Smothered Baked Chicken (Pan-Dripping Gravy in One Dish)

Sunday Supper Simplicity, Grandma-Style

When Grandma wanted to impress the preacher and still leave herself time to iron a blouse, she made smothered baked chicken—juicy breasts seasoned to a dark caramel crust, then drowned in silky pan‑dripping gravy and ladled over fluffy rice. One roasting dish, zero stove babysitting. The bird baked, the house smelled like a hug, and the gravy practically made itself while the chicken rested.

Today we’re channeling that same hands‑off magic: paprika, garlic, onion, a whisper of brown sugar for color, then a high‑heat roast that leaves sticky browned bits (fond) begging to become gravy. Five minutes later you’re stirring flour into those drippings, adding a splash of water, and watching Grandma‑style gravy thicken right in the roasting pan—no extra skillet, no packet mix.

Supper debate: Are you ladling this gravy over rice or mashed potatoes? I’m Team Rice; my husband swears by whipped spuds. Cast your vote below!

Why You’ll Love This Recipe

**One pan, one oven—**no stovetop splatter.
**Built‑in gravy—**drippings become dinner sauce in minutes.
**Caramelized crust—**tiny hit of brown sugar deepens color and flavor.
**Weeknight quick—**35‑minute bake, 5‑minute gravy, done.

Ingredient Notes & Substitutions

Ingredient	Why It Matters	Swap Ideas
Chicken breasts (6 boneless)	Lean protein, quick cook	Thighs—add 10 min bake.
Paprika (smoked or sweet)	Color & subtle warmth	Chili powder for spice.
Brown sugar (½ tsp per breast)	Caramelized crust	Omit if keto; brush with melted butter for browning.
Flour (3 Tbsp)	Gravy thickener	GF 1:1 flour or cornstarch slurry.
Rice, for serving	Soaks gravy	Mashed potatoes or buttered noodles.

Out of brown sugar? Drizzle 1 tsp maple syrup over breasts before roasting—same browning power.

Equipment Checklist

9 × 13‑inch metal or enamel baking dish (glass OK)
Tongs for flipping mid‑bake
Instant‑read thermometer (aim 165 °F)
Whisk or wooden spoon for gravy
Ice‑cream scoop for perfect rice mounds (Grandma’s trick)

Detailed Instructions

1 | Preheat & Season

Preheat oven to 425 °F.
Pat 6 boneless chicken breasts dry.
Mix 2 tsp paprika, 1½ tsp garlic salt, 1 tsp onion powder, ½ tsp oregano, ½ tsp pepper, 3 tsp brown sugar.
Rub all over chicken; arrange in greased dish.

2 | High‑Heat Roast

Bake 35 minutes, flipping once at 20 min. Internal temp should read 165 °F; crust will be deep golden.

3 | Temp Rest & Make Gravy

Transfer chicken to plate; tent with foil. Place baking dish on stovetop burner (med‑low). Sprinkle 3 Tbsp flour into hot drippings; whisk 1 min. Slowly splash in 1½ cups warm water or chicken broth, whisking until smooth. Simmer 2 min to thicken; taste salt & pepper.

4 | Smother & Serve

Return chicken to gravy; spoon sauce over tops. Simmer 1 min to re‑warm. Serve over rice or potatoes, ladling extra gravy.

Flavor Boost Variations

Creamy Herb: Stir ¼ cup heavy cream & 1 Tbsp chopped parsley into finished gravy.
Mushroom Onion: Sauté 1 cup sliced mushrooms & ½ onion in drippings 3 min before flour.
Spicy Cajun: Replace paprika mix with 2 tsp Cajun seasoning, skip brown sugar.

Make‑Ahead & Storage

Fridge: Gravy‑covered chicken keeps 4 days.
Freeze: Portion chicken + gravy in freezer bags, 3 months. Thaw & reheat 350 °F 15 min.
Reheat: Microwave 60‑90 sec; thin gravy with splash of broth.

Nutrition Snapshot (per breast with ¼ cup gravy)

Calories : 280 | Fat : 10 g | Carbs : 6 g | Protein : 38 g | Sodium : 620 mg

FAQ (Schema‑Ready)

Q1 – Can I use bone‑in chicken?
Yes—roast 45–50 min; temp check near bone.

Q2 – My gravy is thin.
Simmer 2 extra minutes; or whisk 1 Tbsp flour with 2 Tbsp cold water and stir in.

Q3 – How to avoid dry breasts?
High‑heat roasting + rest under foil keeps juices inside. If doubling recipe, don’t crowd pan—use two dishes.

Call‑to‑Action

Did this smothered baked chicken grace your table? Post a photo, tag #SmotheredBakedChicken, and let us know if you’re Team Rice or Team Mashed!