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Smothered Chicken

A comforting dish combining tender chicken, savory gravy, and rich flavors, perfect for busy families.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 600
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 large boneless skinless chicken breasts Substitute with turkey or pork cutlets if desired.
  • 1 large egg May use a flax egg as a vegan alternative.
  • 1/2 cup heavy whipping cream Use half-and-half or dairy-free cream for lighter options.
  • 1/2 cup all-purpose flour Substituting with almond flour will yield a gluten-free version.
  • 1/2 cup breadcrumbs Opt for Panko for extra crunch if preferred.
  • 2 teaspoons garlic powder Fresh garlic can be substituted for a more intense taste.
  • 1 teaspoon oregano Italian seasoning works well too.
  • 1 teaspoon onion powder Diced onions may also be used if preferred.
  • 1 teaspoon salt Adjust according to your taste preference.
  • 1/2 teaspoon pepper
  • 3 tablespoons olive oil Can use vegetable or canola oil instead.
  • 1 small yellow onion, diced Shallots can be substituted.
  • 8 ounces sliced mushrooms Feel free to replace with any variety you enjoy.
  • 1/4 cup butter Substitute with vegan butter or margarine for a dairy-free version.
  • 1/4 cup all-purpose flour (for gravy) Cornstarch can be an alternative for gluten-free options.
  • 2 cups beef broth Chicken or vegetable broth are suitable substitutes.
  • 1 cup heavy whipping cream (for gravy) Light cream can replace this as well.
  • 1 tablespoon Worcestershire sauce Soy sauce can be a flat alternative.
  • 1 teaspoon ground mustard Use Dijon mustard for a more intense flavor.
  • Salt and pepper to taste Always adjust these last-minute for the perfect flavor.

Method
 

Preparation
  1. Cut the chicken breasts in half horizontally to create four thinner cutlets.
  2. In a bowl, whisk together the egg and 1/2 cup of heavy whipping cream until well combined.
  3. In another bowl, mix the flour, breadcrumbs, garlic powder, oregano, onion powder, salt, and pepper.
Cooking
  1. Dip each chicken cutlet into the egg mixture, letting excess drip off, then dredge through the flour mixture.
  2. Heat olive oil in a skillet over medium-high heat. Sear the chicken for 4-5 minutes on each side until golden brown.
  3. Once browned, remove the chicken and set it aside on a plate covered with foil.
  4. In the same pan, sauté the diced onion and sliced mushrooms until they are translucent.
  5. Lower the heat and melt butter in the pan. Whisk in flour to create a paste, then gradually add beef broth and heavy cream while whisking.
  6. Add Worcestershire sauce, ground mustard, and seasoning, adjusting to your taste.
  7. Stir in the sautéed onion and mushrooms, then return the cooked chicken to the pan.
  8. Serve the smothered chicken over a bed of mashed potatoes, pasta, or rice.

Notes

Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently.