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.
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What’s 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.
- Chicken Breasts: I like to use boneless, skinless chicken breasts, but boneless, skinless or skin-on thighs also work.
- All-Purpose Flour: Helps the chicken brown, and thickens the gravy.
- Spices: Italian seasoning, smoked paprika, onion powder, garlic powder, cayenne pepper, and salt and pepper give this chicken so much flavor!
- Olive Oil: Helps the chicken sear without burning.
- Unsalted Butter: Makes the gravy rich and flavorful.
- Onion: Large onion slices add a sweet and earthy flavor to the gravy.
- Chicken Broth: Forms the base of the gravy, making it rich and flavorful.
- Heavy Cream: Helps make the gravy creamy.
Pro Tip: Feel free to increase or omit the cayenne to suit your taste.
Variations on Smothered Chicken Breast
This recipe can be easily adapted to make smothered pork chops or turkey breasts. I always use chicken or beef broth for the smothered pork chops, and make my favorite turkey gravy recipe to smother the turkey breasts. This recipe is one of my favorite ways to use leftover Thanksgiving Turkey.
How to Store and Reheat
Store leftover smothered chicken 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 serve this smothered chicken breast with some mashed potatoes or basmati rice to soak up all that delicious gravy. Sometimes I’ll add a side of sautéed carrots, creamed corn, or loaded green bean casserole for a complete meal. My kids always make sure I don’t forget the biscuits!
Smothered Chicken Recipe
Equipment
Ingredients
For the Chicken
- 2 large boneless, skinless chicken breasts
- 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 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
- 1 cup low-sodium chicken broth
- 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
Video
Becky’s Tips
- You can use boneless skin-on chicken thighs in this recipe. Adjust the cooking time so that they are cooked through.
- Feel free to increase or omit the cayenne to suit your taste.
- 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.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
Smothering is a technique that consists of browning the meat, then simmering it in a delicious gravy!
You sure can! Place the chicken breasts in the bottom of a crockpot and top with the seasonings. Omit the flour. Add the onions and chicken broth and cook over low heat for 6-8 hours, or until the chicken reaches 165°F internally. Stir in the cream and serve.
If you add cold cream to a hot dish, it can curdle. I recommend taking the gravy off of the heat for a few minutes before stirring in room temperature cream slowly.
