Creamy Skillet Smothered Chicken
A classic Southern dish made with tender chicken smothered in a rich, flavorful gravy, prepared effortlessly in a skillet.
Equipment
- 1 large skillet preferably cast iron
- 1 whisk
- 1 measuring cups and spoons
Ingredients
Main Ingredients
- 4 boneless chicken breasts
- 1 cup all-purpose flour
- 2 tablespoons olive oil
- 1 medium onion sliced
- 2 cups chicken broth
- 1 cup whole milk
- 2 tablespoons butter
- Salt and pepper to taste
- 1 teaspoon garlic powder
- 1 teaspoon paprika
Instructions
Preparation
- Season the chicken breasts with salt, pepper, garlic powder, and paprika. Dredge in flour, shaking off excess.
- Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5 minutes on each side until golden brown. Remove from skillet.
- In the same skillet, add sliced onions. Cook until soft and translucent, about 4 minutes.
- Add butter and remaining flour to onions, stirring to create a roux. Gradually whisk in chicken broth and milk, stirring until the gravy thickens.
- Return chicken to the skillet, cover, and let it simmer in the gravy for 20 minutes, ensuring the chicken is cooked through.
Serving
- Plate the chicken with a generous ladle of gravy over the top. Garnish with fresh herbs if desired.
Storage
- Refrigerate any leftovers in an airtight container for up to 3 days. Reheat on the stovetop over low heat, adding a splash of broth if needed.
Notes
Pro Tips: Ensure the skillet is hot before adding chicken to achieve a good sear.
Ingredient Substitutions: Swap chicken breasts with thighs for a juicier result.
How to Serve: Serve with mashed potatoes or rice to soak up the gravy.
Storage & Freshness: Keep leftovers refrigerated and consume within 3 days.
Make-Ahead Tips: The gravy can be made in advance and stored separately.
Ingredient Substitutions: Swap chicken breasts with thighs for a juicier result.
How to Serve: Serve with mashed potatoes or rice to soak up the gravy.
Storage & Freshness: Keep leftovers refrigerated and consume within 3 days.
Make-Ahead Tips: The gravy can be made in advance and stored separately.