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–+ servings

Southern-Style Smothered Chicken in Pan Gravy

Created by: Sarah Mock
A plate of mashed potatoes topped with a breaded, smothered chicken cutlet and covered in brown gravy, garnished with chopped herbs.
prep time5 minutes
cook time20 minutes
total time25 minutes
Makes 4

Ingredients

  • ½ cup Flour, All Purpose (For Dredging)
  • 1 Teaspoon Seasoned Salt
  • ½ Teaspoon Black Pepper
  • 3-4 boneless skinless chicken breasts (thin sliced )
  • ½ cup Vegetable Oil (or another high heat cooking oil)
  • 4 tbsp. Butter (for roux)
  • 4 tbsp. Flour, All Purpose
  • 1 ½ cups chicken broth
  • 1 cup Milk
  • 1 ½ Teaspoon Worcestershire Sauce
  • 1 ½ Teaspoon Onion Powder
  • 1 ½ Teaspoon Garlic Powder
  • 1 Teaspoon Salt
  • 1 Teaspoon Black Pepper
  • Parsley ( for topping, optional)

Instructions
 

  • Add the flour, seasoned salt, and pepper to a shallow baking dish and whisk to combine.
    ½ cup Flour, All Purpose, 1 Teaspoon Seasoned Salt, ½ Teaspoon Black Pepper
    Ingredients for a recipe laid out in bowls and plates, including chicken breasts, flour, chicken stock, oil, butter, milk, Worcestershire sauce, and spices on a white surface.
  • Drop the chicken into the flour mixture, flipping to both sides to coat.
    3-4 boneless skinless chicken breasts
    Raw chicken cutlets coated in flour are arranged in a glass baking dish on a striped towel, with orange liquid and a shaker nearby.
  • Heat the oil over medium heat, until shimmering and ready to cook.
    ½ cup Vegetable Oil
    Three pieces of lightly floured chicken are being pan-fried in oil in a black skillet.
  • Drop the chicken breasts into the oil, and cook 2-3 minutes per side, until done.
    Three pieces of lightly floured chicken are being pan-fried in oil in a black skillet.
  • Remove from the pan and set aside.
    Three pieces of breaded chicken are being pan-fried in a black skillet with oil, placed on a striped cloth next to a bowl of liquid on a white surface.
  • Use a paper towel to remove most of the excess oil, but leave the brown bits, for flavor.
    A black saucepan with browned butter residue sits on a white textured cloth on a marble surface.
  • Add the 4 tbsp. butter to the pan, and melt.
    4 tbsp. Butter
    A saucepan containing a light brown liquid sits on a white striped towel atop a marble surface.
  • Add the 4 tbsp. flour, and whisk together, cooking 1-2 minutes.
    4 tbsp. Flour, All Purpose
    A saucepan containing a light brown liquid sits on a white striped towel atop a marble surface.
  • Whisk in the chicken broth and milk.
    1 ½ cups chicken broth, 1 cup Milk
    A black pan containing browned butter on a white textured towel, roux for smothered chicken, viewed from above on a white surface.
  • Add the Worcestershire sauce, onion powder, garlic powder, salt, and pepper, and bring to a simmer.
    1 ½ Teaspoon Worcestershire Sauce, 1 ½ Teaspoon Onion Powder, 1 ½ Teaspoon Garlic Powder, 1 Teaspoon Salt, 1 Teaspoon Black Pepper
    A black pan containing browned butter on a white textured towel, roux for smothered chicken, viewed from above on a white surface.
  • Cook for 5-6 minutes, until the sauce has thickened. Just before the sauce is done, add the chicken back to the pan. Taste, and add additional salt and pepper, if needed.
    A black pan containing browned butter on a white textured towel, roux for smothered chicken, viewed from above on a white surface.
  • Sprinkle with parsley, if desired.
    Parsley
    A saucepan with browned chicken cutlets in a creamy brown gravy, garnished with herbs, on a striped towel.

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