Soul Smothered Chicken delivers rich Southern flavor in a comforting, gravy-laden dish that’s best enjoyed with white rice. This dish brings the heart of Houston’s urban kitchens to your table.
Featuring browned chicken simmered in a savory, seasoned gravy with tender vegetables, it’s a classic comfort food that never fails to satisfy.
Ingredients
Chicken, cut into pieces – The base of the dish, chicken absorbs all the deep, savory flavors of the seasoned gravy as it simmers.
Butter – Used for browning and sautéing, it adds richness and depth to the base of the dish.
All-purpose flour – Essential for both dredging the chicken and thickening the gravy to a silky consistency.
Yellow onions – They form the aromatic backbone of the gravy, adding subtle sweetness and flavor.
Carrots – These add a mild earthiness and tender texture after slow cooking.
Celery – Classic in many Southern gravies, celery adds a balancing freshness to the deep flavors.
Garlic – Chopped fresh garlic provides a pungent kick, enhancing the savory depth of the sauce.
Chicken broth – Creates the gravy base, absorbing flavor from the sautéed vegetables and flour roux.
Salt, black pepper & cayenne – These seasonings create the signature warmth and boldness that defines smothered chicken.
Crafting the Perfect Soul Smothered Chicken
Start by seasoning and dredging chicken pieces, then brown them in butter until golden.
Sauté chopped vegetables in reserved butter, building a flavorful base.
Stir in flour, cook until golden, then pour in chicken broth.
Season the mixture and simmer the chicken in the rich gravy until tender and flavorful.
Tips and Tricks
For the richest flavor, use bone-in chicken pieces with skin, which render more fat and add extra body to the gravy.
If the gravy feels too thick while simmering, add a splash of extra broth. For a hint of smokiness, consider adding a few dashes of smoked paprika or using a bit of bacon fat instead of butter.
Always let the chicken rest in the gravy off heat for a few minutes before serving—this lets the juices redistribute and enhances flavor.
Best Ways to Store Leftover Soul Smothered Chicken
Store leftover smothered chicken in an airtight container in the refrigerator for up to 3 days.
For freezing, place in a freezer-safe container and use within 2 months.
Reheat gently on the stovetop or in the microwave, adding a splash of broth to restore the gravy’s consistency.
Frequently Asked Questions
Can I use boneless chicken?
Yes, though bone-in pieces provide more flavor. Adjust the cook time slightly, as boneless cuts cook faster.
Is this recipe spicy?
It has mild heat from the cayenne. Adjust the amount or omit if preferred.
Can I make this ahead of time?
Yes. The dish actually improves after resting, making it great for meal prep or next-day enjoyment.
What should I serve with it?
White rice is traditional, but mashed potatoes or cornbread also complement the savory gravy beautifully.
Soul Smothered Chicken
Ingredients
- ¾ teaspoon ground black pepper divided
- 1 cup chopped celery
- 3 tablespoons all-purpose flour
- ¼ teaspoon cayenne pepper
- 2 cups chopped carrots
- 3 teaspoons salt divided
- ½ cup butter
- 3 cloves garlic chopped
- 3 cups chopped yellow onions
- 1 whole chicken cut into pieces
- 3 cups chicken broth
- ¾ cup all-purpose flour
Instructions
- Melt the butter in a large skillet over medium-high heat. While it heats, season the chicken pieces with 1 teaspoon of salt and ½ teaspoon of black pepper.
- Coat the seasoned chicken in the ¾ cup flour placed in a shallow dish, ensuring each piece is well dredged. Brown the floured chicken in the hot butter on all sides until a rich golden crust forms. Once browned, remove the chicken and set aside. Drain the skillet, reserving approximately 1 tablespoon of the butter.
- Lower the heat to medium-low. Add the chopped onions, carrots, celery, and garlic to the skillet. Sauté the vegetables, stirring occasionally, until softened, about 5 minutes.
- Sprinkle in the 3 tablespoons of flour, mixing thoroughly with the vegetables. Allow this mixture to cook for an additional 5 minutes, letting the flour toast slightly.
- Gradually pour in the chicken broth, stirring constantly to create a smooth base. Season with the remaining salt, remaining black pepper, and cayenne pepper. Bring the sauce to a boil, then immediately lower the heat to maintain a gentle simmer.
- Return the browned chicken pieces to the skillet, nestling them into the gravy. Cover the skillet with a lid and allow the dish to cook for about 30 minutes, or until the chicken is thoroughly cooked and the gravy has thickened to a rich consistency.