Alex Bala’s Smothered Chicken

Total Time Prep: 40 min. Bake: 20 min.
Yield 6 servings
This smothered chicken is the kind of meal that brings everyone to the table. Tender, well-seasoned chicken is browned, covered in a rich onion and pepper gravy, and baked until cozy and comforting. It’s a classic family-style dish made for Sunday dinners, passing plates and soaking up every last bit of gravy with rice. —Alex Bala, Longmont, Colorado

Ingredients

  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon paprika
  • 1 tablespoon Italian seasoning
  • 1 tablespoon ground mustard
  • 2 teaspoons salt
  • 1 whole broiler/fryer chicken, cut up
  • 1/4 cup vegetable oil
  • 2 tablespoons butter
  • 1 large green pepper, sliced
  • 1/2 large sweet red pepper, sliced
  • 1/2 large sweet yellow pepper, sliced
  • 2 large white onions, sliced
  • 4 garlic cloves, crushed
  • 1/4 cup all-purpose flour
  • 2 cups chicken broth
  • 1 tablespoon Worcestershire sauce

Directions

  1. Preheat oven to 350°. In a small bowl, combine the first 6 spices. Sprinkle half the mixture over chicken pieces.
  2. In a large skillet, heat oil over medium-high heat. Cook chicken on both sides until browned. Remove from pan and place in a baking dish.
  3. Add butter to the same skillet. Add pepper slices and onions; cook until tender, 5-7 minutes. Add garlic, cook 1 minute longer. Sprinkle with flour and remaining seasoning mix until vegetables are well-coated. Cook until fragrant and color starts to darken slightly. Gradually add chicken broth and Worcestershire sauce, stirring to break up any flour clumps. Bring to a boil. Reduce heat; simmer until thickened. Pour over chicken. Cover with foil; bake until a thermometer inserted in the chicken reads 165°, 20-25 minutes.
This smothered chicken is the kind of meal that brings everyone to the table. Tender, well-seasoned chicken is browned, covered in a rich onion and pepper gravy, and baked until cozy and comforting. It’s a classic family-style dish made for Sunday dinners, passing plates and soaking up every last bit of gravy with rice. —Alex Bala, Longmont, Colorado
Recipe Creator

© 2026 RDA Enthusiast Brands, LLC