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Smothered Chicken w/ Homemade Onion Gravy

15 minutes

5 to 7 people


Good ole Smothered Chicken Breast w/ Homemade Onion Gravy! DELISH!! I mean stick to your bones good! Use whatever portions of the chicken you have, all of it will work.

Smothered Chicken w/ Homemade Onion Gravy


  1. Preparation

  • Add 1 1/2 cups of flour to a zip lock bag

  • Season liberally with onion powder, garlic powder and all purpose seasoning

  • Set it aside

1. Season your chicken all over with all purpose seasoning 

2. Add the seasoned chicken to the seasoned flour and shake to coat

3. Add oil to your skillet (I prefer castiron, if you do not have one its fine use what you have)

4. When your oil reached 350 degrees F, slowly and carefully drop your chicken in (drop chicken in away from you)

5. Let chicken brown on all sides, then remove from the heat and set aside

6. Carefully, discard oil from the skillet, leaving about 2 tablespoons of oil in the skillet

7. To the oil add the chopped onions, and cook on medium heat until it becomes translucent

8. Whisk in 1/4 cup of flour and cook for about 3 minutes *this removes the raw flour taste

9. Add your butter, and stir until the butter melts. If you are opting to use the chicken bouillion (for additional chicken flavor) stir it in now,  then stir in your chicken broth

10. Stir continuosly on heat until the gravy begins to thicken

11. Add the chicken back to the skillet, cover and reduce the heat to low and cook for 8 to 10 minutes *Stir your chicken every 3 minutes to insure its not sticking to the skillet

12. Turn off the heat and ENJOY!

*Serve with mashed potatoes, or rice!

Nutritional Facts


  • 1 whole chicken, cut up OR 4 chicken breast

  • 1 1/2 cups flour (for breading)

  • 1/4 cup flour (for gravy)

  • 3 cups chicken broth

  • 1 onion, chopped

  • 2 tbsp. butter

  • Sincerely Legenia All Purpose Seasoning (or Your Favorite All Purpose Seasoning)

  • 1 tsp. chicken bouillion (Optional)

  • Onion Powder

  • Garlic Powder

  • Canola Oil OR Vegetable Oil (for frying)

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