Southern Smothered Chicken and Gravy

Southern Smothered Chicken and Gravy is the kind of deep, soul-soothing comfort food that feels like Sunday dinner at Grandma’s — tender, pan-fried chicken smothered in rich, savory onion gravy that soaks into every bite. It’s slow, cozy, and full of old-fashioned Southern love. One spoonful over rice or mashed potatoes feels like home.

Ingredients
4 bone-in chicken thighs or drumsticks
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 cup all-purpose flour
3 tablespoons oil or bacon grease
1 large onion, thinly sliced
2 cups chicken broth
1 teaspoon Worcestershire sauce
1/2 teaspoon dried thyme

Instructions
Season the chicken with salt, pepper, paprika, garlic powder, and onion powder.
Dredge the chicken lightly in flour, shaking off excess.
Heat oil or bacon grease in a large skillet over medium-high heat.
Brown the chicken on all sides until golden. Remove and set aside.
In the same skillet, add sliced onions and cook until soft and lightly caramelized.
Sprinkle 2 tablespoons of the remaining flour into the skillet and stir to form a roux.
Slowly pour in chicken broth, stirring constantly to create a smooth gravy.
Add Worcestershire sauce and thyme.
Return the chicken to the skillet, nestling it into the gravy.
Cover, reduce heat to low, and simmer for 30–40 minutes, until the chicken is tender and cooked through and the gravy is thick and rich.
Serve hot over rice, mashed potatoes, or biscuits.