Smothered Chicken

Pan-fried seasoned crispy tender chicken breasts smothered in an onion gravy are downright delicious. Smothered chicken is easy to make and satisfies all those comfort food cravings.

This recipe is similar to my Smothered Pork Chops, but instead of using an Instant Pot, this is a quick and easy stovetop recipe.

Why I love this recipe

• The best way to enjoy juicy chicken breasts smothered in a flavorful creamy gravy
• It’s a quick and easy dinner perfect for busy weeknights
• This delicious recipe is a dinner the whole family will devour

If you love comfort food that involves a rich gravy, you’ll also love my homemade country fried steak, chicken a la king, or my classic beef tips and noodles.

Ingredients needed

How to make Smothered Chicken

Tenderize the chicken

Lay each breast in between two pieces of plastic wrap and flatten to about 1/2 inch thick using a meat mallet or a rolling pin. Cut into 4-6 pieces. Pat the chicken dry and sprinkle the chicken with salt and pepper.

Prepare flour mixture and coat chicken

In a shallow bowl, combine the flour with the granulated garlic, seasoning salt, and cayenne pepper. Stir well. Scoop out 2 tablespoons of the mixture and set it aside – this will be used later to make the roux. The rest of the mixture can be set on a plate or shallow dish.

Cover all sides of each piece of chicken with the flour mixture and shake off any excess flour.

Pan fry chicken

In a very large skillet over medium-high heat, melt the butter with olive oil. When hot, add the chicken. Use tongs to move it around every so often to prevent sticking. When the bottom is a nice golden brown, flip the chicken. Reduce heat a bit, if needed, to ensure you get a nice brown without burning the flour. When done, transfer the chicken to a plate and tent with aluminum foil.

Sauté the onion

Add the onion slices to the pan and stir them around to coat them in the residual butter and oil. As the onions release moisture, stir the pan with a flat-bottomed wooden spoon to release any of the browned bits that may have stuck to the bottom of the pan. Cook onions until they start to brown, about 5 minutes.

Make the roux

Add the two tablespoons of the seasoned flour mixture to the onions and stir to coat. Allow them to cook for a few minutes, stirring to prevent burning.

Make the onion gravy

Add the chicken broth to the onion mixture and stir well. Scrape the bottom of the pan to deglaze and release anything that is stuck. When the gravy starts to thicken, reduce the heat to medium-low and stir in the heavy cream and Worcestershire sauce.

Smother the chicken

Set the chicken pieces back into the pan with the gravy and cook for a few minutes until they’re nice and hot. Garnish with minced fresh parsley.

Recipe tips and substitution ideas

• Flour mixture – The smothered chicken has plenty of flavor, but if you want to add more seasonings, you could use poultry seasoning, onion powder, or garlic powder. If you want to add an additional bit of heat, you can add creole seasoning or chili powder.
• Boneless skinless breasts – you can use chicken cutlets or boneless skinless thighs as well
• Check doneness – verify the chicken is done by using an instant-read thermometer inserted into the thickest part of the chicken. It is done when the temperature reaches 165°F.

Serving suggestions

This Southern smothered chicken recipe tastes great over mashed potatoes or white rice.

This meal tastes great with a side of roasted green beans.

Storage and reheating

Store any leftover smothered chicken in an airtight container in the refrigerator. Leftovers are best enjoyed within 3-5 days.

To reheat, either cover and warm in the oven or microwave at 50% power in one-minute increments until heated through.

Easy chicken dinner recipes

If you want more chicken dinner recipe ideas, here are some of my favorites: