Description
This Smothered Chicken recipe features tender chicken cutlets coated in a flavorful seasoned flour mix, pan-fried to a golden brown and then simmered in a creamy, savory onion gravy. It’s a comforting one-pan dish perfect for a weeknight dinner that combines hearty, rich flavors with a smooth, creamy sauce accented by smoked paprika and Italian seasoning.
Ingredients
Scale
Chicken and Coating
- 2 large boneless, skinless chicken breasts (or boneless, skinless, or skin-on thighs, adjust cooking time accordingly)
- ½ cup all-purpose flour
- 1 teaspoon Italian seasoning (or homemade blend)
- 1 teaspoon smoked paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ¼ teaspoon ground cayenne pepper (or to taste)
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
Cooking and Sauce
- 3 tablespoons olive oil
- 2 tablespoons unsalted butter (¼ stick)
- 1 onion, sliced
- 1 cup low-sodium chicken broth
- â…“ cup heavy cream (room temperature)
- Kosher salt and freshly ground black pepper, to taste
- Chopped fresh parsley (optional, for garnish)
Instructions
- Prepare Chicken Cutlets: Cut each chicken breast into two thinner cutlets to ensure even cooking and quicker frying.
- Mix Coating: In a large shallow bowl, combine flour, Italian seasoning, smoked paprika, onion powder, garlic powder, cayenne pepper, salt, and black pepper. Reserve 2 tablespoons of this mixture for later use in the sauce.
- Heat Oil: Heat olive oil in a large skillet over medium heat until hot and shimmering.
- Dredge Chicken: Coat each chicken cutlet evenly in the seasoned flour mixture, shaking off excess, then place directly into the hot oil in the skillet.
- Cook Chicken: Fry chicken cutlets until golden brown on both sides, about 4-5 minutes per side. The chicken will not be fully cooked through at this stage. Remove and set aside.
- Sauté Onions: In the same pan, melt the butter. Add sliced onions and cook over medium heat until softened and translucent, approximately 5 minutes.
- Add Flour Mixture to Onions: Sprinkle the reserved 2 tablespoons of flour mixture over the cooked onions and stir continuously until the raw flour taste is gone, about 1-2 minutes.
- Deglaze and Make Sauce: Slowly pour in the chicken broth while stirring to combine. Scrape the bottom of the pan to release browned bits that add flavor.
- Add Cream and Simmer: Stir in the heavy cream and bring the sauce to a gentle simmer. Taste and adjust salt and pepper to preference.
- Finish Cooking Chicken: Return the chicken cutlets to the pan. Simmer gently until the chicken is cooked through and the gravy has thickened, about 5-7 minutes. Garnish with chopped fresh parsley before serving.
Notes
- You can substitute chicken breasts with boneless, skinless or skin-on thighs for a juicier result, but adjust cooking times accordingly.
- For a spicier sauce, increase the cayenne pepper according to taste.
- Make sure the chicken is not overcrowded in the pan to ensure even browning.
- Room temperature cream helps to blend more smoothly into the sauce without curdling.
- If the sauce becomes too thick, add a splash more chicken broth to loosen it up.
