Description

This Smothered Chicken recipe features tender, pan-fried chicken breasts cooked in a rich, flavorful homemade gravy made with onions, chicken broth, and cream. It’s a comforting dish that’s perfectly seasoned with garlic, onion, paprika, and a touch of cayenne for a subtle kick. Ideal for a hearty weeknight dinner, this recipe uses simple pantry staples to create a delicious, restaurant-style meal at home.

Ingredients

Scale

Chicken and Coating

2 large chicken breasts
Salt & pepper (to taste)
1/2 cup flour
1 tablespoon garlic powder
1 tablespoon onion powder
1/2 tablespoon paprika
1/2 teaspoon cayenne pepper

Cooking

2 tablespoons olive oil
2 tablespoons butter
1 medium-to-large onion (sliced)

Gravy

1 cup chicken broth
1 teaspoon Worcestershire sauce
1/4 cup heavy/whipping cream

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Instructions

Prepare the Chicken: Slice each chicken breast in half lengthwise to create four thinner cutlets. Season each piece generously with salt and pepper on both sides.
Mix the Coating: In a bowl, combine the flour, garlic powder, onion powder, paprika, and cayenne pepper. Stir well. Reserve 2 tablespoons of this mixture separately to thicken the gravy later.
Coat the Chicken: Spread the remaining seasoned flour on a plate. Dredge each chicken piece in the flour mixture, shaking off any excess.
Cook the Chicken: Heat olive oil in a skillet over medium-high heat. Add the coated chicken pieces and cook for about 5 minutes on each side until golden but not fully cooked through. Remove the chicken from the skillet and set aside.
Cook the Onions: Reduce the heat to medium-low and add butter to the skillet. Once melted, add the sliced onions and cook, stirring occasionally, until they are softened and golden brown, about 15-20 minutes. Adjust the heat to prevent burning if needed.
Make the Gravy Base: Sprinkle the reserved 2 tablespoons of seasoned flour over the onions in the skillet. Cook for about a minute, stirring constantly to cook the flour without browning it too much.
Add Liquids: Pour in the chicken broth and Worcestershire sauce while stirring, scraping up any browned bits from the bottom of the pan. Stir in the heavy cream to combine and form a creamy gravy.
Finish Cooking: Return the chicken to the skillet, nestling it in the gravy. Cook for another 5-7 minutes until the chicken is fully cooked (internal temperature of 165°F) and the gravy thickens. Increase heat if necessary to maintain a gentle simmer.
Season and Serve: Taste the gravy and adjust seasoning with salt and pepper if needed. Serve the smothered chicken hot, spooning plenty of the rich gravy and onions over each portion.

Notes

This smothered chicken recipe delivers juicy, pan-fried chicken in a rich and flavorful homemade gravy made from pantry staples.
Cooking the onions low and slow brings out a natural sweetness and depth of flavor essential to the gravy.
The flour seasoning mixture doubles as a coating for the chicken and a thickener for the gravy, ensuring consistency and added flavor.
Adjust cayenne pepper to taste for a milder or spicier dish.
Using a cast iron skillet or heavy pan helps achieve a nice sear and even cooking.

Nutrition

Serving Size: 1 serving
Calories: 341 kcal
Sugar: 1 g
Sodium: 421 mg
Fat: 21 g
Saturated Fat: 9 g
Unsaturated Fat: 11 g
Trans Fat: 0.2 g
Carbohydrates: 10 g
Fiber: 1 g
Protein: 26 g
Cholesterol: 105 mg