Smothered Chicken and Gravy (2024)

• 4 tbsp olive oil, divided
• 2 lbs. chicken cutlets or breasts (breasts pounded thin for even cooking)
• 1/2 stick butter 4 tbsp
• poultry seasoning (below) I love Savory Spice Store's chicken fried steak seasoning
• 3 tbsp all-purpose flour
• 2 cups chicken stock low sodium
• 6 garlic cloves, minced
• 1 medium yellow onion, diced
• 1 stalk celery, diced
• 1/3 cup sour cream
• salt and pepper to taste
• buttery potatoes or rice for serving

Optional Poultry Seasoning

• 1/2 tsp smoked paprika regular paprika works instead
• 1/2 tsp garlic powder
• 1/2 tsp onion granules onion powder works instead
• 1/2 tsp dried thyme
• 1/2 tsp dried basil
• 1/2 tsp salt
• 1/4 tsp ground pepper
• 1/4 tsp cayenne pepper
• 1/4 tsp dried sage

Cheesy Mashed Potatoes (optional)

• 4 lbs russet potatoes
• 3/4 tsp salt
• 1.5 cups half and half warmed
• 1 stick salted butter softened
• 3/4 cup monterey jack cheese, shredded mozzarella, pepper jack, etc.
• 1 tsp garlic powder
• pepper to taste about 1/2 tsp each

Cook the Chicken

• In a medium bowl or zip-top bag, add chicken with 2 tablespoons of olive oil and a few spoonfuls of poultry seasoning. Work the seasoning into the chicken, ensuring it's well coated on all sides. Set aside while prepping other ingredients.

• In a large skillet over medium heat, add 2 tablespoons of olive oil. Add the chicken and cook about 3 minutes or until underside is browned. Flip only once.

• After you flip the chicken, reduce the heat to low and add 2 tablespoons of butter. Continue cooking until internal temp reaches 165 degrees (about 8 minutes).

• Remove chicken and set aside on a plate with tented foil to rest.

Make the Gravy

• In the same pan over medium-low, add remaining butter then diced onions. Saute 1-2 minutes until they begin softening. Add in the garlic and celery and cook until garlic is fragrant, another minute.

• Sprinkle the flour over the veggies along with 1 tablespoon of poultry seasoning. Cook for another 1-2 minutes, mixing as it cooks.

• Pour in the chicken stock, scraping up the brown bits in the bottom of the pan. While the stock heats, shred the chicken using two forks. Reduce heat to low. Add the chicken into the pan, cover, and bring to a low simmering boil allowing sauce to thicken (about 8-10 minutes).

• Turn off heat, add sour cream into the pan and stir until incorporated. Taste and adjust the seasonings if needed.

Mashed Potatoes (optional)

• Peel potatoes and cut into quarters so they are all roughly the same size. Bring water to boil n a large pot over high heat, add 3/4 tsp salt to the water. Cook potatoes until they are fork tender, about 15 minutes.

• Strain potatoes and add them back into the pot on the stove (off the heat). Add in the stick of softened butter along with the warm half and half, a 1/2 cup at a time.

• Mash the potatoes, working the half & half and butter into the potatoes until smooth. Add in shredded cheese and mix into the hot potatoes along with the garlic powder and seasonings. Continue to mash until smooth and cheese has melted. Taste and adjust as neeeded to your liking.

Slow Cooker Instructions:

Season up the chicken by rubbing it with 2 tablespoons olive oil and a few spoonfuls of chicken seasoning, ensuring it's fully coated on all sides.

Make a roux in the microwave by melting 4 tablespoons of butter in a heat-safe glass bowl. To the melted butter add 3 tablespoons of flour, whisk to combine and heat together for one minute. Mix well then add into the crock pot.

Then into the slow cooker add in the garlic, onion, celery, 1 tablespoon of additional chicken seasoning, and 2 cups of chicken stock. Whisk until combined.

Add in the chicken, submerging them into the liquid. Cook on low for 6 hours or on high for 4 hours. Once it's finished cooking, shred the chicken and serve over mashed potatoes or rice.