Description
This Smothered Chicken recipe features juicy pan-fried chicken breasts cooked in a rich, flavorful homemade gravy packed with sautéed onions and a blend of spices. The chicken is lightly coated in a seasoned flour mixture, seared to golden perfection, then simmered in a creamy Worcestershire-infused sauce for a comforting and hearty meal perfect for any weeknight.
Ingredients
Scale
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
Cooking and Sauce
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 medium-to-large onion, sliced
- 1 cup chicken broth
- 1 teaspoon Worcestershire sauce
- 1/4 cup heavy/whipping cream
Instructions
- Prepare Chicken: Cut the chicken breasts in half lengthwise to create 4 thinner cutlets. Season each piece on both sides with salt and pepper thoroughly.
- Mix Seasoned Flour: In a bowl, combine the flour, garlic powder, onion powder, paprika, and cayenne pepper. Stir well. Reserve 2 tablespoons of this mixture in a small bowl for later use in thickening the gravy.
- Coat Chicken: Pour the remaining seasoned flour onto a plate. Dredge each chicken piece in the flour, coating evenly and shaking off excess. Discard leftover flour in the bowl.
- Sear Chicken: Heat 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 but not fully cooked. Remove chicken and set aside on a plate.
- Cook Onions: Lower the heat to medium-low. Add butter to the skillet and allow it to melt. Add the sliced onions and cook gently, stirring every few minutes, until onions are softened and golden brown—about 15-20 minutes. Adjust heat as needed to prevent burning.
- Make Roux Base: Sprinkle the reserved 2 tablespoons of seasoned flour over the onions. Stir constantly and cook for about one minute to remove raw flour taste.
- Add Liquid Ingredients: Slowly pour in the chicken broth while stirring to dissolve the flour, scraping up browned bits from the pan for extra flavor. Stir in Worcestershire sauce and then the heavy cream. Simmer to combine the flavors and start thickening the gravy.
- Finish Cooking Chicken: Return the chicken pieces to the pan. Cook for an additional 5-7 minutes, or until the chicken is cooked through to an internal temperature of 165°F and the gravy has thickened. Increase heat if necessary to maintain a gentle simmer.
- Season and Serve: Taste the gravy and adjust seasoning with salt and pepper as needed. Serve the smothered chicken immediately for best flavor and texture.
Notes
- This recipe results in tender, juicy chicken with a rich, savory gravy made entirely from scratch using simple pantry staples.
- Thinly slicing the onions and cooking them slowly is key to developing deep, sweet flavor in the gravy.
- If you prefer less heat, reduce or omit the cayenne pepper in the seasoned flour.
- The reserved seasoned flour used for thickening ensures the sauce is well-flavored and smooth without lumps.
- Use a cast iron or heavy skillet if possible for optimal browning and flavor development.
Nutrition
- Serving Size: 1 serving
- Calories: 341 kcal
- Sugar: 1 g
- Sodium: 421 mg
- Fat: 21 g
- Saturated Fat: 9 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.2 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 26 g
- Cholesterol: 105 mg
