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.

smothered chicken breasts in creamy onion gravy.

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

Ingredients needed

boneless skinless chicken breasts
salt and black pepper
all-purpose flour
granulated garlic
seasoning salt
cayenne pepper

butter
olive oil
sliced yellow onion
chicken broth
heavy cream
Worcestershire sauce

ingredients to make smothered chicken with onion gravy

How to make Smothered Chicken

Tenderize the chicken

Lay each breast in between two pieces of plastic wrap and flatten to about ½ 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.

chicken breasts in between plastic wrap on cutting board. — cover in plastic wrap

pounding chicken breasts flat in between plastic wrap. — cover in plastic wrap

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.

mixing spices with flour to coat chicken. — add seasonings to flour

flour and spices to coat chicken. — add seasonings to 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.

melting butter and oil in cast iron skillet. — heat butter and oil

adding flour coated chicken breasts to hot cast iron skillet. — heat butter and oil

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.

adding onions to hot cast iron skillet. — add onions to skillet

sauteed onions in cast iron skillet. — add onions to skillet

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.

adding flour to sauteed onions. — add flour

sauteed onions with chicken broth. — add flour

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.

onion gravy in cast iron skillet for smothered chicken recipe. — add chicken broth and deglaze

adding cream to onion gravy. — add chicken broth and deglaze

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.

creamy onion gravy for smothered chicken recipe. — stir to combine

Adding cooked chicken back to skillet with onion gravy. — stir to combine

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.