Smothered Chicken With Gravy

This Smothered Chicken With Gravy is pure comfort food. Juicy, pan-seared chicken is simmered in a rich, savory gravy that’s packed with flavor. It’s an easy, satisfying dinner that feels like something you’d order at your favorite restaurant, perfect for busy weeknights or when you just need a cozy, homemade meal.

this recipe!

Smothered Chicken With Gravy

This smothered chicken is cozy, hearty, and easy enough to pull together on a busy weeknight. It’s the kind of recipe that makes you want to grab a fork and dive right in. Even if you don’t usually cook saucy skillet dinners, you’ll love this one. Here’s why you’ll love this recipe:

• Tender, juicy chicken that’s full of flavor
• A rich, savory gravy that’s perfect over mashed potatoes or rice
• Simple ingredients you probably already have at home
• Comes together in one pan with minimal cleanup

Ingredients

Ingredients & Substitutions

2 pounds boneless skinless chicken breasts (about 4-5 breasts)

Salt and pepper, to taste

¾ cup all purpose flour

1 tablespoon garlic powder

1 tablespoon onion powder

½ tablespoon smoked paprika

½ teaspoon cayenne pepper

½ teaspoon Italian seasoning

3 tablespoons avocado oil, for frying

4 tablespoons unsalted butter

1 medium onion, cut into slivers

1 ½ cups chicken broth, more as needed

¾ cup half and half

1 teaspoon Worcestershire sauce

1 cup cooked and chopped bacon – Use any bacon you like for this recipe. Beef bacon or turkey bacon are some other options. You can also omit it entirely if desired.

Fresh parsley, for garnish (optional)

How to Make It

STEP ONE – Pat chicken dry with paper towel and then season both sides with salt and pepper.

STEP TWO – In a shallow bowl, combine the flour, garlic powder, onion powder, smoked paprika, cayenne pepper, and Italian seasoning. Reserve 3 tablespoons and set aside.

STEP THREE – Coat both sides of the chicken breasts in the flour mixture.

STEP FOUR – Heat oil in a large skillet over medium-high heat. Once hot, cook the chicken for about 5 minutes each side until golden and seared. It doesn’t have to be fully cooked in the middle. Work in small batches if needed to avoid overcrowding the pan. Transfer the cooked chicken to a plate and set aside. Drain the oil from the skillet and wipe it clean with a paper towel.

STEP FIVE – Reduce the heat to medium then add the butter to the skillet and melt. Add the onions and sauté 5-8 minutes, stirring often, until softened and translucent. Turn down heat if onions are starting to burn.

STEP SIX – Once the onions have softened, sprinkle the reserved flour mixture on top. Stir constantly for 1-minute and make sure it does not burn.

STEP SEVEN – Gradually add in the chicken broth a little at a time, stirring constantly, and scraping the browned bits from the bottom of the pan into the sauce.

STEP EIGHT – Add the half and half and Worcestershire sauce. Stir until incorporated. Bring the skillet to a boil and then reduce to a simmer. 

STEP NINE – Add the chicken into the sauce and top each piece with the cooked bacon pieces. Cook for 10-12 minutes until the chicken breasts are fully cooked and heated through. You can use a meat thermometer inserted in the thickest part of the breast to make sure it is 165 F.

STEP TEN – Use a spoon to pour some of the gravy and onions on top of the chicken. Garnish with fresh chopped parsley. Serve over mashed potatoes or white rice. Enjoy!

What to Serve with Smothered Chicken

• roasted baby potatoes
• honey butter skillet corn
• green beans almondine
• creamy mashed potatoes
• baked sweet potatoes
• sweet cornbread

Storage Instructions

Allow to cool before covering. Store leftovers in an airtight container for up to 3 days.