Smothered Chicken with Gravy
A hearty, one-skillet classic, this smothered chicken with herb-infused gravy is a comforting dish perfect for weeknights. It's rich in flavor while accommodating a variety of dietary preferences, including gluten-free, paleo, low-carb, keto, and Whole30. Tender chicken cutlets are pan-seared and enveloped in a creamy, savory sauce loaded with fresh herbs, mushrooms, and onions. Excellent for dinner and just as satisfying as leftovers the next day.
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Servings: 6
Ingredients
- 2 teaspoons lemon juice
- 4 tablespoons ghee divided
- 2 teaspoons fresh rosemary finely chopped
- 2 teaspoons sage leaves minced
- 8 oz mushrooms sliced
- 2 teaspoons fresh thyme minced
- 2 teaspoons tapioca flour or arrowroot for gravy
- Sea salt and black pepper to taste
- 3/4 cup dairy-free milk or creamer such as plain Nutpods
- 1 teaspoon Dijon mustard
- 3 tablespoons blanched almond flour
- 3/4 cup chicken broth or bone broth
- 2 tablespoons tapioca flour or arrowroot for dredging
- 4 cloves garlic minced
- 1.5 pounds boneless skinless chicken breasts, pounded to 1/2” thickness or thin-sliced
- Fresh chopped parsley and other fresh herbs for garnish
- 1 medium onion thinly sliced
- 2 teaspoons fresh parsley minced
Instructions
- Pound the chicken breasts to an even 1/2-inch thickness, then slice into cutlets. Season both sides with sea salt and freshly ground black pepper.
- In a shallow dish, combine the almond flour with the first portion of tapioca flour or arrowroot for dredging.
- Warm 2 tablespoons of ghee in a large skillet over medium to medium-high heat. Lightly dredge each chicken cutlet in the flour mixture, shaking off any excess before adding to the skillet.
- Sear the chicken cutlets for approximately 3–4 minutes per side, until cooked through and golden brown. Adjust the heat as needed to prevent burning. Once cooked, remove the chicken from the pan and set aside.
- Reduce the heat to medium-low. Add the remaining 2 tablespoons of ghee to the skillet. Introduce the mushrooms and sliced onion, cooking for 4–6 minutes until softened and lightly browned.
- Stir in the minced garlic, rosemary, thyme, sage, and parsley. Sauté for an additional 2–3 minutes until fragrant.
- Sprinkle the remaining tapioca flour over the vegetables and stir to evenly coat. Pour in the chicken broth and dairy-free milk, mixing thoroughly.
- Incorporate the Dijon mustard and lemon juice. Bring the mixture to a boil to thicken, then lower to a simmer. Taste and adjust seasoning with additional salt and pepper as needed.
- Return the chicken cutlets to the skillet, nestling them into the gravy. Remove from heat.
- Spoon the savory gravy over the chicken and garnish with freshly chopped herbs before serving.
Notes
This dish stores well and can be refrigerated for up to 3 days. Reheat gently on the stove or in the microwave for best results.