If simple dinners are something you’re a fan of then this smothered chicken skillet is for you. A quick and easy recipe, dredged chicken is pan seared before being smothered in a delicious onion gravy. It all comes together in a single pan for a savory meal the whole family can enjoy!
Chicken breasts just happen to be one of those things I always have on hand.
Not to mention, it’s literally the one meat all of my family can always agree on. And that doesn’t happen often with a large family.
Give me my trustee skillet, and it was only a matter or time before there was a quick & easy meal that utilized both!
Seriously, you don’t need much for this easy smothered chicken skillet dinner.
This smothered chicken recipe doesn’t need too much to come together, and anything requiring minimal ingredients is always a favorite of mine.
- Chicken – boneless, skinless breasts preferred, but you can use thighs – just trim them of fat
- Seasonings – poultry seasoning, salt & pepper are necessary to season the flour
- Flour – all purpose flour is what’s needed for this recipe
- Oils – olive oil & butter – use your favorite of both, they’ll be used independently
- Onions – I recommend a sweet yellow onions, but a white onions will also work
- Garlic – I thinly sliced my cloves, but instead you could put them through a garlic press for convenience
- Stock – we’ve made this recipe with chicken broth, stock, and even more heavily concentrate bone broth. Vegetable broth is also an ok substitute
- Cream – don’t substitute or skip, it acts as a thickener and brings everything together at the end
How To Make
A simple chicken dish is a vital recipe to have in every home cook’s kitchen, and this smothered chicken skillet is mine.
Start by adding the flour & seasonings to a bowl.
Whisk them together until evenly combined.
Wait – What Does ‘Dredge’ Mean?
Next you’re going to dredge the chicken breasts in this mixture which will form a seasoned coating on the chicken.
Don’t worry if the word ‘dredge’ sounds fancy. Basically, it just means to lightly coat the meat (in this case chicken) in a dry ingredient (flour).
It may seem like no big deal, but don’t skip this step! Dredging ensures that when you pan fry this chicken, it develops a gorgeous golden brown, slightly crispy crust.
Shake any excess flour off your chicken, and set the prepared chicken aside on a clean plate.
Add olive oil and butter to a large skillet set over medium heat.
Once melted & hot, add the prepared chicken to the skillet. Be sure to do this carefully to avoid any hot oil splatter. I recommend using a pair of tongs.
Your skillet should be large enough to do two breasts at a time. Cook them for 5-8 minutes per side, until nicely browned on the outside.
A thermometer inserted into the thickest part of the breast should read 165 degrees F when properly cooked through.
Remove the cooked chicken to a clean, waiting plate and set aside.
Repeat these steps for the remaining two flour-coated chicken breasts.
Add the remaining butter to the hot skillet, along with the diced onions.
Cook the onions, stirring occasionally, adding a bit of broth in every if needed to prevent them from burning. The onions should be nicely caramelized in under 5 minutes.
Stir the garlic into the skillet, and allow it to sauté for a minute, then stir in the remaining broth and all of the cream.
Using a sturdy wooden spoon, stir until this mixture is evenly combined and scrape up any browned bits that may have stuck to the bottom of the pan.
Those are nuggets of flavor you want in your gravy.
Bring the mixture to a boil, and then immediately reduce the heat to low.
Return the cooked chicken to the skillet, and let the gravy simmer for 3-4 minutes, or until it’s reached your desired level of thickness.
The gravy will thicken slightly as it cools too.
What To Serve With Chicken & Onion Gravy
Serve the smothered chicken skillet with a starchy side.
Our favorites are either steamed white rice or creamy mashed potatoes.
Both pair great with chicken, and are a perfect way to savor every last drop of this savory onion gravy.
To round the meal out, I like to heat up a can of green beans or peas for a vegetable option. Carrots would also work well.
Other Smothered Style Dishes To Enjoy
Gravy makes just about anything better, including a simple chicken dinner. This family friendly, smothered chicken skillet is a quick and easy meal that’s a Southern family favorite!
Looking for other gravy laden recipes to try?
Be sure to check these out:
- Smothered Pork Chops In Brown Gravy
- Instant Pot Roast with Cider Gravy
- Smothered Potatoes with Sausage
- Hamburger Steaks with Onions & Gravy
If you’ve tried this SMOTHERED CHICKEN SKILLET, or any other recipe on my site, let me know in the comment section how it turned out.
We love hearing from our readers!
One Pan Smothered Chicken Skillet
- 4 Chicken Breasts we used boneless and skinless
- 1 1/2 Tablespoons poultry seasoning to taste
- Salt and pepper to taste
- 1/2 cup flour
- 2 Tablespoons olive oil
- 3 Tablespoons butter
- 2 small onions diced
- 3 cloves garlic sliced
- 1/2 cup chicken stock as needed
- 1/4 cup heavy cream
- Place the flour in a bowl and stir in the poultry seasoning, salt and pepper.
- Dredge the chicken breasts in the flour mixture, coating each side and shaking off any excess flour.
- Place the olive oil and 2 Tablespoons of the butter in a skillet over medium heat and once hot, add the flour-coated chicken.
- Cook the chicken breasts for 5-8 minutes on each side, until well browned and an inserted thermometer reads 165F.
- Remove the chicken to a clean plate and add the remaining tablespoon of butter to the skillet.
- Once hot, add the onions and cook for 4-5 minutes, adding broth as needed to prevent them from burning.
- Add the garlic and cook for 1-2 minutes before adding the remaining chicken stock and heavy cream.
- Bring the mixture to a boil, and then reduce to low heat to simmer for 3-4 minutes. Return the chicken to the skillet during this simmering period.
- Serve the chicken smothered in the onion gravy.
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