If you’re after a good ole comfort meal that’s perfect for those busy weeknights, this here Smothered Chicken and Onion Gravy recipe is sure to be a family favorite. With juicy chicken covered in rich, flavorful chicken gravy, it’s the kind of comfort food that’ll warm you right up!
Why You’ll Love This Chicken and Gravy Recipe
- Simple Ingredients: This recipe uses common pantry staples like chicken broth, garlic powder, onion powder, and flour to create a flavorful homemade gravy that taste anything but basic.
- Versatile Serving Options: Serve this tender chicken with mashed potatoes, white rice, or over egg noodles for a cozy dinner that everyone will enjoy.
- Great for Leftovers: Leftover chicken and savory gravy can be stored easily and reheated for another delicious meal later in the week.
- Ultimate Comfort Food: There’s nothing better than juicy chicken and delicious gravy after a long day. It’s the kind of dish that warms you up from the inside out.
Simple Ingredients
- Boneless Skinless Chicken Breasts
- Onion Powder
- Garlic Powder
- Salt & Black Pepper
- Paprika
- Olive Oil
- Butter
- Yellow Onion
- Red Bell Pepper
- All-Purpose Flour
- Chicken Broth
- Chicken Boullion Powder
How To Make Chicken and Gravy
Heat up a large skillet over medium-high heat and pour in some olive oil. While that’s warming up, season both sides of the chicken breasts with a good pinch of onion powder, garlic powder, paprika, salt, and black pepper.
Once the skillet’s hot, sear the chicken for 3-4 minutes on each side till they’re nice and golden, then take ‘em out and set ‘em aside.
Turn the heat down to low and toss in some butter, letting it melt. Add in the diced onions and bell peppers, cooking them for 2-3 minutes until they soften up a bit. Stir in the all-purpose flour to form a roux, cooking it low and slow for another 2-3 minutes, stirring constantly so it doesn’t burn.
Next, pour in the chicken broth and sprinkle in the chicken bouillon powder, stirring until everything’s smooth with no lumps. Turn the heat back up to medium heat, stirring now and again as it thickens up.
Now, put those chicken breasts back in the skillet and let the whole thing simmer for about 10-15 minutes until the chicken is fully cooked. Take the cooked chicken out and shred it with two forks, then toss it back into the skillet, mixing it in with that rich gravy. Serve it up and enjoy!
Tips and Tricks for Perfect Chicken and Gravy
- Thicker Gravy: If you prefer a thicker consistency, you can make a quick cornstarch slurry by mixing 1 tablespoon of cornstarch with 1 tablespoons of cold water. Stir this into the homemade chicken gravy during the simmering process.
- Slow Cooker Adjustment: If using an instant pot or crock pot, follow the same recipe but adjust the cook time. For a slow cooker, cook on low for 6-8 hours.
- Extra Liquid: If the gravy becomes too thick, simply add more chicken stock or chicken broth to achieve the desired consistency.
How to Store Leftovers
- Refrigerate: Store any leftover chicken and gravy in an airtight container in the fridge for up to 3-4 days.
- Freeze: For longer storage, freeze the chicken and gravy in a freezer-safe container for up to 2-3 months. Thaw in the fridge overnight before reheating.
- Reheating: Gently reheat the chicken and gravy in a skillet over low heat, adding a splash of chicken broth to loosen up the gravy as needed.
FAQ
- Can I use chicken thighs instead of chicken breasts?
Absolutely! Chicken thighs are a great way to make the dish even more tender and flavorful. - What can I serve with chicken and gravy?
This dish pairs perfectly with mashed potatoes, white rice, or egg noodles. - Can I make this recipe in a crockpot?
Yes! This is a great crockpot chicken recipe. Simply brown the chicken in a skillet first, then transfer to the crockpot, add the gravy ingredients, and cook on low for 6-8 hours. - How do I thicken the gravy?
If the gravy is too thin, stir in a cornstarch slurry (1 tablespoon cold water combined with 1 tablespoon cornstarch) to reach your desired consistency.
Ingredients
- 3 Boneless Skinless Chicken Breasts
- 1 tablespoon Onion Powder
- 1 tablespoon Garlic Powder
- Salt & Black Pepper to taste
- 1 Teaspoon Paprika
- 3 tablespoons Olive Oil
- 6 Tablespoons Butter
- ½ Yellow Onion diced
- 1 Red Bell Pepper diced
- 1/3 cup All-Purpose Flour
- 4 cups Chicken Broth
- 1 Tablespoon Chicken Boullion Powder
Instructions
- In a large skillet over medium-high heat, add in the olive oil. Season both sides of the chicken breasts with onion powder, garlic powder, paprika, salt & black pepper. Sear the chicken breasts on each side for 3-4 minutes on each side then remove from the skillet. Reduce the heat to low.
- Add in the butter and allow it to melt, then add in the diced onions and bell peppers. Allow the veggies to cook down for 2-3 minutes. Add in the all-purpose flour and stir together to form a roux. Allow the roux to cook on low for 2-3 minutes while constantly stirring. Add in the chicken broth and chicken bouillon powder then stir to combine until no clumps are present in the mixture. Turn the heat to medium and stir occasionally as it starts to thicken. Add the chicken breasts back to the skillet and allow the mixture to simmer for 10-15 minutes until the chicken is fully cooked.
- Remove the chicken from the skillet and shred it using two forks. Place the shredded chicken back into the skillet and stir to combine with the gravy. Serve & enjoy!
0 Comments