Smothered Chicken with Creamy Onion Gravy
Ingredients
Chicken
4 boneless skinless chicken breasts or chicken thighs
1 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
2 tablespoons olive oil
2 tablespoons butter
Creamy Onion Gravy
1 large onion, thinly sliced
3 tablespoons butter
2 tablespoons all-purpose flour
2 cups chicken broth
1 cup heavy cream or half-and-half
1/2 teaspoon dried thyme
1/2 teaspoon garlic powder
Salt and black pepper to taste
Instructions
Prepare the Chicken
Pat chicken dry with paper towels. In a shallow bowl, mix flour, salt, pepper, garlic powder, onion powder, and paprika. Coat chicken evenly in the flour mixture.
Brown the Chicken
Heat olive oil and butter in a large skillet over medium-high heat. Cook chicken for 4–5 minutes per side until golden brown. Remove and place in a baking dish or plate.
Cook the Onions
In the same skillet, melt butter and add sliced onions. Cook over medium heat for 10–12 minutes until soft and lightly caramelized.
Make the Gravy
Sprinkle flour over the onions and stir for 1 minute. Slowly whisk in chicken broth and cream until smooth. Add thyme, garlic powder, salt, and pepper. Simmer for 5 minutes until thickened.
Bake
Pour the creamy onion gravy over the chicken. Cover with foil and bake at 375°F (190°C) for 30–35 minutes, or until chicken is fully cooked and tender.
Serve
Spoon extra gravy over the top and serve with mashed potatoes, rice, egg noodles, or biscuits.
Optional Additions
Mushrooms sautéed with the onions
Shredded mozzarella or Parmesan cheese on top
Fresh parsley for garnish
A pinch of cayenne pepper for a little heat
Tips for Success
Chicken thighs stay especially juicy and flavorful.
If the gravy gets too thick, stir in a splash of broth or milk.
Let the dish rest for 5 minutes before serving for the best texture.
Smothered Chicken with Creamy Onion Gravy
