This pan-fried chicken simmered in a rich onion gravy is pure comfort.
Serves4 to 6Prep15 minutesCook25 minutes to 35 minutes
Allow me to introduce you to the most comforting chicken dinner you’ll ever eat: smothered chicken. This seasoned, saucy chicken skillet is a classic Southern recipe where chicken is dredged in flour, pan-fried, and simmered until tender and juicy in a simple but flavorful gravy loaded with slinky strands of sweet onion. Serve it alongside mashed potatoes, green beans, or buttery biscuits, and you’re in for a real treat.
As with many beloved classics, this one can vary from family to family and region to region. I chatted with some Southern home cooks to get their best advice on how to make this dish stand out and pack in the most flavor. The most unanimous tip was to generously season the flour for dredging the chicken. Without skipping a beat, our very own Food Editor, Patty Catalano, was quick to tell me, “You want to add a good amount of paprika, onion powder, and garlic powder to the flour (for dredging the chicken) to get it really well-seasoned.” Not only does this ensure that the chicken is super flavorful, but this flour is also used to make the gravy, which helps to thicken, season, and give a little color to the gravy.
Why You’ll Love It
- This gravy is so good, you could eat it with a spoon. It’s just that good. The gravy is incredibly savory and rich, with a creamy texture that isn’t heavy.
- It comes together in a single skillet. Who doesn’t love a one-pan dinner? Not only is this recipe easy to throw together, but using only one pan also means that there are fewer dirty dishes, and all the flavors in that skillet get concentrated and cooked into the gravy.
Key Ingredients in Smothered Chicken
- Chicken: Boneless, skinless chicken breasts are a classic cut for this recipe. Halve 3 boneless, skinless chicken breasts horizontally so that you have 6 thinner pieces of chicken (also known as chicken cutlets).
- Onion: Strands of tender onion swimming in the gravy are a hallmark of this dish.
- Seasonings: A mix of paprika, onion powder, and garlic powder adds big flavor to both the chicken and the gravy.
- Flour: A mix of seasoned flour is used to dredge the chicken, and then to create a simple roux as the base of the gravy.
- Chicken broth: A few cups of broth are used to deglaze the pan to release the flavorful brown bits, or fond, from the bottom of the pan. The broth also makes up the bulk of the rich gravy.
How to Make Smothered Chicken
- Dredge the chicken. Working with one piece at a time, coat each piece of chicken in the seasoned flour mixture. Reserve 1 tablespoon of the flour mixture.
- Brown the chicken. Working in two batches and using an oil-slicked cast iron or stainless steel skillet, sear the chicken on both sides.
- Soften the onion and make the gravy. Sauté thinly sliced onion in melted butter until softened. Stir in garlic. Sprinkle with the reserved flour. Stir in the broth and bring to a boil.
- Finish the chicken in the gravy. Simmer the chicken in the sauce until cooked through.
Helpful Swaps
- An equal amount of smoked paprika can be used as a substitute for regular paprika.
- Sweet onion, white onion, or shallots can be used as a substitute for yellow onion.
- Low-sodium vegetable broth can be used as a substitute for chicken broth.
Storage and Make-Ahead Tips
Leftovers will keep in an airtight container in the refrigerator for up to four days. Reheat gently on the stovetop until warmed through, and reconstitute the gravy with a splash or two of broth if necessary.
What to Serve with Smothered Chicken
Smothered Chicken Recipe
This pan-fried chicken simmered in a rich onion gravy is pure comfort.
Prep time 15 minutes
Cook time 25 minutes to 35 minutes
Serves 4 to 6
Nutritional Info
Ingredients
- 1/2 cup
all-purpose flour
- 2 teaspoons
paprika
- 1 teaspoon
onion powder
- 1 teaspoon
garlic powder
- 3
medium boneless, skinless chicken breasts (about 1 1/2 pounds)
- 1 1/2 teaspoons
kosher salt, divided, plus more as needed
- 1/4 teaspoon
freshly ground black pepper
- 3 tablespoons
olive oil, divided
- 2 tablespoons
unsalted butter
- 1
large yellow onion, thinly sliced (about 3 cups)
- 2 cloves
garlic, minced
- 2 cups
low-sodium chicken broth
Instructions
Whisk 1/2 cup all-purpose flour, 2 teaspoons paprika, 1 teaspoon onion powder, and 1 teaspoon garlic powder together in a shallow bowl or pie plate.
Cut 3 medium boneless, skinless chicken breasts in half horizontally so you have 6 pieces. For pieces thicker than 1/4-inch, working with 2 pieces at a time, place in a large resealable plastic bag and pound to an even 1/4-inch thickness with the flat side of a meat mallet or small saucepan. Pat dry with paper towels. Season all over with 1 teaspoon of the kosher salt and 1/4 teaspoon black pepper. Working with 1 piece at a time, dredge the chicken in the flour, shaking off any excess. Reserve 1 tablespoon of the remaining flour mixture, then discard the remaining.
Heat 2 tablespoons of the olive oil in a large (12-inch) stainless steel or cast iron skillet over medium heat until shimmering. Add half of the chicken in a single layer and sear until browned, 3 to 5 minutes per side. Transfer to a large plate (the chicken might not be cooked through). Add the remaining 1 tablespoon olive oil to the skillet and repeat browning the remaining chicken. Transfer to the same plate.
Melt 2 tablespoons unsalted butter in the skillet. Add 1 thinly sliced large yellow onion and the remaining 1/2 teaspoon kosher salt and cook, stirring occasionally, until softened, 5 to 8 minutes. Stir in 2 minced garlic cloves and cook until fragrant, about 30 seconds. Add the reserved flour mixture and cook, stirring regularly, for 1 minute to cook the floury taste out.
Stir in 2 cups low-sodium chicken broth and scrape up any browned bits from the bottom of the skillet with a wooden spoon. Bring to a boil. Reduce the heat to maintain a simmer. Return the chicken and any accumulated juices to the skillet in a single layer. Simmer until the chicken is cooked through and registers at least 165ºF on an instant-read thermometer, 5 to 6 minutes. Taste the sauce and season with more kosher salt as needed.
Recipe Notes
Storage: Refrigerate leftovers in an airtight container for up to 4 days.