Smothered Chicken Pan Gravy (Print-Friendly Format)
Tender chicken with golden onions covered in a creamy, seasoned pan gravy for a comforting main dish.
# Required Ingredients:
→ Main Components
01 -
2 large chicken breasts
02 -
Salt, to taste
03 -
Black pepper, to taste
→ Breading and Seasoning
04 -
65 grams plain flour
05 -
1 tablespoon garlic powder
06 -
1 tablespoon onion powder
07 -
1/2 tablespoon paprika
08 -
1/2 teaspoon cayenne pepper
→ Pan-Frying
09 -
2 tablespoons olive oil
10 -
2 tablespoons butter
→ For the Gravy
11 -
1 medium to large onion, thinly sliced
12 -
240 millilitres chicken broth
13 -
1 teaspoon Worcestershire sauce
14 -
60 millilitres heavy cream
# How to Make It:
01 -
Slice chicken breasts in half lengthwise to create 4 thin cutlets. Season both sides with salt and black pepper.
02 -
Combine plain flour, garlic powder, onion powder, paprika, and cayenne pepper in a mixing bowl. Stir thoroughly. Reserve 2 tablespoons of this seasoned flour in a separate small bowl for thickening the sauce later.
03 -
Transfer the remaining seasoned flour to a plate. Dredge each chicken cutlet in the flour mixture, ensuring an even coating. Discard any excess flour.
04 -
Heat olive oil in a large skillet over medium-high heat. Add coated chicken cutlets and cook for 5 minutes per side until golden brown but not fully cooked through. Remove chicken to a plate and set aside.
05 -
Reduce heat to medium-low. Add butter to the skillet. Once melted, add sliced onions. Cook, stirring every couple of minutes, until onions become soft and golden, about 15–20 minutes. Lower the heat further if onions begin to brown too quickly.
06 -
Sprinkle the reserved 2 tablespoons of seasoned flour over the cooked onions. Stir constantly for about 1 minute to cook out the raw flour taste.
07 -
Pour in chicken broth and Worcestershire sauce. Stir while scraping up browned bits from the pan, dissolving the flour. Add heavy cream and stir until mixture is smooth and cohesive.
08 -
Return the chicken cutlets to the skillet, nestling them into the gravy. Cook for an additional 5–7 minutes, or until chicken is thoroughly cooked (internal temperature reaches 74°C) and the sauce thickens slightly. Increase heat as needed to gently simmer.
09 -
Taste and adjust seasoning with salt and black pepper if necessary. Serve immediately.
# Additional Information:
01 -
For less heat, reduce the amount of cayenne pepper. Chicken thighs may be used instead of breasts; extend simmering time to ensure they are tender.
02 -
Some seasoned flour will be discarded after dredging; nutritional data reflects only 1/4 cup flour used.