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Several sliced chicken breasts are covered with gravy and placed in a skillet.
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5 from 7 votes

Smothered Chicken Recipe

Tender, juicy chicken breast is cooked in a savory mushroom gravy in this quick Smothered Chicken Recipe. A simple dinner idea that works any day of the week.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Dinner
Cuisine: American
Servings: 4
Author: Kellie
Cost: $15

Equipment

  • skillet

Ingredients

For the Chicken:

  • 3 slices bacon chopped
  • 4 boneless Skinless Chicken Breast
  • 1/2 cup flour
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground pepper
  • 2 tablespoons olive oil
  • 1 tablespoon butter

For the gravy:

  • 1 tablespoon olive oil
  • 1 large Vidalia onion sliced thin
  • 4 ounces sliced mushrooms
  • 3 garlic cloves minced
  • 1 tablespoon chopped fresh thyme
  • 1 tablespoon tomato paste
  • 1/2 tablespoon garlic powder
  • 1/2 tablespoon onion powder
  • 2 cups beef stock
  • 3/4 cup heavy cream or half and half
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon fresh ground pepper

Instructions

  • Cook the bacon in a skillet of medium heat until crispy. Using a slotted spoon, transfer to a paper towel to drain. Set aside.
  • Pour off all but 2 tablespoons bacon fat in the pan and return to the heat.
  • Pat the chicken dry with a paper towel and set aside.
  • In a shallow bowl, whisk together the flour, garlic powder, onion powder, kosher salt and pepper.
  • Dredge the chicken in the flour shaking off the excess and place in the pan once the oil is hot (shimmering). (Do not discard the remaining flour.)
  • Fry the chicken breasts on each side until golden brown, approximately 3-4 minutes per side.
  • Transfer the chicken to a plate and cover to keep warm.
  • Heat the olive oil in the pan over medium heat.
  • Add the onions to the pan and cook until softened.
  • Stir in the mushrooms and cook until beginning to soften. Add the garlic and thyme cooking for 1 minute longer.
  • Stir in the tomato paste and cook for an additional minute.
  • Sprinkle the 2 tablespoons of the remaining flour over the onion mixture and stir to coat.
  • Stir in the garlic powder, onion powder, beef stock and bring to a boil.
  • Turn the heat to low and slowly stir in the cream.
  • Season with salt and pepper, to taste.
  • Return the chicken to the pan and cook for 3-4 minutes.
  • Serve immediately with the sauce. Sprinkle with chopped parsley, if desired.

Notes

This recipe can easily be doubled but be sure to cook the chicken in batches to promote browning and achieve that golden crust.
 

Nutrition

Calories: 438kcal | Carbohydrates: 27g | Protein: 34g | Fat: 22g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 107mg | Sodium: 1152mg | Potassium: 1039mg | Fiber: 2g | Sugar: 8g | Vitamin A: 435IU | Vitamin C: 11mg | Calcium: 107mg | Iron: 3mg