This Smothered Chicken is about to become your new favorite chicken recipe, it is that good! Flavorful, juicy chicken, pan seared and smothered in a delicious homemade pan sauce. You’ll never want to serve chicken without a sauce ever again.
This easy recipe is perfect for busy weeknights, coming together in under 1 hour, and makes absolutely delicious leftovers!
I truly believe that every home cook should master sauce and gravy making. You can bring so much more flavor to a dish when you know how to prepare sauces and gravies. Most simple sauces and gravies can be made with pantry staples.
In my Pantry Essentials post I talk about the many different ingredients that should be on your “pantry staples list” to make cooking from scratch easy. The sauce in this recipe is your basic pan sauce made right in the pan after searing the chicken. The addition of chicken stock, heavy cream and lemon makeup this delicious sauce.
Pan searing the chicken and then making the sauce in the same pan is crucial for developing flavor. The fond, aka “the brown bits”, that is left in the pan from searing the chicken has loads of flavor that helps build the sauce.
Serve this smothered chicken recipe with rice pilaf, roasted potatoes or mashed potatoes. I LOVE serving it with rice pilaf so that I can mix some of the sauce in with my rice. I highly recommend trying it! Any vegetable pairs well with this smothered chicken. You can’t go wrong with simple steamed broccoli or sautéed green beans.
Finish your meal with these sides!
Rosemary Roasted Potatoes are super easy to make and go perfectly with this dish. Start the potatoes about 30 minutes before you start the chicken.
Sautéed Green Beans with Mushrooms can be made at the same time as the chicken, they both cook for about the same amount of time.
Roasted Cauliflower is perfect for this dish. Start the cauliflower about 10 minutes before starting the chicken.
Rice Pilaf is my absolute favorite side to make with dishes that have a creamy sauce like this one. I like to start it right before I start the chicken to have them ready at the same time.
How to Make Smothered Chicken
- Cut the chicken lengthwise, pat dry and season with salt and pepper.
- Pan sear until golden brown on both sides of the chicken and the internal temperature reads 165° F when checked with a thermometer.
- Remove the chicken from the pan and set aside.
- Melt butter in the pan, add garlic and sauté for 30 seconds. Mix in the flour to make the roux. Cook for 1 minute, continuing to stir.
- Pour in the chicken stock, whisking to prevent clumping. Reduce the heat to medium low, add in the heavy cream and lemon juice. Mix until well combined.
- Add the chicken back to the pan and simmer for 5 minutes. Season with salt and pepper. Enjoy!
Variations
The sauce does have a nice lemony flavor from the lemon juice, but it is not too strong. You can omit the lemon juice or even add more.
Add onions! Sauté onions (and/or mushrooms) before the garlic.
Use vegetable stock instead of the chicken stock.
Add parmesan cheese to the sauce after it has thickened for a cheesy smothered chicken dish.
No cream? Not a problem, just add in a little more chicken stock.
Add fresh herbs to the finishes sauce. Thyme, rosemary and oregano are perfect in this sauce. I love finishing with parsley and lemon zest, for a nice bright garnish.
Use chicken thighs. Bone-in or boneless with work just fine in this recipe. The cooking time will need to be adjusted.
How to Store Smothered Chicken
Store in an airtight container for up to 7 days. To reheat the leftovers, reheat in a pan on low until the chicken is hot. If using a microwave, place a damp paper towel over the chicken while reheating to prevent drying it out.
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Tried This Recipe?
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Smothered Chicken
This Smothered Chicken is about to become your new favorite chicken recipe, it is that good! Flavorful, juicy chicken, pan seared and smothered in a delicious homemade pan sauce. You'll never want to serve chicken without a sauce ever again.
Ingredients
Instructions
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Cut the chicken breasts lengthwise, pat dry and season both sides of each piece with salt and pepper. Heat a large skillet over medium high heat. Drizzle in the olive oil and 1 tablespoon of butter. Add the chicken breast and cook for about 4-5 minutes on each side or until golden brown. If using a thermometer, the internal temperature should be 165° F. Remove from the pan and set aside.
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Turn the heat down to medium, let the pan cool down for a few minutes. Add in the remaining butter and minced garlic. Sauté 30 seconds then add in the flour. Whisk to make the roux. Cook for 1 minute, continuing to whisk.
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Slowly pour in the chicken stock, whisking continuously to prevent clumping. When all of the stock has been added, pour in the heavy cream and lemon juice. Turn to low and continue whisking until fully combined.
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Add the chicken back to the pan and simmer for 5 minutes. Season the sauce with salt and pepper to taste. Enjoy!
Note
The sauce does have a nice lemony flavor from the lemon juice, but it is not too strong. You can omit the lemon juice or even add more.
Made this lastnight and it was amazing!
Thank you!
The sauce! Oh my goodness is it so good. It looks like it would be hard to make, but it is so easy. I love this sauce! Thanks for sharing!
Thanks Leann!