Smothered chicken is a down-home style dinner that pairs juicy pan-fried chicken with a delicious caramelized onion gravy. Add some mashed potatoes and dig in!
If you’re looking for a comfort food dinner to keep you cozy as the weather gets chilly, you can’t go wrong with smothered chicken. This is the kind of meal that leaves you feeling full and satisfied! Chicken breasts are pounded, seasoned to perfection, then fried in a skillet. After this, you’ll caramelize onions and use them to make a savory gravy to smother the pan-fried chicken. Mashed potatoes are a must on the side to soak up all that gravy, although mashed cauliflower will also work!
Why You’ll Love This Smothered Chicken Recipe
- A hearty dinner. In the summer, we want to keep things light, but when the weather starts to turn, I always crave satisfying meals like smothered chicken breasts. It’s so cozy and filling!
- Simple ingredients. You don’t need anything fancy to make this dish! You probably have most of the ingredients on hand in your kitchen already.
- Budget-friendly. Smothered chicken is an excellent meal for those weeks when you’re trying to keep your grocery spending in check. I know when I make it, I usually only have to buy the chicken and maybe the onion if I don’t have a bag in the pantry!
What You’ll Need
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
For the Chicken:
- Chicken breasts – You could also use boneless skinless chicken thighs if you prefer.
- Seasonings – Salt, ground black pepper, garlic powder, onion powder, and smoked paprika.
- Olive oil
For the Gravy:
- Olive oil
- Onion – A yellow onion is perfect.
- Seasonings – Salt and garlic powder.
- Gluten-free flour – Or regular flour if you’re not on a gluten-free diet.
- Chicken broth – You can use store-bought or homemade (like this Instant Pot chicken bone broth).
How to Make Smothered Chicken
- Prep the chicken. Pound it out to 1/3-inch thick and cut it in half lengthwise.
- Make the seasoning. Whisk the salt, pepper, garlic powder, onion powder, and smoked paprika in a small bowl.
- Season the chicken. Rub the seasoning into both sides of the chicken pieces.
- Pan-fry the chicken. Fry the chicken in the olive oil, cooking for 3 to 4 minutes on each side or until it reaches 165ºF on a meat thermometer. Transfer to a plate.
- Caramelize the onions. Add the olive oil to the pan. Once it’s heated, add the onions and season with salt. Cook over medium-low heat, or until they’re caramelized.
- Make the gravy. Stir the flour and garlic powder into the onions. Whisk in the broth ½ cup at a time. Heat until the gravy reaches your desired consistency, then season to taste.
- Put it all together. Return the chicken to the skillet, then spoon the gravy over the top before serving.
Tips for Success
- Slice the onion thinly. And evenly too! This is key to perfect caramelization.
- Don’t crowd the pan. It’s better to fry the chicken in batches than try to make it all fit in a single skillet. If there are too many pieces in the pan, they will steam instead of searing, which means they won’t be as flavorful.
- Temperature is key. Make sure to use a meat thermometer to check the internal temperature of the chicken. It’s the best way to make sure your chicken is not over- or under-cooked.
What to Serve With Smothered Chicken
- Mashed potatoes. Creamy mashed potatoes are perfect for soaking up the rich gravy. Crispy roasted potatoes are good too!
- Rice. Rice also serves as a wonderful base for the smothered chicken and gravy.
- Vegetables. Add some colour and nutrition to your plate with oven roasted root vegetables, green bean almondine, or your favorite steamed veggies.
- Bread. Butternut squash & sage cornbread would be fantastic!
How to Store Leftovers
Transfer leftover smothered chicken to an airtight container and refrigerate for 3 to 4 days. Gently warm it in a skillet over medium heat or in the microwave until heated through when you’re ready to enjoy your leftovers.
Can I Freeze This Recipe?
Smothered chicken is tricky for freezing, but it can be done. I recommend freezing the chicken and gravy separately. Thaw in the refrigerator and reheat both components separately before serving. If you’re freezing leftovers and you’ve already combined the gravy and chicken, reheat according to the instructions above.
More Chicken Dinner Ideas
- Instant Pot Shredded Chicken Tacos
- Chicken Chow Fun
- Mongolian Chicken
- Honey Sriracha Chicken
- Chicken Taco Soup
Smothered Chicken
Smothered chicken is a satisfying comfort food dinner recipe that pairs juicy pan-fried chicken with a delicious onion-y gravy. So easy!
Ingredients
For the chicken
- 2 large chicken breasts
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 3 tablespoons olive oil
For the gravy
- 2 tablespoons olive oil
- 1 large onion thinly sliced
- 1 teaspoon salt
- 2 tablespoons gluten-free flour
- 1 teaspoon garlic powder
- 2 cups chicken broth
- Additional salt and pepper to taste
Instructions
- Place one chicken breast between two pieces of plastic wrap on top of a cutting board. Use a rolling pin or the smooth side of a meat mallet to pound it to ~1/3 inch thickness. Repeat with the second chicken breast. Remove the plastic wrap and cut both flattened chicken breasts in half lengthwise to create 4 equal portions.
- Whisk together the salt, pepper, garlic powder, onion powder, and smoked paprika.
- Season both sides of each piece of chicken evenly with the seasoning mix.
- Heat the olive oil in a large, heavy-bottomed skillet over medium-high heat. Add the chicken to the pan* and sear for 3-4 minutes on either side or until a meat thermometer inserted into the thickest piece reads 165°F. Transfer the chicken to a plate and set aside.
- Add the olive oil to the pan, followed by the onions. Season the onions with salt and turn the heat to medium-low. Saute the onions until they are softened and nicely caramelized. If the pan starts to get dry, add a splash or two of chicken broth or water. Repeat as needed.
- Add the flour and garlic powder to the onions and cook for 30 seconds, stirring continuously. Whisk in the broth, ½ cup at a time. Keep on whisking and watch as the gravy thickens. Once thickened to your desired consistency, turn the heat off.
- Taste the gravy and season with salt and pepper to taste.
- Return the chicken to the pan and spoon the gravy over it.
Notes
* Don’t crowd the pan. If you need to fry the chicken in batches, do it.
Nutrition
Calories: 389kcal | Carbohydrates: 8g | Protein: 25g | Fat: 28g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 17g | Trans Fat: 0.1g | Cholesterol: 75mg | Sodium: 2255mg | Potassium: 352mg | Fiber: 1g | Sugar: 2g | Vitamin A: 346IU | Vitamin C: 2mg | Calcium: 34mg | Iron: 1mg
