Slow-Cooked Southern Style Smothered Chicken with Collard Greens

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-29 · Updated 2026-04-29

Tender chicken thighs slow-cooked in a rich onion and garlic gravy, served with smoky sautéed collard greens for a soulful Southern meal. This southern-inspired holiday ready in about 70 minutes pairs bone-in chicken thighs, all-purpose flour, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 6 pieces bone-in chicken thighs
• 1/2 cup all-purpose flour
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp smoked paprika
• 3 tbsp vegetable oil
• 1 large, sliced yellow onion
• 4 cloves, minced garlic cloves
• 2 cups chicken broth
• 1 lb, stems removed and leaves chopped collard greens
• 3 strips, chopped bacon strips
• 1 tbsp apple cider vinegar
• 1/4 tsp (optional) red pepper flakes

Instructions

1. Step 1: In a shallow bowl, combine 1/2 cup all-purpose flour, 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp smoked paprika. Dredge 6 bone-in chicken thighs in the flour mixture, shaking off excess.
2. Step 2: Heat 3 tbsp vegetable oil in a large skillet over medium-high heat. Add the chicken thighs and brown on each side for 4-5 minutes until golden and crispy. Remove and set aside.
3. Step 3: In the same skillet, add 1 large sliced yellow onion and sauté for 5 minutes until softened. Add 4 minced garlic cloves and cook for 1 minute until fragrant.
4. Step 4: Sprinkle 2 tbsp of the seasoned flour mixture into the skillet and stir for 1 minute to form a roux. Slowly whisk in 2 cups chicken broth, scraping up browned bits, and bring to a simmer until thickened.
5. Step 5: Return the chicken thighs to the skillet, cover, and reduce heat to low. Simmer gently for 35-40 minutes until the chicken is cooked through and tender.
6. Step 6: While the chicken cooks, heat a separate skillet over medium heat. Add 3 chopped bacon strips and cook until crispy, about 5 minutes.
7. Step 7: Add 1 lb chopped collard greens to the bacon and rendered fat, sautéing for 8-10 minutes until wilted but still vibrant. Stir in 1 tbsp apple cider vinegar and 1/4 tsp red pepper flakes if using, cooking for another minute.
8. Step 8: Serve the smothered chicken hot with the sautéed collard greens on the side.