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Smothered Chicken (Pan-Fried Chicken with Homemade Onion Gravy)

Smothered Chicken (Pan-Fried Chicken with Homemade Onion Gravy)
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Marry Me Chicken (Sun-Dried Tomato Parmesan Cream Sauce)

Ingredients

Scale

For the Chicken

  • 2 large chicken breasts

  • Salt & pepper, to taste

  • 2 tbsp olive oil

Seasoned Flour Coating

  • 1/2 cup all-purpose flour

  • 1 tbsp garlic powder

  • 1 tbsp onion powder

  • 1/2 tbsp paprika

  • 1/2 tsp cayenne pepper (optional—reduce if you want mild)

For the Gravy

  • 2 tbsp butter

  • 1 medium-to-large onion, sliced

  • 1 cup chicken broth

  • 1 tsp Worcestershire sauce

  • 1/4 cup heavy/whipping cream

Instructions

1) Prep the Chicken

  1. Slice chicken breasts in half lengthwise to make 4 thin cutlets.

  2. Season both sides with salt & pepper.

2) Make the Seasoned Flour

  1. In a bowl, mix:

    • flour, garlic powder, onion powder, paprika, cayenne

  2. Measure 2 tablespoons of the seasoned flour and set it aside (you will use it later to thicken the gravy).

3) Pan-Fry the Chicken

  1. Heat olive oil in a skillet over medium-high heat.

  2. Coat each chicken piece in the seasoned flour.

  3. Add chicken to the skillet and cook 5 minutes per side, until golden (not fully cooked yet).

  4. Remove chicken to a plate.

4) Cook the Onions

  1. Reduce heat to medium-low.

  2. Add butter and let melt.

  3. Add sliced onions and cook 15–20 minutes, stirring every few minutes, until soft and golden.

    • If onions start burning, lower heat.

5) Make the Gravy

  1. Sprinkle the reserved 2 tbsp seasoned flour into the onions.

  2. Cook for 1 minute, stirring constantly.

  3. Add chicken broth + Worcestershire sauce, stirring well and scraping browned bits from the pan.

  4. Stir in heavy cream.

6) Finish the Chicken

  1. Add chicken back to the pan.

  2. Simmer 5–7 minutes, until chicken reaches 165°F and gravy thickens.

  3. Taste and adjust salt & pepper.

  4. Serve immediately.

Notes

✅ Thin cutlets cook evenly and stay juicy.
✅ Don’t rush the onions—slow cooking gives the gravy deep flavor.
✅ Use a meat thermometer: chicken is perfect at 165°F.
✅ Want it extra creamy? Add 1–2 tablespoons more cream.
✅ If gravy thickens too much, splash in more broth.

Find it online: https://biteseason.com/smothered-chicken-pan-fried-chicken-with-homemade-onion-gravy/