Description
Smothered Chicken is a comforting and soulful dish featuring tender chicken bathed in a rich, savory gravy, perfect for any occasion.
Ingredients
Scale
- 1.5 lbs Boneless Skinless Chicken Breasts
- 1/2 cup All-Purpose Flour
- 1/4 cup Breadcrumbs
- 1 tbsp Seasoned Salt
- 1 tsp Black Pepper
- 1/4 cup Vegetable Oil
- 4 tbsp Butter
- 1/4 cup All-Purpose Flour
- 2 cups Chicken Broth
- 1 cup Half and Half
- 1 Beef Bouillon Cube
- 1 tsp Low Sodium Soy Sauce
- 1 tsp Onion Powder
- 1 tsp Garlic Powder
- 1 tsp Dried Thyme
- 1 tsp Dried Rosemary
- 1 tsp Ground Sage
- Optional: Kitchen Bouquet for color
- Fresh Parsley for garnish
Instructions
- Combine flour, breadcrumbs, seasoned salt, and black pepper on a plate.
- Slice chicken breasts in half lengthwise and pound to 3/4 inch thickness.
- Pat chicken dry and coat generously with the flour mixture.
- Heat vegetable oil in a skillet over medium-high heat until shimmering.
- Fry chicken for 4-5 minutes per side until golden brown. Remove chicken and set aside.
- Drain excess oil, leaving brown bits in the skillet. Wipe clean if necessary.
- Melt butter in the same skillet over medium heat.
- Gradually whisk in 1/4 cup flour to form a smooth paste.
- Slowly whisk in chicken broth and half and half until smooth.
- Add beef bouillon, soy sauce, onion powder, garlic powder, thyme, rosemary, and sage.
- Bring gravy to a gentle boil, then reduce heat to a simmer. Add Kitchen Bouquet if desired.
- Return the cooked chicken and any accumulated juices to the skillet with the gravy.
- Partially cover and simmer on low heat for 10-15 minutes, or until chicken reaches an internal temperature of 165°F.
- Garnish with fresh parsley before serving.
Notes
- For a gluten-free version, use gluten-free flour and breadcrumbs.
- Chicken thighs can be used instead of breasts.
- Add fresh basil and lemon juice for a summery twist.
- A dash of curry powder can add an exotic flavor.
- Serve with mashed potatoes or roasted vegetables.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop or in the microwave, ensuring the chicken reaches 165°F.
- Avoid overcooking the chicken to keep it juicy.
- Whisk gravy ingredients gradually to prevent lumps.
- Ensure oil is hot before frying chicken for a crispy coating.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Pan-Frying and Simmering
- Cuisine: Southern
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 5 g
- Sodium: 700 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 100 mg