Creamy Smothered Chicken Breast
This Creamy Smothered Chicken Breast recipe has juicy pan-fried chicken in a creamy gravy. It’s rich, seasoned, and made with ingredients from the pantry. This irresistible homemade chicken gravy balances the sweetness of the onions, with the creaminess of the sauce in making this mouthwatering meal.
INGREDIENTS YOU WILL NEED TO PREPARE
- Chicken Breast
- Bacon
- Onion
- Garlic
- Chicken Stock
- Heavy Cream
- Thyme
- Worcestershire Sauce
- Flour
- Garlic Powder
- Onion Powder
- Paprika
- Italian Seasoning
- Salt and Pepper
PRO COOKING TIPS AND VARIATIONS
- Make sure you caramelize the onions for at least 10-12 minutes over medium-low heat this adds a lot of flavor to the recipe.
- Slowly pour the chicken stock into the flour/onion mixture. This will ensure your sauce is smooth and not lumpy.
- For extra flavor add a tsp of Dijon mustard or a squeeze of fresh lemon will brighten the flavors.
- Adding a handful of fresh spinach or mushrooms can take this sauce to the next level.
HOW TO PREPARE CREAMY SMOTHERED CHICKEN BREAST?
Slice the chicken breasts in half horizontally into 6 even pieces. Pound the chicken with a meat mallet until they are all even in thickness. Season both sides with salt and pepper.
In a dish combine the flour, garlic powder, onion powder, Italian seasoning, and paprika.
Heat a large skillet over medium-high heat with four tablespoons cooking fat of your choice. Dredge the chicken in the flour mixture.
Fry in the oil for 3-4 minutes on each side or until fully cooked. Remove the chicken from the skillet and set aside. Save the excess flour for later you will need it for the sauce.
Add the onions to the skillet and more oil if necessary. Cook the onions over medium-low heat for 10 minutes until the onions begin to carmelize. Add the garlic and thyme and whisk. Whisk in 2 tablespoons of the reserved flour from the chicken dredge to the onions garlic and thyme.
Pour the chicken stock slowly into the skillet while whisking. It should thicken right away. Add the bacon bits, heavy cream, and Worcestershire sauce.
Taste for seasoning and add salt and pepper if needed.
Bring the chicken back to the skillet, cover, and cook until the chicken is hot.
WHAT TO SERVE WITH SMOTHERED CHICKEN BREAST?
Let’s talk side dishes! Sometimes my favorite part of the meal is the sidedishes but, here the Creamy Smothered Chicken Breast really shines the most! One of my favorite things to serve with this is mashed potatoes! We have a great recipe for Twice Baked Mashed Potato Casserole. If you’re wanting to keep things low carb, then add a green side salad, with your favorite chopped-up vegetables and dressing. Other options are these easy Honey Garlic Glazed Roasted Carrots and the most amazing Balsamic Glazed Brussel Sprouts with Bacon!
HOW TO STORE AND REHEAT LEFTOVERS?
Store: Creamy Smothered Chicken Breast can be stored in an airtight container in the fridge for four days.
Freezer: Let it cool completely, then seal the chicken and sauce in a freezer bag or airtight container for up to 3 months. When ready to eat, place in the fridge overnight to thaw before reheating. It may not be the best option to freeze recipes that are heavy in dairy products. The cream may become grainy when defrosted. This is something to keep in mind prior to freezing leftovers.
Reheat: The best way to is in the oven. Simply preheat the oven to 350 F and place the chicken in a baking dish covered with foil. Then, reheat it for 20 to 25 minutes until it reaches 165 F. Use an instant-read thermometer to ensure it has reached the appropriate temperature. Another option is to use the microwave. Place the chicken on a microwave-safe plate and heat in two-minute increments until heated through.
Creamy Smothered Chicken Breast
Ingredients
- 3 Chicken Breasts (halved into cutlets)
- 5 Slices Bacon (fried and chopped)
- 1 Onion (Sliced)
- 3 Cloves Garlic (minced)
- 1 1/2 Cups Chicken Stock
- 1/2 Cup Heavy Cream
- 1/2 Tsp Thyme
- 1 Tsp Worcestershire Sauce
Flour Dredge
- 1/4 Cup Flour
- 1 Tsp Garlic Powder
- 1 Tsp Onion Powder
- 1 Tsp Paprika
- 1 Tsp Italian Seasoning
- Salt and Pepper (to taste)
- 1 tbsp Vegetable Oil Bacon Grease/Butter
Instructions
- Slice the chicken breasts in half horizontally into 6 even pieces. Pound the chicken with a meat mallet until they are all even in thickness. Season both sides with salt and pepper.
- In a dish combine the flour, garlic powder, onion powder, Italian seasoning, and paprika.
- Heat a large skillet over medium-high heat with four tablespoons cooking fat of your choice.
- Dredge the chicken in the flour mixture and fry in the oil for 3-4 minutes on each side or until fully cooked. Remove the chicken from the skillet and set aside. Save the excess flour for later you will need it for the sauce.
- Add the onions to the skillet and more oil if necessary. Cook the onions over medium-low heat for 10 minutes until the onions begin to carmelize.
- Add the garlic and thyme and whisk. Whisk in 2 tablespoons of the reserved flour from the chicken dredge to the onions garlic and thyme.
- Pour the chicken stock slowly into the skillet while whisking. It should thicken right away. Add the bacon bits, heavy cream, and Worcestershire sauce. Taste for seasoning and add salt and pepper if needed.
- Bring the chicken back to the skillet, cover, and cook until the chicken is hot.