Smothered Chicken Recipe (Chicken and Gravy)
Classic Smothered Chicken and Gravy
Growing up in Oklahoma, lots of foods were “smothered” in gravy. Smothered pork chops and cube steaks were the most common. Yet I always preferred smothered chicken with rich brown gravy, savory bacon, and perfectly melted cheese.
Doesn’t that make your mouth water just thinking about it?
Hold on to your hats, folks – ’cause this classic dish is even more delicious than it sounds. Plus, it’s actually a simple recipe to prepare!
This traditional smothered chicken breast recipe takes only 30 minutes to make and uses just one pan. So it is a real winner for those busy weeknights when you want something that really sticks to your ribs but requires little effort and cleanup! Serve it with a heaping scoop of mashed potatoes and you’ve got a guaranteed crowd-pleaser.
All you need is one pan and one package of chicken breasts, and you’ve got one happy family!
Ingredients You Need
If your family is anything like ours, you probably have all of these ingredients in your kitchen right now. These are all great pantry staples to keep on hand for any time you need a last-minute dinner that’s super hearty and flavorful!
To make the best smothered chicken and gravy you need:
- Chicken breasts – boneless and skinless
- Thick-cut bacon – chopped
- Onion – chopped
- All-purpose flour – to make the gravy
- Chicken base – or boullion
- Poultry seasoning – or other dried herbs you like, like thyme or marjoram
- Garlic powder – to really enhance the savory flavor
- Cheddar cheese – shredded
- Scallions – chopped
- Salt and pepper
You’ll also need water for the gravy.
See the full post below for alternative ingredients you can swap to make this dish your own!
How to Make One Pan Smothered Chicken with Gravy
First, cut the chicken breasts in half, lengthwise to create 4 thin chicken cutlets. Salt and pepper the pieces liberally on both sides. If you like, you can save a bit of time here by buying precut breast cutlet.
Next, set a large sauté pan or deep cast-iron skillet over medium heat. Add the chopped bacon and cook until brown. Then remove the pieces with a slotted spoon and save them for later.
Keep the heat on and place the chicken pieces right in the hot bacon grease. Sauté for 2-3 minutes per side, or until no longer pink.
Remove the chicken cutlets and place them on a holding plate.
Now add the chopped onion to the hot grease. Sauté for 3-4 minutes to soften. Then mix in the flour and stir for 1-2 minutes to create a thick roux with the grease.
Whisk in 2 cups of water, followed by the chicken base, poultry seasoning, and garlic powder. Simmer another minute and continue to whisk as the gravy thickens.
Once the gravy is almost as thick as you want it, place the chicken pieces back in the skillet.
Get the Complete (Printable) Smothered Chicken Recipe + VIDEO Below. Enjoy!
Coat them in gravy and simmer another 2 minutes to warm through and finish thickening the gravy.
Top the chicken and gravy with shredded cheese, bacon pieces, and chopped scallions.
Turn the stovetop heat off but let the skillet sit for a few minutes while the cheese gets nice and melty.
Serve warm with your favorite comfort food side dishes.
Frequently Asked Questions
Yes, this is a SUPER easy recipe to adjust and make GF. Simply use your favorite gluten-free-friendly replacement for all-purpose flour. Also, be sure to check the ingredients in your chicken stock to make sure no gluten is hiding in there.
For a paleo version, substitute a paleo flour alternative and skip the cheese.
The boneless and skinless requirements are essential for the one-pot cooking method… However, you can make this recipe with (boneless skinless) thin breast cutlets, tenders, or thighs.
The most classic side to serve with smothered chicken breasts and gravy is a heaping plate of fluffy mashed potatoes. But you can also enjoy it as a slightly healthier dish with mashed cauliflower, or roasted root vegetables, and a fresh green salad.
This is a great recipe to make in the evening and have leftovers to enjoy for the next day or so! The flavors really meld together and hold up well when reheated. Let everything cool completely and then transfer to an airtight container, keeping the cheesy side upright. Store in the fridge for up to 4 days.
Pro Tip: You might want to leave off the chopped scallions until ready to heat and enjoy.
Looking for More Family-Friendly One Pan Recipes?
- One-Pot Sloppy Joe Noodle Skillet
- Parmesan Lemon Chicken and Rice
- Creamy Tuscan Chicken Pasta
- Homemade Hamburger Helper
- Creamy Skillet Cajun Chicken and Mushrooms
Smothered Chicken Recipe (Chicken and Gravy) + VIDEO
- Cut the chicken breasts in half, lengthwise to create 4 thin chicken cutlets. Salt and pepper the pieces liberally on both sides.
- Set a large sauté pan (or deep cast iron skillet) over medium heat. Add the chopped bacon. Cook the bacon until brown, then remove the pieces with a slotted spoon and save for later.
- Place the chicken pieces in the hot bacon grease. Sauté for 2-3 minutes per side. Remove the chicken cutlets and place on a holding plate.
- Add the chopped onion to the hot grease. Sauté for 3-4 minutes to soften. Then mix in the flour. Stir for 1-2 minutes to create a thick roux.
- Whisk in 2 cups of water, followed by the chicken base, poultry seasoning, and garlic powder. Simmer another minute as the gravy thickens.
- Once the gravy is almost as thick as you want it. Place the chicken pieces back in the skillet. Coat them in gravy and simmer another 2 minutes to warm through.
- Top the chicken and gravy with shredded cheese, bacon pieces, and chopped scallions. Serve with a side of mashed potatoes, mashed cauliflower, or roasted root vegetables.