Smothered Chicken Recipe - The Cookie Rookie® (2024)

4.65 from 28 votes

Author: Becky Hardin

For the Chicken

• ▢ 2 large boneless, skinless chicken breasts
• ▢ ½ cup all-purpose flour
• ▢ 1 teaspoon Italian seasoning
• ▢ 1 teaspoon smoked paprika
• ▢ 1 teaspoon onion powder
• ▢ 1 teaspoon garlic powder
• ▢ ¼ teaspoon ground cayenne pepper or to taste
• ▢ ½ teaspoon kosher salt
• ▢ ½ teaspoon ground black pepper
• ▢ 3 tablespoons olive oil

For the Gravy

• ▢ 2 tablespoons unsalted butter (¼ stick)
• ▢ 1 onion sliced
• ▢ 1 cup low-sodium chicken broth
• ▢ ⅓ cup heavy cream room temperature
• ▢ Kosher salt and freshly ground black pepper to taste
• ▢ Chopped fresh parsley optional, for garnish

• Cut each chicken breast into two thinner cutlets.

  2 large boneless, skinless chicken breasts

• In a large shallow bowl, stir the flour, Italian seasoning, smoked paprika, onion powder, garlic powder, cayenne, salt and pepper together. Set aside 2 tablespoons for later.

  ½ cup all-purpose flour, 1 teaspoon Italian seasoning, 1 teaspoon smoked paprika, 1 teaspoon onion powder, 1 teaspoon garlic powder, ¼ teaspoon ground cayenne pepper, ½ teaspoon kosher salt, ½ teaspoon ground black pepper

  

• Heat the olive oil in a large skillet set over medium heat.

  3 tablespoons olive oil

• Dredge the chicken in the flour and spice mixture and place it into the hot oil.

  

• Cook on both sides until golden, about 4-5 minutes a side. The chicken will not be cooked through. Set the chicken aside.

  

• Melt the butter in the pan. Add the onions and cook until softened, about 5 minutes.

  2 tablespoons unsalted butter, 1 onion

  

• Sprinkle the reserved flour mixture over the onions and stir until no raw flour remains.

  

• Slowly stir in the chicken broth until combined. Scrape off any browned bits from the bottom of the pan.

  1 cup low-sodium chicken broth

  

• Stir in the cream and bring the mixture to a simmer. Taste and add salt and pepper if desired.

  ⅓ cup heavy cream, Kosher salt and freshly ground black pepper

  

• Add the chicken back to the pan and simmer until the chicken is cooked through and the gravy has thickened. Garnish with parsley and serve.

  Chopped fresh parsley

  

• You can use boneless skin-on chicken thighs in this recipe. Adjust the cooking time so that they are cooked through.
• Feel free to increase or omit the cayenne to suit your taste.
• Properly cooked chicken should register 165°F internally at the thickest point.
• Use room temperature cream and add it slowly (and off the heat) while stirring continuously to avoid curdling the gravy.

Storage:Store smothered chicken in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.

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