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Smothered Chicken with Rich Garlic Onion Gravy Recipe

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3.9 from 1 review

This smothered chicken recipe features juicy pan-fried chicken breasts cooked in a rich, flavorful homemade gravy made from scratch using pantry staples. Tender onions and a well-seasoned cream sauce create the ultimate comfort meal perfect for any day of the week.

  • Total Time: 45 minutes
  • Yield: 4 servings

Ingredients

Chicken and Coating

  • 2 large chicken breasts
  • Salt & pepper to taste
  • 1/2 cup flour
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1/2 tablespoon paprika
  • 1/2 teaspoon cayenne pepper

For Cooking

  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 1 medium-to-large onion, sliced

Gravy

  • 1 cup chicken broth
  • 1 teaspoon Worcestershire sauce
  • 1/4 cup heavy/whipping cream

Instructions

  1. Prepare the chicken: Cut the chicken breasts in half lengthwise to create 4 thinner cutlets. Season each piece evenly with salt and pepper on both sides.
  2. Make the seasoned flour: In a bowl, combine the flour, garlic powder, onion powder, paprika, and cayenne pepper; stir well. Measure out 2 tablespoons of this mixture into a small bowl and set aside for later to thicken the gravy.
  3. Heat the skillet: Heat 2 tablespoons of olive oil in a skillet over medium-high heat.
  4. Coat the chicken: Place the remaining seasoned flour on a plate. Dredge each chicken piece in the flour until fully coated, discarding any leftover flour.
  5. Cook the chicken: Add the coated chicken pieces to the hot skillet. Cook for 5 minutes on each side until golden brown but not fully cooked through. Remove the chicken to a plate and set aside.
  6. Cook the onions: Reduce the skillet heat to medium-low; add butter. Once melted, add the sliced onions and cook for 15-20 minutes until they are softened and golden brown. Stir occasionally and reduce heat if onions begin to burn.
  7. Make the gravy base: Sprinkle the reserved 2 tablespoons of seasoned flour into the skillet with the onions. Stir constantly and cook for about 1 minute to eliminate raw flour taste.
  8. Add liquids: Slowly pour in the chicken broth and Worcestershire sauce while stirring vigorously to dissolve the flour, scraping up any browned bits from the pan for extra flavor. Then stir in the heavy cream.
  9. Finish cooking chicken in gravy: Return the chicken to the skillet, nestling it in the gravy. Cook for another 5-7 minutes on medium heat until the chicken reaches an internal temperature of 165°F (75°C) and the gravy thickens slightly. Increase heat as necessary.
  10. Season and serve: Taste the gravy and adjust salt and pepper as needed. Serve immediately for best flavor and texture.

Notes

  • The cayenne pepper adds a mild heat; adjust to your preference or omit if sensitive to spice.
  • Use a cast iron skillet or heavy pan for best browning and flavor development.
  • Ensure chicken is cooked through to 165°F (75°C) for food safety.
  • Leftover gravy can be refrigerated and reheated gently—add a splash of broth to loosen if needed.
  • This dish pairs well with mashed potatoes, rice, or buttered noodles to soak up the delicious gravy.
  • Author: admin
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Category: Main Course
  • Method: Frying
  • Cuisine: American Southern

Find it online: https://avascooking.com/smothered-chicken-with-rich-garlic-onion-gravy-recipe/