Have you tried smothered chicken? It’s a quick and easy meal that’s ready in just 30 minutes. It’s made with tender, seasoned chicken breasts and caramelized onions simmered in a homemade gravy. You can serve it with mashed potatoes, rice, or pasta. It’s so good!
Prep Time: 5 minutes
Cook Time: 20-25 minutes
Serves: 3-4
Ingredients:
2 oz Dry French onion soup (2 envelopes) or make your own
1 tsp. Paprika
1 T. Fresh thyme or 1 tsp. dried thyme
1/4 C. Plain flour
3 Large boneless skinless chicken breasts cut lengthwise
Cooking oil if needed
4 Slices bacon diced
1 Large onion roughly diced
2 C. Chicken stock
1/4 C. Sour cream, yogurt (Greek is good also), or heavy cream
For thicker gravy:
1/4 C. Flour plus 1/4 C. Water, mixed together
What to do:
Add the soup mix, paprika, thyme, and flour to a ziplock bag. Add the chicken breasts and shake to coat. Shake them off once you take them out of the bag, set them on a plate, and set them aside. Most of the onion pieces will fall off, and that’s okay.
Save the excess flour and onion mixture.
In a large skillet, cook the bacon until crispy, then remove and set aside. Add the chicken breasts and cook on both sides for 1-2 minutes. You want a nice sear, so be careful not to overcook the chicken, as it will become tougher. Remove the chicken from the skillet and place it on a plate.
If you need more oil, add more at this point. Add the sliced onions. Sauté the onions for 4-5 minutes or until they start to caramelize and turn golden brown. The onions will release enough liquid to deglaze the pan and get all those good, yummy bits off the bottom. At the last few seconds, add in your garlic, stir until fragrant, then add in the bacon, broth, and yogurt. Place your chicken back in the skillet and cover. Cook for 20-25 minutes or until done.
If you want your gravy thicker, add equal amounts of flour and water to a small bowl and stir together. Add a tablespoonful at a time to your gravy, allowing it to thicken between additions, until you reach the desired consistency.