My Smothered Chicken and Gravy is a busy cook’s dream come true! Made with juicy white meat chicken, this quick-fix dinner with creamy gravy tastes like it took all day to make.
An Easy Skillet Smothered Chicken & Gravy
I love making an old-fashioned dinner like country-fried steak or chicken and dumplings every now and then! Doesn’t everyone? 🤔 HOW.ever, I am more into making a quick and easy dinner, because most of the time, life gets busy and hangry 11 year olds just can’t wait.
Which brings me to my point about this dish – it is best of both worlds; old fashioned and quick. Tender, juicy chicken smothered in creamy gravy is a comforting classic. By the way… have you tried my Smothered Pork Chops, yet?! TO DIE FOR!
Anywho! With this tasty, easy preparation, smothered chicken comes together in just one skillet! Also, in an attempt to stay away from those carbs, we’re not going to use good ol’ flour to thicken the sauce. Instead, we’re using just chicken broth and heavy cream. I hope you will love the taste of this easy, low carb chicken breast dinner.
It’s great to serve this meal on its own, with just (cauliflower) rice or salad as side dishes. You could also make it as part of a much larger menu, for a holiday, birthday, or even a potluck. The flavors work well with just about any side dish. It’s delicious, versatile and hassle-free. Perfection! 👌
What You’ll Need
To make my easy smothered chicken, you’ll need boneless skinless breasts, an onion, heavy cream and a few other pantry staples. It’s super easy!
For the Chicken Breasts
- Chicken Breasts: You’ll need one pound of boneless, skinless chicken breasts, pounded half an inch thick.
- Seasoning Salt: I use about ¾ teaspoon of seasoning salt; you can add less or more to suit your taste.
- Paprika: To add more flavor, add ½ teaspoon of sweet paprika to your seasoning.
- Pepper: Freshly ground pepper balances the flavor and adds bite.
- Avocado Oil: For sautéing the chicken, I used two tablespoons of avocado oil; you can also use a light olive oil.
- Butter: Two tablespoons of unsalted butter add richness to the dish.
For the Gravy
- Butter: You’ll need another tablespoon of unsalted butter to saute the onions.
- Onions: Thinly slice 1 very large yellow onion. If you’d like, you can use a white onion, or a sweet onion, instead.
- Salt: Just a pinch.
- Garlic: Mince or press 4 cloves of fresh garlic.
- Herbs: I like to add half a tablespoon of chopped fresh herbs to my gravy, for extra flavor and a hint of freshness. You can use rosemary, thyme, or whatever you like or have on hand! Dried herbs are also okay to use.
- Broth: I like low-sodium chicken broth, but you can also use vegetable broth, bone broth, or even water.
- Heavy Cream: To make the gravy thick and creamy, I use 1/4 cup of heavy cream. Half and half will also work, but the texture and flavor won’t be as rich.
- Parsley: For garnish.
How to Make Smothered Chicken
This recipe comes together in one skillet, which makes cleaning up nice and easy. You can make the process even faster and easier by getting all of your ingredients out before you start cooking. Be sure to have a plate ready for the cooked chicken breasts, also!
- Season Chicken: Season your chicken breasts with seasoning salt, paprika and pepper.
- Cook: Heat the two tablespoons of oil and two tablespoons of butter together, in a large 12-inch to 14-inch skillet over medium-high heat. Place the chicken breasts in the skillet and sear for 5 to 7 minutes on the first side.
- Flip Over: Turn the chicken breasts and cook the second side for 5 to 7 minutes, or until golden brown and cooked through. Chicken breast is fully cooked through when internal temperature reaches 165˚F. The thicker the chicken, the longer it will take to cook. If the skillet isn’t big enough, cook the chicken in batches. Transfer the cooked chicken breasts to a plate and keep covered.
- Cook Onions, Garlic & Herbs: Return the skillet to the heat and add a tablespoon of butter; melt over medium heat. Stir in the sliced onions and add a pinch of salt. Cook the onions for about 10 to 12 minutes, or until very soft and caramelized, stirring frequently. Once the onions are soft and golden-brown, add the garlic and fresh herbs; continue to cook for 30 seconds.
- Add Broth & Cream: Pour the chicken broth over the onions and use a wooden spoon to scrape up the browned bits from the bottom of the pan. Whisk in the heavy cream and simmer for 1 minute.
- Assemble Dish: Return the chicken (and all the chicken juices from the plate) to the skillet. Reduce heat to medium-low, and cook for 2 more minutes, or until the chicken breasts are heated through, and the gravy has thickened.
- Optionally, at this point you can also add a slice of cheese on top of the chicken breasts and let it melt. Mozzarella cheese, Provolone, Monterey Jack, etc, are all great choices.
Tips for Success
Wondering how to make sure your smothered chicken comes out just right? Check out these tips for some extra advice!
- Temperature Test: Use an instant-read thermometer to test your chicken for doneness, and test it a little bit sooner than you think the chicken is done. It’s easy to cook it a little longer if necessary, but once the chicken is overcooked, it will become dry quickly.
- Dairy-Free: You can make a dairy-free version of this dish by using your favorite non-dairy milk instead of heavy cream. Add a cornstarch slurry to thicken as desired.
- Dried Herbs: If you don’t have fresh herbs on hand, try using dried. You can use about a teaspoon of your favorite dried herb(s).
What to Serve with Smothered Chicken
I love serving this chicken and gravy dish with something to take advantage of the gravy, like bread, potatoes or rice! Salad is also a great idea. Here are some recipes to get you started!
- Bread: How about skillet bread? Rosemary and Garlic No-Knead Skillet Bread, to be specific? Now we’re talking!
- Mashed Potatoes: My Slow Cooker Country Style Garlic Mashed Potatoes are so easy to make, and they go wonderfully with any kind of gravy.
- Tomato Salad: This Heirloom Tomato Salad is bursting with fresh, vibrant flavor and color. It’s the perfect contrast to the richness of the chicken!
How to Store & Reheat Leftovers
- To store leftovers, place the chicken and gravy together in an airtight food storage container and refrigerate. Leftovers will keep for 3-4 days, if properly stored.
- To reheat, place the chicken and gravy in a covered skillet or saucepan over low heat. Cook until just heated through.
Can I Freeze Smothered Chicken?
- Yes, you can! The cream-based gravy may separate after freezing, but it will still be safe to eat.
- Cooked chicken and gravy will keep frozen in airtight containers for up to two months.
ENJOY!
Smothered Chicken and Gravy
Ingredients
- 1 pound boneless, skinless chicken breasts, pounded to 1/2-inch thickness
- ¾ teaspoon seasoning salt, or to taste (I use Lawry's)
- ½ teaspoon sweet paprika
- 1/4 teaspoon fresh ground pepper
- 2 tablespoons unsalted butter
- 2 tablespoons avocado oil, or olive oil
- 1 tablespoon unsalted butter
- 1 large yellow onion, thinly sliced
- ⅛ teaspoon salt
- 4 cloves garlic, minced
- ½ tablespoon chopped fresh herbs, Use rosemary, thyme, or whatever you like, or have on hand. For dried herbs, use 1 teaspoon.
- ¾ cup low sodium chicken broth
- ¼ cup heavy cream
- chopped fresh parsley for garnish
Instructions
- Pat dry the chicken breasts with paper towels, then season chicken breasts with seasoning salt, paprika, and pepper.
- Heat oil and butter in a large skillet over medium-high heat until butter is melted.
- Add chicken to skillet and sear for 5 to 7 minutes per side, or until golden brown and cooked through. Chicken is cooked through when internal temperature reaches 165˚F. Please use an Instant Read Meat Thermometer for accuracy. The thicker the chicken, the longer it will take to cook. If skillet isn't big enough, cook the chicken in batches.
- Transfer cooked chicken to a plate and keep covered.
- Return skillet to heat and add a tablespoon of butter; melt over medium heat.
- Stir in sliced onions and add a pinch of salt. Cook onions for 10 to 12 minutes, or until very soft and caramelized, stirring frequently.
- Add garlic and fresh herbs; continue to cook for 30 seconds.
- Pour in chicken broth, and using a wooden spoon, scrape up the browned bits from the bottom of the pan.
- Whisk in the heavy cream and simmer for 1 minute.
- Return chicken and all the chicken juices to the skillet.
- Reduce heat to medium-low and continue to cook for 2 to 3 more minutes, or until chicken is heated through and sauce has thickened.At this point, you can also add a slice of cheese on top of each chicken breast and cook until melted.
- Remove skillet from heat; garnish chicken with parsley and serve with the onions and gravy.
Equipment
- Stove
Notes
- NET CARBS: 4 g
- WW POINTS: To lower your points, use Half & Half instead of heavy cream, and replace the butter with more avocado oil/olive oil.
- With above adjustments:
- Blue: 6
- Green: 8
- Purple: 7
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
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