This Smothered Chicken and Gravy is the ultimate comfort food! It goes well with cold, rainy evenings when you can put on some comfy pants and curl up on the couch with a book after dinner! My grandma used to make this and it’s just one of the many recipes I have of hers. Most of them are not written down anywhere as I was always observing and participating with her in the kitchen. And I somehow can remember most of them just by memory! A gift I am so thankful for! If you are feeling a bit lazy though, this Crockpot Chicken and Gravy is just as delicious, with none of the work! Here are some more of my grandma’s great recipes that I have been able to post on here:
Strawberry Crumble Bars, Grandma’s Old Fashioned Southern Style Potato Salad, Butterscotch Lush Dessert, Sunshine Broccoli Supreme Salad and this Chicken Divan! I hope to have many more on here in the years to come! But let’s talk about this Smothered Chicken and Gravy!!
How To Make Smothered Chicken and Gravy
You will begin by cutting 3 large chicken breasts in half. Roughly 1.5-2 lbs. Then you will season them really well. This is just an overview and I will have the exact recipe on the recipe card below!
Next you are going to cook them in some avocado oil in a skillet over medium heat just until browned on both sides. It doesn’t need to be cooked all the way through here. Once browned on both sides you will remove them and set them aside.
In that same pan you will add some butter and cook your onions, peppers and garlic until they turn a deep brown, about 10-15 minutes.
Now you will stir in some flour in order to make the roux. Once you have the flour cooked out, you will slowly add in the chicken broth and heavy cream. This is going to be done low and slow!
At this point, the chicken goes back in. Be sure to cover it up with that yummy gravy! Put a lid on it and let it simmer on low for about 15 minutes. You want the gravy to be thick and the chicken to be fully cooked and tender! Use a fork to very lightly shred the chicken when it is done, but you could also remove it and give it a rough chop. Or just leave it whole!
Serve this over my Creamy Garlic Mashed Potatoes, or my favorite way, some white rice! It is a pretty hearty meal on its own, but I also like to serve a green vegetable with it! Such as these Texas Roadhouse Style Green Beans!
If you do make this recipe, please leave a comment and a rating! I love hearing from you and it helps so much! Thank you!
Smothered Chicken and Gravy
Ingredients
- 1.5-2 lbs Boneless skinless chicken breasts or thighs
- Salt, Pepper, Garlic Powder, Onion Powder and Smoked Paprika
- 2 tbs Avocado Oil any neutral oil will work
- 2 tbs Butter, salted
- 6-7 Garlic Cloves, minced
- 1 Yellow Onion, Diced
- 1 Green Bell Pepper, diced
- 3 tbs All Purpose Flour
- 2 Cups Chicken Broth
- 1 Cup Heavy Cream
Instructions
- Season the chicken with the spices listed above. There are no exact measurements on this, just coat the chicken well.
- Add the oil to a skillet over medium heat. Cook the chicken until golden brown on both sides, about 3-4 minutes per side. It does not need to be cooked all the way through at this step. Remove it and set it aside.
- In the same pan, add the butter. Then cook the onion, pepper and garlic for about 10-15 minutes until they turn a deep brown color.
- Whisk in the flour and cook it down for about 3 minutes. Slowly stir in the chicken broth and heavy cream, stirring constantly until the gravy starts to thicken up. Be sure to do this low and slow!
- Add the chicken back in, put the lid on and let it simmer for 10-15 minutes until the gravy is nice and thick and the chicken is thoroughly cooked and tender.
- Remove from the heat and salt and pepper to taste. The gravy will continue to thicken upon standing.
HCameron
I made this after a long day at work for my family of 4. We always use chicken thighs, which I did in this recipe. My 13 year-old is picky and liked this one. WINNER! I boiled up some egg noodles for her to eat because she is a weirdo that doesn’t like mashed potatoes. Everyone else had it with mashed potatoes and cleaned their plates with French bread. This recipe is American cooking at it’s finest. Easy to make and everyone is happy. I will now put a page protector on this recipe and put it in THE binder. Made the list in our repertoire of weeknight dinners.
cwilken
Hi there! I absolutely love to hear it and am honored that my recipe will be in your binder! Thank you so very much for such a thoughtful review! I truly appreciate it 🙂