Description
This hearty Smothered Chicken and Gravy recipe features tender chicken cutlets cooked in a rich, savory gravy made from garlic, onions, celery, and a blend of poultry seasonings. Served over buttery mashed potatoes or rice, this classic comfort food is perfect for a satisfying family meal.
Ingredients
Units
Scale
Chicken and Gravy
- 2 lbs chicken cutlets or breasts (breasts pounded thin for even cooking)
- 4 tbsp olive oil, divided
- 1/2 stick butter (4 tbsp)
- Poultry seasoning (below)
- 3 tbsp all-purpose flour
- 2 cups low sodium chicken stock
- 6 garlic cloves, minced
- 1 medium yellow onion, diced
- 1 stalk celery, diced
- 1/3 cup sour cream
- Salt and pepper to taste
- Buttery potatoes or rice for serving
Optional Poultry Seasoning
- 1/2 tsp smoked paprika (regular paprika works instead)
- 1/2 tsp garlic powder
- 1/2 tsp onion granules (onion powder works instead)
- 1/2 tsp dried thyme
- 1/2 tsp dried basil
- 1/2 tsp salt
- 1/4 tsp ground pepper
- 1/4 tsp cayenne pepper
- 1/4 tsp dried sage
Cheesy Mashed Potatoes (optional)
- 4 lbs russet potatoes
- 3/4 tsp salt
- 1.5 cups half and half, warmed
- 1 stick salted butter, softened
- 3/4 cup shredded Monterey Jack, mozzarella, pepper jack, or similar cheese
- 1 tsp garlic powder
- Pepper to taste (about 1/2 tsp)
Instructions
- Season the Chicken: In a medium bowl or zip-top bag, combine the chicken with 2 tablespoons of olive oil and a few spoonfuls of the poultry seasoning. Toss or massage to coat the chicken evenly. Set aside while you prep other ingredients.
- Cook the Chicken: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chicken and cook for about 3 minutes until the underside is nicely browned. Flip the chicken once.
- Finish Cooking the Chicken: After flipping, reduce heat to low and add 2 tablespoons of butter to the skillet. Continue cooking the chicken until it reaches an internal temperature of 165°F (approximately 8 minutes). Remove the chicken and tent loosely with foil to rest.
- Prepare the Gravy Base: In the same skillet over medium-low heat, add the remaining butter, diced onions, and celery. Sauté for 2-3 minutes until vegetables begin to soften. Add minced garlic and cook until fragrant, about 1 minute.
- Add Flour and Seasoning: Sprinkle the flour and 1 tablespoon of poultry seasoning over the vegetables in the skillet. Cook for another 1-2 minutes, stirring constantly to form a roux and avoid lumps.
- Add Chicken Stock: Slowly pour in the chicken stock while scraping up browned bits from the pan. Heat the mixture until warm and slightly thickened.
- Shred Chicken and Simmer: Use two forks to shred the rested chicken. Reduce heat to low, add the shredded chicken back into the skillet, cover, and allow the sauce to simmer gently for 8-10 minutes until thickened.
- Finish with Sour Cream: Turn off the heat and stir in the sour cream until fully incorporated. Taste the gravy and adjust salt, pepper, or seasoning as needed.
- Make Mashed Potatoes (Optional): Peel and quarter potatoes evenly. Boil in salted water until fork-tender, about 15 minutes. Drain and return potatoes to pot off heat. Add softened butter and warmed half and half in increments while mashing until smooth. Stir in shredded cheese, garlic powder, and pepper. Continue mashing until cheese melts and potatoes are creamy. Taste and adjust seasonings.
Notes
- Slow Cooker Instructions: Rub chicken with olive oil and poultry seasoning. Make a microwave roux by melting butter and whisking in flour, heat for 1 minute. Add roux, garlic, onion, celery, more seasoning, and chicken stock to crock pot. Submerge chicken and cook on low for 6 hours or high for 4 hours. Shred before serving. Serve over mashed potatoes or rice.
- Ensure chicken is cooked to an internal temperature of 165°F for safety.
- The optional poultry seasoning blend enhances flavor but can be substituted with store-bought poultry seasoning.
- Adjust the thickness of the gravy by simmering longer for thicker consistency or adding a splash of stock if too thick.
- Mashed potatoes can be substituted with rice or other preferred side dishes.
Nutrition
- Serving Size: 1 serving (approx. 1/4 recipe with mashed potatoes)
- Calories: 520 kcal
- Sugar: 3 g
- Sodium: 520 mg
- Fat: 30 g
- Saturated Fat: 12 g
- Unsaturated Fat: 16 g
- Trans Fat: 0.2 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 40 g
- Cholesterol: 120 mg
