Loaded Southern Chicken & Gravy 🍗🥔🥓

Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 6

Ingredients

For the Chicken

• 2 lbs boneless, skinless chicken breasts or thighs, cut into large chunks
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika
• 1 teaspoon Cajun seasoning (optional)
• 1 teaspoon salt
• ½ teaspoon black pepper

For the Southern Gravy

• 3 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 2½ cups chicken broth
• 1 cup heavy cream
• 1 teaspoon Worcestershire sauce
• ½ teaspoon dried thyme
• ½ teaspoon black pepper
• ½ teaspoon garlic powder
• ½ teaspoon onion powder

Loaded Toppings

• 1½ cups shredded sharp cheddar cheese
• 6 slices bacon, cooked and crumbled
• 3 green onions, sliced
• 2 tablespoons fresh parsley, chopped

For Serving

• Mashed potatoes
• Steamed rice
• Buttermilk biscuits
• Buttered corn
• Green beans

Instructions

1. Season the Chicken

Pat the chicken dry with paper towels.

Season with garlic powder, onion powder, smoked paprika, Cajun seasoning (if using), salt, and black pepper.

2. Cook the Chicken

Heat olive oil in a large skillet over medium-high heat.

Cook the chicken for 6–8 minutes, stirring occasionally, until golden brown and nearly cooked through.

Transfer to a plate.

3. Make the Southern Gravy

Reduce the heat to medium.

Melt the butter in the same skillet.

Whisk in the flour and cook for 1–2 minutes until lightly golden.

Gradually whisk in the chicken broth until smooth.

Add the heavy cream, Worcestershire sauce, thyme, garlic powder, onion powder, and black pepper.

Simmer for 5–7 minutes, stirring often, until the gravy thickens.

4. Combine

Return the chicken to the skillet.

Stir well to coat the chicken in the creamy gravy.

Simmer for another 5–8 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).

5. Add the Loaded Toppings

Sprinkle the cheddar cheese evenly over the chicken.

Cover the skillet for 2–3 minutes, until the cheese melts.

Top with the crumbled bacon, sliced green onions, and fresh parsley.

6. Serve

Serve hot over creamy mashed potatoes, fluffy rice, or warm buttermilk biscuits.

Add a side of buttered corn or green beans for a complete Southern-style meal.

Tips for the Best Loaded Southern Chicken & Gravy

• Chicken thighs provide extra tenderness and flavor.
• Whisk the broth into the roux slowly to prevent lumps.
• Freshly shred the cheddar for the smoothest melt.
• For a richer gravy, replace part of the broth with whole milk.
• Add sautéed mushrooms or onions for extra flavor.
• Taste the gravy before serving and adjust the seasoning if needed.

Frequently Asked Questions

Q: Can I make this recipe ahead of time?
Yes. Prepare the chicken and gravy up to a day in advance. Reheat gently on the stovetop, adding a splash of broth if the gravy becomes too thick.

Q: Can I use rotisserie chicken?
Absolutely. Skip the chicken-cooking step and stir shredded rotisserie chicken into the finished gravy until heated through.

Q: How do I thicken the gravy?
Simmer it a few minutes longer, or whisk 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it into the gravy.

Q: What sides go best with this dish?
Mashed potatoes, biscuits, white rice, buttered noodles, green beans, corn, or roasted vegetables are all delicious options.

Q: How should I store leftovers?
Store in an airtight container in the refrigerator for up to 4 days.

Q: Can I freeze it?
Yes. Freeze for up to 2 months. Thaw overnight in the refrigerator and reheat gently over low heat.

Nutrition Information

Approximate per serving:

• Calories: 610
• Protein: 42g
• Carbohydrates: 12g
• Fat: 43g
• Fiber: 1g

Nutrition information is an estimate and may vary depending on the ingredients used.

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