Smothered Chicken Recipes

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SUNNY'S EASY SMOTHERED CHICKEN



Sunny's Easy Smothered Chicken image

Provided by Sunny Anderson

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 11

3 tablespoons olive oil, plus more if needed
Two 8-ounce containers sliced white button mushrooms
1 sprig fresh thyme
1 medium sweet or white onion, large diced
Kosher salt and freshly ground black pepper
2 tablespoons all-purpose flour
1 tablespoon Dijon mustard
2 cups beef stock, warmed
4 grilled chicken breasts, from the freezer or refrigerator section of the grocery, thawed if frozen
Two 10-ounce containers microwavable white rice
3 tablespoons chopped fresh parsley

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.

SNAPPY SMOTHERED CHICKEN



Snappy Smothered Chicken image

Smothered chicken is a real-deal Southern staple. Cheap, hearty, and delicious, it's graced our dinner tables for decades past, always offering a welcome taste of nostalgia. There's just something about tender, budget-friendly chicken breast generously coated in a warm, buttery sauce that feels both comforting and indulgent.nAt the core, smothered anything is about enhancing the main ingredient with a bevy of spices and a few creamy additions. Between all the brilliant vehicles for a smothering gravy, like pork chops and cube steak, chicken is a Southerner's bread and butter: the original. In this smothered chicken recipe, a savory sauce of paprika, thyme, garlic, butter, and cream of mushroom soup (speckled with tender onions and mushrooms) takes a classic dinner to new heights. We dressed it up even more with a splash of white wine, which can be omitted by increasing the milk to 1 1/3 cups. Learn how to make smothered chicken tonight, and you'll be ready to serve this easy recipe at Sunday dinner with wide egg noodles, or rice. Get ready to receive rave family-favorite reviews.

Provided by Southern Living Editors

Time 40m

Yield Makes 4 servings

Number Of Ingredients 14

1 (8-oz.) package wide egg noodles
1 teaspoon paprika
1 teaspoon dried thyme leaves, crumbled
1/2 teaspoon salt
1/4 teaspoon pepper
3 tablespoons butter
1 large onion, chopped
1 (16-oz.) package mushrooms, sliced
2 teaspoons jarred minced garlic
1 (10 3/4-oz.) can cream of mushroom soup
1 cup milk
1/3 cup dry white wine (optional)
1 rotisserie chicken, cut into serving pieces
2 tablespoons chopped fresh parsley

Steps:

  • Prepare noodles according to package directions. Keep warm.
  • Meanwhile, stir together paprika, dried thyme, salt, and pepper in a small bowl.
  • Melt butter in a large skillet over medium-high heat; add onion and mushrooms, and sauté 8 to 10 minutes or until onion is tender. Stir in garlic and paprika mixture; sauté 2 minutes. Add soup, milk, and, if desired, wine, and bring to a boil, stirring frequently. Add chicken pieces; spoon sauce over top of chicken. Reduce heat to low, and cook, covered, 10 to 15 minutes or until chicken is thoroughly heated. Stir in 1 Tbsp. parsley. Serve over hot cooked noodles. Sprinkle with remaining parsley.

SOUL SMOTHERED CHICKEN



Soul Smothered Chicken image

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

½ cup butter
1 whole chicken, cut into pieces
1 teaspoon salt
½ teaspoon ground black pepper
¾ cup all-purpose flour
3 cups chopped yellow onions
1 cup chopped celery
3 cloves garlic, chopped
2 cups chopped carrots
3 cups chicken broth
3 tablespoons all-purpose flour
¼ teaspoon cayenne pepper
2 teaspoons salt
¼ teaspoon ground black pepper

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



Smothered Chicken image

You can't go wrong when serving this speedy skillet creation. Top tender chicken breasts with mushrooms, bacon, green onions and cheese for a swift and savory sensation that's sure to become a family favorite. -Penny Walton, Westerville, Ohio

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 8

4 boneless skinless chicken breast halves (5 ounces each)
1/4 teaspoon seasoned salt
1/4 teaspoon garlic powder
3 teaspoons canola oil, divided
1 cup sliced fresh mushrooms
1 cup shredded Mexican cheese blend
4 green onions, chopped
6 bacon strips, cooked and chopped

Steps:

  • Pound chicken breasts to 1/4-in. thickness. Sprinkle with seasonings., In a large nonstick skillet, heat 1 teaspoon oil over medium-high heat; saute mushrooms until tender, 2-3 minutes. Remove from pan., In same pan, cook chicken in remaining oil until bottom is browned, about 4 minutes. Turn chicken; top with mushrooms and remaining ingredients. Cook, covered, until chicken is no longer pink, 4-5 minutes.

Nutrition Facts : Calories 363 calories, Fat 21g fat (7g saturated fat), Cholesterol 116mg cholesterol, Sodium 555mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 40g protein.

SMOTHERED CHICKEN



Smothered Chicken image

A quick-to-cook mushroom sauce deliciously coats rotisserie chicken pieces in a 30-minute main dish.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 4

Number Of Ingredients 8

2 tablespoons butter or margarine
1 medium onion, sliced (about 1 cup)
1 package (8 oz) sliced fresh mushrooms (3 cups)
2 teaspoons sugar
1 jar (12 oz) chicken gravy
1 tablespoon dry sherry, if desired
1 deli rotisserie chicken (2 to 2 1/2 lb), cut into serving pieces, skin removed if desired
1 tablespoon chopped fresh parsley

Steps:

  • In 12-inch skillet, melt butter over medium heat. Cook onion and mushrooms in butter 8 to 10 minutes, stirring occasionally, until onions are tender and beginning to brown. Stir in sugar. Cook about 3 minutes, stirring occasionally, until vegetables are very brown.
  • Stir gravy and sherry into vegetables. Add chicken to skillet; spoon sauce over chicken.
  • Cover; cook 5 to 10 minutes, turning chicken after half the cooking time, until thoroughly heated. Sprinkle with parsley.

Nutrition Facts : Calories 390, Carbohydrate 13 g, Cholesterol 125 mg, Fat 1, Fiber 2 g, Protein 39 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 1150 mg, Sugar 6 g, TransFat 1/2 g

SMOTHERED HOME-STYLE CHICKEN



Smothered Home-Style Chicken image

I like to serve this fantastic family-style chicken over aromatic basmati rice sauteed in butter for about a minute, then cooked in chicken stock and water. -Billy Hensley, Temperance, Michigan

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 5 servings.

Number Of Ingredients 15

1/3 cup all-purpose flour
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon Cajun seasoning
1 teaspoon pepper
5 boneless skinless chicken thighs (about 1-1/2 pounds)
3 tablespoons olive oil, divided
2 medium carrots, chopped
1 small onion, chopped
1/2 cup chopped green pepper
2 garlic cloves, minced
1/2 cup white wine or chicken broth
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1/2 cup chicken broth
Hot cooked rice

Steps:

  • In a large resealable plastic bag, combine flour, salt, garlic powder, Cajun seasoning and pepper. Add chicken thighs, one at a time, and shake to coat. In a large skillet, brown chicken in 2 tablespoons oil in batches. Remove and keep warm., In same skillet, saute carrots, onion and green pepper in remaining oil until tender. Add garlic; cook 1 minute. Add wine, stirring to loosen browned bits from pan. Stir in soup and broth., Return chicken to skillet. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until a thermometer reads 165°. Serve with rice.

Nutrition Facts : Calories 341 calories, Fat 20g fat (4g saturated fat), Cholesterol 81mg cholesterol, Sodium 905mg sodium, Carbohydrate 14g carbohydrate (3g sugars, Fiber 2g fiber), Protein 24g protein.

SMOTHERED CHICKEN



Smothered Chicken image

Provided by Eric Asimov

Categories     dinner, main course

Time 45m

Yield One serving, plus leftovers

Number Of Ingredients 13

1/2 chicken, 1 1/2 to 2 pounds, in pieces
Flour for dredging chicken
Salt and freshly ground pepper to taste
2 to 3 tablespoons olive oil
1 medium-size onion
2 ribs celery, cleaned and trimmed
1 carrot, scraped
1 clove garlic
1 cup chicken broth
1/2 teaspoon dried tarragon
1 bay leaf
1/2 pound mushrooms
2 tablespoons, chopped parsley

Steps:

  • Wash and dry the chicken pieces. Dredge in flour, and salt and pepper to taste.
  • Preheat oven to 400 degrees.
  • Heat oil in a large frying pan. Over medium-high heat, brown the chicken, turning when needed, about 10 minutes total. As it is browning, chop onion, celery and carrot, and mince garlic. When chicken is done, transfer it to a casserole.
  • Saute the garlic in the pan. Add onion, celery and carrot pieces. Stir frequently until they soften, about 5 minutes. Pour in chicken broth and, while stirring, bring to a boil. Let simmer for 2 to 3 minutes.
  • Pour the sauce over the chicken, and add tarragon and bay leaf. Cover; cook in oven about 15 to 20 minutes.
  • While the chicken is cooking, slice the mushrooms. Add to the casserole after it has cooked 15 to 20 minutes. Cook for 10 minutes more or until tender. Remove bay leaf. Sprinkle parsley over the chicken, adjust the seasonings and serve with rice, couscous or stuffing.

BAKED SMOTHERED CHICKEN



Baked Smothered Chicken image

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

1 fryer, cut up
salt
pepper
garlic
1/3 cup flour
1 1/2 cups cold water
3 tablespoons butter, melted

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.

SMOTHERED CHICKEN



Smothered Chicken image

You can microwave everything in the same dish, including a whole head of garlic; once cooked, the cloves are soft enough to mash, and the taste is mild and sweet.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 30m

Number Of Ingredients 10

1 large onion, cut into 1/2-inch dice
2 teaspoons olive oil
1 whole garlic head, (unpeeled)
1 red bell pepper, ribs and seeds removed, cut into 1/2-inch chunks (about 1 1/2 cups)
1 tablespoon tomato paste
4 boneless, skinless chicken breast halves, (6 ounces each)
2 teaspoons paprika
Coarse salt and ground pepper
3 tablespoons reduced-fat mayonnaise
2 teaspoons freshly squeezed lemon juice

Steps:

  • In a 2-quart microwave-safe dish, toss onion with oil. Place garlic in the center. Cover; microwave on high 5 minutes. Stir bell pepper and tomato paste into onion.
  • Rub chicken with paprika and 1/2 teaspoon each salt and pepper; place on vegetables, with thickest part of breast facing edge of dish. Cover; cook on high until chicken is opaque throughout, about 10 minutes. Remove chicken.
  • Remove garlic; slice off top, and squeeze cloves into a small bowl. Add mayonnaise and lemon juice; mash with a spoon. Stir into vegetables; spoon onto plates, and serve chicken on top.

Nutrition Facts : Calories 326 g, Fat 13 g, Fiber 1 g, Protein 41 g

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