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–+ servings
Southern-Style Smothered Chicken in Pan Gravy
Sarah Mock, savoring a glass of red wine, smiles warmly indoors near a staircase. With her long brown hair and light blouse, she exudes relaxed elegance in this candid headshot.Sarah Mock
Easy smothered chicken with golden pan-fried thinly sliced chicken breasts and creamy gravy, ready in about 30 minutes and perfect over mashed potatoes or rice.
Print Recipe
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
Prep Time25 minutes
servings4

Ingredients

  • ½ cup Flour, All Purpose For Dredging
  • 1 tsp. Seasoned Salt
  • ½ tsp. 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 tsp. Worcestershire Sauce
  • 1 ½ tsp. Onion Powder
  • 1 ½ tsp. Garlic Powder
  • 1 tsp. Salt
  • 1 teaspoon Black Pepper
  • Parsley for topping, optional

Instructions

  1. Add the flour, seasoned salt, and pepper to a shallow baking dish and whisk to combine.
    ½ cup Flour, All Purpose, 1 tsp. Seasoned Salt, ½ tsp. Black Pepper
  2. Drop the chicken into the flour mixture, flipping to both sides to coat.
    3-4 boneless skinless chicken breasts
  3. Heat the oil over medium heat, until shimmering and ready to cook.
    ½ cup Vegetable Oil
  4. Drop the chicken breasts into the oil, and cook 2-3 minutes per side, until done.
  5. Remove from the pan and set aside.
  6. Use a paper towel to remove most of the excess oil, but leave the brown bits, for flavor.
  7. Add the 4 tbsp. butter to the pan, and melt.
    4 tbsp. Butter
  8. Add the 4 tbsp. flour, and whisk together, cooking 1-2 minutes.
    4 tbsp. Flour, All Purpose
  9. Whisk in the chicken broth and milk.
    1 ½ cups chicken broth, 1 cup Milk
  10. Add the Worcestershire sauce, onion powder, garlic powder, salt, and pepper, and bring to a simmer.
    1 ½ tsp. Worcestershire Sauce, 1 ½ tsp. Onion Powder, 1 ½ tsp. Garlic Powder, 1 tsp. Salt, 1 tsp Black Pepper
  11. 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.
  12. Sprinkle with parsley, if desired.
    Parsley

Nutrition

Serving: 1 | Calories: 372kcal | Carbohydrates: 30g | Protein: 24g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 95mg | Sodium: 1526mg | Potassium: 527mg | Fiber: 2g | Sugar: 4g | Vitamin A: 503IU | Vitamin C: 2mg | Calcium: 107mg | Iron: 2mg
CourseChicken Recipes
CuisineAmerican
KeywordSmothered Chicken
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