These smothered chicken breasts are creamy, tender, and packed with flavor! A quick and easy meal that the entire family will love.
I served this with creamy mashed potatoes and green beans but feel free to serve it over rice.
The inspiration for this recipe came from this creamy garlic parmesan chicken and these creamy smothered chicken thighs. In case you haven’t noticed, I love creamy chicken! Sometimes I take some crusty Italian bread and soak up all of that creamy sauce. I think the sauce and the caramelized onions are my favorite part of this dish.
Ingredient Notes
Chicken – I used two chicken breasts and sliced them in half horizontally into 4 even pieces. You can use boneless chicken thighs if you prefer.
Heavy Cream – The cream sauce is super thick and delicious without heavy cream but I added 1/4 cup to make it extra creamy!
Unsalted Butter – If using salted chicken stock I highly recommend using unsalted butter.
Hot Sauce – Completely optional.
Worcestershire Sauce – It adds a ton of flavor! Only omit it, if you’re not a fan!
Red Crushed Pepper – Adds a little heat!
Top Tips And Variations
- Caramelize the onions for at least 10-12 minutes over medium-low heat while stirring frequently. And add more oil as needed.
- Make sure to pour the chicken stock into the skillet slowly while whisking the flour.
- Want to add extra flavor? Add a tsp of dijon mustard and a squeeze of fresh lemon.
- Want to incorporate some veggies? Add fresh spinach and mushrooms!
Storage
Place any leftovers in an air-tight container and refrigerate for up to 2 days. To reheat, place the smothered chicken breasts in a skillet and reheat over medium-high heat until hot.
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Smothered Chicken Breasts
Ingredients
- 4 chicken breasts
- 4 tbsp unsalted butter
- 1/4 cup all-purpose flour
- 1 onion sliced into half moons
- 2 garlic cloves finely minced
- 1 cup chicken stock
- 1/4 cup heavy cream
- 1 sprig thyme fresh
- 1 tsp hot sauce optional
- 1 tsp Worcestershire sauce
- 1/8 tsp red crushed pepper optional
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- 1 tsp Italian seasoning
- salt and pepper to taste
- oil, for cooking
Instructions
- Slice two chicken breasts in half horizontally into 4 even pieces and season on both sides with salt and pepper.
- In a large dish, combine the flour, garlic powder, onion powder, Italian seasoning, and paprika. Mix well.
- Coat both sides of each piece of chicken in the flour mixture. Don't discard the remaining flour, you'll need it for the sauce.
- Add some oil to a large skillet and heat over medium-high heat. Cook the chicken for 3-4 minutes on each side or until fully cooked through. Remove the chicken from the skillet and set it aside.
- Add the onions to the skillet and more oil if needed. Cook the onions over medium-low heat for 10-12 minutes while stirring frequently.
- Once the onions are caramelized, add the fresh garlic, thyme, red crushed pepper, and butter. Allow the butter to melt completely and then whisk in the remaining flour.
- Pour the chicken stock slowly into the skillet while whisking. It should thicken immediately. Add the heavy cream, Worcestershire sauce, and hot sauce. Check for seasoning and add salt and pepper if needed.
- Place the chicken back into the skillet, cover, and cook until the chicken is nice and hot.
Notes
- Caramelize the onions for at least 10-12 minutes over medium-low heat while stirring frequently. And add more oil as needed.
- Make sure to pour the chicken stock into the skillet slowly while whisking the flour.
- Want to add extra flavor? Add a tsp of dijon mustard and a squeeze of fresh lemon.
- Want to incorporate some veggies? Add fresh spinach and mushrooms!
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