Smothered Chicken and Gravy
Smothered Chicken with Gravy is a one-skillet wonder that combines succulent, juicy chicken cooked in a creamy, flavorful gravy.
Servings : 4
Ingredients
For the Chicken
- 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
- ¼ teaspoon fresh ground black pepper
- 2 tablespoons unsalted butter
- 2 tablespoons avocado oil, or olive oil
For the Gravy
- 1 tablespoon unsalted butter
- 1 large yellow onion, thinly sliced
- ⅛ teaspoon salt
- 4 cloves garlic, minced
- ½ tablespoon chopped fresh herbs
- 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 the 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 the 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. If the onions are browning too quickly, reduce the heat to medium-low.
- Add garlic and fresh herbs; continue to cook for 20 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.
Notes
- Check chicken doneness with an instant-read meat thermometer slightly before you think it's done. Chicken is cooked through when its internal temperature registers at 165˚F. You can cook more if needed, but overcooked chicken gets dry fast.
- For a dairy-free option, replace heavy cream with non-dairy milk and thicken with a cornstarch slurry.
- Herbs: I like to add half a tablespoon of chopped fresh herbs to my gravy for extra flavor and a hint of freshness. But you can use rosemary, thyme, or whatever you like or have on hand. If using dried herbs, 1 teaspoon should be just about enough.
- Storing: Keep leftovers in an airtight container in the fridge for 3 to 4 days.
- Freezing: You can freeze this dish for up to two months, although the creamy gravy may separate. It's still safe to eat.
- Reheating: Warm chicken and gravy in a covered pan over low heat.
Nutrition
Serving: 7 ounces | Calories: 348 kcal | Carbohydrates: 5 g | Protein: 26 g | Fat: 25 g | Saturated Fat: 10 g | Trans Fat: 1 g | Cholesterol: 116 mg | Sodium: 662 mg | Potassium: 541 mg | Fiber: 1 g | Sugar: 1 g | Vitamin A: 640 IU | Vitamin C: 5 mg | Calcium: 36 mg | Iron: 1 mg | Net Carbs: 4 g
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.