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Smothered Chicken
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Ingredients
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Step by step
Method
4 steps
- 1
Season 4 boneless skinless chicken breasts with 1 teaspoon kosher salt, ½ teaspoon black pepper, and ½ teaspoon paprika. Dredge lightly in ⅓ cup flour, shaking off the excess. Heat 2 tablespoons oil or butter in a wide skillet over medium-high and sear 4–5 minutes per side until deep golden. Set aside.
- 2
Add the remaining 1 tablespoon oil or butter and 2 large thinly sliced onions. Cook over medium-low, stirring often, until deep golden and jammy, 12–15 minutes.
- 3
Sprinkle 1 tablespoon of the leftover flour over the onions and cook 1 minute. Whisk in 2 cups chicken broth, ½ cup cream or milk, and 1 teaspoon Worcestershire. Simmer 3–5 minutes until the gravy lightly coats a spoon.
- 4
Nestle the chicken and its juices back in. Cover and simmer gently 8–10 minutes until the thickest part reaches 165°F. Spoon gravy over the chicken and serve with rice or mashed potatoes.