Smothered Garlic Chicken
This Smothered Garlic Chicken is a hearty supper with a rich gravy loaded with garlic and veggies. It's just delicious served with a side of mashed potatoes and green beans. It's Southern-style comfort food!
Servings: 4 servings
Calories: 440kcal
Ingredients
Brine
- 6 cups cold water
- 3 Tbsp. kosher salt
Chicken
- 2 large boneless, skinless chicken breasts, cut in half lengthwise
- 1/3 cup all-purpose flour
- 1 tsp. seasoned salt
- 1/2 tsp. pepper
- 1 Tbsp. olive oil
- 2 Tbsp. butter
Gravy
- 4 Tbsp. butter
- 1 1/2 cups yellow onion, finely chopped
- 1 1/2 cups celery, finely chopped
- 1 cup carrots, roughly chopped
- 10 garlic cloves, 2 minced, 8 whole
- 2 tsp. fresh thyme leaves
- 1/2 cup white cooking wine
- 1/4 cup all-purpose flour
- 2 1/2 cups low-sodium chicken broth
- 1 tsp. kosher salt
- 1/2 tsp. pepper
- 1/4 cup buttermilk
- fresh parsley, fine chopped, for sprinkling if desired
Instructions
Chicken
- Fill a bowl with 6 cups cold water and 3 tablespoons kosher salt. Add chicken pieces. Mix well. Let chicken sit in brine for 15 minutes. Remove from the brine. Rinse and pat dry. (Do this while you are chopping your veggies to save time)
- Cut the chicken in half lengthwise into 4 thinner cutlets. Combine flour, seasoned salt and pepper in a shallow bowl or pie plate. Add chicken pieces, one at a time to flour mixture and toss until fully coated.
- Add olive oil and butter to a large, deep skillet over medium-high heat. Add the chicken and saute for 4-5 minutes on each side until lightly browned and mostly cooked through. It will finish off in the gravy. Remove the chicken to a plate and set aside.
Gravy
- Reduce heat to medium, and melt butter in skillet. Add onions, celery, carrots and garlic cloves and cook, stirring occasionally, until tender, about 8 minutes. Stir in the minced garlic and thyme and continue to cook for 1 minute.
- Deglaze the skillet with the wine and cook for 1-2 minutes until most of the wine has evaporated. Add the flour, stirring to combine and cook for 2 minutes. Slowly add the chicken broth and salt and pepper and bring to a simmer, scraping any brown bits from the bottom of the pan until sauce thickens.
- Reduce heat to low and add the buttermilk and the cooked chicken along with any juices into the skillet. Cover and simmer until the chicken is cooked through, about 4-5 more minutes. Remove from heat. Sprinkle with chopped parsley and serve.
Notes
We really enjoy this dish with a side of mashed potatoes and green beans. You'll have a nice amount of gravy for your chicken as well as the potatoes.
I always make sure to brine my chicken. It really helps to guarantee it's nice and moist.