Smothered Chicken Breasts with Gravy is a Southern-style comfort food recipe the whole family will love. Done in just 25 minutes!
Prep Time10 minutesmins
Cook Time15 minutesmins
Total Time25 minutesmins
Servings: 8Servings
Calories: 297kcal
Ingredients
For the chicken
1/3cupflour
1teaspoonsalt
1teaspoonpaprika
½teaspoonsgarlic powder
1/2teaspoononion powder
½teaspoonsblack pepper
2lbschicken breastcut into thin cutlets (8 pieces)
1tablespoonolive oil
For the gravy
2tablespoonsbutter
1onion diced
2teaspoongarlic
1teaspoonfresh thymeplus more for garnish
1/2teaspoonsalt
2cupschicken broth
1cupheavy cream
Instructions
For the chicken:
Combine the flour, salt, paprika, garlic powder, onion powder, and pepper in a shallow bowl and mix to combine.
Dredge the chicken breast cutlets in the flour mixture to coat on both sides. Set the remainder of the flour mixture to the side to use when making the gravy.
Heat the oil in a large skillet over medium high heat. Once hot place 3-4 chicken cutlets in the skillet in a single layer. Allow to cook 2-3 minutes without moving or turning, then flip the chicken and cook for 2-3 minutes on the other side.Once done, remove and set aside, then repeat with remaining chicken.The chicken will not be fully cooked at this point, and will finish cooking in the gravy at the end of the recipe.
For the gravy:
Once the chicken is finished cooking, add the butter, onion, garlic, thyme and salt to the pan. Reduce the heat to medium, and cook, stirring regularly, for 2-3 minutes or until the onion starts to turn translucent and is fragrant.
Sprinkle the remaining flour mixture from dredging the chicken over the onions. Stir and cook for about 60-90 seconds.
Add the chicken broth and heavy cream to the pan and stir or whisk the mixture until smooth, scraping the bottom of the pan to release any bits from the bottom.
Bring the mixture to a simmer then nestle the chicken in the cream sauce and simmer for 4-6 minutes or until the chicken has cooked through and the gravy has thickened.
Garnish with additional thyme and serve immediately.
Notes
Substitutions: Use boneless, skinless chicken thighs instead of breast for a richer dish. You’ll need to add a few extra minutes of cooking time.How to Store: To save leftovers, separate into meal sized portions and then place in an airtight container and store in the refrigerator for 3-4 days.How to Reheat: The best way to reheat smothered chicken is in a skillet over low heat, stirring occasionally. You can also reheat it in the microwave for 1-2 minutes, checking and stirring every 30 seconds until heated through.