Q: What is smothered chicken?

Smothered chicken is a classic Southern dish where chicken—usually bone-in and skin-on—is first seared and then slow-simmered in a rich, savory gravy made from pan drippings, onions, garlic, and broth. The term “smothered” refers to the cooking method, where the meat is gently cooked under a “smother” of sauce. It’s deeply flavorful, tender, and the epitome of comfort food.

Q: What goes well with smothered chicken?

Smothered chicken pairs beautifully with a wide variety of sides. Traditional options include mashed potatoes, white rice, buttermilk biscuits, and collard greens. For a more modern spin, consider creamy polenta, roasted vegetables, or even garlic herb cauliflower mash. The key is choosing something that can soak up the gravy and complement the dish’s richness.

Q: What is smothered at Texas Roadhouse?

At Texas Roadhouse, “smothered” refers to grilled chicken breasts that are topped with sautéed mushrooms, onions, and melted cheese—typically Monterey Jack or cheddar. Unlike the traditional Southern version, Texas Roadhouse doesn’t use a flour-based gravy but instead focuses on rich toppings layered over juicy grilled chicken.

Q: How long should you soak chicken in milk before frying?

Soaking chicken in milk or buttermilk before frying helps tenderize the meat and infuse it with flavor. The ideal soak time is 1 to 4 hours , but you can marinate overnight for even better results. Avoid soaking for more than 24 hours, as this can break down the meat too much and affect texture.

Q: What makes the BackPaprika smothered chicken recipe different?

Our BackPaprika recipe is designed for maximum flavor depth. The key difference is our focus on a rich, smoky gravy made with high-quality smoked paprika and a perfectly browned roux. This creates a more complex and memorable flavor profile compared to many traditional recipes, giving you a restaurant-quality dish at home.

Smoky Paprika Smothered Chicken recipe (Southern Style)

Description

Discover the best smothered chicken recipe with creamy gravy and bold paprika flavor – including the secret twist of back paprika seasoning.

Ingredients

– 4 chicken thighs or breasts,

– 1 onion, sliced,

– 2 cloves garlic, minced,

– 2 tablespoons flour,

– 2 tablespoons butter,

– 2 cups chicken broth,

– 1 cup milk or buttermilk,

– 1 teaspoon salt,

– 1/2 teaspoon black pepper,

– 1/2 teaspoon paprika,

– 1/4 teaspoon cayenne pepper,

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Instructions

– Season chicken with salt, pepper, paprika, and cayenne. Pat dry for best searing results.

– Sear chicken in a skillet over medium-high heat until golden brown, about 4–5 minutes per side. Set aside.

– In the same skillet, melt butter and stir in flour to make a roux. Cook until golden brown, 2–3 minutes.

– Add sliced onions and garlic to the roux, cooking until soft and fragrant.

– Slowly whisk in chicken broth and milk. Bring to a gentle simmer and season to taste.

– Return chicken to the pan, cover, and simmer on low for 35–40 minutes, or until chicken is tender and cooked through.

– Optional: Finish uncovered in the oven at 375°F for 10–15 minutes for a thicker, caramelized top.

– Serve hot over mashed potatoes, rice, or biscuits. Garnish with parsley if desired.

Notes

For extra tenderness, soak chicken in buttermilk for 1–4 hours before cooking.

To thicken gravy post-cooking, remove lid and simmer uncovered for 10 minutes or add a cornstarch slurry.

Prep Time: PT20M
Cook Time: PT50M
Category: Lunch
Method: Pan-Frying, Simmering
Cuisine: Southern American

Nutrition

Serving Size: 1 serving
Calories: 410
Sugar: 3g
Sodium: 720mg
Fat: 26g
Saturated Fat: 9g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 11g
Fiber: 1g
Protein: 33g
Cholesterol: 110mg