smothered chicken

Tender southern smothered chicken is seared until the skin is crisp and golden then simmered in a creamy onion gravy. This comforting dish combines Asian bok choy for an easy and&nbsp; delicious fusion weeknight dinner.&nbsp;

Smothered Chicken With Roasted Baby Bok Choy

chicken thighs

vegetable oil

red onion (diced)

tsp garlic (minced)

mushrooms (add more if you like)

baby bok choy (cleaned dried and cut lengthwise then quartered)

garlic

onion powder

cayenne pepper

paprika

milk

tbsp butter

tsp Better Than Bouillon Chicken Base

tbsp flour

salt and pepper

Reserve 1 tsp of seasoning for later. Add the remaining seasoning to a small bowl.  Mix well to combine. Season the chicken with the seasoning that was in the bowl.&nbsp; &nbsp;In a cast iron skillet with vegetable oil over medium high heat saute the onions for 2 minutes or until translucent. Add the garlic on top of the onions. Cook until fragrant.

Remove the onions and garlic and set to the side. Add more vegetable oil. Over medium high heat sear the chicken on both sides until the skin crisps up.  Drain most of the fat...Add milk and butter, the Better Than Bouillon base and the remaining tsp of the seasoning and flour.  Mix well.

Add the chicken, onions and garlic back into the skillet. Add the mushrooms. Set stove to medium high. Once boiling reduce temp to low. Cover and cook for 30 minutes. Make sure to check the liquid. If it's getting thick too fast, thin it out with a bit of milk.

Take&nbsp; the chicken out of the skillet and set to the side. Scrape the bits stuck on the bottom of the pan and mix it into the gravy. If the gravy is too thick add a bit of milk to thin it out some. Add the chicken back to the skillet.

Steaming - Now we will steam the veggies easily using a one pot method. Add the bok choy on top of the chicken but hold up...you may have to push the chicken closer together just so the bok choy can lay on top of the chicken without it sinking into the gravy. But if it does not biggie.Set the stove back to medium high. Once boiling reduce to low. Cover the skillet and cook for about 6 minutes or until the bok choy is tender.&nbsp;

This Avocado Smothered Chicken is EVERYTHING you love about delicious avocado egg rolls, all smothered on top of a tender chicken breast and baked to perfection.&nbsp; Inspired by one of my favorite appetizers this brings the flavors into a wholesome and filling dinner. Made easy with just a handful of ingredients and one dish, you will love how fast this meal can be prepped and into the oven.

Avocado Smothered Chicken

lbs chicken breast (boneless, skinless, thinly cut)

avocados (large)

tomatoes

tbsp red onion (finely diced)

tbsp cilantro (finely chopped)

salt (divided

tsp black pepper

monterey jack cheese (shredded)

chili sauce

tbsp honey

tbsp rice wine vinegar

tsp sesame oil

cilantro (chopped)

Lay the chicken breast flat in a large baking dish. Season with half the salt and the pepper.

In a bowl, combine the avocado, sun dried tomatoes, red onion, cilantro, and the remaining salt. Stir, mashing the avocado and mixing everything together, until combined with chunks of avocado remaining.

Spread the avocado mixture on top of each chicken breast to cover. Top with the shredded cheese. Bake covered with foil at 375˚F for 25-35 minutes, or until the chicken is cooked through. Optional: remove the foil for the last 3-5 minutes and set the oven to broil to brown the cheese.

Garnish with extra cilantro and sun dried tomato if desired. Serve over rice or sautéed spinach and drizzle each chicken breast with sauce. Enjoy!

In a small bowl, whisk together all ingredients.&nbsp; Use 1 tbsp of chili sauce for a milder sauce and 2 tbsp for a spicier sauce.

For the sauce

This is the EASIEST pressure cooker or slow cooker recipe you will ever make.  This homey, hearty, Smothered Chicken and Rice only requires a few ingredients and is the ultimate comfort food for fall.

Smothered Chicken and Rice

2-3 boneless skinless chicken breasts

oz cream of chicken soup

chicken gravy mix

water, divided (for pressure cooker method only)

rice potatoes

Spray slow cooker with nonstick spray.

Place chicken inside slow cooker.

Sprinkle gravy mix over chicken.

Cover with cream of chicken soup.

Cook on low for 4 to 5 hours.

Shred or cut chicken into bite sized pieces and return to sauce.

Serve your slow cooker chicken over hot cooked rice or mashed potatoes.

Slower Cooker Instructions

Add 3/4 cup water to pot.

Pour in cream of chicken soup. So not stir.

Top with frozen chicken.

Cook on poultry setting for 20 minutes.  Allow a natural release.

Remove chicken from pot and shred.

Whisk together 1/4 cup water and gravy mix.

Set pot to saute and bring sauce to a simmer.  Add gravy mixture and whisk until thickened.

Add shredded chicken back into sauce.

Serve over hot cooker rice.

Pressure Cooker Instructions

https://content.jwplatform.com/videos/LyBW9exa.mp4

This is the EASIEST pressure cooker or slow cooker recipe you will ever make.  This homey, hearty, Smothered Chicken and Rice only requires a few ingredients and is the ultimate comfort food for fall.

CHICKEN & GRAVY

This super comforting dish is made with boneless, skinless chicken breasts that are lightly breaded and pan-fried, then cooked in a mouth-watering gravy with onions, celery, and bell peppers.

Cajun Smothered Chicken

olive oil (extra virgin)

Salt and black pepper (to taste)

all-purpose flour (divided)

butter (unsalted)

onion

red bell pepper

celery

garlic (minced)

chicken stock

Worcestershire sauce

half and half (or whole milk)

garlic powder

smoked paprika

Heat 4 tablespoons of olive oil in a 12-inch cast-iron skillet or large, heavy-bottomed skillet over medium-high heat.

Season the chicken breasts with salt and pepper on both sides. Dredge the chicken breasts in flour, lightly coating both sides and shaking off any excess. Place the chicken in the hot oil and cook for 5-7 minutes on both sides until golden brown. Transfer the chicken breasts to a paper towel-lined plate.

Melt two tablespoons of butter in the same skillet. Add the onion, bell pepper, and celery and cook for 3-5 minutes until the veggies begin to soften. Stir the veggies with a wooden spoon, scraping up any brown bits at the bottom of the pan. Add the garlic and cook for another minute until fragrant.

Add two tablespoons of flour to the skillet and cook while stirring for 1-2 minutes. Pour the chicken stock into the skillet while stirring constantly so that lumps do not form. Stir in the Worcestershire sauce and half and half, then add the onion powder, garlic powder, paprika, and cayenne pepper. Lower the heat to medium, season the gravy with salt and pepper to taste, and simmer for 2-3 minutes.

Transfer the chicken breasts back to the skillet with the gravy. Cover and simmer for 15-20 minutes until the gravy has thickened and the chicken is tender. Serve the chicken over white rice with gravy spooned over top. Enjoy!

This Smothered Chicken is the ultimate Southern comfort food. Generously seasoned seared chicken thighs smothered in an amazing gravy. YUM!

Smothered Chicken

6-7 bone in, skin on chicken thighs

tsp granulated garlic or garlic powder

oregano

Creole

tsp chili powder

tsp chili flakes

tsp salt

tsp pepper

flour

onion,

garlic cloves, chopped

Tbsp butter

chicken broth

heavy cream

Tbsp oil

Preheat oven to 400°F.

Mix garlic power, onion powder, paprika, oregano, Creole...

Mix garlic power, onion powder, paprika, oregano, Creole seasoning, chili powder, salt, pepper and chili flakes in a bowl.

Use half of the above seasoning to season...

Use half of the above seasoning to season the chicken thighs all over, making sure to rub it under the skin.

Mix the remaining seasoning with the flour. Dredge...

Mix the remaining seasoning with the flour. Dredge the chicken in flour shaking the excess off.

Heat oil in a skillet over medium high...

Heat oil in a skillet over medium high heat, put the chicken skin side down and fry for 4-5 minutes, or till it gets a nice golden brown sear. Flip and cook for another 3-4 minutes. Plate it out.

In the same skillet, add onion and sauté...

In the same skillet, add onion and sauté for 5 minutes. Add in garlic and give a stir for a minute.

Add in butter and let it melt. Stir...

Add in butter and let it melt. Stir 4 Tbsp of remaining seasoned flour and keep on stirring till it gets slight brown color, about 2 minutes.

Add in chicken broth slowly, whisking all the...

Add in chicken broth slowly, whisking all the time, creating a gravy. Season it with 1/4 tsp of chili flakes for color.

Add in cream and cook till it starts...

Add in cream and cook till it starts to thicken up.

Place chicken back in along with any juices,...

Place chicken back in along with any juices, skin side up. Season it with fresh parsley.

Bake it covered in preheated oven for 1...

Bake it covered in preheated oven for 1 hour. Uncover and bake an additional 5-6 minutes so the skin gets some color.

Garnish it with fresh parsley and serve.

Beautifully browned pan seared chicken breasts are blanketed with a flavorful sauce that&#039;s generous with bacon, fresh tomatoes and spinach. There&#039;s even cream and parmesan for a rich upgrade. It&#039;s undeniably delicious!

Smothered BLT Chicken

(6 oz) bacon, (chopped)

Tbsp olive oil, (divided)

(12 oz each) or 4 (6 oz each) boneless skinless chicken breasts

Salt (and black pepper)

tsp Italian seasoning

(2 cups) grape tomatoes ((halved))

Tbsp minced garlic ((3 cloves))

chicken

cornstarch

(3 oz) fresh spinach, (roughly chopped)

(1 oz) finely shredded parmesan cheese

Add bacon to a 12-inch skillet, cook over medium heat, tossing occasionally until cooked and crisp. Transfer to a plate lined with paper towels.

If using 2 (12 oz) chicken breasts then butterfly and cut into 2 portions through the thickness. Pound each piece with a meat mallet to even the thickness. If using 4 (6 oz) pieces then pound each to an even 1/2-inch thickness.

Dab chicken pieces dry with paper towels. Season each side evenly with salt and pepper and Italian seasoning.

Heat 1 Tbsp olive oil in a clean 12-inch skillet over medium-high heat. Add chicken pieces in a single layer and cook until golden brown on each side and cooked through, about 4 minutes per side. Transfer to a plate.

Set pan over medium heat, add remaining 1/2 Tbsp olive oil. Add tomatoes and garlic and saute 30 seconds.

Pour in chicken broth, bring to a simmer, reduce heat to medium-low and let simmer 2 minutes.

Whisk together cornstarch and remaining 1 1/2 Tbsp chicken broth. Pour into skillet and stir.

Let cook and thicken, while stirring, about 30 seconds.

Stir in spinach, cooked bacon and parmesan cheese. Cook until spinach wilts.

Stir in heavy cream. Season sauce with salt as needed and pepper to taste.

Return chicken pieces, and spoon sauce over chicken and serve.

Smothered Chicken is seasoned pan-fried chicken breasts nestled in a rich, creamy bacon gravy, topped with extra pieces of crispy bacon.

chicken breasts

½ cup (62.5 g) all-purpose flour

breadcrumbs

garlic salt

salt

black pepper

½ cup canola oil, (for frying)

unsalted butter

¼ cup (31 g) all-purpose flour

cayenne pepper, (optional)

parsley, (for garnish)

Cook bacon. Reserve bacon fat.

In a large skillet over medium heat, cook the bacon until crispy. Transfer to a paper towel-lined plate and reserve 2 tablespoons of bacon fat to use in the gravy. Then, wipe out the skillet and set aside.

Bacon

Slice chicken breasts in half. Pound to even thickness.

Pat the chicken dry and slice each breast in half horizontally to make two pieces (for a total of 4 halves). Using a meat mallet, pound each piece to an even thickness.

Combine flour, breadcrumbs, garlic salt, paprika, kosher salt, and pepper.

On a large shallow plate, combine the flour, breadcrumbs, garlic salt, paprika, kosher salt, and pepper. Whisk to combine.

Dredge chicken into flour mixture.

Dredge each piece of chicken in the flour mixture, pressing it to make sure it's coated on all sides. Set aside.

Brown chicken on both sides. Remove from pan.

In the same skillet you cooked the bacon, heat the oil over medium heat until shimmering. Add the chicken and cook until seared, about 3-5 minutes per side, or until browned. (The chicken will not be cooked through yet.) Remove the chicken from the pan, place it on a plate, and tent to keep it warm.

Chicken

Drain oil. Add bacon, fat, and butter. Whisk in flour.

Drain the oil from the skillet, leaving the browned bits. Add the reserved bacon fat and butter and heat over medium heat until melted. Sprinkle the flour over the top and whisk to combine, scraping up the browned bits as you go. Cook until the roux is golden brown, about 4-6 minutes.

Pour in chicken stock.

Slowly pour in the chicken stock, whisking constantly to remove lumps. Cook, stirring occasionally until the gravy thickens and coats the back of a spoon.

Add bacon pieces, heavy cream, pepper, and cayenne. Bring to a boil, then simmer.

Add the bacon pieces (reserving some for topping), heavy cream, pepper, and cayenne. Bring to a boil, then reduce heat to low and simmer for 1-2 minutes.

Place chicken back into skillet. Cook.

Place the chicken back into the skillet. Cover and simmer for an additional 10 minutes, or until chicken is cooked through to an internal temperature of 165°F.

Spoon sauce over the top. Serve.

Spoon the sauce over the chicken breasts. Serve topped with the reserved bacon and parsley for garnish.

Gravy

Chicken smothered and slow cooker in a homemade rich and creamy gravy. Great over mashed potatoes or rice.

Slow Cooker Smothered Chicken

chicken cutlets (thin cut)

all purpose flour

bread crumbs

pepper

bacon

beef stock paste

half and half ((or heavy cream))

poultry seasoning

In a small mixing bowl or shallow dish, combine the flour, breadcrumbs, salt and pepper. Dredge the chicken cutlets in the flour, push down on them to make sure they are well coated. Set aside.

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