How To Make Best Smothered Chicken | Smothered Chicken And Gravy Recipe

chicken pieces

🥗Healthier: skinless chicken

💰Cheaper: chicken thighs

Skinless chicken is lower in fat; chicken thighs are often cheaper than breasts.

flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour is more nutritious; all-purpose flour is usually less expensive.

Welcome back to my channel!

Today I'm making smothered chicken.

I'm using chicken breasts, but you can use any part of the chicken you like.

In my bowl, I have 6 chicken breasts, 1 finely chopped onion, and 4 finely chopped cloves of garlic.

I also have about 1 teaspoon of fresh thyme, and I'm going to use 1-2 tablespoons of vegetable oil and 1-2 tablespoons of unsalted butter.

For the seasoning, I have 1 teaspoon each of paprika, chicken seasoning, garlic powder, Cajun seasoning, parsley seasoning, complete seasoning, black pepper, and all-purpose seasoning.

I'm going to flatten my chicken breasts using a food hammer to ensure even cooking and juiciness.

Next, I wash the chicken in lemon juice, then season it with the oil and the spices, leaving some seasoning for the sauce.

I massage the seasoning into the chicken, which is now nicely seasoned.

You can let it marinate for at least 20 minutes, but it's still delicious if you cook it right away.

Now, I'm going to fry the chicken breasts for about 4 minutes on each side.

I heat up over 2 tablespoons of olive oil in my pot and add the chicken breasts, frying 3 at a time until they're nice and brown.

Once browned, I move the chicken to a plate and continue frying the remaining chicken breasts.

In the same pot, I add the chopped onions and sauté for about 15 seconds.

After that, I add the garlic and sauté for another 15 seconds.

Next, I add the butter and let it melt before adding the flour.

I stir the flour for about 20 seconds to cook it slightly before adding water.

I'm using 4 cups of water from my kettle, mixing it in gradually as I add it.

I add the fresh thyme and the remaining seasoning, adjusting salt to taste, about 1/2 teaspoon.

I also add a drop of browning sauce for color.

I let it come to a boil, covering it to prevent overflow.

Once it boils and thickens, I add the chicken back into the pot along with its juices.

I cover it and let it cook for about 20 minutes on medium heat.

Finally, I plate it up and suggest serving it with white rice or mashed potatoes.

Cooking Techniques

Equipment Needed

Spice Level: