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Smothered Chicken with Rich Pan-Gravy Recipe

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3.9 from 15 reviews

This smothered chicken recipe features juicy pan-fried chicken breasts in a rich, flavorful homemade gravy made from scratch using common pantry ingredients. The chicken is seasoned, coated with a spiced flour mixture, pan-fried to a golden finish, and then simmered in a creamy, savory onion gravy for the ultimate comfort food experience.

  • Total Time: 45 minutes
  • Yield: 4 servings

Ingredients

Chicken and Coating

  • 2 large chicken breasts
  • Salt & pepper to taste
  • 1/2 cup flour
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1/2 tablespoon paprika
  • 1/2 teaspoon cayenne pepper (see note)

Cooking

  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 1 medium-to-large onion, sliced

Gravy

  • 1 cup chicken broth
  • 1 teaspoon Worcestershire sauce
  • 1/4 cup heavy/whipping cream

Instructions

  1. Prepare the Chicken: Cut the chicken breasts in half lengthwise to create 4 thinner cutlets. Season each piece liberally with salt and pepper on both sides.
  2. Make Seasoned Flour: In a bowl, combine the flour, garlic powder, onion powder, paprika, and cayenne pepper. Stir well to blend all the spices. Measure out 2 tablespoons of this mixture to set aside in a small bowl; this will be used later to thicken the gravy.
  3. Coat Chicken: Spread the remaining seasoned flour on a plate. Dredge each chicken piece in the flour, coating thoroughly. Discard leftover flour mixture.
  4. Pan-Fry Chicken: Heat the olive oil in a skillet over medium-high heat. Once hot, add the coated chicken pieces and cook for about 5 minutes on each side, until golden brown but not fully cooked through. Remove the chicken from the skillet and set aside on a plate.
  5. Cook Onions: Reduce heat to medium-low and add butter to the skillet. After melting, add the sliced onions. Cook, stirring every few minutes, until onions are softened and golden brown, about 15-20 minutes. Adjust heat as needed to prevent burning.
  6. Make Gravy Base: Sprinkle the reserved 2 tablespoons of seasoned flour into the skillet with the onions. Cook for about 1 minute while stirring constantly to combine.
  7. Add Liquids: Pour in the chicken broth and Worcestershire sauce, stirring well to dissolve the flour and scrape up browned bits from the bottom of the pan for extra flavor. Then stir in the heavy cream to create a rich gravy.
  8. Simmer Chicken: Return the chicken pieces to the skillet, nestling them into the gravy. Cook for another 5-7 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the gravy thickens slightly. Increase heat if necessary to maintain a gentle simmer.
  9. Final Seasoning and Serve: Taste the gravy and season with additional salt and pepper as needed. Serve the smothered chicken hot with the luscious gravy spooned over the top.

Notes

  • You can adjust the cayenne pepper amount to make the dish more or less spicy based on your preference.
  • Using a cast iron skillet is ideal for even browning and great flavor development in this recipe.
  • Ensure the chicken is not fully cooked in the first frying to prevent drying out; it finishes cooking simmered in the gravy.
  • This dish pairs well with mashed potatoes, rice, or steamed vegetables to soak up the savory sauce.
  • Author: Olivia
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Category: Main Course
  • Method: Frying
  • Cuisine: American Southern

Find it online: https://iamstarved.com/smothered-chicken-with-rich-pan-gravy-recipe/