Pan-Seared Chicken Breasts with Creamy Onion Gravy
Boneless, skinless chicken breasts are dredged in seasoned flour, pan-seared until golden, then finished in a silky onion and garlic gravy enriched with heavy cream. The chicken reaches 165F internal temperature while the gravy simmers for just a few minutes, creating a restaurant-quality weeknight dinner.
Ingredients
- 4 chicken breasts, boneless and skinless
- 1 ½ tablespoon poultry seasoning(optional)
- salt(optional)
- pepper(optional)
- ½ cup all-purpose flour
- 2 tablespoon olive oil
- 3 tablespoon butter
- 2 onion, diced, small
- 3 clove garlic, sliced
- ½ cup chicken stock(optional)
- ¼ cup heavy whipping cream
Instructions
- 1
Combine flour, poultry seasoning, salt, and pepper in a bowl.
- 2
Dredge chicken breasts in the flour mixture, coating both sides and shaking off excess.
- 3
Heat olive oil and butter in a skillet over medium heat.
- 4
Add flour-coated chicken and cook until well browned and internal temperature reaches 165F.
- 5
Transfer chicken to a plate.
- 6
Add remaining butter to the skillet and heat until hot.
- 7
Add diced onions and cook, adding broth as needed to prevent burning.
- 8
Add sliced garlic and cook briefly.
- 9
Add remaining chicken stock and heavy cream.
- 10
Bring to a boil, then reduce heat to low and simmer.
- 11
Return chicken to the skillet and simmer together.
- 12
Serve chicken covered in onion gravy.
Tips
For even cooking, pound chicken breasts to uniform thickness before dredging.
Do not skip shaking off excess flour to prevent lumpy gravy.
Add broth gradually to the onions to build fond from the pan without burning them.
Good to Know
Refrigerate covered up to 3 days. Reheat gently on stovetop with splash of broth.
Dredge chicken breasts and store on parchment in refrigerator up to 4 hours before cooking.
Serve immediately over mashed potatoes, rice, or egg noodles to catch the gravy.
Common Mistakes
Do not skip drying chicken before dredging to ensure proper browning.
Do not skip shaking off excess flour to prevent lumpy gravy.
Do not simmer longer than 3-4 minutes after returning chicken to prevent overcooking.