Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 1 medium yellow onion, sliced
- 2 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
Instructions
- Step 1: Season chicken breasts with salt and pepper.
- Step 2: Heat olive oil in a large skillet over medium-high heat. Add chicken breasts and cook for 5-7 minutes per side, or until golden brown and cooked through. Remove chicken from skillet and set aside.
- Step 3: Add sliced onion to the skillet and cook until softened, about 5 minutes. Add minced garlic and cook for 1 minute more.
- Step 4: Sprinkle flour over the onions and garlic and cook for 1-2 minutes, stirring constantly, until a paste forms.
- Step 5: Gradually whisk in chicken broth until smooth. Bring to a simmer and cook until gravy has thickened, about 5 minutes.
- Step 6: Return chicken breasts to the skillet with the gravy. Spoon gravy over the chicken, reduce heat to low, cover, and simmer for 10-15 minutes, or until chicken is heated through. Serve hot.
Notes
- Refrigerate leftovers in an airtight container for up to 3 days, ensuring the chicken is fully submerged in gravy for optimal moisture.
- For best results, gently reheat the smothered chicken in a skillet over low heat, adding a splash of chicken broth if the gravy is too thick.
- Serve this comforting dish over creamy mashed potatoes or fluffy rice to soak up every last bit of delicious gravy.
- Don't rush the gravy; cooking the flour with the onions and garlic creates a richer, deeper flavor, so take your time!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American