Got it — here’s a proper, no-nonsense recipe for classic Smothered Chicken, written clearly and without emojis:
Smothered Chicken Recipe
Servings: 4
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Ingredients:
For the Chicken:
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4 bone-in, skin-on chicken thighs or breasts (you can also use boneless if preferred)
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1 teaspoon salt
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1/2 teaspoon black pepper
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1/2 teaspoon garlic powder
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1/2 teaspoon onion powder
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1/2 teaspoon paprika
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2 tablespoons vegetable oil (or any neutral oil)
For the Gravy:
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1 medium onion, thinly sliced
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2 cloves garlic, minced
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2 tablespoons all-purpose flour
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2 cups chicken broth (low sodium preferred)
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1/2 cup whole milk or heavy cream (for a richer gravy)
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Salt and pepper to taste
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Optional: 1/4 teaspoon dried thyme or a sprig of fresh thyme
Instructions:
1. Season the Chicken
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Pat the chicken dry with paper towels.
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Season both sides with salt, pepper, garlic powder, onion powder, and paprika.
2. Brown the Chicken
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Heat oil in a large skillet or Dutch oven over medium-high heat.
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Add the chicken, skin-side down, and sear for 4–5 minutes until golden brown.
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Flip and sear the other side for 3–4 minutes.
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Remove chicken and set aside (it will finish cooking in the gravy).
3. Make the Gravy
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In the same skillet, reduce heat to medium. Add sliced onions and cook until soft and caramelized, about 8–10 minutes.
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Add minced garlic and cook for 1 minute.
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Sprinkle flour over the onions and stir to coat, cooking for 1–2 minutes to remove the raw flour taste.
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Slowly whisk in chicken broth, scraping up any browned bits from the bottom of the pan.
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Add milk or cream and stir until the gravy is smooth.
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Season with additional salt, pepper, and thyme (if using).
4. Simmer the Chicken
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Return the chicken to the skillet, skin-side up. The chicken should be partially submerged in the gravy.
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Cover, reduce heat to low, and simmer for 25–30 minutes (or until chicken is fully cooked and tender — internal temp should be 165°F / 74°C).
5. Serve
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Taste the gravy and adjust seasoning if needed.
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Serve hot over rice, mashed potatoes, or biscuits.
Let me know if you want a variation like a Cajun version, with mushrooms, or using boneless chicken.
