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Smothered Chicken in a large skillet covered in rich herb gravy and garnished with fresh thyme sprigs

Smothered Chicken

Tender golden-seared boneless chicken breasts simmered in a rich, savory herb gravy. A comforting one-skillet weeknight dinner ready in under 45 minutes.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 4 boneless skinless chicken breasts pound to even thickness for best results
  • 2 cups gravy homemade or good quality store-bought chicken or brown gravy
  • 2 tbsp fresh herbs thyme and rosemary recommended, parsley or sage can be added
  • 2 tbsp olive oil or butter butter adds extra richness
  • salt to taste
  • black pepper to taste

Equipment

  • Large skillet
  • Wooden spoon
  • Instant-read thermometer
  • Meat mallet (optional for even thickness)

Method
 

  1. Heat the olive oil or butter in a large skillet over medium heat until it shimmers or the butter begins to foam.
  2. Season both sides of the chicken breasts generously with salt and black pepper. If the breasts are very thick, pound them to about 3/4 inch even thickness before seasoning.
  3. Place the chicken in the skillet and cook for 6 to 7 minutes per side without moving them until each side is deeply golden brown and the internal temperature reaches 165°F. Remove from the skillet and set aside on a plate covered loosely with foil.
  4. Lower the heat to medium-low. Add the fresh herbs and pour in the gravy. Scrape up all the browned bits from the bottom of the pan with a wooden spoon. Let the gravy warm through for 1 to 2 minutes.
  5. Return the chicken to the skillet, spoon gravy over each piece, cover the pan, and simmer on low heat for 10 minutes.
  6. Serve with extra gravy spooned generously on top. Garnish with a fresh herb sprig if desired.

Notes

For bone-in chicken thighs, increase searing time to 8 to 9 minutes per side and simmer for 12 to 15 minutes. Use low-sodium gravy if using store-bought to control salt levels. Reheat leftovers in a covered skillet over low heat with a splash of broth.