olive oil, divided
1/2 stick butter (4 tbsp)
3 tbsp all-purpose flour
2 cups low sodium chicken stock
6 garlic cloves, minced
1 medium yellow onion, diced
1 stalk celery, diced
1/3 cup sour cream
Salt and pepper to taste
Buttery mashed potatoes or rice for serving
Optional poultry seasoning mix:
- 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion granules
- 1/2 tsp dried thyme
- 1/2 tsp dried basil
- 1/2 tsp salt
- 1/4 tsp ground pepper
- 1/4 tsp cayenne pepper
- 1/4 tsp dried sage

Cook Mode Prevent your screen from going dark

Instructions

In a bowl or zip-top bag, coat chicken with 2 tbsp olive oil and poultry seasoning. Let it rest for 10 minutes.
Heat 2 tbsp olive oil in a skillet over medium heat. Sear chicken on one side until browned, flip once, reduce heat, and add 2 tbsp butter. Cook until internal temp reaches 165°F. Remove and cover with foil.
In the same pan, melt remaining butter. Add diced onion and celery, cook 2–3 minutes until softened. Add garlic and cook 1 more minute.
Stir in flour and additional poultry seasoning. Cook 1–2 minutes until golden.
Pour in chicken stock, scraping the pan. Bring to simmer while shredding the chicken.
Add shredded chicken to the skillet, cover, and let simmer for 10 minutes to thicken.
Turn off heat, stir in sour cream until fully incorporated. Adjust salt and pepper to taste.
Serve over mashed potatoes or rice and enjoy.

Notes

Use low-sodium chicken stock to control salt levels.
Let chicken rest before shredding to keep it juicy.
Simmer uncovered if gravy needs to thicken more.
Add a splash of stock if gravy becomes too thick after cooling.
Dish is freezer-friendly and reheats well with added stock or sour cream.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Dinner
Method: Stovetop / Skillet
Cuisine: Southern American

Nutrition

Serving Size: 1 plate (approx. 1/4 of recipe)
Calories: 520
Sugar: 3g
Sodium: 630mg
Fat: 32g
Saturated Fat: 13g
Unsaturated Fat: 17g
Trans Fat: 0g
Carbohydrates: 12g
Fiber: 1g
Protein: 45g
Cholesterol: 145mg