Smothered Chicken And Gravy

Course Main Course, Poultry

Cuisine American, Southern

Keyword chicken-and-gravy, chicken-breast-recipes, smothered-chicken-and-gravy, smothered-chicken-recipe

Prep Time 10

Cook Time 1

Stand time 5

Total Time 1 15

Servings servings

Calories 308kcal

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 and 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 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. (See Cook's note for how to thicken gravy with cornstarch, if desired.)
Serve smothered chicken and gravy garnished with parsley. Serve with cornbread dressing, cooked rice, cooked pasta, mashed potatoes or any of your favorite Southern side dishes.

If you don't have a dutch oven, you can brown the chicken in a skillet then place into a covered 13 x 9 inch dish to bake.
How do you make chicken gravy with cornstarch? At the end of cooking smothered chicken and gravy you can thicken the gravy further using cornstarch. Remove the chicken breasts to a platter and keep warm. Place the dutch oven back on to the stovetop over medium high heat, Mix up a slurry using equal parts of cold half and half, cold chicken broth or cold water and cornstarch. So, 1 tablespoon of cornstarch to 1 tablespoon of liquid, you can of course use a little more as needed. Whisk into the liquid and let it come to a gentle boil. Repeat until it thickens to your taste.