SOUTHERN SMOTHERED CHICKEN RECIPE
This Southern Smothered Chicken is made with perfectly browned chicken with an onion and garlic gravy that's perfect over your starch of choice. This is true southern comfort.
Provided by I Heart Recipes
Categories Dinner
Time 1h
Number Of Ingredients 14
Steps:
- Start off by making sure that all of the chicken is nice and clean.
- Pour 1 1/2 cup flour into a large bowl, and add in seasonings : garlic powder, onion powder, salt, pepper, celery seed, poultry seasoning, and smoked paprika. Mix until well incorporated.
- Coat the chicken with the seasoned flour, and make sure you coat all surfaces.
- Reserve the seasoned flour
- Pour 1/4 cup of vegetable oil into a large pan, then place the plan over medium heat.
- Start adding in the chicken, but be sure to not over crowd the pan ( use a pan big enough to hold all of the chicken).
- Cook the chicken until it is golden brown(DO NOT worry about cooking the chicken until done, because we will cook it some more).
- Once the chicken is nice and browned, remove it from the pan. Leave the oil in the pan.
- Toss in the onions, and cook them for about 2 minutes, then add in the garlic. Once the garlic is in the pan let it cook for an additional minute, then remove the onions and garlic from the pan.
- Add three tbsp of the seasoned flour (the same flour that you coat the chicken with) to the pan. Stir in with the oil.
- Next pour in 2 cups of chicken broth. Whisk in while pouring in the broth. Make sure there aren't any lumps.
- Let the gravy cook for about 2 minutes ( still on medium heat), then pour in 1 cup of milk into the pan.
- Let the creamy gravy cook for about 3 minutes, then start adding the chicken back into the pan, as well as the onions and garlic.
- Make sure all of the chicken is coated with the creamy gravy.
- Place a lid on the pan, then let the chicken cook for 30-35 minutes. Be sure to occasionally turn the chicken.
- Once done serve the chicken with rice or mashed potatoes.
- Enjoy!
SMOTHERED CHICKEN
This smothered chicken recipe is made with juicy fried chicken breasts tossed in a flavorful gravy with crispy bacon. It's truly a restaurant worthy meal right at home!
Provided by Stephanie
Categories Main Course
Time 1h5m
Number Of Ingredients 19
Steps:
- Prework: Add chicken dredge ingredients to a large plate and toss to combine. Set aside. Measure out gravy ingredients prior to beginning.
- Cook the Bacon: Fry bacon over medium-low heat until crispy on both sides. Remove from pan and pour grease into a heat-safe bowl. Reserve 2-4 Tablespoons of clear bacon drippings. Wipe any black residue from the pan if needed.
- Slice & Pound the Chicken: While the bacon cooks, slice each chicken breast in half lengthwise to create 2 thinner slices. Place saran wrap over them and use a meat tenderizer to pound them to about 3/4 inches thick. This gives them a little more texture for the flour dredge to hold on to. They'll plump up more when cooked.
- Coat the Chicken: Wipe the chicken dry and coat generously in the flour mixture, get in every nook and cranny.
- Cook the Chicken: Add the reserved bacon drippings to the clean pan and enough vegetable oil to cover the chicken by half. Heat over medium-high heat. Once heated and glistening, add the chicken. Fry 2 at a time for about 5 minutes per side, until they have a nice golden sear. Set aside on a plate. Adjust heat down slightly and back up throughout cooking as needed.
- Drain the oil: Remove the oil from the pot and use a paper towel to remove any black spots from the pan, but leave any brown remnants. This is called 'fond' and will give the gravy a nice flavor.
- Make the Roux: Melt the butter over medium heat and use a silicone spatula to "clean" the bottom of the pan. Sprinkle the flour gradually, whisking continuously, until a paste forms.
- Add the Broth and Half and Half: Add the liquid in small increments, whisking constantly. It will thicken up in between each splash of liquid. If you add it all at once, you'll "break" the roux and it won't be thick.
- Add remaining gravy ingredients: Slowly add the beef bouillon, soy sauce, and seasonings.
- Bring to a gentle boil, then reduce to a simmer. Add a few drops of kitchen bouquet if a darker color is desired.
- Add the chicken back to the pan along with any juice from the plate.
- Chop up the bacon and add it to the top of the chicken.
- Cover partially and cook over low heat for 10-15 minutes. The internal temperature of the chicken should reach 165 degrees prior to serving.
- Garnish with parsley and serve with mashed potatoes.
Nutrition Facts : Calories 666 kcal, Carbohydrate 26 g, Protein 20 g, Fat 54 g, SaturatedFat 35 g, TransFat 1 g, Cholesterol 92 mg, Sodium 1687 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 15 g, ServingSize 1 serving
SMOTHERED CHICKEN
This delicious Southern-style Smothered Chicken is comfort food at its finest. Pan seared chicken thighs smothered in a gravy made from scratch. The ideal dinner, best served over a bed of mashed potatoes or cooked rice!
Provided by Joanna Cismaru
Categories Dinner Main Course
Time 1h35m
Number Of Ingredients 16
Steps:
- Prep the oven and baking sheet. Preheat the oven to 350°F degrees. Place a rack over a baking sheet.
- Make the spice rub. In a small bowl, whisk together the paprika, garlic powder, onion powder, Italian seasoning and chili powder.
- Prep the chicken. Pat the chicken thighs dry with paper towels. Generously season the chicken thighs with about ¾ of the seasoning rub. Place the seasoned chicken on the prepared baking sheet.
- Prep the dredge. Season the flour with remaining seasoning rub, salt and pepper. Transfer 2 tablespoons of the seasoned flour to a smaller bowl.
- Dredge the chicken thighs. Dredge the chicken thighs through the flour mixture making sure they are fully coated. Shake off any excess flour. Place the thighs back on the rack and repeat with remaining chicken thighs.
- Pan sear the chicken. Heat the olive oil in a large oven safe skillet over medium-high heat. Add the chicken thighs to the skillet and cook for about 5 minutes per side until browned. The chicken won't be fully cooked at this point. Transfer the chicken back to the rack.
- Cook the onion and garlic. In the same skillet add the butter, onion and cook for 3 to 5 minutes until softened and translucent. Add the garlic and cook for another 30 seconds until aromatic. Stir in the red pepper flakes.
- Sprinkle flour. Sprinkle the reserved seasoned flour over the onions and continue cooking while stirring for another 2 minutes to remove the raw flour taste.
- Make the gravy. Start pouring chicken broth while continuously whisking and cook for a couple more minutes until the gravy comes to a simmer. Whisk in the heavy cream and bring to a simmer. Taste for seasoning and adjust with salt and pepper as needed.
- Add chicken and braise in the oven. Add the chicken back to the skillet and spoon some of the gravy over the chicken. Cover the skillet and transfer it to the oven. Cook in the oven for one hour.
- Garnish and serve. Garnish with fresh parsley and serve over mashed potatoes or rice.
Nutrition Facts : ServingSize 1 serving, Calories 414 kcal, Carbohydrate 22 g, Protein 28 g, Fat 24 g, SaturatedFat 13 g, TransFat 1 g, Cholesterol 162 mg, Sodium 350 mg, Fiber 2 g, Sugar 2 g, UnsaturatedFat 9 g
SOUL SMOTHERED CHICKEN
You can't just go to any restaurant and get smothered chicken like you would if you went down to the urban neighborhoods in Houston. This meal of browned chicken in a savory chicken gravy sauce is best when served over a bed of white rice.
Provided by Veronica Rockett
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 1h15m
Yield 8
Number Of Ingredients 14
Steps:
- Melt the butter in a large skillet over medium-high heat. Season chicken pieces with 1 teaspoon salt and 1/2 teaspoon pepper. Dredge in 3/4 cup flour, place in the skillet, and brown on all sides. Set chicken aside, and drain skillet, reserving about 1 tablespoon butter.
- Reduce skillet heat to medium-low, and stir in onions, celery, garlic, and carrots. Cook 5 minutes, until tender. Stir in the flour, and cook 5 minutes more. Pour in the chicken broth, season with cayenne pepper, and remaining salt and pepper. Bring to a boil, and reduce heat to low.
- Return chicken to the skillet, cover, and continue cooking 30 minutes, until chicken juices run clear and gravy has thickened.
Nutrition Facts : Calories 371.9 calories, Carbohydrate 21.7 g, Cholesterol 78.9 mg, Fat 23.1 g, Fiber 2.7 g, Protein 19 g, SaturatedFat 10.3 g, Sodium 1471.3 mg, Sugar 5 g
SMOTHERED CHICKEN
Steps:
- Clean chicken breasts and dry well. In a shallow baking dish, combine the flour, cayenne pepper, paprika, salt, and pepper. Dredge chicken breasts in flour mixture to coat. Shake off excess. In a large skillet heat 1/4-inch vegetable oil over medium heat. Add chicken and brown well, about 2 minutes on each side. Remove from pan and set aside. Pour excess oil from pan, leaving a thin layer. Add onions and garlic, saute, stirring occasionally, until translucent, about 3 to 5 minutes. In a bowl combine sour cream, chicken stock and green onions and mix well. Transfer chicken back to skillet, pour sour cream mixture over it. Bring to a simmer and cook, covered, until done, about 10 minutes.;
SUNNY'S EASY SMOTHERED CHICKEN
Steps:
- Heat the olive oil in a large skillet over medium-high heat. Add the mushrooms and thyme and more olive oil if needed and saute until lightly browned and tender, 5 to 10 minutes. Add the onion and season with salt and pepper. Let cook until the onions are softened, 5 to 7 minutes. Mix in the flour and mustard and cook for about 2 minutes. Whisk in the beef stock and bring to a simmer. Cook until thickened, 3 to 4 minutes. Add the grilled chicken breasts, then cover the skillet and turn down the heat to medium-low. Let simmer for about 10 minutes.
- Prepare the rice according to the package directions. Remove the rice to a large bowl and stir in 2 tablespoons parsley. Place rice on a platter, then top with the chicken and mushroom sauce. Garnish with the remaining fresh parsley.
SMOTHERED CHICKEN
Steps:
- Cut away excess skin and fat from chicken pieces. Rinse with cold water and set aside; do not pat dry.
- In a shallow bowl, stir together fry coating and 1 tablespoon chicken seasoning. Dredge chicken pieces in coating mixture; set aside.
- In a large straight-sided pan, heat 1/2-inch oil over medium-high heat. Oil is ready for frying when a drop of water splatters when dropped in.
- Fry coated chicken until golden brown, about 8 minutes per side. Remove chicken from pan and drain oil.
- In a medium bowl, stir together gravy, remaining chicken seasoning, and crushed garlic; set aside.
- Return chicken to pan over medium heat. Cover with gravy. Bring to a boil. Reduce heat, cover and simmer for 10 to 20 minutes or until completely done (no pink near the bone).
- Serve hot.
OOH SO GOOD SMOTHERED CHICKEN
We eat lots and lots of chicken. I got sick of making the same chicken recipes so I created this. It is pretty healthy and is packed with flavor. Goes perfect on top of rice.
Provided by Beachbunnymom
Categories Chicken Breast
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- Heat 3 tbsp oil in skillet on medium-high heat. Season chicken breast with 1 tsp salt and 1/2 tsp ground black pepper. Cook chicken in skillet. Brown all sides then set aside.
- In a large skillet, heat butter and olive oil on medium-low heat. Saute garlic and onion until tender. Add bell pepper, carrots, celery, and mushrooms. Cook about 5 minutes.
- Stir in flour. Add chicken broth, soy sauce, garlic powder, basil, and cayenne pepper. Mix thoroughly. Bring to a boil and reduce heat to low.
- Add chicken, cover, and continue cooking for 30 minutes, until chicken juices run clear and gravy has thickened. Salt and pepper to taste.
Nutrition Facts : Calories 324.2, Fat 22.1, SaturatedFat 6.2, Cholesterol 72, Sodium 604.2, Carbohydrate 9.6, Fiber 1.8, Sugar 2.8, Protein 21.9
OH SO GOOD CHICKEN
If you like the ingredients in this dish,you will like the chicken! You can double this recipe as much as you want,just increase cook time. * Please Note* 1 chicken 1 1/2 hrs*
Provided by Chef 920429
Categories Chicken
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Place chicken in greased casserole dish.
- Mix all the ingredients and pour over chicken.
- Bake covered 1 1/2 hours at 375* or until tender.
- The last 20 to 25 minutes you can remove cover if you want the chicken to brown.
Nutrition Facts : Calories 612.2, Fat 41.4, SaturatedFat 10.9, Cholesterol 172.5, Sodium 1170.6, Carbohydrate 5.6, Fiber 0.2, Sugar 3.6, Protein 44.9
LISSA'S SMOTHERED CHICKEN
Not your typical, boring smothered chicken! I serve this often for dinner guests. Tastes even better as leftovers! For an even better flavor, soak the chicken in salt water before cooking.
Provided by NurseLissa
Categories Chicken Breast
Time 1h
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Place chicken breast in 9 x 13 pan.
- Salt and pepper to taste.
- Top with onions, green pepper, and mushrooms.
- Place 3 bacon strips on each breast.
- Bake at 375 for 45 minutes or until chicken and bacon are done.
- Remove from oven and top each breast with one slice of cheese.
- Let sit untill cheese is melted and serve.
Nutrition Facts : Calories 404.6, Fat 24.7, SaturatedFat 10.5, Cholesterol 117.3, Sodium 535.6, Carbohydrate 4.5, Fiber 1, Sugar 1.6, Protein 39.4
BAKED SMOTHERED CHICKEN
A recipe I have made over 10 years from the Little Rock UMC cookbook. So EASY! A great Sunday family dish. Note that when made with breasts or thighs, you may need to add more of the water/flour mix for the gravy.
Provided by SmHerndon
Categories Chicken
Time 1h35m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Season chicken with salt, pepper & garlic. Place pieces skin side down, one layer deep in a shallow baking pan lined with foil. Dribble the melted butter over the chicken, distributing well. Close foil tightly. Place in 450°F oven for 15-20 minutes or until chicken is slightly brown.
- While baking, use this time to blend together water & flour until smooth; set aside.
- Remove chicken from oven; tilt pan and blend into the drippings the water/flour mix. Gravy will start to thicken. Stir it around over bottom of pan and turn chicken, then salt & pepper chicken.
- Return to oven and reduce heat to 350°F and bake 45 - 60 minutes.
- Baste once or twice, adding a little boiling water if gravy has cooked down low before chicken is done. serve with rice or mashed potatoes.
OH-SO-GOOD CHICKEN
An easy chicken casserole with lots of flavor.
Provided by NEKAYAH
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Cheesy
Yield 5
Number Of Ingredients 7
Steps:
- In a skillet, heat oil over medium heat. Saute mushrooms.
- Combine mushrooms, sour cream, cheese, salsa, rice, and chicken. Place in a greased casserole dish.
- Bake at 350 degrees F (175 degrees C) for 25 to 35 minutes.
Nutrition Facts : Calories 356.9 calories, Carbohydrate 25.4 g, Cholesterol 65 mg, Fat 18.7 g, Fiber 2 g, Protein 22.4 g, SaturatedFat 8.6 g, Sodium 717.5 mg, Sugar 3.4 g
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