Smothered Chicken
Learn how to create mouthwatering Smothered Chicken. A simple, savory dish perfect for busy nights and fantastic leftovers.
Ingredients
- 2 large chicken breasts cut lengthwise
- 1 ½ teaspoons salt
- ¾ - 1 teaspoon pepper
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- ¼ teaspoon onion powder
- ⅓ cup all-purpose flour (for dredging) + 3 tablespoons for the roux
- 3 tablespoons olive oil or any neutral tasting oil
- 3 tablespoons butter
- 3 cloves garlic minced
- 1 ½ cups chicken stock
- ¼ cup heavy cream
I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.
Instructions
- Cut the chicken breasts lengthwise, pat dry and season with 1 teaspoon of salt, ½ teaspoon of pepper, garlic powder and paprika. Dredge each piece of chicken in the ⅓ cup of flour, shaking off the excess.
- Heat a large skillet over medium high heat. Add in the 3 tablespoons of oil. Once hot fry the chicken for 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.
- Turn the heat off and carefully pour out any excess oil, leaving the brown bits in the pan. Let the pan cool down for a few minutes. Turn the heat to medium-low, add in the butter and minced garlic, and sauté 30 seconds while scraping up the brown bits.
- Whisk in the flour to make the roux. Cook for 1 minute, continuing to whisk and scrape up the brown bits from the bottom of the pan.
- Slowly pour in the chicken stock, whisking continuously to prevent clumping. When all of the stock has been added, pour in the heavy cream, reduce the heat to low and continue whisking until fully combined. Season with remaining ½ teaspoon of salt, ¼ teaspoon of pepper and the ¼ teaspoon of onion powder.
- Add the chicken back to the pan, coat with the sauce and simmer for 5-10 minutes. Enjoy!
Notes
- Salt may need to be adjusted depending on the salt content of the chicken stock you are using.
- The longer the sauce cooks, the thicker it will get.
- For a thinner sauce add in a splash of chicken stock.
Tried this recipe?Let us know how it was!