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This smothered chicken recipe is a busy cook’s dream come true! Made with juicy white meat chicken, this quick-fix dinner with creamy gravy tastes like it took all day to make.
Why You’ll Love This Smothered Chicken Recipe
- Quick and easy. Smothered chicken comes together in just one skillet! Start-to-finish it’s ready in 30 min.
- Old fashioned flavor. Tender, juicy chicken smothered in creamy gravy is a comforting classic. By the way… have you tried my Smothered Pork Chops, yet?! TO DIE FOR!
- Flexible. This chicken recipe goes with so many sides. Serve it with cauliflower rice, mashed potatoes or even on top of tender pasta noodles. It’s delicious, versatile and hassle-free. Perfection! 👌
What You’ll Need
Here’s a quick look at what you’ll need to make this smothered chicken recipe. Be sure to scroll down to the recipe card for a printable ingredients list.
For the chicken:
- Chicken: Boneless, skinless chicken breasts, pounded 1/2 inch thick
- Seasonings: Salt, paprika and ground black pepper
- Avocado Oil & Butter: You can also use olive oil.
For the gravy:
- Butter
- Onion & garlic
- Chopped fresh herbs: I recommend a mix of rosemary and thyme.
- Chicken Broth: Veggie broth also works if that is what you have.
- Heavy Cream: Or whole milk, though heavy cream will give you a creamier gravy.
How to Make Smothered Chicken
This recipe comes together in one skillet, which makes cleaning up nice and easy. Here’s how to make it:
- Season Chicken: With salt, paprika, and pepper.
- Cook: Heat oil and butter in a large skillet, sear chicken for about 5-7 minutes on each side until golden brown and cooked through (165°F internal temp). Cook in batches if needed, then set aside covered.
- Cook Onions, Garlic & Herbs: In the same skillet, melt extra butter, add onions with a pinch of salt, and caramelize for about 10 minutes. Add garlic and herbs, and cook for another 30 seconds.
- Add Broth & Cream: Pour in broth, scrape the pan, whisk in the cream, and simmer for a minute.
- Assemble Dish: Return the chicken and its juices to the skillet, and simmer on low for 2 minutes, or until heated and gravy thickens.
- Top chicken with cheese and let it melt. Mozzarella, Provolone, or Monterey Jack are all good choices.
Tips for Success
- How do I know when my smothered chicken is done cooking? Use an instant-read thermometer to test your chicken for doneness, and test it a little bit sooner than you think the chicken is done. It should read 165F.
- Dairy-Free: You can make a dairy-free version of this dish by using your favorite non-dairy milk instead of heavy cream. Add a cornstarch slurry to thicken as desired.
- Dried Herbs: If you don’t have fresh herbs on hand, try using dried. You can use about a teaspoon of your favorite dried herb(s).
What to Serve with Smothered Chicken
- Bread: How about skillet bread? Rosemary and Garlic No-Knead Skillet Bread, to be specific? Now we’re talking!
- Mashed Potatoes: My Slow Cooker Country Style Garlic Mashed Potatoes are so easy to make, and they go wonderfully with any kind of gravy.
- Tomato Salad: This Heirloom Tomato Salad is bursting with fresh, vibrant flavor and color. It’s the perfect contrast to the richness of the chicken!
More Chicken Dinner Ideas
ENJOY!
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Smothered Chicken
Smothered Chicken with Gravy is a one-skillet wonder that combines succulent, juicy chicken cooked in a creamy, flavorful gravy.
Ingredients
For the Chicken
- 1 pound boneless, skinless chicken breasts,, pounded to 1/2-inch thickness
- ¾ teaspoon seasoning salt,, or to taste (I use Lawry's)
- ½ teaspoon sweet paprika
- ¼ teaspoon fresh ground black pepper
- 2 tablespoons unsalted butter
- 2 tablespoons avocado oil,, or olive oil
For the Gravy
- 1 tablespoon unsalted butter
- 1 large yellow onion,, thinly sliced
- ⅛ teaspoon salt
- 4 cloves garlic,, minced
- ½ tablespoon chopped fresh herbs
- ¾ cup low sodium chicken broth
- ¼ cup heavy cream
- chopped fresh parsley for garnish
Instructions
- Pat dry the chicken breasts with paper towels, then season chicken breasts with seasoning salt, paprika, and pepper.
- Heat oil and butter in a large skillet over medium-high heat until butter is melted.
- Add chicken to skillet and sear for 5 to 7 minutes per side or until golden brown and cooked through. Chicken is cooked through when the internal temperature reaches 165˚F. Please use an Instant Read Meat Thermometer for accuracy. The thicker the chicken, the longer it will take to cook. If the skillet isn't big enough, cook the chicken in batches.
- Transfer cooked chicken to a plate and keep covered.
- Return skillet to heat and add a tablespoon of butter; melt over medium heat.
- Stir in sliced onions and add a pinch of salt. Cook onions for 10 to 12 minutes or until very soft and caramelized, stirring frequently. If the onions are browning too quickly, reduce the heat to medium-low.
- Add garlic and fresh herbs; continue to cook for 20 seconds.
- Pour in chicken broth, and using a wooden spoon, scrape up the browned bits from the bottom of the pan.
- Whisk in the heavy cream and simmer for 1 minute.
- Return chicken and all the chicken juices to the skillet.
- Reduce heat to medium-low and continue to cook for 2 to 3 more minutes, or until chicken is heated through and sauce has thickened. At this point, you can also add a slice of cheese on top of each chicken breast and cook until melted.
- Remove skillet from heat; garnish chicken with parsley and serve with the onions and gravy.
Notes
- Check chicken doneness with an instant-read meat thermometer slightly before you think it’s done. Chicken is cooked through when its internal temperature registers at 165˚F. You can cook more if needed, but overcooked chicken gets dry fast.
- For a dairy-free option, replace heavy cream with non-dairy milk and thicken with a cornstarch slurry.
- Herbs: I like to add half a tablespoon of chopped fresh herbs to my gravy for extra flavor and a hint of freshness. But you can use rosemary, thyme, or whatever you like or have on hand. If using dried herbs, 1 teaspoon should be just about enough.
- Storing: Keep leftovers in an airtight container in the fridge for 3 to 4 days.
- Freezing: You can freeze this dish for up to two months, although the creamy gravy may separate. It’s still safe to eat.
- Reheating: Warm chicken and gravy in a covered pan over low heat.
Nutrition
Serving: 7ounces | Calories: 348kcal | Carbohydrates: 5g | Protein: 26g | Fat: 25g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 116mg | Sodium: 662mg | Potassium: 541mg | Fiber: 1g | Sugar: 1g | Vitamin A: 640IU | Vitamin C: 5mg | Calcium: 36mg | Iron: 1mg
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
Did you make a recipe? Leave a rating
I bought stir fry cut chicken since it was marked down and used it in this recipe. Since the chicken was sliced the way, it was, we ate more than our allowed portion. I used fresh sage which is the only fresh herb I had. This recipe was absolutely fantastic. I have to admit we licked our plates. I served roasted green beans and mushrooms as a side dish.
My family loved it. I will make it again.
That’s great! I’m very glad everyone enjoyed it! Thank YOU! 🙂
I used fat free half and half instead of cream. I also used some dry white wine to deglaze the pan. My husband raved about this meal. Its a keeper, thanks for posting.
That’s great! I’m very glad you and your husband enjoyed it! Thank YOU! 🙂
Nice! Big hit and even better since it’s low carb.
I used like 4.6lbs of boneless breasts. Made extra seasoning and left the gravy part mostly the same. Think I added a little more broth to make more for the other breasts. I think I used around .25 tsp cumin because I thought it was paprika, 1tsp paprika, some .25tsp-ish rosemary, and a pinch of some kind of chicken seasoning. I mashed them puppies flat and left half without the gravy and half with it.
This was legit good. Thanks.
That’s great! I am very glad you enjoyed it! Thank YOU! 🙂
Idk if you meant TEASPOON of oil or if you meant to put that we should pour the oil in with the chicken and start the gravy with JUST butter, but it came out more oily than Saudi Arabia. Very disappointing.
No no and no. As a southern Louisiana there is absolutely NO GRAVY to this recipe….. sorry but not sorry… had to add so much more stick and cream to make “gravy”
We love it! The only thing I do differently is sear the chicken in the pan for about 5 minutes each side and then finish it off with the gravy in the oven at 425 for 15 minutes. Delicious!!
That’s great! I’m very glad you enjoyed it! Thank YOU! 🙂