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This smothered chicken casserole is pure comfort food. Full of flavor, and done in about 45 minutes, this is a family friendly weeknight favorite.
Step by step photos and instructions below!
This smothered chicken recipe is prepped in a large skillet on the stove top, then transferred to the oven for finishing off. You can also just use an oven safe skillet if you wish and save on dishes. If you are doubling this recipe, a casserole dish is a good option.
This is a real winner with my whole family, and is a great recipe to prep ahead and bake on busy weeknights after you get home.
Some simple side dishes and you are good to go!
Why you’ll love this recipe:
- This has a reasonably quick prep time, and is hands off the second you put it in the oven! This leaves you time to make some sides, and call your family for dinner.
Frequently Asked Questions
Where does smothered chicken come from?
It depends who you ask. I think most cultures have some form of meat-covered-with-gravy, but it’s technically a Cajun/Creole cooking technique.
Absolutely! You could skip the sour cream at the end if you are worried about freezing a dish containing dairy (I do it though). Check the notes box for freezer instructions.
About 5 days. After that point, it becomes unsafe to eat. You are unlikely to have leftovers for long once you taste this though!
What goes with Smothered Chicken?
With most main dishes, I like to include a starch and a vegetable or two.
I have included step by step photos and instructions, as well as tips and tricks in the post. If you’d rather skip all that, scoot right on down to the full recipe card located at the bottom of the post.
Cast iron skillets can be transferred from stove top to oven, without the need to move the chicken to a baking dish.
What to do with leftovers
Store in an airtight container in the refrigerator for up to 4 days. Reheat until it is piping hot!
You can sub in heavy cream for the sour cream/yogurt if you prefer. We’re just looking for a creamy richness.
Boneless skinless chicken breasts are okay to sub for the chicken thighs. Cut them into strips.
This recipe can be frozen after cooking. I use zip lock bags and put the food in, and press them flat. Freeze for up to 3 months. Thaw, reheat and enjoy!
The full list of ingredients and quantities is found in the printable recipe card below.
- French Onion Soup. This flavors the gravy. If you don’t have it on hand, check the box below for how to make your own French onion soup mix.
- Flour. All purpose flour is used to coat the chicken and forms part of the gravy.
- Olive Oil. Used to brown up the chicken. Vegetable oil can be used.
- Chicken. I use boneless skinless chicken thighs for the best flavor. Boneless skinless breasts can be used instead, as well as chicken tenderloins if that is what you have on hand. The cut of chicken doesn’t matter!
- Bacon. I use a thick cut bacon, but any bacon is good, even turkey bacon!
- Onion. Dice these up roughly.
- Water. You can use chicken broth or chicken stock to add extra flavor if you prefer.
- Thyme. I use fresh thyme, but dried can be used.
- Sour Cream. I use sour cream, yogurt or heavy cream depending on what I have at home.
How to make your own French Onion Soup Mix
This recipe uses a short cut in the form of a packaged French onion soup mix, but you can use the following instead:
1/4 cup onion flakes
2 tablespoons of beef bouillon granules
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon parsley flakes
pinch of salt and pepper
- Chopping Board
- Wooden Spoon
How to make this recipe
Scroll for Recipe
The full list of ingredients, quantities and instructions can be found in the printable recipe card below.
Preheat oven to 375 degrees F (180 degrees C)
degrees F (180 degrees C)
Coat the chicken pieces
Add the soup mix and flour into a zip lock bag, add the chicken breasts and shake it to coat them. You can also add the seasoned flour to a shallow bowl, and dredge the chicken that way.
Save the excess flour mix.
Brown the chicken
Heat the oil over medium-high heat in a large skillet. Add the chicken and cook until browned all over. Turn them often, but carefully because it will take off the coating if you aren’t! It will not be fully cooked, it will finish cooking in the oven.
Take the browned chicken out and put it in a casserole dish, along with any accumulated juices. Set on a plate if you are going to use your skillet to bake the chicken too.
Cook the bacon and onions
Add bacon and onions to the pan. Stir constantly (scraping the bottom of the pan to get up the yummy browned bits) until onions are soft.
Make the gravy
Blend the remaining flour mixture into a cup of water and add it along with the fresh thyme to the hot skillet with the onions and bacon.
Cook for a couple of minutes, then pour over the chicken in the casserole dish.
Cover chicken with foil, then bake for about 30 minutes, or until chicken is tender.
Remove the chicken, and stir in sour cream/yogurt,
Replace chicken in the gravy and mix to coat.
More Easy Chicken Recipes to love
- This Italian Style Mozzarella Skillet is the stuff of DREAMS. Try it!
- Pesto Stuffed Chicken (with Cream Cheese). Super easy to make, finishes in the oven for some hands-off cooking! Creamy and delicious, everyone will love this dinner!
- Balsamic Glazed Chicken. A simple homemade sauce is used to baste the chicken as it cooks. The result is tender chicken with a slightly sweet, and tangy taste.
- Chicken Divan. A classic casserole with broccoli, chicken, cheese and a crunchy topping. You will make this family favorite over and over!
- Lemon Butter Chicken. A quick & easy dinner, packed full of flavor. Great for a weeknight meal when you are staring at the fridge and pantry “what to make?
- ALL Weeknight Recipes
Smothered Chicken Casserole
- 2 oz dry French onion soup (envelope)
- 2 tablespoons plain flour
- 6 large boneless skinless chicken thighs
- 2 tablespoons olive oil
- 3 slices bacon (diced)
- 1 large onion (roughly diced)
- 1 cup water
- 1 tablespoons fresh thyme
- 2 tablespoons sour cream or plain low-fat yogurt
- Preheat oven to 375 degrees F (180 degrees C)
Coat the chicken
- Add the soup mix and flour into a zip lock bag, add the chicken breasts and shake it to coat them.
- Save the excess flour mix.
Cook the chicken
- Heat some oil in a pan – and add the chicken and cook until browned all over. Turn them often, but carefully because it will take off the coating if you aren’t!
- Take the chicken out and put it in a casserole dish.
Cook the bacon and onions
- Add bacon and onions to the pan. Stir constantly over medium heat until onions are soft.
Make the gravy
- Blend the saved flour mixture into a cup of water, and add it along with the fresh thyme to the pan with the onions and bacon.
- Cook for a couple of minutes, then pour over the chicken in the casserole dish.
- Cover with foil, then bake for about 30 minutes, or until chicken is tender.
- Remove the chicken, and stir in sour cream/yogurt,
- Replace chicken in the gravy and mix to coat.
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.