Description
This Smothered Chicken recipe features juicy, pan-fried chicken breasts coated in a flavorful seasoned flour and smothered in a rich, creamy onion gravy. Made from scratch with simple pantry staples, it’s a comforting and satisfying dish perfect for any dinner.
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 Gravy
- 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 to create 4 thinner cutlets. Season each piece with salt and pepper on both sides for optimal taste.
- Mix Seasoned Flour: In a bowl, combine flour, garlic powder, onion powder, paprika, and cayenne pepper. Stir well. Reserve 2 tablespoons of this mixture in a small bowl for thickening the gravy later.
- Coat the Chicken: Pour the remaining seasoned flour onto a plate. Dredge each chicken cutlet evenly in the flour, discarding any excess flour left over.
- Pan-Fry Chicken: Heat olive oil in a skillet over medium-high heat. Once hot, add the coated chicken pieces and cook for 5 minutes on each side until golden but not fully cooked through. Remove chicken and set aside on a plate.
- Cook Onions: Reduce heat to medium-low. Add butter to the skillet and let it melt. Add sliced onions and cook slowly, stirring every few minutes, until onions are softened and golden brown, about 15-20 minutes. Adjust heat as necessary to prevent burning.
- Create Gravy Base: Sprinkle the reserved 2 tablespoons of seasoned flour into the skillet with onions. Stir constantly and cook for about 1 minute to eliminate raw flour taste.
- Add Liquids: Slowly pour in chicken broth and Worcestershire sauce, stirring to dissolve the flour completely and scraping the browned bits off the bottom of the pan. Then stir in the heavy cream to create a creamy gravy.
- Finish Cooking Chicken: Return chicken to the skillet with the gravy. Cook for another 5-7 minutes, increasing heat if needed, until chicken reaches an internal temperature of 165°F and the gravy thickens.
- Final Seasoning and Serve: Taste the gravy and season with additional salt and pepper if needed. Serve the smothered chicken immediately for best flavor and texture.
Notes
- This recipe results in juicy pan-fried chicken breast pieces smothered in a rich homemade gravy.
- The long, slow cooking of onions is essential to develop deep flavor and sweetness in the gravy.
- If you prefer less spice, reduce or omit the cayenne pepper in the seasoned flour.
- Use a cast iron or heavy skillet for best browning and flavor extraction from the pan.
- Check chicken temperature with a meat thermometer to ensure it is fully cooked for safety.
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
