Smothered Chicken
This Smothered Chicken is made with juicy chicken breasts simmered in a rich, creamy onion gravy. It’s an easy skillet dinner that’s perfect served over mashed potatoes, rice, or noodles for a cozy, comforting meal.
Servings: 4
Calories: 419kcal
Ingredients
Chicken
- 4 boneless skinless chicken breasts or thighs
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 2 tablespoons olive oil
Smothered Onion Gravy
- 3 tablespoons butter
- 1 large onion thinly sliced
- 2 cloves garlic minced
- 3 tablespoons all-purpose flour
- 2 cups chicken broth low sodium
- ½ cup heavy cream
- 1 teaspoon Worcestershire sauce
- ½ teaspoon dried thyme
- ½ teaspoon black pepper
- salt to taste
- fresh parsley chopped for garnish
Instructions
- Season 4 chicken breasts on both sides with 1 teaspoon salt, ½ teaspoon black pepper, 1 teaspoon paprika, and 1 teaspoon garlic powder.
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5 to 6 minutes per side, until golden brown. The chicken does not need to be fully cooked at this stage. Remove from the skillet and set aside.
- Reduce the heat to medium and add 3 tablespoons butter to the same skillet. Once melted, add 1 sliced onion and cook for 8 to 10 minutes, stirring often, until soft and lightly caramelized.
- Stir in 2 minced garlic cloves and cook for 30 seconds, just until fragrant.
- Sprinkle 3 tablespoons flour over the onions. Stir constantly for 1 minute to cook out the raw flour taste.
- Slowly pour in 2 cups chicken broth, stirring as you go. Let the gravy simmer for 3 to 4 minutes, until thickened.
- Stir in ½ cup heavy cream, 1 teaspoon Worcestershire sauce, ½ teaspoon dried thyme, and ½ teaspoon black pepper. Taste and adjust salt as needed.
- Return the chicken to the skillet, nestling it into the gravy. Spoon the sauce over the top, reduce the heat to low, cover, and simmer for 15 minutes, until the chicken is fully cooked and tender.
- Garnish with chopped parsley and serve hot.
Notes
- You can use boneless skinless chicken breasts or chicken thighs for this recipe. Thighs will be even more forgiving and harder to overcook.
- Don’t cook the chicken all the way through when browning it. It will finish cooking in the gravy and stay much more tender.
- If the gravy gets too thick, add a splash of chicken broth, milk, or water to loosen it.
- If the gravy is too thin, let it simmer a few extra minutes uncovered until it thickens.
- This recipe is great served over mashed potatoes, rice, buttered noodles, or with biscuits to soak up the gravy.
- Leftovers keep well in the fridge for 3 to 4 days and reheat best on the stove over low heat.
- You can add mushrooms or a little cooked bacon to the gravy for extra flavor.
- This recipe doubles well if you’re feeding more people.
Nutrition
Serving: 1serving | Calories: 419kcal | Carbohydrates: 11g | Protein: 27g | Fat: 30g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.4g | Cholesterol: 131mg | Sodium: 1246mg | Potassium: 577mg | Fiber: 1g | Sugar: 3g | Vitamin A: 992IU | Vitamin C: 5mg | Calcium: 53mg | Iron: 1mg
