Description
This Smothered Chicken and Gravy recipe features tender chicken cutlets cooked in a savory homemade gravy packed with garlic, onions, and celery. Enhanced with a flavorful poultry seasoning blend, the dish is served best over rich cheesy mashed potatoes or rice for a comforting, hearty meal that’s perfect for any day of the week.
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)
- Poultry seasoning (see optional blend below)
- 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 shredded monterey jack cheese (mozzarella, pepper jack, etc. can be used)
- 1 tsp garlic powder
- Pepper to taste (about 1/2 tsp)
Instructions
- Season the Chicken: In a medium bowl or zip-top bag, combine the chicken with 2 tablespoons of olive oil and a few spoonfuls of the poultry seasoning. Thoroughly coat the chicken on all sides and set aside to marinate 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. Flip the chicken once, then reduce the heat to low and add 2 tablespoons of butter. Continue cooking until the internal temperature reaches 165°F (approximately 8 minutes). Remove the chicken and keep warm covered with foil.
- Prepare the Gravy: In the same pan over medium-low heat, add the remaining butter followed by the diced onion and celery. Sauté for 2-3 minutes until the vegetables start to soften. Add the minced garlic and cook until fragrant, about 1 minute. Sprinkle the flour over the vegetables along with 1 tablespoon of poultry seasoning, stirring continuously for 1-2 minutes to cook the flour.
- Add Stock and Simmer: Pour in the chicken stock while scraping up any browned bits from the pan’s bottom. Shred the cooked chicken using two forks. Reduce heat to low, return the shredded chicken to the pan, cover, and simmer gently for 8-10 minutes to thicken the sauce.
- Finish the Gravy: Turn off the heat and stir in the sour cream until fully incorporated. Taste and adjust seasoning with salt and pepper as needed.
- Make the Mashed Potatoes (Optional): Peel and quarter the potatoes evenly. Boil them in salted water (3/4 tsp salt) until fork-tender, about 15 minutes. Drain and return the potatoes to the warm pot off-heat. Add softened butter and warmed half and half gradually while mashing until smooth. Mix in shredded cheese, garlic powder, and pepper, mashing until the cheese is melted and the potatoes are creamy. Adjust seasoning to taste.
- Serve: Plate the smothered chicken and generous amounts of the creamy gravy over the cheesy mashed potatoes or rice, and enjoy a comforting home-style meal.
Notes
- For a slow cooker version, season the chicken with olive oil and seasoning. Prepare a roux by microwaving butter and flour, then add to the slow cooker with garlic, onion, celery, seasoning, and chicken stock.
- Submerge chicken in the slow cooker and cook on low for 6 hours or high for 4 hours. Shred chicken before serving over mashed potatoes or rice.
- Adjust poultry seasoning amounts based on preference for herb and spice intensity.
- You can substitute regular paprika if smoked paprika is unavailable in the seasoning blend.
- Ensure chicken breasts are pounded thin for even cooking and tender texture.
