Smothered Chicken and Gravy Recipe

Get ready to meet your next cozy dinner obsession: Smothered Chicken and Gravy. This Southern-inspired classic wraps juicy, seasoned chicken in a rich, savory blanket of oniony, garlicky gravy—just begging to be mopped up with mashed potatoes or fluffy rice. Old-fashioned comfort food really doesn’t get more satisfying (or more crave-worthy!) than this.

Ingredients You’ll Need

This Smothered Chicken and Gravy recipe uses a handful of everyday, easy-to-find ingredients that work together to create mouthwatering results. Don’t be tempted to skip anything—each piece brings its own unique flavor or silky richness!

• Chicken cutlets or breasts (2 lbs.): Start with boneless, skinless chicken, and pound the breasts for even cooking and maximum tenderness.
• Olive oil (4 tbsp): Adds lovely flavor and ensures the chicken cooks up with a gorgeous golden sear.
• Butter (4 tbsp): For deeply savory richness in both the chicken and that dreamy gravy.
• Poultry seasoning: A custom blend (or your favorite store-bought) gives the chicken layers of warm, herby flavor.
• All-purpose flour (3 tbsp): Key for thickening the gravy to luscious perfection.
• Chicken stock (2 cups, low sodium): Forms a deeply savory base for the gravy—use a good-quality stock for best results.
• Garlic (6 cloves, minced): Brings fresh, aromatic punch that wakes up the whole dish.
• Yellow onion (1 medium, diced): Sautéed for natural sweetness and a hint of caramelized flavor.
• Celery (1 stalk, diced): A classic aromatic to balance the richness of the dish.
• Sour cream (1/3 cup): Stirred in at the end, it makes the finished gravy extra creamy and tangy.
• Salt and pepper: For bringing out all the flavors—don’t skimp!
• Buttery potatoes or rice (for serving): Optional, but highly recommended for “gravy soaker-uppers.”
• Optional homemade poultry seasoning: Smoked paprika, garlic powder, onion granules, dried thyme, dried basil, cayenne, sage, and more for total flavor customization.
• Cheesy mashed potatoes (optional): For next-level sides, mashed russet potatoes blended with butter, half and half, cheese, and garlic powder.

Variations

One of the best parts about Smothered Chicken and Gravy is how easy it is to make it your own. Whether you’re working with what’s in your pantry, cooking for different dietary needs, or simply craving a flavor twist, these swaps have you covered!

• Swap for Dark Meat: Use boneless thighs for even juicier, more flavorful chicken (just adjust cooking time).
• Dairy-Free Version: Replace butter with a vegan butter or olive oil and use dairy-free sour cream for an equally luscious finish.
• Add Veggies: Stir in mushrooms, baby spinach, or diced bell peppers for an extra burst of color and nutrition.
• Make It Spicy: Amp up the cayenne or toss in thinly sliced jalapeños if your crew likes things with a little kick.
• Gluten-Free Option: Use a gluten-free flour blend in place of all-purpose to keep the gravy thick and delicious.

How to Make Smothered Chicken and Gravy

Step 1: Season and Prep the Chicken

Place your chicken cutlets or pounded-out breasts in a bowl or zip-top bag, drizzle with olive oil, and sprinkle a generous amount of poultry seasoning all over. Massage it in so each piece is fully coated in herby goodness, then set aside to let those flavors work their magic while you prep the other ingredients.

Step 2: Sear the Chicken

Heat a large skillet with olive oil over medium heat. Add the chicken cutlets and cook, undisturbed, for about 3 minutes until they get a golden-brown crust. Flip each piece just once, then drop in the butter, lower the heat, and cook gently until the chicken’s juicy and cooked through (about 8 more minutes). Move the chicken to a plate and tent loosely with foil while you make the gravy.

Step 3: Build the Gravy

In the same skillet, add your remaining butter, then stir in the diced onion and celery. Sauté until the veggies are just beginning to soften, then add the garlic and cook until everything is super fragrant. Sprinkle the flour and extra poultry seasoning right over the top, stirring to form a roux—it will look like a thick paste and smell amazing! Cook for another minute or so to remove that raw flour taste.

Step 4: Finish and Smother

Slowly pour in the chicken stock while gently scraping up any golden bits stuck to the pan (that’s pure flavor!). Lower the heat, shred the chicken if desired, and nestle it back into the gravy. Let everything simmer until the gravy thickens to your liking and the flavors meld—usually just 8-10 minutes. Finally, stir in the sour cream for world-class creaminess, then taste and adjust salt and pepper as needed. You’re ready for dinner bliss!

Step 5: Optional—Make Cheesy Mashed Potatoes

If you’re feeling extra, peel and boil russet potatoes until fork-tender, then mash with warm half and half, a stick of butter, shredded cheese, garlic powder, and pepper. The potatoes transform into a pillowy, cheesy side that basically turns this meal into a special occasion any time.

How to Serve Smothered Chicken and Gravy

Garnishes

For a gorgeous finish, try sprinkling Smothered Chicken and Gravy with a flurry of chopped fresh herbs like parsley, chives, or thyme—or even a dash more smoked paprika for extra color and warmth. Thinly sliced green onions work beautifully too, bringing a pop of green and a mild bite.

Side Dishes

This dish almost demands something starchy to soak up the glorious gravy! Classic mashed potatoes or creamy rice are the gold standard, but buttered egg noodles, crusty bread, or even roasted cauliflower (for a lighter spin) work wonderfully alongside.

Creative Ways to Present

For a showstopping presentation, pile Smothered Chicken and Gravy over a mountain of mashed potatoes in a wide, shallow bowl. Add a sprinkle of herbs for color, or, for a rustic family-style meal, serve straight from the pan at the table—let everyone ladle their own with plenty of sauce. You can even scoop the chicken and gravy into toasted sandwich rolls for the ultimate comfort sandwich!

Make Ahead and Storage

Storing Leftovers

Once cooled, store any leftover Smothered Chicken and Gravy in an airtight container in the fridge for up to 3 days. The gravy makes everything even more flavorful as it sits—just be sure to keep it well covered to prevent drying out.

Freezing

Smothered Chicken and Gravy freezes surprisingly well! Place cooled chicken and gravy in a freezer-safe container and freeze for up to 2 months. Thaw overnight in the fridge before reheating for best results.

Reheating

Gently rewarm Smothered Chicken and Gravy in a skillet over low heat, adding a splash of extra stock or water if the gravy has thickened too much. You can also reheat individual portions in the microwave—just stir every 30 seconds until steaming hot.

FAQs

Final Thoughts

If you’re searching for a little weeknight magic, Smothered Chicken and Gravy is the recipe to try next. It’s simple, soul-warming, and guaranteed to make everyone at the table smile. Go ahead—grab your skillet, pile on the gravy, and dig in to pure comfort tonight!

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