You can store leftovers (if any 😉) in the fridge in an airtight container for 4-5 days or in the freezer for three months. Then I take it out when I’m ready to start cooking. Smothered chicken is best served hot and fresh from the pan! But if I need to save time, I season and bread the chicken the day before and store it in the fridge overnight.
You can add about 1-2 tablespoons of water or milk to achieve the desired consistency if it’s too thick. Or, if you prefer lighter gravy, cook it for less time over high heat, whisking continuously. If you like a darker gravy, cook the flour a tad longer over low heat. It will help coat the chicken in the breading and give it that fried chicken look and taste! If you’re making smothered chicken breasts, use a meat tenderizer to create texture on the surface of the chicken. That will give the chicken that super crispy, golden skin! Always pat the chicken dry before dredging it in the flour mixture to remove excess moisture. Peanut oil, lard, and refined coconut oil can take the heat if you don’t want to use vegetable oil. Vegetable Oil – You want to sear the chicken before making the gravy. Seasonings –Creole seasoning, Italian seasoning, smoked paprika, cayenne, onion powder, and garlic powder will have your tastebuds dancing!. Flour – The perfect ingredient to dredge the chicken and thicken the gravy. Just have to adjust your cooking time to keep them from getting dry. But you can substitute them with chicken breasts. Chicken Thighs – Chicken thighs are my favorite because they’re so flavorful. Chicken Bouillon – Intensify the flavor without adding more liquid for a thick gravy. Thyme – This minty, savory herb adds the perfect touch. 
And butter adds so much more flavor than the others.
Butter – Any gravy needs fat to be rich and creamy. Garlic and Onion – Talk about phenomenal flavor, but you can leave them out if you prefer. Cream – Heavy cream makes decadently smooth gravy, but you can use half-and-half for a lower-calorie dish. 
Chicken Broth – Chicken broth gives an extra depth of flavor, but you can substitute beef or vegetable broth.
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