Description
This Smothered Chicken recipe features tender chicken cutlets cooked to golden perfection and smothered in a rich, creamy onion gravy. The chicken is lightly coated in a seasoned flour mixture, pan-fried, then simmered in a savory sauce made with slow-cooked onions, chicken broth, Worcestershire sauce, and cream. Perfect for a comforting family dinner with deep, satisfying flavors.
Ingredients
Scale
Chicken and Seasoning
- 2 large chicken breasts
- Salt & pepper (to taste)
Flour Coating
- 1/2 cup flour
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1/2 tablespoon paprika
- 1/2 teaspoon cayenne pepper
Cooking Fats
- 2 tablespoons olive oil
- 2 tablespoons butter
Onions and Sauce
- 1 medium-to-large onion, sliced
- 1 cup chicken broth
- 1 teaspoon Worcestershire sauce
- 1/4 cup heavy whipping cream
Instructions
- Prepare Chicken: Cut the chicken breasts in half lengthwise to create 4 thinner cutlets. Season each piece generously with salt and pepper on both sides to enhance flavor.
- Mix Flour Coating: Combine flour, garlic powder, onion powder, paprika, and cayenne pepper in a bowl and mix thoroughly. Set aside 2 tablespoons of this seasoned flour in a separate small bowl to use later for thickening the gravy.
- Heat Oil: Place a skillet over medium-high heat and add the olive oil to warm up.
- Coat Chicken: Pour the seasoned flour mixture onto a plate. Dredge each chicken cutlet in the flour mixture, coating evenly, allowing excess to fall off. Discard leftover flour mixture after coating.
- Sear Chicken: Add the coated chicken pieces to the hot skillet. Cook each side for approximately 5 minutes until golden brown but not fully cooked through. Remove chicken and set aside on a plate.
- Cook Onions: Lower heat to medium-low and add butter to the skillet. Once melted, add the sliced onions. Cook slowly for 15-20 minutes, stirring every couple of minutes, until onions become softened and a rich golden brown. Adjust heat as necessary to avoid burning.
- Add Flour: Sprinkle the reserved 2 tablespoons of seasoned flour into the skillet with onions. Stir continuously for about one minute to cook the flour and prevent lumps.
- Create Gravy: Pour in chicken broth and Worcestershire sauce, scraping the bottom of the pan to dissolve browned bits. Stir thoroughly. Then add the heavy cream and mix until the sauce is smooth.
- Simmer Chicken: Return the chicken pieces to the skillet, submerging them in the gravy. Cook for an additional 5-7 minutes until the chicken reaches an internal temperature of 165°F (74°C) and the gravy thickens. Increase heat if necessary to encourage simmering.
- Final Seasoning and Serve: Taste the gravy and season with additional salt and pepper if needed. Serve the smothered chicken immediately, spooning the luscious onion gravy over the top.
Notes
- For a spicier dish, increase the cayenne pepper amount slightly according to your preference.
- Slicing the onions thinly helps them soften faster and creates a smoother gravy.
- Use a cast iron or heavy skillet to achieve better browning and flavor development.
- Ensure the chicken is cooked through by checking for an internal temperature of 165°F (74°C).
- Leftover bread is great for soaking up the gravy when serving.
