Smothered Chicken Recipe
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
- 1
Cut each chicken breast into two thinner cutlets.
- 2
Stir
- 3
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.
- 4
Heat the olive oil in a large skillet set over medium heat.
- 5
Dredge the chicken in the flour and spice mixture and place it into the hot oil.
- 6
Cook on both sides until golden, about 4-5 minutes a side. The chicken will not be cooked through. Set the chicken aside.
5 min - 7
Melt the butter in the pan. Add the onions and cook until softened, about 5 minutes.
5 min - 8
Sprinkle the reserved flour mixture over the onions and stir until no raw flour remains.
- 9
Stir
- 10
Slowly stir in the chicken broth until combined. Scrape off any browned bits from the bottom of the pan.
- 11
Simmer
- 12
Stir in the cream and bring the mixture to a simmer. Taste and add salt and pepper if desired.
- 13
Thicken
- 14
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.
Nutrition
Per serving (based on 4 servings)
