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Smothered Chicken And Gravy

Course Main Course, Poultry
Cuisine American
Keyword chicken-and-gravy, chicken-breast-recipes, smothered-chicken-and-gravy, smothered-chicken-recipe
Prep Time 10 minutes
Cook Time 1 hour
Stand time 5 minutes
Total Time 1 hour 15 minutes
Servings 4 servings
Author Melissa Sperka


  • 3 Tbsp butter
  • 4 8 oz boneless skinless chicken breasts
  • 1/2 cup all purpose flour plus 1/4 tsp salt, 1/4 tsp pepper and 1/4 tsp paprika
  • 1 medium onion thinly sliced or chopped
  • 1 10 3/4 oz can cream of chicken with mushrooms soup
  • 1 cup half & half
  • 2 tsp chicken soup base, dissolved in 2 Tbsp hot water i.e. Better Than Bouillon
  • 1 tsp poultry seasoning i.e. Poultry Magic
  • 1/2 tsp garlic powder
  • 1/2 tsp dried tarragon
  • 1/2 tsp black pepper adjust to taste
  • 2 Tbsp chopped Italian parsley


  • Preheat the oven to 325°F. On the stovetop, melt 3 tablespoons of butter over medium-high heat.In a 6 quart dutch oven or similar oven safe pot.
  • In a small bowl, whisk together flour with 1/4 tsp salt, 1/4 tsp paprika and 1/4 tsp black pepper. Dust chicken breasts on all sides with seasoned flour.
  • Brown chicken in butter for 1 minute on both sides. Arrange in dutch oven or buttered baking dish. Top with onion and a light dusting of paprika.
  • In a small mixing bowl, whisk together, soup, dissolved soup base, half and half, poultry seasoning, garlic powder, tarragon and black pepper. Pour the over the chicken and onions.
  • Bake covered for 50-60 minutes. Remove lid and test the chicken for doneness. Time may vary adjust cooking time depending on the thickness of chicken breasts used. Remove chicken to a platter to rest for 5 minutes. Mix gravy well. May thicken with cornstarch, if desired.
  • Serve chicken ladled with gravy garnished with parsley. Serve with dressing, rice, pasta, mashed potatoes or any of your favorite sides.


If you don't have a dutch oven, you can brown the chicken in a skillet then place into a covered dish to bake.