Smothered chicken is an easy one-pot dinner made with chicken breasts that are dredged, pan-fried, and smothered in rich and creamy onion gravy.
Ingredients
4chicken breastswe used boneless and skinless
½cupall-purpose flour
1tablespoonpoultry seasoningor to taste
salt and pepperto taste
2Tablespoonsolive oil
3Tablespoonsbutterdivided
2small onionsdiced
3clovesgarlicsliced
½cupchicken broth or chicken stockdivided
¼cupheavy cream
Instructions
Add the flour, poultry seasoning, salt, and pepper to a large plate or shallow bowl. Dredge the chicken breasts in the flour mixture, coating each side and shaking off any excess.
Place the olive oil and 2 Tablespoons of the butter in a skillet over medium heat and once hot, add the flour-coated chicken. Cook the chicken breasts for 6-8 minutes per side, until well browned and an inserted thermometer reads 165°F. Remove chicken to a clean plate and set aside.
In the same pan, add the remaining Tablespoon of butter to the skillet. Once melted, add the onions and cook for 4-5 minutes, stirring often. Stir in a Tablespoon of chicken broth as needed to prevent burning if the pan becomes too dry. Add the garlic and cook for 1-2 minutes.
Add the remaining chicken broth and heavy cream. Bring the mixture to a boil, stirring often. When it reaches a boil, reduce to low heat. Return the chicken to the skillet, spoon with gravy, and simmer for 3-4 minutes.
Serve the chicken warm and smothered in the onion gravy.