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Smothered Chicken

Smothered Chicken

Here’s a real southern specialty. We love Smothered Chicken served over noodles or rice with a sprinkling of crisp-cooked bacon and shredded cheddar cheese (or whichever cheese you prefer). This recipe is easily halved. If you halve the recipe, you can make it in a large skillet instead of a Dutch oven.


  • 10 tablespoons vegetable or extra-virgin olive oil, divided
  • 2 pounds boneless skinless chicken breasts (or thighs) or 1 whole chicken, cut up
  • Salt and pepper
  • 1 cup all-purpose flour plus 4 tablespoons, separated
  • 2 medium size onions, sliced
  • 4 teaspoons minced garlic
  • 6 cups chicken stock
  • 1 cup water
  • 1-2 tablespoons Worcestershire sauce
  • Rice or noodles for serving


  1. Heat 8 tablespoons of oil in a Dutch oven over medium heat.
  2. Season chicken with salt and pepper to taste.
  3. Dredge chicken breasts lightly in 1 cup flour then brown in Dutch on both sides.
  4. When browned, remove chicken from Dutch oven and drain on paper towel. Set aside.
  5. Scrape the bottom of the Dutch oven to loosen all the browned bits.
  6. Add the onion slices to the Dutch oven and saute for about 5 minutes until a bit browned and tender.
  7. Add minced garlic and saute for 1 minute.
  8. Add remaining 2 tablespoons of oil to Dutch oven, then sprinkle on remaining 4 tablespoons flour.
  9. Allow the flour to brown, whisking constantly, then pour in chicken stock and water and whisk together.
  10. Turn heat to high to bring to a boil and season with salt and pepper.
  11. Whisk in Worcestershire sauce, then turn heat down to medium.
  12. Add the chicken back to the Dutch oven and cover with lid. Allow the sauce to thicken until it coats the back of a spoon and chicken is tender.
  13. Serve over rice or noodles. Garnish the top of each serving with crisp bacon bits and cheese, if desired.

Yield: 8 servings

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