Learn how to make Smothered Chicken for the easiest, tastiest weeknight meal you can find. With juicy chicken breasts and glorious pan sauce, it’s the very definition of comfort food!
Smothered Chicken
Southern smothered chicken is a rich, robust skillet recipe that simply overflows with flavor — and, most importantly, gravy! The thick pan sauce is built on a delicious foundation of garlic and onions, herbs, paprika, and tangy Worcestershire. And it’s done in 30 minutes!
Are you searching for a similarly saucy, savory dish that’s vegetarian-friendly? Try our smothered potatoes! The gravy is almost exactly the same.
Or if you’d prefer a dish you can throw into a pressure cooker and forget about, try making your chicken in a crockpot!
Why you will love this recipe
- You can taste the Southern charm in every gravy-smothered bite!
- Dried herbs, pantry-friendly broth, and common ingredients make this an accessible, inexpensive dinner.
- It becomes more and more delicious as it sits in the gravy. And since it keeps in the fridge for 4 days, you’ll have leftovers you’ll really look forward to!
- Serve it with all of your dinner favorites: rolls, rice, potatoes, and even pasta.
How to make Smothered Chicken
Lightly season the meat. Any recipe for smothered chicken is all about that thick, luscious gravy! There’s so much flavor in that sauce that we can take it easy with the meat — a light pat-down with salt and pepper is plenty.
Don’t overcook! While this is always important, it’s especially important to keep in mind when preparing our smothered chicken recipe. The meat will be re-added to the heat and simmered after its first round of cooking, so you run the risk of it drying out if cooked even a smidge too long. When browning, cook just until it reaches 165°F, then remove from the heat to keep it moist and juicy!
- Thicken the gravy with cornstarch. The best sauce thickener, hands down, is cornstarch. It doesn’t alter the flavor of the liquid and is very effective! Before adding it, however, you want to make it into a slurry to ensure it incorporates smoothly and lump-free. Simply mix it with a bit of cold water, then stir it right in!
Pro Tips
- Keep your filets the same size. While fileting the meat, take care to make your cuts uniform. This way you can be confident that they’re all cooking at the same rate, and that no piece will be over- or undercooked.
- Prevent the heavy cream from curdling. Luckily, heavy cream is more resistant to curdling and separating than half and half or regular milk (which is one of the reasons we prefer it for making gravy) That said, you still need to take care. Add it slowly, whisking all the while, and make sure it’s fully incorporated before bringing the mixture to a boil.
Key Ingredients and Substitutions for Smothered Chicken
Chicken: We use boneless, skinless breasts to make our recipe for smothered chicken. Bone-in cuts are a little more difficult to simmer and cook evenly across multiple pieces. You could also try using turkey for a leaner protein!
Heavy Cream: It is possible to build your gravy with half and half or milk. However, this does increase the risk of curdling and also results in a thinner, less rich gravy. If you do make this substitute, add a little more cornstarch to make it thicker.
Chicken Broth: This broth is the best match! Vegetable or mushroom broth are both options, too.
Worcestershire Sauce: You definitely want this sauce in your cabinet — it’s an insanely flavorful ingredient! However, you can also build a substitute with soy sauce, vinegar (balsamic or white wine are the best), ketchup, and maybe even a little hot sauce.
Frequently Asked Questions about Southern Smothered Chicken?
What is the best cut for smothered chicken?
The two best cuts to use for this recipe are breasts and thighs. Breasts are great because they’re generally uniform in size and come out super juicy!
Boneless, skinless thighs can be a little more expensive but also have just a bit more flavor. Either works well!
How long does it take to prepare this smothered chicken recipe?
From start to finish, it takes 35 minutes to make our recipe for smothered chicken.
The recipe has three stages: browning the meat, making the gravy, and simmering everything together. We recommend giving the filets at least 5 minutes of simmer time in the skillet, with the lid on, to take on those savory flavors.
What should I serve with smothered chicken?
There’s nothing like poultry, gravy, and potatoes! We love plating this dish with mashed potatoes to spoon some of that sauce on top of them.
Southern smothered chicken is often served with fluffy white rice. A crusty bread or soft dinner rolls to soak up that sauce wouldn’t be a bad choice, either! And if all you have in the pantry is pasta, don’t hesitate to throw it on the plate. There are no wrong answers!
Smothered Chicken
Ingredients
- 2 large chicken breasts
- 1 tsp salt
- 1/2 tsp black pepper ground
- 2 tbsp butter
- 2 tbsp olive oil
- 1 medium yellow onion thinly sliced
- 2 clove garlic cloves minced
- 1/2 cup heavy cream
- 1 cup chicken broth
- 1 tsp paprika
- 1/2 tsp paprika
- 1/2 tsp dry thyme
- 1 tsp Worcestershire sauce
- 1 tbsp cornstarch
Instructions
- Cut chicken slices into 4 filets. Then, rub them with salt and pepper.
- Heat 2 tbsp of butter in a large skillet, preferably a heavy bottom skillet. Add chicken filets and cook from both sides until golden. Cook the chicken until it's just cooked through. Overcooking can make it dry and tough. Remove it from the skillet and cover it to keep it warm and moist.
- Add olive oil to the skillet and sauté sliced onion for 5-7 minutes or until golden. Next, add minced garlic and stir to fragrant.
- Incorporate heavy cream, chicken broth, paprika, thyme, and Worcestershire sauce. Stir to combine and bring it to a boil. To thicken the sauce, add cornstarch. First, dissolve the cornstarch in a small amount of cold water to create a slurry. Then, stir it into the sauce. This prevents lumps and ensures a smooth consistency.
- Reduce heat and add chicken breast. Simmer it in the sauce for a couple of minutes with the lid on. This allows the flavors to meld and ensures the chicken absorbs the delicious sauce.
- Serve warm with mashed potato on the side. Spoon the flavorful sauce over the chicken for maximum enjoyment. Consider garnishing with fresh herbs, such as chopped parsley or chives, for a pop of color and freshness.
Notes
- When cutting the chicken breasts into filets, try to make them uniform in thickness. This ensures even cooking and prevents some pieces from overcooking while others are undercooked.
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