Description

This Smothered Chicken recipe features tender pan-fried chicken breasts smothered in a rich, flavorful homemade gravy made with sautéed onions, chicken broth, and cream. Perfect for a comforting meal, it combines simple pantry staples with classic southern-style cooking techniques to deliver juicy, satisfying chicken smothered in a savory sauce.

Ingredients

Scale

Chicken and Seasoning

2 large chicken breasts
Salt & pepper, to taste

Flour Coating and Spice Mix

1/2 cup flour
1 tablespoon garlic powder
1 tablespoon onion powder
1/2 tablespoon paprika
1/2 teaspoon cayenne pepper

Cooking Ingredients

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

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Instructions

Prepare the Chicken: Cut the chicken breasts lengthwise into 4 thin cutlets and season each piece with salt and pepper on both sides to ensure a well-seasoned base for the dish.
Mix the Flour and Spices: In a bowl, combine the flour, garlic powder, onion powder, paprika, and cayenne pepper thoroughly. Measure 2 tablespoons of this seasoned flour mixture separately for thickening later.
Coat the Chicken: Pour the larger portion of the seasoned flour onto a plate. Dredge each chicken piece in the flour coating evenly, discarding any leftover flour that does not stick to the chicken.
Pan-Fry the Chicken: Heat olive oil in a skillet over medium-high heat. Cook the coated chicken pieces for 5 minutes on each side until golden but not fully cooked. Transfer the chicken to a plate to rest.
Sauté the Onions: Reduce heat to medium-low, add butter to the skillet, and melt. Add the sliced onions and cook slowly for 15–20 minutes until softened and golden brown, stirring occasionally to prevent burning.
Add Flour to Make Gravy Base: Sprinkle the reserved 2 tablespoons of seasoned flour over the onions. Cook for about a minute while stirring constantly to remove the raw flour taste.
Make the Gravy: Gradually stir in the chicken broth and Worcestershire sauce, scraping the browned bits from the pan to incorporate full flavor. Stir in the heavy cream to create a creamy gravy sauce.
Finish Cooking Chicken in Gravy: Return the chicken pieces to the skillet, nestling them into the gravy. Cook over medium heat for another 5–7 minutes until the chicken reaches a safe internal temperature of 165°F and the gravy thickens.
Season and Serve: Taste and adjust seasoning with salt and pepper if needed. Serve the smothered chicken immediately while hot for the best flavor and texture.

Notes

This recipe yields juicy, pan-fried chicken breasts smothered in a rich, perfectly seasoned gravy made from scratch using pantry staples.
Cooking the onions slowly is key to developing the deep, sweet flavor in the gravy.
Adjust the cayenne pepper amount to control the heat level to your preference.
Ensure the chicken is fully cooked through to 165°F for safety.
Using heavy cream adds richness and smoothness to the gravy, but you can substitute with half-and-half for a lighter option.

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