Today’s Southern Smothered Chicken Breasts features tender, juicy chicken breasts that are pan-seared until golden before being smothered in an easy, creamy onion gravy.

Smothered Chicken Breasts Recipe

If you’re sensing a theme around here these days, it’s probably that come the colder weather I want all of the chicken-and-sauce recipes.

There is just something so comforting and moreish about a hearty chicken dinner served with plenty of flavorful gravy or sauce – and this easy smothered chicken breasts recipe is the epitome of classic Southern comfort food.

Juicy, succulent chicken with crispy, golden exterior is served with a creamy, rich onion gravy – all made in one pan. Caramelized onions, herby poultry seasoning and a hint of garlic provide savoury depth of flavor to this easy homemade chicken gravy that is thickened with just a light amount of cream.

Other than the bowls needed to coat the chicken, this smothered chicken recipe comes together in one pan. Don’t be tempted to scrap away the browned bits of chicken or onion that might accumulate in the pan – those little bits help build the flavor of the gravy and are referred to in the culinary world as frond. Frond = Flavor.

Recently, my daughter has started asking me to add mushrooms to this recipe, and really it’s very easy to add a variety of vegetables to the gravy. It’s a sneaky way to add some extra veggies to your plate.

Store leftover smothered chicken in an airtight container in the fridge for 3-4 days.

Can you freeze leftover smothered chicken breasts? Yes, you can freeze this smothered chicken recipe in airtight ziptop freezer bags or your favorite freezer containers for 2-3 months. (This set of freezer containers is a crazy bargain.) Thaw overnight in the fridge before reheating.

If planning to freeze the chicken, I recommend using milk or a water and cornstarch flurry to thicken the sauce instead of using heavy whipping cream. (To make a cornstarch flurry, whisk 1 Tablespoon of cornstarch into hot water before using in place of the cream.)

You can also use this cornstarch flurry if you want to make this recipe dairy-free. Or, if you just don’t have heavy whipping cream on hand, you can use milk or table cream – just the gravy won’t be as thick.

Note: Chicken is done cooking at 165F – if the sauce isn’t finished yet the chicken is at this temperature, remove the chicken from the pan so they don’t overcook and become tough. This is the meat thermometer I have been using for the past 6 years – I’ve never had to change a battery and it’s super sturdy and reliable. It was a bit pricey, but unlike the $15 models that you can buy, this one isn’t going to need replacement. It is waterproof and comes with a two-year warranty. (Thermoworks also has a $15 pocket-sized model if you want to try that out first before investing in the MK4.)

Smothered Chicken Ingredients

• Chicken Breasts, we used boneless and skinless
• Poultry Seasoning, to taste <– grab our homemade poultry seasoning recipe here
• Salt and Pepper, to taste
• All-Purpose Flour
• Olive Oil
• Butter
• Onions, diced
• Garlic, sliced
• Chicken Stock, as needed
• Heavy Whipping Cream

Scroll down to the printable recipe card for full measurements.

Tip: increase the chicken stock and cream to make more onion gravy to serve on top of your side dishes, if desired.

Kitchen Tools You May Find Helpful

• Measuring Cups and Spoons
• Cast Iron Skillet <– I love the versatility of a good cast-iron pan – you can make everything from eggs to dessert in them and they transition easily from the stove to the oven. This one is pre-seasoned and great for even heating
• Shallow Bowls
• Kitchen Tongs
• Meat Thermometer <– This is the meat thermometer I have been using for the past 6 years – I’ve never had to change a battery and it’s super sturdy and reliable. It was a bit pricey, but unlike the $15 models that you can buy, this one isn’t going to need replacement. It is waterproof and comes with a two-year warranty. (Thermoworks also has a $15 pocket-sized model if you want to try that out first before investing in the MK4.)
• Wooden Spoon or Spatula <– I like these spatulas because they are one solid piece and don’t have removable heads for bacteria to get trapped underneath. Plus they are heat-resistant and have a lifetime warranty

How to Make Smothered Chicken Breasts

Place the flour in a bowl and stir in the poultry seasoning, salt and pepper.

Dredge the chicken breasts in the flour mixture, coating each side and shaking off any excess flour.

Place the olive oil and 2 Tablespoons of the butter in a skillet over medium heat and once hot, add the flour-coated chicken.

Cook the chicken breasts for 5-8 minutes on each side, until well browned and an inserted thermometer reads 165F.

Remove the chicken to a clean plate and add the remaining tablespoon of butter to the skillet.

Once hot, add the onions and cook for 4-5 minutes, adding broth as needed to prevent them from burning.

Add the garlic and cook for 1-2 minutes before adding the remaining chicken stock and heavy cream.

Bring the mixture to a boil, and then reduce to low heat to simmer for 3-4 minutes. Return the chicken to the skillet during this simmering period.

Serve the chicken smothered in the onion gravy.

Pin this Simple Smothered Chicken Breasts with Onion Gravy recipe for an easy comfort meal that comes together in less than 30 minutes:

Grab your free printable recipe card for our simple smothered chicken breasts recipe:

I hope your family loves this easy smothered chicken breasts recipe as much as mine does!

For more ways to enjoy chicken, check out our full chicken recipe collection here: