Smothered Chicken Recipe

If you’re looking for a comforting and flavorful meal, this Smothered Chicken recipe is just what you need. Tender chicken breasts cooked to perfection and smothered in a rich, savory gravy make for a dish that’s both satisfying and delicious. Let’s explore how to make this Southern classic at home.

Ingredients

For the Chicken:

• 4 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 teaspoon garlic powder
• 1 teaspoon onion powder

For the Gravy:

• 1/4 cup butter
• 1/4 cup all-purpose flour
• 2 cups chicken broth
• 1 cup heavy cream
• 1 large onion, thinly sliced
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Preparation Steps

Preparing the Chicken

1. Season the Chicken:
   • Season the chicken breasts with salt, pepper, garlic powder, and onion powder.
2. Heat the Skillet:
   • In a large skillet, heat the olive oil over medium-high heat.

Cooking the Chicken

Pan-Searing the Chicken

1. Cook the Chicken:
   • Add the seasoned chicken breasts to the skillet and sear on both sides until golden brown and almost cooked through, about 5-7 minutes per side. Remove from the skillet and set aside.

Cooking the Chicken Through

1. Finish Cooking:
   • Ensure the chicken is cooked through, reaching an internal temperature of 165°F (75°C). Remove from the skillet and set aside while you prepare the gravy.

Making the Gravy

Creating the Base

1. Melt the Butter:
   • In the same skillet, melt the butter over medium heat.
2. Cook the Onions and Garlic:
   • Add the sliced onions and cook until they are soft and caramelized, about 5-7 minutes. Add the minced garlic and cook for another minute.
3. Make the Roux:
   • Sprinkle the flour over the onions and garlic, stirring constantly to create a roux. Cook for 2-3 minutes until the flour is golden brown.

Adding the Flavors

1. Add the Broth and Cream:
   • Gradually whisk in the chicken broth and heavy cream, making sure there are no lumps. Bring to a simmer.
2. Season the Gravy:
   • Add the dried thyme, salt, and pepper to taste. Let the gravy simmer until it thickens, about 5-10 minutes.

Combining the Dish

Smothering the Chicken with Gravy

1. Return the Chicken:
   • Add the cooked chicken breasts back to the skillet, nestling them into the gravy.
2. Simmer Together:
   • Let the chicken simmer in the gravy for another 5 minutes to absorb all the flavors.

Serving Suggestions

Presentation Tips

1. Plate the Dish:
   • Serve the smothered chicken hot, garnished with freshly chopped parsley for a burst of color.

Suggested Sides

1. Mashed Potatoes:
   • Pair with creamy mashed potatoes to soak up the delicious gravy.
2. Green Beans:
   • Serve alongside steamed green beans or a fresh salad for a complete meal.

Nutritional Information

Calorie Count

• The calorie count will vary based on portion sizes and specific ingredient brands, but this dish is generally high in protein and fats from the chicken and cream.

Nutritional Benefits

• This meal provides a good balance of protein from the chicken and essential vitamins from the onions and garlic.

Conclusion

Smothered Chicken is a classic comfort food that’s perfect for family dinners or special occasions. The tender chicken and savory gravy create a dish that’s sure to become a favorite. Give this recipe a try and enjoy the taste of home-cooked goodness!

FAQs

1. Can I use boneless chicken thighs?

• Yes, boneless chicken thighs can be used for a juicier and more flavorful result.

2. What if I don’t have chicken broth?

• You can use vegetable broth or even water with a bouillon cube as a substitute.

3. Can I make this dish ahead of time?

• Yes, you can prepare the chicken and gravy ahead of time and reheat before serving. The flavors will deepen over time.

4. How do I store leftovers?

• Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

5. Can I add other vegetables?

• Absolutely! Mushrooms, bell peppers, or peas can be added to the gravy for extra flavor and nutrition.

Yield: 4

Smothered Chicken Recipe

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If you’re looking for a comforting and flavorful meal, this Smothered Chicken recipe is just what you need. Tender chicken breasts cooked to perfection and smothered in a rich, savory gravy make for a dish that's both satisfying and delicious. Let’s explore how to make this Southern classic at home.

Prep Time 15 minutes

Cook Time 50 minutes

Total Time 1 hour 5 minutes

Ingredients

• 5 strips thick cut bacon
• 2 large boneless skinless chicken breasts
• 1/2 cup Vegetable oil, for frying.
• Chicken Dredge
• 1/2 cup all-purpose flour
• ¼ cup breadcrumbs, plain or Italian
• 1 teaspoon seasoned salt
• ¾ teaspoon black pepper
• Gravy
• 4 Tablespoons Butter
• 4 Tablespoons Flour
• 2.5 cups chicken broth, consider low sodium
• 1 beef bouillon cube, or 1 tsp beef better than bouillon
• 1/3 cup half and half, (half milk, half cream)
• 1 teaspoon low sodium soy sauce, can sub Worcestershire sauce
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• ¼ teaspoon dried thyme
• ¼ teaspoon dried rosemary
• ¼ teaspoon ground sage
• 2-3 drops Kitchen Bouquet, optional

Instructions

1. Prework: Add chicken dredge ingredients to a large plate and toss to combine. Set aside. Measure out gravy ingredients prior to beginning.
2. Cook the Bacon: Fry bacon over medium-low heat until crispy on both sides. Remove from pan and pour grease into a heat-safe bowl. Reserve 2-4 Tablespoons of clear bacon drippings. Wipe any black residue from the pan if needed.
3. Slice & Pound the Chicken: While the bacon cooks, slice each chicken breast in half lengthwise to create 2 thinner slices. Place saran wrap over them and use a meat tenderizer to pound them to about 3/4 inches thick. This gives them a little more texture for the flour dredge to hold on to. They’ll plump up more when cooked.
4. Coat the Chicken: Wipe the chicken dry and coat generously in the flour mixture, get in every nook and cranny.
5. Cook the Chicken: Add the reserved bacon drippings to the clean pan and enough vegetable oil to cover the chicken by half. Heat over medium-high heat. Once heated and glistening, add the chicken. Fry 2 at a time for 4-5 minutes per side, until they have a nice golden sear. Set aside on a plate. Adjust heat down slightly and back up throughout cooking as needed.
6. Drain the oil: Remove the oil from the pot and use a paper towel to remove any black spots from the pan, but leave any brown remnants. This is called ‘fond’ and will give the gravy a nice flavor.
7. Make the Roux: Melt the butter over medium heat and use a silicone spatula to “clean” the bottom of the pan. Sprinkle the flour gradually, whisking continuously, until a paste forms.
8. Add the Broth and Half and Half: Add the liquid in small increments, whisking constantly. It will thicken up in between each splash of liquid. If you add it all at once, you’ll “break” the roux and it won’t be thick. 
9. Add remaining gravy ingredients: Slowly add the beef bouillon, soy sauce, and seasonings.
10. Bring to a gentle boil, then reduce to a simmer. Add a few drops of kitchen bouquet if a darker color is desired.
11. Add the chicken back to the pan along with any juice from the plate.
12. Chop up the bacon and add it to the top of the chicken.
13. Cover partially and cook over low heat for 10-15 minutes. The internal temperature of the chicken should reach 165 degrees prior to serving.
14. Garnish with parsley and serve with mashed potatoes.