Congratulations on taking the time to read our Southern Smothered Chicken Cast Iron skillets guide. In this article, we will trace the history of this charming dish, examine the ingredients’ importance in enhancing its taste and more about the use of a skillet for this purpose. To make things easier, we shall start with instructions beginning with chicken preparation for smothered chicken to the last stage which is making the sauce. We will also detail how to sprinkle chicken and also, suggest the use of chicken breast instead of thighs. In other words, we are about to take a journey through the delightful Southern cooking and show how this Southern favorite should be made. Let us begin!
What is Southern Smothered Chicken?
The Relations of Smothered Chicken
Smothered chicken is a southern classic that I really cherish. This dish can be said to have Southern roots, where wholesome food was made through basic, but tasteful ingredients. It is a dish that comes with perfectly seasoned, painlessly juicy and tender chicken made with thick, mouth-watering gravy. It is no surprise that many Southern families make it one of their household dishes. It tastes pure, it feels warm and is steeped in deep tradition.
Basic Ingredients for Smothered Chicken
In the making of smothered chicken, a typical base set of ingredients could be skin-on, bone-in chicken thigh pieces preferably, all-purpose flour for dredging, oil or butter, diced onions, garlic, chicken broth, and cream or milk for flavor-rich gravy. Salt, black pepper, paprika, thyme, are among essential seasonings to be used and will elevate the taste of the dish tremendously.
Why Should a Skillet be Used in This Chicken Recipe?
A skillet is a must-have if this chicken recipe is to be effective, and I will tell you why. A heavy skillet, be it a cast iron skillet or a heavy non-stick one, is beneficial in cooking the chicken due to its ability to evenly heat the chicken and gives it a perfect finish. While deep frying chicken thighs, the skillet helps in covering the chicken with a perfect golden brown crust which seals the flavor and moisture inside. After deep frying the chicken, I can also use this same skillet to prepare the gravy, making it quite efficient as I add in the flavor-packed browned bits that remain. There is nothing easier and more effective than a trusty skillet when making smothered chicken.
How to Make Smothered Chicken in a Skillet？
Chicken thighs: Preparation
To make the chicken thighs, initially dry paper towel the pieces and rub generously with salt, pepper, paprika, and thyme. Dip the thighs slightly in the flour, removing the excess in order to have a uniform coating. This process helps form the crispy crust and adds flavor to the gravy.
How to Make Tasty Homemade Gravy
In order to have a rich gravy, first take out the chicken thighs from the skillet and keep them aside. Pour off excess fat keeping the skillet on medium heat and add chopped onion and minced garlic into the leftover drippings. Cook until fragrant and lightly browned and the onion further caramelizes. Next, add a little flour into the skillet, stirring constantly for a roux. Gradually add chicken broth into the roux while stirring to prevent lumps. When the mixture starts thickening, add cream/milk to the mixture for richness and body. Adjust flavors and thickness of the gravy with salt, pepper and thyme. Bring back the chicken thighs into the pan, pour the gravy over them and simmer for anything between a few minutes to an hour to let the flavors combine. A soothing excellent dish that one can serve whenever they wish.
Preparing Bradley’s Skillet Smothered Chicken Step by Step Instructions
For this particular dish, chicken thighs are not skinless and boneless which is tender and juicier so I dry the thighs with a towel, season them using salt, pepper, paprika, and thyme, followed by dredging in flour so I get a nice crust, tempering the gravy.
To prepare the gravy, I start by frying up onions and minced garlic in the pan drippings, then adding flour to form a roux, followed by adding chicken stock and cream. After that, the seasoning is added and the chicken is added to the gravy to cook quietly.
What are the Best Tools for This Recipe?
Selecting Iron skillets
This recipe can be most effectively cooked with a cast iron skillet that is adequately seasoned. The good thing with seasoned cast iron is that food can easily be cooked evenly and even maintains its warmth. This guarantees that the chicken is seared at an ideal temperature and that the gravy will not burn as it thickens. It is advisable to use a shallow-frying pan with high sides to comfortably contain the gravy as well as prevent overflows.
Important Kitchen Appliances for Preparation of Smothered Chicken
There are a number of appliances which I have retained for flat top chicken – there are so many steps in which they help me that I sometimes wonder how other people can work without them. First and foremost, my trusty cast iron skillet is a must. There is no other single appliance that is perfect at heat retention and helps cook the chicken in one smooth motion without much hassle. I also use a sturdy pair of kitchen tongs to flip the chicken thighs easily without tearing the skin. A good whisk is also important in aiding preparation of gravy so as to be able to combine the flour and broth without any clumps. Lastly, a wooden spoon in hand makes the task of lifting the flavorsome brown remains from the bottom of the skillet while browning the garlic and onions much easier. It is not only the ease with which the recipe can be followed; it is also enjoyable to perform all these tasks.
How to Perfectly Season the Chicken？
Utilizing Salt and Pepper for Taste
The first step in seasoning the chicken is using a good amount of salt and freshly ground black pepper. Salt and pepper are regarded as the simplest seasonings that do not overpower the natural taste of the chicken and ensure that the chicken is properly flavored in every bite. Chicken thighs should be patted dry with a paper towel, followed by an even application of salt and pepper on all surfaces of the meat. This dry rub not only improves the taste of the chicken, but will also aid in creating a crispy, golden crust on the chicken when it is subsequently seared. If you want to get a little more creative, you can finish the dish with a pinch of garlic powder or even smoked paprika.
Combining Garlic Powder and Onion Powder
As for the spices I’ve chosen, they will be primarily garlic powder and onion powder, which I like on my chicken for their flavor. Salt and pepper are applied first, then both powders are lightly dusted over the thighs, ensuring all portions of meat are evenly coated. The garlic powder makes the mouth feel a little bit spicy whereas the onion powder adds a nicolo sweet flavor which complements the food’s flavor. That’s how I use garlic and onion powder seasoning – quickly improve the flavoring without losing the main taste of the poultry meat.
Can I Use Chicken Breast Instead of Thighs?
Time Modification for Cooking Boneless Chicken
You can use the chicken breast instead of thighs; however, you will need to adjust the cooking time. Do not forget to sear the breasts as they are thinner than the thighs and will be done more quickly. To do this, heat the oil in the pan for about four to five minutes per side, depending on their thickness. Avoid overcooking the chicken; instead, cook to an internal temperature of 165 degrees Fahrenheit (74 degrees Celsius). You could also try pounding the breasts to an even thickness. It will simplify the cooking process, as one side won’t become overcooked while the other stays undercooked. While the option of chicken breasts is a good lean option, it does not have the moist texture nor the rich taste of the thighs, so season or marinade the chicken thighs.
A Dual Comparison of Chicken Thighs versus Chicken Breast
I have learned that the cooking technique should be adjusted to the type of meat being used, yes, that includes when I want to replace chicken thighs with chicken breasts. As a rule, I tend to use the meat thermometer so that my chicken breasts are cooked perfectly and are not overdone, with the desired temperature being around 165 degrees Fahrenheit or 74 degrees Celsius. I also preferably thin out the chicken breasts before cooking, not because I want them to be huge but rather to ensure that even thickness prevails so that over or under cooking a side is not a possibility. Even though chicken breasts sit on the high ground due to being lean, I would have to concede that rich and moist thighs do have a tempting effect on me. When using breasts, I add some careful preparation of marinade or spices to the meat, as they are usually tender in taste.
Smothered Chicken
Equipment
- 1 Cast Iron Skillet
- 1 Mixing bowl
- 1 Whisk
Ingredients
- 4 bone-in skin-on chicken thighs
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 onion thinly sliced
- 2 cloves garlic minced
- 8 ounces mushrooms sliced
- 1 tablespoon all-purpose flour
- 1 cup chicken broth
- 1/2 cup heavy cream
- Fresh parsley chopped (for garnish)
Instructions
- Season the chicken thighs with salt and pepper.
- Heat olive oil in a cast iron skillet over medium-high heat. Add the chicken thighs, skin side down, and cook until browned, about 4-5 minutes per side. Remove the chicken from the skillet and set aside.
- In the same skillet, add the sliced onion and cook until softened, about 3-4 minutes. Add the minced garlic and sliced mushrooms, and cook until the mushrooms have released their moisture and become golden brown, about 5 minutes.
- Sprinkle the flour over the mushrooms and stir to coat. Cook for an additional minute to cook off the raw flour taste.
- Slowly pour in the chicken broth, scraping the bottom of the skillet to release any browned bits. Bring the mixture to a simmer and cook until slightly thickened, about 2-3 minutes.
- Stir in the heavy cream and return the chicken thighs to the skillet, skin side up. Reduce the heat to low and cover the skillet. Cook for 25-30 minutes, or until the chicken is cooked through and tender.
- Serve the smothered chicken hot, garnished with chopped parsley.
Notes
Feel free to customize the dish by adding your favorite herbs or spices.
Serve with steamed vegetables or mashed potatoes for a complete meal.
Reference sources
Frequently Asked Questions (FAQs)
Q: Can you explain what you understand by smothered chicken thighs?
A: It should be noted that smothered chicken thighs include a chicken side dish prepared with onions, garlic and sometimes a creamy gravy base. This comfort food is often prepared in a skillet and in most cases, seasoned and filled into the chicken.
Q: How do you prepare the cast iron skillet for smothered chicken?
A: To tackle this recipe, dredge the chicken in flour and season it before use. Heat a skillet medium-high, add the chicken and brown both sides. Take out the chicken from the plate and using the same skillet, brown onions along with other ingredients necessary for preparing the creamy gravy. Return the chicken to the pan, cover it with the gravy before putting it in the heat till it is fully cooked.
Q: How do you dredge the chicken for use in this recipe?
A: Well, to dredge the chicken for this recipe, moist seasoned flour needs to be used to coat the chicken pieces on both sides. This forms a crispy exterior which when cooked maintains the sauce because moisture and flavor gets infused onto the chicken pieces.
Q: For this one pan smothered chicken recipe, can I use boneless chicken thighs?
A: Boneless chicken thighs can absolutely be used with this recipe. They might take less time to cook than the bone-in ones, so remember to change the cooking time to ensure that the chicken has been properly cooked.
Q: What is the procedure for making chicken smothered in creamy gravy?
A: In order to make the creamy gravy, use the same skillet which was used for browning the chicken. Next, include onions and let them saute until soft, then add chicken broth and cream, mixing well to achieve a uniform and creamy consistency. Adjust the seasoning of the gravy to your liking, but do this before you return the chicken to the pan.
Q: Is it required to use a cast iron skillet for this skillet chicken recipe?
A: While a cast iron skillet is the best option since it allows for even heat to be distributed and also creates a great sear on the chicken, you can still make this dish using any heavy-bottomed skillet. Just make sure it is stovetop-safe. If you are planning on finishing cooking the chicken in the oven, it should be oven-safe as well.
Q : What’s the way around making sure that the flavored chicken in this recipe is flavored the way it should be in the chicken?
R : Before dredging the chicken in flour, season it using salt, pepper, and spices of your choice. This way, the chicken will be tasty on its own, which is great because it will only improve the taste of the entire dish when it is combined with the creamy gravy later.
Q : Is it possible to improve this smothered chicken recipe’s nutrition value?
R : On the other hand, if you wish to lower the calories in this recipe, you may choose boneless chicken pieces and use low-calorie dairy products for the gravy. Also, if the chicken were to be baked instead of fried, the quantity of oil could be cut.
