Description
Smothered Chicken features tender, juicy chicken breasts pan-fried to golden perfection then simmered in a rich, creamy onion gravy. This homemade comfort dish balances aromatic spices and a velvety sauce made from scratch using simple pantry staples, making it an ideal weeknight meal that’s both satisfying and flavorful.
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 and Sauce
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 medium-to-large onion, sliced
- 1 cup chicken broth
- 1 teaspoon Worcestershire sauce
- 1/4 cup heavy/whipping cream
Instructions
- Prepare the chicken: Cut each chicken breast in half lengthwise making 4 thinner cutlets. Season both sides of each piece with salt and pepper.
- Make the seasoned flour: In a bowl, combine the flour, garlic powder, onion powder, paprika, and cayenne pepper. Stir to mix well. Measure out 2 tablespoons of this mixture and set aside in a small bowl for thickening the gravy later.
- Coat the chicken: Pour the remaining seasoned flour onto a plate. Dredge each chicken piece thoroughly in the flour to coat, shaking off any excess.
- Pan-fry the chicken: Heat the olive oil in a skillet over medium-high heat. Add the coated chicken and cook for about 5 minutes on each side until golden brown but not completely cooked through. Remove the chicken from the skillet and place on a plate.
- Cook the onions: Reduce heat to medium-low, add butter to the skillet. Once melted, add the sliced onions. Cook slowly, stirring every few minutes until the onions are softened and golden brown, about 15-20 minutes. Adjust heat if onions brown too quickly to prevent burning.
- Make the gravy base: Sprinkle the reserved 2 tablespoons of seasoned flour into the skillet with the onions. Stir constantly and cook for about one minute to remove raw flour taste.
- Add liquids: Pour in the chicken broth and Worcestershire sauce while stirring to dissolve the flour and scrape up any browned bits from the pan. Then stir in the heavy cream until the sauce is smooth and combined.
- Finish cooking the chicken: Return the chicken pieces to the skillet, nestling them into the gravy. Simmer for 5-7 minutes more until the chicken reaches an internal temperature of 165°F and the gravy thickens slightly. You may increase the heat to maintain a gentle simmer.
- Season and serve: Taste the gravy and adjust salt and pepper as needed. Serve the smothered chicken immediately while hot.
Notes
- This recipe yields juicy, flavorful pan-fried chicken complemented by a rich, creamy onion-based gravy made from scratch.
- Cooking the onions slowly ensures a deep caramelized flavor without burning.
- The seasoned flour mixture doubles as a coating for the chicken and a thickener for the sauce.
- Adjust the cayenne pepper amount to control the heat level in the dish.
- Use a cast iron skillet or heavy-bottomed pan for best browning results.
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
