Smothered Chicken Recipe

4.64 from 30 votes

Chicken breasts are smothered in a rich gravy to make this amazing comfort food dish!

Prep Time10

Cook Time25

Total Time35

Course: Dinner, Main Course

Cuisine: American

Difficulty: Easy

Servings:

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

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

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.