The Seasoned MomSmothered Chicken with Gravy
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Ingredients
Serves 4- 1 tablespoon olive oil
- ¼ teaspoon dried thyme ((or sub with ¾ teaspoon minced fresh thyme leaves))
- Optional garnish: chopped fresh parsley or thyme
- 1 cup chicken broth
- 4 boneless, skinless chicken breast cutlets ((about 1 ½ lbs. total))
- ¼ cup heavy cream, (at room temperature (or more to thin the gravy if desired))
- 1 tablespoon salted butter
- ½ cup all-purpose flour
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
- ½ teaspoon onion powder
- ½ teaspoon smoked paprika
- ¼ teaspoon ground black pepper
- 2 tablespoons all-purpose flour
- 2 tablespoons salted butter
- Kosher salt and ground black pepper, (to taste)
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Steps
- Step 1
Pat the chicken cutlets dry. In a small bowl, mix the garlic powder, onion powder, smoked paprika, salt, and pepper. Sprinkle the seasoning on both sides of the chicken. Dredge each cutlet lightly in flour, shaking off the excess.
- Step 2
In a large skillet (cast iron works well), heat 1 tablespoon of butter and 1 tablespoon of olive oil over medium-high heat. Add the chicken and cook for 3-4 minutes per side, or until golden and cooked through (the meat should reach an internal temperature of 165°F). Transfer the chicken to a plate and tent loosely with foil. Do not clean the skillet.
- Step 3
Add 2 tablespoons of butter to the skillet. Once melted, whisk in 2 tablespoons of flour and cook for 1-2 minutes. Slowly whisk in the chicken broth, scraping up any browned bits, then stir in the cream and thyme. Simmer until thickened, about 3-5 minutes. Taste and season with salt and pepper, if necessary.
- Step 4
Return the cutlets to the skillet, spoon the gravy over the top, and let everything simmer for 1-2 more minutes to heat through.
- Step 5
Garnish with chopped fresh herbs, if desired. Serve with mashed potatoes, rice, or biscuits to soak up the gravy.
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Pat the chicken cutlets dry. In a small bowl, mix the garlic powder, onion powder, smoked paprika, salt, and pepper. Sprinkle the seasoning on both sides of the chicken. Dredge each cutlet lightly in flour, shaking off the excess.
Source: The Seasoned Mom
