Description

This smothered chicken recipe features juicy pan-fried chicken breasts cooked in a rich, creamy onion gravy. Made with simple pantry staples and seasoned flour, the dish delivers deep, comforting flavors with tender chicken cutlets simmered in a luscious sauce perfect for a hearty meal.

Ingredients

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Chicken and Seasoning

2 large chicken breasts
Salt & pepper (to taste)

Seasoned Flour Mix

1/2 cup flour
1 tablespoon garlic powder
1 tablespoon onion powder
1/2 tablespoon paprika
1/2 teaspoon cayenne pepper

Cooking and Sauce

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

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Instructions

Prepare the chicken: Cut the chicken breasts in half lengthwise to create 4 thinner cutlets. Season each piece with salt and pepper on both sides.
Make the seasoned flour: In a bowl, combine the flour, garlic powder, onion powder, paprika, and cayenne pepper. Stir well. Reserve 2 tablespoons of this seasoned flour in a small bowl for thickening the gravy later.
Coat the chicken: Spread the remaining seasoned flour onto a plate. Dredge each chicken cutlet thoroughly in the flour mixture, shaking off any excess.
Pan-fry the chicken: Heat olive oil in a skillet over medium-high heat. Add the coated chicken pieces and cook for 5 minutes on each side until golden but not fully cooked through. Transfer the chicken to a plate and set aside.
Cook the onions: Lower the heat to medium-low and add butter to the skillet. Once melted, add the sliced onions. Cook, stirring every few minutes, until the onions are softened and golden brown, about 15-20 minutes. Adjust heat if onions start to burn.
Make the gravy base: Sprinkle the reserved 2 tablespoons of seasoned flour into the skillet and cook for about one minute, stirring constantly to avoid lumps.
Add liquids: Pour in the chicken broth and Worcestershire sauce, stirring until the flour dissolves completely and scraping up browned bits from the pan for extra flavor.
Finish the sauce: Stir in the heavy cream until well combined and the sauce begins to thicken.
Simmer the chicken: Return the chicken pieces to the skillet, spoon some sauce over them, and cook for another 5-7 minutes, or until the chicken reaches an internal temperature of 165°F and the gravy is thickened. Increase heat if necessary to maintain a gentle simmer.
Season and serve: Taste the gravy and adjust seasoning with salt and pepper as needed. Serve the smothered chicken immediately for best flavor and texture.

Notes

This recipe yields juicy, pan-fried chicken with a rich, homemade gravy made from scratch.
The cayenne pepper adds a subtle heat; adjust the amount to taste if you prefer milder flavors.
Cooking the onions slowly over medium-low heat ensures a sweet, golden caramelization without burning.
Use a cast iron skillet or heavy pan for best browning and flavor development.
The reserved seasoned flour helps thicken the gravy and adds a depth of flavor.
Ensure chicken is fully cooked to 165°F internal temperature for safety and juiciness.

Nutrition

Serving Size: 1 serving
Calories: 341 kcal
Sugar: 1 g
Sodium: 421 mg
Fat: 21 g
Saturated Fat: 9 g
Unsaturated Fat: 11 g
Trans Fat: 0.2 g
Carbohydrates: 10 g
Fiber: 1 g
Protein: 26 g
Cholesterol: 105 mg