Smothered Chicken
User Reviews
5
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Prep Time
10 mins
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Cook Time
35 mins
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Total Time
45 mins
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Servings
4
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Calories
341 kcal
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Course
Main Course
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Cuisine
American
Smothered Chicken
Description
Chicken breasts are halved lengthwise to create thin cutlets seasoned with salt and pepper before being coated in a flour mixture spiced with garlic powder, onion powder, paprika, and cayenne pepper. The chicken is pan-fried in olive oil until golden and nearly cooked through, then set aside. In the same pan, butter is melted and sliced onions cooked slowly over medium-low heat until soft and golden brown, which can take 15 to 20 minutes. This slow cooking allows the onions to develop gentle sweetness and deep flavor.
Chicken broth and Worcestershire sauce are added to deglaze the pan and form the base of the smothering sauce. A reserved portion of the seasoned flour is stirred in to thicken the sauce, followed by heavy cream to add richness and smoothness. The chicken is returned to the pan to finish cooking in the sauce, ensuring the meat is moist and flavorful with the creamy, savory onions coating each piece.
This dish pairs well with simple sides like mashed potatoes or steamed vegetables that can soak up the flavorful gravy. The blend of paprika and cayenne pepper adds a gentle heat, which can be adjusted to personal preference by reducing the cayenne.
Ingredients
- 2 large chicken breast
- salt to taste
- black 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
- 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 cream aka whipping cream
Instructions
- Cut the chicken breasts in half lengthwise so you have 4 thinner cutlets. Season each piece with salt & pepper on both sides.
- Add the flour, garlic powder, onion powder, paprika, and cayenne pepper to a bowl and give it a good stir. Measure out 2 tablespoons of this seasoned flour and put it in a small bowl - you will use it later to thicken the gravy.
- Add the oil to a skillet over medium-high heat.
- While the pan heats up, add the flour from the larger bowl to a plate and then coat each piece of chicken in it (you will have some leftover flour to discard).
- Add the chicken pieces to the skillet and cook for 5 minutes/side (golden but not quite fully cooked through). Transfer chicken to a plate.
- Reduce the heat to medium-low and add the butter to the skillet. Once it's melted, add in the onions and cook until softened and golden (about 15-20 minutes. It'll depend how thin the onions are sliced and vary from skillet to skillet - I use cast iron). Stir every couple of minutes, and if the onions appear to be burning vs. slowly browning, turn the heat down.
- Sprinkle the 2 tablespoons of seasoned flour into the pan. Cook for about a minute, stirring constantly.
- Add in the chicken broth and Worcestershire sauce and stir until the flour has dissolved while scraping the browned bits off the bottom of the pan, then stir in the cream.
- Add the chicken back to the pan and cook for another 5-7 minutes or until the chicken is fully cooked through (165F) and the gravy has thickened a bit. You may need to increase the heat to get it going again.
- Season with salt & pepper as needed and serve immediately.
Notes
- Chicken thighs can be substituted for breasts but may require longer cooking to remain tender.
- Adjust the amount of cayenne pepper to control the level of spiciness; reduce if you prefer milder heat.
- The recipe discards some of the seasoned flour to avoid over-thickening the gravy; 1/4 cup flour is used for nutritional calculations.
- This recipe is featured in the Salt & Lavender: Everyday Essentials cookbook.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 341 kcal
% Daily Value*
| Calories | 341kcal | 17% |
| Carbohydrates | 10g | 3% |
| Protein | 26g | 52% |
| Fat | 21g | 32% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 105mg | 35% |
| Sodium | 421mg | 18% |
| Potassium | 531mg | 11% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 965IU | 19% |
| Vitamin C | 2mg | 2% |
| Calcium | 33mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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