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This smothered chicken recipe has juicy pan-fried chicken in the ultimate gravy! It’s rich, perfectly seasoned, and made from scratch with pantry staples.
You may want to try my Easy Smothered Pork Chops and Gravy next for another stovetop favorite with similar flavors.
Why you’ll love it
Golden smothered chicken breasts are the best example of really good homestyle cooking for the family, in my opinion. My take on it makes loads of gravy to drench a big pile of mashed potatoes, which is definitely the most special part of the whole dish!
Another great thing is that there’s nothing complicated about making this skillet chicken recipe that has everyday pantry seasonings. It’s weeknight comfort food at its finest. There’s an irresistible heat in the homemade chicken gravy that’s balanced with sweetness from the onions, making this one mouthwatering meal.
What you’ll need
- Chicken – we’re using two large chicken breasts cut in half lengthwise to make four thinner cutlets that cook faster
- Flour – for dredging the cutlets and getting that perfect crust when pan frying and making the base of the sauce
- Seasoning – garlic powder, onion powder, paprika, and cayenne pepper are what we’re using for that bold signature flavor in the seasoned flour
- Olive oil & butter – for pan frying
- Onion – our kitchen likes sweet (Vidalia) in this one
- Chicken broth – for deeper, richer flavor in the gravy
- Worcestershire sauce – it’s one of my go-to ingredients to add an extra savory layer
- Heavy cream – for a touch of luxuriousness to round it all off!
Tools for this recipe
Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!
- Check when chicken is done using an instant read meat thermometer. Chicken breasts especially can go from undercooked to overcooked in a hurry, so using one is an inexpensive way to have peace of mind.
- I keep flour in one of these airtight pantry containers for freshness.
- Butter is easy to measure out in this butter dish that has measurement markings right on it, and I like using this cast iron skillet.
How to make smothered chicken
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Cut the chicken in half, and season with salt & pepper. Combine the flour, garlic powder, onion powder, paprika, and cayenne pepper in a bowl, and measure out 2 tbsp and set aside. Dredge the chicken in the flour from the larger bowl, and pan fry in the oil until golden.
Transfer the chicken to a plate. In the skillet, melt the butter and cook the onions until golden brown and softened, giving them a stir every so often. Add the reserved seasoned flour and cook for a minute, constantly stirring. Stir in the chicken broth and Worcestershire sauce, and scrape up the brown bits.
Add in the cream, stir, and return the chicken to the pan. Cook until it’s fully cooked through and the gravy has thickened. Season with salt & pepper and enjoy right away!
Helpful tips
- The onions are just shy of being caramelized in this recipe, and slow and steady wins the race with this one! It’s important to cook the onions low and slow so that they don’t burn.
- I cut the onion in half, peel it, and then slice it into half rings vs. chopping/dicing it for this recipe.
- If using smaller chicken breasts, use 4 of them and cook for a bit longer.
Substitutions and variations
- The gravy isn’t super spicy, but it does have a kick. It builds rather than hitting all at once. If you’re someone who is sensitive to spice, just use less cayenne pepper. I recommend adding at least a small pinch, however.
- You can leave the cream out if need be, but I do prefer the sauce with it. It makes the gravy richer and cuts some of the heat. If omitting the cream, you may need to add more liquid and/or adjust cooking time.
- Chicken thighs may be subbed for the chicken breasts. I’d cook them for a little longer to ensure they’re tender.
What to serve with smothered chicken
- Of course, dreamy Garlic Mashed Potatoes are what I recommend with this one! It’s also great with my Roasted Red Potatoes or my Stick of Butter Rice. Cornbread or biscuits would be an ideal pairing too.
- For veggie sides, try my Easy Roasted Green Beans or these Maple Roasted Beets and Carrots.
- Love chicken with noodles? Try it over these Quick and Easy Garlic Butter Noodles.
Leftovers and storage
- Leftovers of this chicken recipe will keep 3-4 days in the fridge in an airtight container.
- Reheat slowly over a low heat in a covered saucepan for best results. If heated up again too quickly, the gravy could possibly separate.
- Leftovers can be frozen if needed. I’d suggest thawing in the fridge overnight before warming it up again.
More comfort food favorites
Do you love cozy smothered chicken as much as I do? Have any questions? Talk to me in the comments below, or tag me #saltandlavender on Instagram!
Smothered Chicken
Ingredients
- 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 see note
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 medium-to-large onion sliced
- 1 cup chicken broth
- 1 teaspoon Worcestershire sauce
- 1/4 cup heavy/whipping cream
Instructions
- Cut the chicken breasts in half lengthwise so you have 4 thinner cutlets. Season each piece with salt & pepper on both sides.
- Add the flour, garlic powder, onion powder, paprika, and cayenne pepper to a bowl and give it a good stir. Measure out 2 tablespoons of this seasoned flour and put it in a small bowl – you will use it later to thicken the gravy.
- Add the oil to a skillet over medium-high heat.
- While the pan heats up, add the flour from the larger bowl to a plate and then coat each piece of chicken in it (you will have some leftover flour to discard).
- Add the chicken pieces to the skillet and cook for 5 minutes/side (golden but not quite fully cooked through). Transfer chicken to a plate.
- Reduce the heat to medium-low and add the butter to the skillet. Once it's melted, add in the onions and cook until softened and golden (about 15-20 minutes. It'll depend how thin the onions are sliced and vary from skillet to skillet – I use cast iron). Stir every couple of minutes, and if the onions appear to be burning vs. slowly browning, turn the heat down.
- Sprinkle the 2 tablespoons of seasoned flour into the pan. Cook for about a minute, stirring constantly.
- Add in the chicken broth and Worcestershire sauce and stir until the flour has dissolved while scraping the browned bits off the bottom of the pan, then stir in the cream.
- Add the chicken back to the pan and cook for another 5-7 minutes or until the chicken is fully cooked through (165F) and the gravy has thickened a bit. You may need to increase the heat to get it going again.
- Season with salt & pepper as needed and serve immediately.
Notes
- You can definitely sub chicken breasts for chicken thighs! You may need to cook them a bit longer to ensure they’re nice and tender.
- This recipe has a bit of a kick. If you’re sensitive to spice, you can use less cayenne pepper than indicated.
- Some of the flour dredge is discarded, so I used 1/4 cup flour in the nutrition calculation.
- This recipe is also in the Salt & Lavender: Everyday Essentials hardcover cookbook.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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My family loves recipe. My husband always ask, is it the chicken with the good gravy. Thank you for sharing.
I love that!!! 😀 Thanks, Anita!
This was fantastic. The sauce with onions was a great addition. Yet another way to enjoy chicken! This is going on the repeat list. Thank you!
You’re very welcome, Kelly!! 😀
Very good! I got a little nervous when my gravy wasn’t as dark as the picture but then I turned the heat up like they said I may have to, and it came out amazing! Husband loved it
I’m so glad it worked out, Victoria!
My very picky family loved it. Thanks for earning me the rare compliment on dinner!!
You are very welcome!! I’m thrilled they enjoyed it! 😀
It seems like lately I’ve been spending my life looking for recipes that sound absolutely delicious to me! I’m an old lady and living alone for the first time in my life. I’m spending a lot of my time in the kitchen! I hadn’t followed you, however it seems like while I’m searching for scrumptious meals it’s ALWAYS your recipes that I tap to take a look at! I’ve gotta say, I’ve fallen in love with you! lol!! I’ve already made a few of your dishes and it looks like a few more are coming my way! Thanks for sharing and if you ever want to move in with me and cook all my meals for me, well, you are most definitely invited!
Awww that makes me so happy!! I’m so glad you found me, Audrey. 😀 I appreciate your 5-star review!
I made this recipe for Smothered Chicken for dinner today. It’s amazing! And it was a big hit!! The cayenne definitely gives it a bite and that’s a good thing! I added mushrooms, served it with mashed potatoes and homegrown green beans! A keeper for sure!!
I’m thrilled you enjoyed it, Maggie!! 😀 Thanks for your review!
I completely forgot to add the cream and it was still delicious! I’ll totally make it again.
That’s great to hear, Deirdre! Thanks for your review!
My husband is a Chicken and Gravy Man!
Definitely loved this one and will be making it again. Thank you😋
You’re very welcome, Lisa! 😀
I tried this recipe tonight. Was very tasty, this was a winner. I added mushrooms with the onions, that’s the only change, and served with garlic mashed potatoes and green beans. Thanks very much
Wonderful!! 😀 You’re welcome!
Amazing recipe! I didn’t change anything except for leaving out the cayenne, I know it would taste great with it added though! I love spicy food. I served this with cream cheese mashed potatoes and green beans, I think it would be great over rice too! A definite make again!
I’m thrilled you liked it! 🙂