This dish is the definition of weeknight comfort: tender chicken thighs baked in a creamy sauce that practically makes itself. Instead of standing at the stove whisking gravy, you simply stir together one smooth mixture—cream of chicken soup, milk, and a few pantry spices—then pour it over the chicken. As it bakes, the sauce thickens, clings to the meat, and delivers that classic “smothered” flavor straight from Southern kitchens.

It’s practical, budget-friendly, and the kind of meal you can slide into the oven after a long day, letting the house fill with its savory aroma.

Serve these smothered chicken thighs over fluffy rice, buttered egg noodles, or creamy mashed potatoes to soak up every drop of sauce. Round out the plate with green beans, steamed broccoli, or a crisp salad. For a more traditional spread, add skillet cornbread or dinner rolls to mop up the gravy, plus coleslaw or roasted carrots for color and crunch.

Southern-Style Smothered Chicken 🍗

Ingredients

Directions

1. Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch glass casserole dish.
2. Prepare chicken: Pat thighs dry, rub with oil, and season lightly with salt, pepper, and optional paprika. Arrange skin-side up in the dish.
3. Make sauce: In a bowl, whisk together cream of chicken soup, milk, onion powder, garlic powder, ½ tsp salt, and ½ tsp pepper until smooth.
4. Smother chicken: Pour sauce evenly over the thighs, coating each piece and filling spaces around them.
5. Bake covered: Cover dish tightly with foil and bake for 30 minutes.
6. Bake uncovered: Remove foil and continue baking 20–30 minutes, until chicken reaches 165°F (74°C) and sauce is bubbling and thickened.
7. Optional broil: For golden tops, broil 2–3 minutes at the end, watching closely.
8. Rest & serve: Let rest 5–10 minutes. Taste sauce, adjust seasoning, and garnish with parsley. Serve hot with plenty of creamy sauce spooned over each portion.