Soul Smothered Chicken

Soul Smothered Chicken

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Veronica Rockett 10

"You can't just go to any restaurant and get smothered chicken like you would if you went down to the urban neighborhoods in Houston. This meal of browned chicken in a savory chicken gravy sauce is best when served over a bed of white rice."
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1 h 15 m servings 365 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 365 kcal
  • 18%
  • Fat:
  • 22.9 g
  • 35%
  • Carbs:
  • 21.2g
  • 7%
  • Protein:
  • 18.5 g
  • 37%
  • Cholesterol:
  • 77 mg
  • 26%
  • Sodium:
  • 1035 mg
  • 41%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Melt the butter in a large skillet over medium-high heat. Season chicken pieces with 1 teaspoon salt and 1/2 teaspoon pepper. Dredge in 3/4 cup flour, place in the skillet, and brown on all sides. Set chicken aside, and drain skillet, reserving about 1 tablespoon butter.
  2. Reduce skillet heat to medium-low, and stir in onions, celery, garlic, and carrots. Cook 5 minutes, until tender. Stir in the flour, and cook 5 minutes more. Pour in the chicken broth, season with cayenne pepper, and remaining salt and pepper. Bring to a boil, and reduce heat to low.
  3. Return chicken to the skillet, cover, and continue cooking 30 minutes, until chicken juices run clear and gravy has thickened.


  1. 309 Ratings

Most helpful positive review

I just don't get all these people who insist on using boneless, skinless chicken breasts for everything. A dish like this screams out for bone-in, skin-on chicken. If you're afraid of a whole ...

Most helpful critical review

Sorry this one just didn't do it for us. It smelled really great, but tasted very bland. Will not be making it again.

Most helpful
Most positive
Least positive

I just don't get all these people who insist on using boneless, skinless chicken breasts for everything. A dish like this screams out for bone-in, skin-on chicken. If you're afraid of a whole ...

Hmmm, trying to think how I can help those that didn't quite get this recipe. 1.Unless you're used to cooking "soul" food, this aint no weeknight dish! I can whip it up quickly and have shortcut...

After watching Anita Baker prepare her Smothered Chicken on Oprah, I decided to try hers. It was very bland. So I searched and found this recipe. Just what I was looking for! Several years ag...

This is one of our absolute favorite recipes. I make it exactly as instructed and it has become the ultimate Wow! meal to make for company or family gatherings. It's easy, inexpensive and just m...

This sounds great! I can't wait to try it! I'm 'reviewing' in response to the June 22, 2007, review which asked why people try to use boneless, skinless chicken breast in a recipe (especially ...

Really good! I used just over a pound of chicken breasts cut into strips and went light on the salt, but kept everything else the same. For whatever reason, it took me a lot longer to cook than ...

This was absolutely delicious as written. It tasted like buttery chicken pot pie, without the pie or peas. Any skin-on bone-in chicken pieces will work great, so I used 8 drumsticks. After addin...

Made this for my husband, because it's one of his favorite dishes. He LOVED it! The 3-year-old gave it a thumbs up also! I used 8 thighs instead of a whole chicken and slightly modified the reci...

Made this last night with boneless chicken breasts, wow! Super favorful, chicken almost melts in your mouth! Just be watchful of the salt.

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