Southern Smothered Chicken and Onions
Southern Smothered Chicken and Onions is a comforting and flavorful dish that brings a taste of the South right to your table. Using bone-in chicken pieces like thighs and drumsticks ensures tender, juicy meat infused with the savory flavors of garlic, Creole seasoning, and rich roasted chicken bouillon. The onions melt into a delicious gravy that smothers the chicken, creating an irresistible meal perfect for family dinners. Serve it over rice to soak up every bit of the rich, buttery sauce!
Get my new cookbook!
Why You’ll Love This Recipe
- Rich and Flavorful: A blend of Creole seasoning, bouillon, and garlic create a deeply savory and comforting taste.
- Versatile: Works with various chicken cuts, from thighs to drumsticks.
- One-Pot Wonder: Everything cooks in a single Dutch oven or pot, making cleanup a breeze.
- Perfect with Rice: The buttery onion gravy pairs perfectly with rice, mashed potatoes, or crusty bread.
Save this recipe for later!
Ingredients Needed to Make Southern Smothered Chicken and Onions
- Chicken pieces (thighs, drumsticks; avoid breast for this dish)
- Yellow onion, sliced in circles
- Green onions, diced
- Better Than Bouillon Roasted Chicken
- Water
- Butter
- Olive oil
- Granulated garlic
- Granulated onion
- Creole seasoning
- Italian seasoning
- Bay leaves
Directions to Make Southern Smothered Chicken and Onions
- Season the Chicken: Preheat your oven to 350°F. In a large Dutch oven or magnalite pot, place the washed and dried chicken pieces. Season generously with granulated garlic, granulated onion, Creole seasoning, and Italian seasoning. Drizzle olive oil over the chicken and toss to ensure every piece is fully coated in the seasoning.
- Add Onions and Broth: Arrange the sliced yellow onions on top of the chicken. In a measuring cup, mix the heaping tablespoon of Better Than Bouillon Roasted Chicken with 1 cup of water until well combined. Pour this mixture over the chicken and onions. Add the diced green onions, bay leaves, and place the butter on top.
- Cook: Cover the pot and place it in the preheated oven. Cook for 1½ hours.
- Baste and Broil: After 1½ hours, uncover the pot and baste the chicken with the juices. Return it to the oven uncovered and cook for another 30 minutes. To finish, broil the chicken for 4-5 minutes until the top is golden brown and slightly crispy.
- Serve: Serve the smothered chicken and onions over a bed of rice and enjoy!
Commonly Asked Questions
Can I use chicken breasts for this recipe?
It’s best to use thighs or drumsticks as they stay juicy and tender during the long cooking time. Chicken breasts can become dry, but if you prefer them, consider shortening the cooking time to keep them moist.
Can I make this dish in a slow cooker?
Yes, you can! Place all the ingredients in the slow cooker and cook on low for 6-7 hours or high for 3-4 hours. For a crispy finish, transfer the chicken to a baking dish and broil for a few minutes at the end.
What can I serve with this dish?
This chicken is delicious over rice, mashed potatoes, or with crusty bread. A side of green vegetables like sautéed spinach or steamed broccoli also pairs well.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a covered dish in the oven or microwave until warmed through.
Can I use fresh herbs instead of dried?
Yes! Fresh herbs like thyme or oregano can be added for extra flavor. Just use a little more since fresh herbs are less concentrated than dried.
Southern Smothered Chicken & Onions
Ingredients
- Chicken pieces I used the thighs and Drumsticks. Any works but the breast
- 1 yellow onion sliced in circles
- ½ bunch green onions diced
- 1 heaping tbsp of Better than Bouillon Roasted Chicken
- 1 cup water
- ½ stick of butter
- olive oil
- granulated garlic
- granulated onion
- Creole seasoning
- Italian seasoning
- Bay leaves
Instructions
- In a large Dutch oven or magnilite pot add your washed and dried chicken. Season with garlic, onion, creole, and Italian seasoning. Drizzle olive oil on top and make sure they are fully coated with the seasoning!
- Add in onions on top and mix your better than bouillion in with your water and pour on top. Top with bay leaves and butter. Cover to put in the oven.
- Cook on 350 for 1½ hours. Uncover, baste the chicken, and put back in the oven for another 30minutes. Then broil for 4-5 minutes until golden brown!
