smothered chicken recipe

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;

Smothered Chicken And Gravy

Tbsp butter

8 oz boneless skinless chicken breasts

all purpose flour (plus

onion

10 3/4 oz can cream of chicken with mushrooms soup

half & half

chicken soup base,

poultry seasoning (i.e. Poultry Magic)

garlic powder

tarragon

tsp black pepper (adjust

Tbsp chopped Italian parsley

Preheat the oven to 325°F.  On the stovetop, melt 3 tablespoons of butter over medium-high heat.In a 6 quart dutch oven or similar oven safe pot.

In a small bowl, whisk together flour with 1/4 tsp salt, 1/4 tsp paprika and 1/4 tsp black pepper. Dust chicken breasts on all sides with seasoned flour.

Brown chicken in butter for 1 minute on both sides. Arrange in dutch oven or buttered baking dish. Top with onion and a light dusting of paprika.

In a small mixing bowl, whisk together, soup, dissolved soup base, half and half, poultry seasoning, garlic powder, tarragon and black pepper. Pour the over the chicken and onions.

Bake covered for 50-60 minutes. Remove lid and test the chicken for doneness. Time may vary adjust cooking time depending on the thickness of chicken breasts used. Remove chicken to a platter to rest for 5 minutes. Mix gravy well. (See Cook&#39;s note for how to thicken graqvy with cornstarch, if desired.)

Serve smothered chicken and gravy garnished with parsley. Serve with cornbread dressing, cooked rice, cooked pasta, mashed potatoes or any of your favorite Southern side dishes.

Smothered Chicken with Gravy is a one-skillet wonder that combines succulent, juicy chicken cooked in a creamy, flavorful gravy.

Smothered Chicken

boneless, skinless chicken breasts, (pounded to 1/2-inch thickness)

seasoning salt, (or

½ teaspoon sweet paprika

black pepper

unsalted butter

avocado oil, (or olive oil)

yellow onion, (thinly sliced)

salt

garlic, (minced)

herbs

chicken broth

heavy cream

parsley

Pat dry the chicken breasts with paper towels, then season chicken breasts with seasoning salt, paprika, and pepper.

Heat oil and butter in a large skillet over medium-high heat until butter is melted.

Add chicken to skillet and sear for 5 to 7 minutes per side or until golden brown and cooked through. Chicken is cooked through when the internal temperature reaches 165˚F. Please use an Instant Read Meat Thermometer for accuracy. The thicker the chicken, the longer it will take to cook. If the skillet isn&#39;t big enough, cook the chicken in batches.

Transfer cooked chicken to a plate and keep covered.

Return skillet to heat and add a tablespoon of butter; melt over medium heat.

Stir in sliced onions and add a pinch of salt. Cook onions for 10 to 12 minutes or until very soft and caramelized, stirring frequently. If the onions are browning too quickly, reduce the heat to medium-low.

Add garlic and fresh herbs; continue to cook for 20 seconds.

Pour in chicken broth, and using a wooden spoon, scrape up the browned bits from the bottom of the pan.

Whisk in the heavy cream and simmer for 1 minute.

Return chicken and all the chicken juices to the skillet.

Reduce heat to medium-low and continue to cook for 2 to 3 more minutes, or until chicken is heated through and sauce has thickened. At this point, you can also add a slice of cheese on top of each chicken breast and cook until melted.

Remove skillet from heat; garnish chicken with parsley and serve with the onions and gravy.

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