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A skillet with chicken and onions in a sauce.

Smothered Chicken Recipe

Course: Dinner, Main Course
Cuisine: American
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4
Calories: 434kcal
Author: Becky Hardin
Chicken breasts are smothered in a rich gravy to make this amazing comfort food dish!
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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
    A bowl of flour on a marble table.
  • 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.
    A white bowl with a piece of chicken in it.
  • Cook on both sides until golden, about 4-5 minutes a side. The chicken will not be cooked through. Set the chicken aside.
    Fried chicken breasts in a cast iron skillet.
  • Melt the butter in the pan. Add the onions and cook until softened, about 5 minutes.
    2 tablespoons unsalted butter, 1 onion
    Sliced onions in a skillet on a marble countertop.
  • Sprinkle the reserved flour mixture over the onions and stir until no raw flour remains.
    Fried onions in a skillet on a marble countertop.
  • 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
    A skillet filled with onions and sauce.
  • 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
    A skillet filled with onions and sauce.
  • 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
    A skillet with chicken and onions in it.

Video

Notes

  • 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.
Storage: Store smothered chicken in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Nutrition

Calories: 434kcal | Carbohydrates: 18g | Protein: 29g | Fat: 27g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 0.2g | Cholesterol: 113mg | Sodium: 455mg | Potassium: 617mg | Fiber: 2g | Sugar: 2g | Vitamin A: 811IU | Vitamin C: 5mg | Calcium: 47mg | Iron: 2mg