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Smothered Chicken And Gravy

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
Calories 308kcal
Author Melissa Sperka


  • 3 tablespoon butter
  • 4 8 oz boneless skinless chicken breasts
  • ½ cup all purpose flour plus ¼ teaspoon salt, ¼ teaspoon pepper and ¼ teaspoon paprika
  • 1 medium onion thinly sliced or chopped
  • 1 10 ¾ oz can cream of chicken with mushrooms soup
  • 1 cup half & half
  • 2 teaspoon chicken soup base, dissolved in 2 tablespoon hot water i.e. Better Than Bouillon
  • 1 teaspoon poultry seasoning i.e. Poultry Magic
  • ½ teaspoon garlic powder
  • ½ teaspoon dried tarragon
  • ½ teaspoon black pepper adjust to taste
  • 2 tablespoon 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 ¼ teaspoon salt, ¼ teaspoon paprika and ¼ teaspoon 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. (See Cook's note for how to thicken graqvy 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. 


Serving: 1serving | Calories: 308kcal | Carbohydrates: 23g | Protein: 5g | Fat: 21g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 46mg | Sodium: 998mg | Potassium: 172mg | Fiber: 1g | Sugar: 1g | Vitamin A: 671IU | Vitamin C: 5mg | Calcium: 87mg | Iron: 1mg