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Smothered chicken recipe in a red pan with rice.

Smothered Chicken Dinner

  • Author: Joy the Baker
  • Prep Time: 30 minutes
  • Cook Time: 2 hours
  • Total Time: 2 hours 30 minutes
  • Yield: Serves 4 to 6 1x
  • Category: dinner


An easy and delicious southern dinner classic.


  • 2 pounds boneless skinless chicken thighs
  • 3 tablespoons soy sauce
  • 2 tablespoons Louisiana hot sauce
  • 4 tablespoons olive oil, divided
  • 2 cups diced yellow onion
  • 1/2 cup diced celery
  • 1/2 cup diced green bell pepper
  • 1/4 cup chopped fresh parsley
  • 2 cloves garlic, minced
  • 1 cup dry white wine
  • 1/2 cup chicken stock
  • Salt and pepper to taste
  • Cooked rice for serving


  1. Place chicken in a zip lock bag with soy sauce, hot sauce, and 2 tablespoons olive oil. Allow to rest at room temperature for 20 minutes or in the refrigerator for up to an hour.
  2. In a large, high-walled skillet of saucepan heat oil over medium-high heat. Saute the onions, celery, bell pepper, parsley and garlic until fragrant and the onions turn translucent, about 5 to 7 minutes.
  3. Add the wine and stock to deglaze the bottom of the pan.
  4. Nestle the chicken pieces from the marinade and into the onion mixture. Stir to smother the chicken in the onion mixture.
  5. Lower heat to medium low, cover and allow to cook for 2 hours, stirring occasionally. The chicken should be so tender that it falls apart. Serve with warm rice.