Smothered Chicken

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.

Smothered Chicken on mashed potatoes and green beans

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: Browning the chicken first builds a flavorful base, giving the gravy rich, slow-cooked flavor in less time.

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

broth , oil , seasonings , chicken , onion , flour , butter , salt and pepper with labels to make Smothered Chicken

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 without a long cooking time. 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.

Pound the Chicken: Pound the chicken evenly so the thinner edges do not overcook before the center is done.
Use the Browned Bits: Scrape up the browned bits from the skillet when adding broth because they add lots of flavor.
Add Broth Slowly: Add while whisking to keep the gravy smooth.
Gravy Too Thick? Whisk in a splash of broth until it is just right.
Gravy Too Thin? Simmer it uncovered for a few extra minutes.
Use a Thermometer: Cook chicken to 165°F at the thickest part.

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

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image of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus text

Prep Time 5 minutes

Cook Time 21 minutes

Total Time 26 minutes

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.

Boneless, skinless chicken thighs can be used in place of chicken breasts. The chicken is cooked when it reaches 165℉ at the thickest part.
If you’d like a richer gravy, stir in 2 to 3 tablespoons heavy cream before simmering.
Keep leftovers in an airtight container in the refrigerator for up to 4 days and in the freezer for up to 3 months.

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Main Course

Cuisine American

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