Smothered Chicken is a comforting Southern-inspired dish featuring seasoned chicken breasts simmered in a rich onion gravy until perfectly cooked. This easy one-pan meal is hearty, flavorful, and perfect for a satisfying family dinner.
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Holly’s Recipe Highlights: Smothered Chicken
Flavor: Savory and comforting with juicy seasoned chicken, sweet onions, and a rich herb-and-garlic gravy.
Why Make It: Get all the flavors of a slow roast chicken dinner in just 20 minutes.
Serving Suggestions: Serve over mashed potatoes, rice, biscuits, or buttered noodles to soak up the onion gravy.
Total Time: 26 Minutes Serves: 4 Cooking Method: Stovetop
Ingredient Notes
- Chicken Breasts: Pounding the chicken to an even ½-inch thickness helps it cook evenly, develop a golden-brown crust, and stay tender and juicy as it finishes simmering in the gravy. Use boneless skinless chicken thighs instead of breasts for extra juicy chicken.
- Yellow Onion: Yellow onions are a great all-purpose choice because they soften well and add mild sweetness. Sweet onions can be used for a softer flavor, while white onions will taste a little sharper.
- Garlic Powder, Sage, and Thyme: This simple blend adds warm, savory poultry flavor. If preferred, poultry seasoning can be substituted for the sage and thyme.
- Chicken Broth: Regular or low-sodium chicken broth both work well. Adjust the salt to taste based on the broth you use.
- Variations: Add sliced mushrooms with the onions for a mushroom-onion gravy. Stir in a splash of heavy cream at the end for creamy smothered chicken.
How to Make Smothered Chicken
- Pound the chicken breasts and season (full recipe below).
- Sear the chicken in a hot skillet. Then transfer it to a plate.
- Cook the onions in butter, then stir in the flour.
- Whisk in the chicken broth.
- Return the chicken and juices to the skillet and simmer.
Saving Every Bite
Keep leftovers in an airtight container in the refrigerator for up to 4 days and in the freezer for up to 3 months. Thaw overnight in the refrigerator. Reheat gently on the stovetop or in the microwave, adding a splash of broth if the gravy has thickened.
Cozy Chicken Dinners
Did you enjoy this Smothered Chicken Recipe? Leave a comment and rating below.
Smothered Chicken
Ingredients
- 4 boneless skinless chicken breasts about 5 to 6 ounces each
- ¾ teaspoon garlic powder
- ½ teaspoon salt more to taste
- ½ teaspoon black pepper divided
- ¼ teaspoon ground sage
- ¼ teaspoon dried thyme leaves
- 1 tablespoon olive oil
- 3 tablespoons butter
- 1 medium yellow onion sliced
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
Instructions
Season the Chicken
- Place the chicken breasts between sheets of plastic wrap and pound to an even ½-inch thickness.
- Season with garlic powder, salt, sage, thyme and ¼ teaspoon black pepper.
Cook the Chicken
- Heat olive oil in a large skillet over medium-high heat.
- Add chicken and cook 3 to 4 minutes per side, until browned, it does not need to be cooked through. Transfer to a plate.
Make the Gravy
- Reduce the heat to medium and add the butter and onion to the skillet. Cook for 4 to 5 minutes, stirring occasionally, until softened. Stir in the flour and the remaining ¼ teaspoon of pepper. Cook for 1 minute while stirring.
- Gradually whisk in chicken broth until smooth. Add the chicken with any juices, bring to a simmer and let cook 5 to 7 minutes, until thickened and the chicken is cooked through. Taste and season with additional salt and pepper if desired.
- Serve over mashed potatoes or buttered noodles.
Video
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Main Course
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5 Stars! This was so delicious, perfect for Fall. I used boneless, skinless thighs and added a cup of frozen peas to the gravy, but otherwise followed the recipe exactly. Seasoning amounts were perfect. Thank you for sharing this recipe.
I’m so glad you loved it! Peas are a great addition Patty.
I did, in fact make this yesterday, the only thing I had to buy from the store was the chicken broth. I had everything else on hand. Budget win. it turned out great. this is the very first time I’ve ever made a dish that looked exactly like the picture. I have only been cooking things from scratch for about 6 weeks.
I have not mastered up the art of getting things done in the time allotted by the recipe, but I got this done in just under an hour and it was delicious. I did add about a teaspoon of Rosemary, because organic Rosemary is pretty expensive and it was going to go to waste.
this was much easier than I thought it was going to be. I had my 5-year-old nephew over yesterday. he had chicken and gravy and mashed potatoes, and biscuits (not made from scratch I’m working on that). he was extremely upset that no one told him it was Thanksgiving.
I love this so much, Tara, and I’m so glad you and your nephew both loved it. Your nephew thinking it was Thanksgiving is so cute! Rosemary sounds like a great addition, thank you for sharing!
the thought of making gravy terrifies me. I’m going to try this anyway.
I can’t wait for you to try it Tara!
Delicious!
Great easy recipe! Not too many ingredients. I did some garlic mashed potatoes and fresh picked cream corn along side. Fantastic flavors.
I will try this,it looks so easy and yummy.
thank you