Description
This Smothered Chicken recipe features juicy, pan-fried chicken breasts cooked to perfection in a rich, flavorful homemade gravy made with caramelized onions, spices, chicken broth, and cream. It’s a comforting, hearty dish that uses simple pantry staples and delivers delicious, satisfying results perfect for a weeknight dinner.
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
Instructions
- Prepare the Chicken: Cut the chicken breasts in half lengthwise to create 4 thinner cutlets. Season each piece on both sides with salt and pepper to taste.
- Mix the Seasoned Flour: In a bowl, combine the flour, garlic powder, onion powder, paprika, and cayenne pepper. Stir well to blend all the spices. Measure out 2 tablespoons of this seasoned flour into a small bowl for thickening the gravy later.
- Coat the Chicken: Spread the remaining seasoned flour on a plate. Dredge each chicken piece in the flour, coating thoroughly. Discard any leftover flour.
- Pan-Fry the Chicken: Heat olive oil in a skillet over medium-high heat. Add the coated chicken pieces and cook for about 5 minutes per side until golden but not fully cooked through. Transfer the chicken to a plate and set aside.
- Caramelize the Onions: Reduce heat to medium-low and add butter to the skillet. Once melted, add sliced onions. Cook, stirring every few minutes, until onions are softened and golden brown, about 15-20 minutes. Adjust heat as needed to prevent burning.
- Make the Gravy Base: Sprinkle the reserved 2 tablespoons of seasoned flour into the pan. Stir constantly for about 1 minute to cook the flour.
- Add Liquids: Pour in the chicken broth and Worcestershire sauce gradually while scraping up browned bits from the skillet. Stir well until the flour is fully dissolved in the liquid, then add the heavy cream and mix thoroughly.
- Finish Cooking the Chicken: Return the chicken to the skillet with the gravy. Cook an additional 5-7 minutes, or until the chicken reaches an internal temperature of 165°F and the gravy has thickened slightly. Increase heat if needed to bring gravy to a gentle boil.
- Season and Serve: Taste and adjust seasoning with salt and pepper as needed. Serve the smothered chicken hot, spooning the rich onion gravy over each piece.
Notes
- This smothered chicken is packed with juicy pan-fried chicken and a rich, homemade onion gravy perfect for comforting family meals.
- If you prefer less heat, reduce or omit the cayenne pepper.
- Use a cast iron skillet if possible for best caramelization of the onions and flavor development.
- Ensure chicken is cooked to an internal temperature of 165°F for safe eating.
- Leftovers keep well in the fridge for up to 3 days and reheat gently on the stovetop.
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
