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Smothered Chicken Recipe - Creamy, Comforting, and Easy

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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 4 boneless, skinless chicken breasts (or 6 boneless thighs)
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon black pepper
  • 1 teaspoon paprika (smoked or sweet)
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 cup all-purpose flour, divided (2 tablespoons for dredging, 6 tablespoons for gravy)
  • 3 tablespoons olive oil or neutral oil
  • 2 tablespoons unsalted butter
  • 1 large yellow onion, thinly sliced
  • 2 cloves garlic, minced
  • 2 cups chicken broth (low sodium preferred)
  • 1 cup whole milk or half-and-half (for a richer gravy)
  • 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
  • 1/2 teaspoon Worcestershire sauce (optional, for depth)
  • Fresh parsley, chopped, for garnish

Method
 

  1. Season the chicken: Pat the chicken dry. In a small bowl, mix salt, pepper, paprika, garlic powder, and onion powder. Season both sides of the chicken evenly.
  2. Dredge lightly: Place 2 tablespoons of flour on a plate. Dredge the chicken lightly on both sides, shaking off excess. This helps it brown and thickens the gravy later.
  3. Brown the chicken: Heat oil in a large skillet over medium-high heat. Add chicken and cook 4–5 minutes per side until golden. It doesn’t need to be fully cooked yet. Transfer to a plate.
  4. Sauté the onions: Reduce heat to medium. Add butter and sliced onions. Cook 8–10 minutes, stirring often, until soft and caramelized around the edges. Add garlic and cook 30 seconds.
  5. Build the roux: Sprinkle the remaining 6 tablespoons flour over the onions. Stir for 1–2 minutes to cook off the raw flour taste. The mixture will be thick and pasty.
  6. Add liquids: Slowly stream in chicken broth while whisking to avoid lumps. Then add milk or half-and-half. Stir until smooth and slightly thickened, 3–4 minutes.
  7. Season the gravy: Add thyme, Worcestershire (if using), and a pinch of salt and pepper. Taste and adjust—this is your flavor backbone.
  8. Smother and simmer: Nestle the browned chicken back into the skillet, along with any juices on the plate. Spoon gravy over the top. Reduce heat to low, cover, and simmer 10–12 minutes, until the chicken is cooked through (internal temp 165°F/74°C).
  9. Finish and serve: If the gravy is too thick, splash in more broth or milk. If too thin, simmer a few more minutes uncovered. Garnish with chopped parsley. Serve over mashed potatoes, rice, or buttered noodles.