This one-pot Smothered Chicken recipe is my take on Southern comfort food at its finest! I’ve browned juicy chicken breasts and cooked them in a rich, flavorful, creamy gravy, with savory onions and plenty of herbs and spices. It’s such an easy dinner, and sure to make you say mmmmmmm! This is a the type of recipe I make at the end of a long day when I need something indulgent yet simple.
Easy Smothered Chicken Recipe
In this Smothered Chicken Recipe, seasoned and Seared Chicken Breasts are smothered in a rich and creamy gravy, creating a warm comfort food dish that’s sure to satisfy. I know it does at my house! Just looking at the pictures as I write this post has me craving a pan tonight for dinner.
The other thing I love about this recipe is that it can be easily adapted to make Smothered Pork Chops or Turkey Breasts.
Smothered Chicken Recipe
Equipment
- Cast Iron Skillet
Ingredients
For the Chicken
- 2 large boneless, skinless chicken breasts boneless, skinless, or skin-on thighs also work. Adjust the cooking time accordingly.
- ½ cup all-purpose flour
- 1 teaspoon Italian seasoning or make your own
- 1 teaspoon smoked paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ¼ teaspoon ground cayenne pepper or to taste
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
- 3 tablespoons olive oil
For the Gravy
- 2 tablespoons unsalted butter (¼ stick)
- 1 onion sliced, some tips
- 1 cup low-sodium chicken broth or make your own
- ⅓ cup heavy cream room temperature
- kosher salt and freshly ground black pepper to taste
- chopped fresh parsley optional, for garnish
Instructions
- Cut each chicken breast into two thinner cutlets.2 large boneless, skinless chicken breasts
- In a large shallow bowl, stir the flour, Italian seasoning, smoked paprika, onion powder, garlic powder, cayenne, salt and pepper together. Set aside 2 tablespoons for later.½ cup all-purpose flour, 1 teaspoon Italian seasoning, 1 teaspoon smoked paprika, 1 teaspoon onion powder, 1 teaspoon garlic powder, ¼ teaspoon ground cayenne pepper, ½ teaspoon kosher salt, ½ teaspoon ground black pepper
- Heat the olive oil in a large skillet set over medium heat.3 tablespoons olive oil
- Dredge the chicken in the flour and spice mixture and place it into the hot oil.
- Cook on both sides until golden, about 4-5 minutes a side. The chicken will not be cooked through. Set the chicken aside.
- Melt the butter in the pan. Add the onions and cook until softened, about 5 minutes.2 tablespoons unsalted butter, 1 onion
- Sprinkle the reserved flour mixture over the onions and stir until no raw flour remains.
- Slowly stir in the chicken broth until combined. Scrape off any browned bits from the bottom of the pan.1 cup low-sodium chicken broth
- Stir in the cream and bring the mixture to a simmer. Taste and add salt and pepper if desired.⅓ cup heavy cream, kosher salt and freshly ground black pepper
- Add the chicken back to the pan and simmer until the chicken is cooked through and the gravy has thickened. Garnish with parsley and serve.chopped fresh parsley
Becky’s Tips
- Properly cooked chicken should register 165°F internally at the thickest point.
- Use room temperature cream and add it slowly (and off the heat) while stirring continuously to avoid curdling the gravy.
- To make in the crockpot, place the chicken breasts on the bottom and top with the seasonings. Omit the flour. Add the onions and chicken broth and cook over low heat for 6-8 hours. Stir in the cream and serve.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How To Make Smothered Chicken Step by Step
Portion the chicken: Cut each of the 2 large boneless chicken breasts into two thinner portions.
Combine the seasonings: In a large shallow bowl, stir 1/2 cup flour, 1 teaspoon Italian seasoning, 1 teaspoon smoked paprika, 1 teaspoon onion powder, 1 teaspoon garlic powder, 1/4 teaspoon cayenne, 1/2 teaspoon kosher salt, and 1/2 teaspoon black pepper together. Set aside 2 tablespoons for later.
Get the oil going: Heat 3 tablespoons olive oil in a large skillet set over medium heat.
Coat the chicken: Dredge the chicken in the flour and spice mixture and place it into the hot oil.
Brown the chicken: Cook the chicken on both sides until golden, about 4-5 minutes a side. The chicken will not be cooked through. Set the chicken aside.
Cook the onions: Melt 2 tablespoons of butter in the pan and add the onion. Cook until softened, about 5 minutes.
Season the onion: Sprinkle the reserved flour mixture over the onions and stir until no raw flour remains.
Add in the chicken broth: Slowly stir in 1 cup of low sodium chicken broth until combined, scraping off any browned bits from the bottom of the pan.
Mix in the cream: Stir 1/3 cup of heavy cream into the onions and bring the mixture to a simmer. Taste and add salt and pepper if desired.
Place the chicken back in the pan: Add the chicken back to the pan and simmer until it is cooked through and the gravy has thickened.
Garnish with parsley, serve, and enjoy.
How to Store and Reheat
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat covered in a 375°F oven for 15-20 minutes, or until warmed through.
How to Freeze
Freeze smothered chicken and gravy in an airtight container or Ziplock bag for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Serving Suggestions
I like to serve this smothered chicken breast with fluffy mashed potatoes or simple basmati rice to soak up all that delicious gravy. Sometimes I’ll add a side of colorful sautéed carrots or this hearty loaded green bean casserole for a complete meal. My kids always make sure I don’t forget the biscuits!
Love this recipe! delicious and warm.
I am wondering your preference on how to cut the chicken thighs for this recipe though! ☺️
Hi Teagan, You probably don’t need to cut the thighs since they tend to be smaller than breasts.