Smothered Chicken Breast
A simple yet flavorful smothered chicken breast recipe that transforms ordinary chicken into a rich, tender meal with minimal effort.
Ingredients
Main Ingredients
- 4 pieces boneless, skinless chicken breasts (about 2 pounds) Look for pieces that are similar in thickness or pound to an even thickness of about ¾ inch.
- 2 large onions, thinly sliced Yellow onions create a sweet base; white onions offer a sharper flavor.
- 2 cups chicken broth Use low-sodium if preferred; can substitute with white wine or add cream for richness.
- 2 tablespoons cooking oil (olive oil or butter) Mix of both can be used for a nutty richness.
Pantry Ingredients
- to taste salt and black pepper
- 1 teaspoon garlic powder Or use 3 fresh garlic cloves, minced.
- ½ teaspoon dried thyme Or use 1 teaspoon fresh thyme leaves.
- 2 tablespoons all-purpose flour For thickening the gravy.
Instructions
Preparation
- Pat the chicken breasts dry with paper towels and season both sides with salt, pepper, and half of the garlic powder.
- Heat 1 tablespoon oil in a skillet over medium-high heat and brown the chicken, about 3-4 minutes per side.
- Remove the chicken and add the remaining oil and sliced onions to the same pan. Sauté until the onions are soft and golden.
Cooking
- Sprinkle flour over the onions, stir for 1 minute, then add the remaining garlic powder and thyme.
- Slowly pour in chicken broth, stir constantly, then reduce to a simmer.
- Return the chicken to the pan, cover, and simmer for about 15-20 minutes until cooked through.
- Let the chicken rest for about 5 minutes before serving.
Notes
This recipe allows for modifications such as adding cream for richness or varying the herbs used.