Smothered Chicken
This delicious Smothered Chicken is comfort food from my best childhood memories. Pan seared chicken smothered in a gravy made from scratch, slowly cooked until the chicken is fork tender. The ideal dinner, best served over cooked rice or mashed potatoes!
Equipment
- 1 large skillet with lid
Ingredients
- 6 chicken breast or thighs boneless skinless
- 2 teaspoons paprika
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- seasoned salt to taste
- black pepper to taste
- ¼ teaspoon ground cayenne optional
- 3 tablespoons vegetable oil
- 2-3 tablespoons all-purpose flour
- 1 small onion chopped
- 3 cloves garlic minced
- 2-3 cups broth or water
- ½ heavy cream optional
Instructions
- In a large skillet over medium high heat pour in the vegetable oil. While that heats up
- In a small bowl, whisk together all the spices
- Pat the chicken dry with paper towels. Generously season the chicken with about ½ of the seasoning rub on both sides, reserve the rest
- Add the chicken to the skillet and cook for about 5 minutes per side until browned. The chicken won't be fully cooked at this point. Transfer the chicken to a plate
- Sprinkle 2 tablespoon the flour in the skillet with the oil cooking while stirring for another 2 minutes to remove the raw flour taste.
- Add onion and cook for 3 to 5 minutes until softened and translucent. Add the garlic and cook for another 30 seconds until fragrant.
- Start pouring 2 cups broth while continuously whisking and cook for a couple more minutes until the gravy comes to a simmer. Add ½ cup of broth at a time after the first 2 cups if gravy is too thick you may not use all 3 cups.
- Whisk in the heavy cream and bring to a simmer. Add reserve seasoning rub. Taste for seasoning and adjust with salt and pepper as needed.
- Add the chicken back to the skillet and spoon some of the gravy over the chicken. Cover the skillet lower the temp to simmer chicken for 25- 30 minutes or until chicken is fully cook through.
- Serve over rice or mashed potatoes, enjoy!
Notes
- once gravy simmers that will be how thick it will be. If you made it too thin add more flour 1 teaspoon at a time, if too thick add more liquid 1/2 cup at a time
- using water use bouillon powder or a bouillon cube to add more flavor
