🍗 Smothered Chicken with Gravy
Tender, juicy chicken smothered in a rich, flavorful gravy and baked to perfection. This soul-warming dish is comfort food at its finest with bold seasoning in every bite.
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Ingredients
- 2-3 large boneless skinless chicken breasts sliced in half lengthwise to make cutlets
Chicken Breast Seasoning:
- 1 tsp Lawry's seasoning salt
- 1/2 tbsp garlic powder
- 1/2 tbsp paprika
- 1 Sazon packet
- Fresh cracked black pepper
- Kosher Salt
Dredging Mix:
- 1 cup flour
- 1/2 tbsp Lawrys
- 1/2 tbsp garlic powder
- 1/2 tbsp paprika
- 1 tsp cracked black pepper
Gravy:
- 2 tbsp butter
- 1/2 a large white onion sliced
- 5 garlic cloves chopped
- 2 & 1/2 cups water
- 2 tsp chicken bouillon
- 1/2 cup heavy cream
- Dried parsley for garnish
Instructions
- Season room temperature, patted dry chicken breasts with chicken seasoning mix and rub it into both sides.
- In a bowl, add the dredging ingredients and whisk together to combine. Coat the chicken breasts in the seasoned flour on all sides, shaking off any excess, and set aside.
- In a pan with oil, add the chicken breast and cook for 5 minutes on each side over medium-high heat until browned; remove from the pan once browned.
- If there’s too much oil in the pan, remove some, leaving about 2 tablespoons. Add in butter, onion, garlic, cracked black pepper, and 1/4 cup of the reserved seasoned flour (or just all-purpose flour), whisking continuously for 3–5 minutes.
- Add water and bouillon and continue whisking for another 3–5 minutes until slightly thickened. Stir in heavy cream and return the chicken to the pan along with any juices. Bring to a simmer.
- Once simmering, transfer the pan to the oven and cook for 20–25 minutes. Garnish with parsley and serve with mashed potatoes or rice.
Servings: 4