Smothered Chicken
User Reviews
5
Smothered Chicken
Description
The recipe begins by dredging chicken cutlets in a seasoned flour mixture for a light coating that adds flavor and helps thicken the gravy later. The chicken is seared in olive oil until golden on both sides but not fully cooked. The pan sauce is created by sautéing onion, garlic, and thyme in butter, then adding chicken broth and heavy cream to form a rich, savory gravy. The chicken finishes cooking in this sauce, which melds the herb and spice flavors into the tender meat.
Smothered Chicken pairs well with comforting sides such as mashed potatoes or roasted vegetables that can soak up the creamy gravy. It is a hearty option that offers both protein and a creamy texture without complicated preparations.
Using boneless, skinless chicken thighs in place of breasts can add richness but will require longer cooking. Leftovers store well in airtight containers in the refrigerator for 3 to 4 days. Reheat gently in a skillet over low heat, stirring occasionally, or use a microwave in short increments to maintain moisture and texture.
Ingredients
For the chicken
- 1/3 cup flour
- 1 teaspoon salt
- 1 teaspoon paprika
- ½ teaspoons garlic powder
- 1/2 teaspoon onion powder
- ½ teaspoons black pepper
- 2 lbs chicken breast cut into thin cutlets (8 pieces)
- 1 tablespoon olive oil
For the gravy
- 2 tablespoons butter
- 1 onion diced
- 2 teaspoon garlic
- 1 teaspoon thyme plus more for garnish, fresh
- 1/2 teaspoon salt
- 2 cups chicken broth
- 1 cup heavy 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
- Use boneless, skinless chicken thighs instead of breasts for a richer flavor, increasing cooking time slightly.
- Store leftovers in airtight containers in the refrigerator up to 3-4 days.
- Reheat gently in a skillet over low heat or in short bursts in the microwave to keep the chicken tender.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Servings
Amount Per Serving
Calories 297 kcal
% Daily Value*
| Calories | 297kcal | 15% |
| Carbohydrates | 6g | 2% |
| Protein | 26g | 52% |
| Fat | 18g | 28% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 115mg | 38% |
| Sodium | 817mg | 34% |
| Potassium | 480mg | 10% |
| Fiber | 0.3g | 1% |
| Sugar | 1g | 2% |
| Vitamin A | 696IU | 14% |
| Vitamin C | 2mg | 2% |
| Calcium | 34mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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