Smothered chicken is a one pan dinner that's done in 30 minutes! Chicken breast is seasoned, seared, then simmered in a creamy gravy. It's been a budget friendly family favorite for generations.
0 Marinate the chicken in the buttermilk if you have time.
1 Add 1 tablespoon of seasoning to the buttermilk and pour it over the chicken breast. Marinate 30 minutes.
2 Remove from the buttermilk and pat dry.
3 Mix the ½ cup flour and the Tony Chacheres seasoning (or salt and pepper).
4 Dredge the chicken in the flour mixture, covering all sides. To dredge the chicken in the flour just plop it down in the flour and coat one side then turn it over and coat the other. Press the flour into the chicken gently.
5 Heat the oil or bacon grease (or a mix) in the skillet over medium heat - there should be just enough to cover the bottom with a thin layer.
6 Add the garlic, onions, and celery and saute for about [timer minutes=0]3 minutes[/timer], or just until they start to cook and become translucent.
7 Remove the vegetables from the skillet, set aside, and carefully add the chicken.
8 Cook for about [timer minutes=0]4 minutes[/timer], or until the bottom is golden brown, then flip and cook another 3 to [timer minutes=0]4 minutes.[/timer]
9 Remove the chicken from the pan and set aside.
10 Melt the 2 tablespoons of butter in the skillet.
11 Whisk in the 3 tablespoons flour and reduce heat to low.
12 Cook, moving the flour around the pan so it doesn't scorch, for about [timer minutes=0]2 minutes.[/timer]
13 Add the chicken stock slowly, whisking to keep it smooth.
14 Whisk in the milk and 1 teaspoon of Tony Chachere's seasoning.
15 Simmer for about [timer minutes=0]1 minute [/timer]to let it begin to thicken.
16 Add the sauteed onion mixture and the chicken, spooning the gravy over the chicken.
17 Bring to a boil, reduce heat to low, cover the pan, and simmer for 20 minutes. Check and stir occasionally to ensure that it isn't boiling dry or sticking.
18 Serve over white rice, mashed potatoes, or biscuits.
