Description
Smothered Chicken and Gravy is a comforting, flavorful dish featuring tender chicken cutlets cooked in a rich homemade gravy with garlic, onions, and celery. Served over buttery mashed potatoes or rice, this classic Southern-inspired recipe is perfect for a hearty family meal. The gravy is thickened with a roux and enhanced with a blend of poultry seasonings, making each bite savory and satisfying.
Ingredients
Units
Scale
Chicken and Gravy
- 2 lbs. chicken cutlets or breasts (breasts pounded thin for even cooking)
- 4 tbsp olive oil, divided
- 1/2 stick butter (4 tbsp)
- 3 tbsp all-purpose flour
- 2 cups low sodium chicken stock
- 6 garlic cloves, minced
- 1 medium yellow onion, diced
- 1 stalk celery, diced
- 1/3 cup sour cream
- Salt and pepper to taste
- Buttery potatoes or rice, for serving
Optional Poultry Seasoning
- 1/2 tsp smoked paprika (regular paprika works instead)
- 1/2 tsp garlic powder
- 1/2 tsp onion granules (onion powder works instead)
- 1/2 tsp dried thyme
- 1/2 tsp dried basil
- 1/2 tsp salt
- 1/4 tsp ground pepper
- 1/4 tsp cayenne pepper
- 1/4 tsp dried sage
Cheesy Mashed Potatoes (optional)
- 4 lbs russet potatoes
- 3/4 tsp salt
- 1.5 cups half and half, warmed
- 1 stick salted butter, softened
- 3/4 cup monterey jack cheese, shredded (or mozzarella, pepper jack, etc.)
- 1 tsp garlic powder
- Pepper to taste (about 1/2 tsp)
Instructions
- Prep the Chicken: In a medium bowl or zip-top bag, toss the chicken with 2 tablespoons of olive oil and a few spoonfuls of poultry seasoning, making sure each piece is well coated on all sides. Set aside while preparing other ingredients.
- Cook the Chicken: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chicken and cook for about 3 minutes until the underside is browned, then flip only once.
- Finish Cooking Chicken: After flipping, reduce heat to low and add 2 tablespoons butter to the pan. Continue cooking the chicken until it reaches an internal temperature of 165°F (about 8 minutes). Remove chicken and place on a plate, tented with foil to rest.
- Make the Gravy Base: In the same skillet over medium-low heat, add remaining butter. Add diced onions and celery and sauté for 2-3 minutes until softened. Add minced garlic and cook until fragrant, about 1 minute.
- Create the Roux: Sprinkle flour and 1 tablespoon poultry seasoning over the vegetables. Stir and cook for 1-2 minutes to remove flour taste and combine flavors.
- Add Chicken Stock: Slowly pour in the chicken stock while scraping up the browned bits from the pan bottom. Allow the mixture to heat through.
- Shred and Simmer: Shred the rested chicken using two forks and add it back into the pan. Reduce heat to low, cover, and let simmer gently for 8-10 minutes until the sauce thickens.
- Finish Gravy: Turn off the heat and stir in sour cream until fully incorporated. Taste the sauce and adjust salt, pepper, or seasoning if needed.
- Prepare Mashed Potatoes (Optional): Peel and quarter potatoes evenly. Boil in salted water for about 15 minutes until fork tender. Drain and return potatoes to the pot off heat.
- Mash Potatoes: Add softened butter and warmed half and half incrementally, mashing to a smooth consistency. Stir in shredded cheese, garlic powder, and pepper. Continue mashing until cheese melts and potatoes are creamy. Adjust seasoning to taste.
- Serve: Plate the chicken smothered in gravy over buttery mashed potatoes or rice and enjoy immediately.
Notes
- Slow Cooker Method: Rub chicken with olive oil and poultry seasoning. Prepare a roux in the microwave by melting butter and whisking in flour; add this to the slow cooker.
- Add garlic, onion, celery, additional poultry seasoning, and chicken stock to the slow cooker. Stir to combine.
- Submerge seasoned chicken in the liquid and cook on low for 6 hours or high for 4 hours.
- Once cooked, shred the chicken in the cooker and serve over mashed potatoes or rice.
- For extra flavor, use homemade poultry seasoning given in the recipe or adjust seasonings to your preference.
- The cheesy mashed potatoes can be omitted for a lighter meal or substituted with rice.
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 3 g
- Sodium: 470 mg
- Fat: 28 g
- Saturated Fat: 11 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 42 g
- Cholesterol: 115 mg
