Smothered Chicken

I stumbled on this recipe a couple of weeks ago.  The original recipe is for this delectable gravy is from Mel’s Kitchen Cafe.  It’s a super quick and easy recipe, but it tastes like you spent a long time on it.  =) Will loved it!  He actually bragged about it and said that we need to have it again!  I love it when I succeed in the kitchen and make something that he enjoys!

This is from when we ate the leftovers and had it over rice.

This is from when we ate the leftovers and had it over rice.

We got two meals out of the gravy.  The first time we had it just over a couple of very small chicken breasts as part of our dinner.  When we had the leftovers we smothered shredded chicken on a bed of rice with it and it was amazing!  The original poster suggested making mashed potatoes and having this gravy over the chicken and potatoes, and I think that would be a party for the taste buds as well.

Any way, to get to the delicious part, here is my adaptation of the recipe:

Smothered Chicken

  • 1-2 pounds chicken breasts
  • Salt and pepper
  • 1 tablespoon olive oil
  • 3 tablespoons butter
  • 1/4 cup finely chopped yellow or white onion
  • 8 ounces mushrooms, chopped
  • 1/4 teaspoon dried thyme
  • 1 tsp dried oregano
  • 1 clove garlic, finely minced
  • 2 tablespoons cornstarch
  • 1 1/2 cups chicken
  • 1/2 cup milk, half-and-half or cream
  • Salt and pepper to taste


  1. The Chicken: You could really make any chicken to go with this gravy.  I have done pan seared chicken and boiled, shredded chicken breast.
    • To make it pan seared:
    • Season both sides of the chicken with salt and pepper.
    • Heat the olive oil in a nonstick skillet over medium heat until it has shiny ripples.
    • Add the chicken and cook for about 4 minutes on each side, until golden and cooked through.
    • Remove from heat & cover to keep warm
  1. The Gravy:
    • Add the butter to the pan and melt over medium heat.
    • Stir in the onion, mushrooms, thyme, oregano, and garlic. Sauté, stirring often, until the mushrooms are tender and golden and the liquid has mostly evaporated, 8-10 minutes.
    • Mix the broth and 1 tablespoon of cornstarch together until the cornstarch is dissolved.
    • Add the broth mixture to the vegetables in the skillet.  It should thicken super fast when it hits the heat.
    • Add the milk.
    • If it isn’t thick enough add more cornstarch, or if it is too thick add more milk or some water.
    • Let it simmer till it is heated through and bubbling a little.
    • Add any extra seasonings to taste.
    • Serve immediately over the chicken

2 responses to “Smothered Chicken

  1. Pingback: Month’s worth of Meals on a Budget | The Pomeroy Life

  2. Pingback: Month’s worth of Meals on a Budget

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