Description
This Smothered Chicken recipe features tender boneless skinless chicken breasts coated in a seasoned flour mixture, pan-fried to a golden perfection, and then simmered in a rich and flavorful onion gravy with chicken broth, half and half, and crispy bacon. A comforting and hearty dish perfect served over mashed potatoes or white rice, garnished with fresh parsley.
Ingredients
Chicken and Coating
- 2 pounds boneless skinless chicken breasts (about 4-5 breasts)
- Salt and pepper, to taste
- 3/4 cup all purpose flour
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1/2 tbsp smoked paprika
- 1/2 tsp cayenne pepper
- 1/2 tsp Italian seasoning
For Frying and Sauce
- 3 tbsp avocado oil, for frying
- 4 tbsp unsalted butter
- 1 medium onion, cut into slivers
- 1 1/2 cups chicken broth, more as needed
- 3/4 cup half and half
- 1 tsp Worcestershire sauce
- 1 cup cooked and chopped bacon
Garnish
- Fresh parsley, for garnish (optional)
Instructions
- Prepare and season chicken: Pat the chicken breasts dry with a paper towel to remove excess moisture. Season both sides generously with salt and pepper to enhance flavor.
- Make the flour mixture: In a shallow bowl, combine all purpose flour, garlic powder, onion powder, smoked paprika, cayenne pepper, and Italian seasoning. Reserve 3 tablespoons of this seasoned flour mixture for the sauce later.
- Coat the chicken: Dredge each chicken breast thoroughly in the flour mixture, making sure both sides are evenly coated.
- Fry the chicken: Heat avocado oil in a large skillet over medium-high heat. When the oil is hot, add chicken breasts in batches to avoid overcrowding. Cook about 5 minutes per side until golden brown and seared, though not fully cooked through yet. Transfer to a plate and set aside. Drain excess oil from the skillet and wipe clean if needed.
- Sauté onions: Lower heat to medium. Add butter to the skillet and melt it. Add the sliced onions and sauté, stirring frequently, for 5-8 minutes until they are soft and translucent. Reduce heat if onions begin to brown too quickly to avoid burning.
- Create roux for gravy: Sprinkle the reserved 3 tablespoons of seasoned flour mixture over the softened onions. Stir constantly for about 1 minute to cook the flour without burning, developing a roux base for the sauce.
- Add chicken broth: Gradually pour in the chicken broth, a little at a time, stirring constantly to prevent lumps. Scrape the browned bits off the bottom of the pan to incorporate extra flavor into the sauce.
- Incorporate cream and seasonings: Stir in the half and half and Worcestershire sauce until completely combined. Bring the skillet to a boil, then immediately reduce heat to a gentle simmer.
- Simmer chicken in sauce: Return the fried chicken breasts to the skillet, nestling them into the sauce. Top each piece with chopped cooked bacon. Simmer uncovered for 10-12 minutes, or until the chicken is fully cooked through and reaches an internal temperature of 165°F (74°C).
- Serve: Spoon the onion gravy generously over the chicken. Garnish with fresh chopped parsley if desired. Serve warm over mashed potatoes or white rice for a satisfying meal. Enjoy your smothered chicken!
Notes
- Patting the chicken dry before seasoning helps the flour coating stick better and promotes a crisper exterior.
- Do not overcrowd the skillet when frying to ensure even browning and prevent steaming the chicken.
- The reserved seasoned flour creates a flavorful roux that thickens the sauce without needing additional thickening agents.
- Worcestershire sauce adds a subtle umami depth to the gravy but can be omitted for a milder taste.
- Check the chicken’s internal temperature with a meat thermometer to ensure it is safely cooked.
- This dish pairs beautifully with mashed potatoes, rice, or even buttered noodles.
