Best 7 Chicken Smothered With Onions Recipes

CHICKEN SMOTHERED WITH ONIONS

Steps:

• Melt butter in heavy large skillet over medium-high heat. Sprinkle both sides of chicken with salt, pepper and generous amount of paprika. Add to skillet and cook until beginning to color, turning occasionally, about 10 minutes. Transfer chicken to plate. Add onions to skillet, stir to coat with butter and scrape up any browned bits. Reduce heat, cover and cook until tender, stirring occasionally, about 15 minutes.
• Set chicken atop onions. Add wine and bay leaves to skillet. Increase heat and boil until most of wine evaporates and mixture is syrupy, about 8 minutes. Add broth; bring to boil. Reduce heat, cover and simmer until chicken is cooked through, turning occasionally, about 30 minutes. Using tongs, transfer chicken to platter. Tent with foil.
• Mix flour and 3 tablespoons water in small bowl until smooth. Add to broth in skillet and mix until smooth. Add cream and mace. Boil until thickened to sauce consistency, stirring occasionally, about 8 minutes. Return chicken and simmer until heated through. Taste sauce and adjust seasonings.
• Spoon potatoes onto plates. Place chicken on plates. Spoon sauce over; sprinkle with parsley and serve.

SMOTHERED AND COVERED CHICKEN AND GRAVY

Steps:

• Heat the oven to 350 degrees F. Combine the flour, onion powder, paprika and cayenne pepper in a shallow dish. Season with salt and black pepper and stir to combine.
• Heat the oil in a large ovenproof skillet over medium-high heat until shimmering. Pat the chicken dry and place in the flour-spice mixture, turning to dust on both sides. Shake off the excess. Add the coated chicken to the hot oil and sear until brown, 1 to 2 minutes per side. Remove to a plate.
• Add the onions to the oil remaining in the skillet and reduce the heat to medium. Season the onions with salt and black pepper. Cook, stirring occasionally, until the onions are golden brown, 5 to 7 minutes. Add the garlic and cook until fragrant, 45 to 60 seconds.
• Tip the remaining flour mixture into the onions and stir to coat and combine. Stir in the warmed chicken stock and increase the heat to medium high. Bring to a boil. Reduce the heat until the mixture simmers. Add the reserved chicken with any accumulated juices, nestling it into the onions, and the thyme and bay leaf. Transfer the skillet to the oven and cook until the juices of the chicken run clear when pierced with a knife and the temperature reads 165 degrees F when measured with an instant-read thermometer, about 30 minutes. Taste and adjust the seasoning with salt and black pepper. Discard the thyme sprigs and bay leaf. Serve the chicken immediately.

SUNNY'S EASY SMOTHERED FRENCH ONION CHICKEN THIGHS

Steps:

• For the chicken: Add the flour, garlic powder, onion powder, paprika, a nice pinch of salt and a few grinds of pepper to a medium bowl. Stir to distribute. Add the chicken thighs and toss to coat. Let sit in the bowl.
• For the gravy: Add the butter and flour to a saucepan over medium-low heat. Stir together with a wooden spoon and cook, stirring, until a deep brown color but not burning, about 6 minutes. Add the onions, Dijon, thyme, paprika and garlic and stir to coat. Slowly add the stock and stir. Raise the heat to a simmer and cook until thickened like gravy. Season with salt and pepper. Keep warm.
• Add the oil to a large pan over medium-high heat. When it begins to swirl, shake the excess flour off the chicken and add to the pan. Sear on both sides, 6 to 8 minutes per side, then place in the gravy and simmer, covered, to complete cooking, 15 to 20 minutes. Serve over rice or mashed potatoes.
• Cover potatoes and garlic with water by 1 inch in a large pot. Bring to a boil, add salt and simmer until tender, about 15 minutes. Drain well.
• Put the potatoes and garlic back in the pot and cook over low heat to evaporate the rest of the water. Mash in the butter with a potato masher. Add the heavy cream in stages until the desired consistency is reached. Season with salt and pepper.

SMOTHERED CHICKEN BREASTS

Steps:

• Sprinkle chicken with salt and lemon-pepper.
• Heat oil in a large skillet over medium heat; cook the chicken breasts in hot oil until no longer pink in the center and the juices run clear, 13 to 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove and keep warm.
• Place bacon in large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels; reserve 2 tablespoons drippings. Cook and stir onion and brown sugar in reserved drippings until onion is golden, about 5 minutes.
• Place two bacon strips on each chicken breast half; top with caramelized onions and sprinkle with Colby-Monterey Jack cheese.

CHICKEN SMOTHERED WITH APPLES & ONIONS

Steps:

• Heat a sauce pan to medium.
• Peel and slice the apples into small chunks.
• Slice the onion.
• Add the margarine to sauce pan.
• Add the onions when margarine has melted.
• Cook until softened - about 5 minutes on medium heat.
• Add the water, apples and cinnamon and cook until soft - about 10 minutes.
• If the apples are tart, add 1 tbsp brown sugar.
• While the apple mixture is cooking, heat a frying pan to medium.
• Add the margarine.
• Season chicken breasts with salt, pepper and garlic powder to taste.
• Add the chicken to the frying pan and brown on both sides - about 10 minutes.
• Mix cornstarch and wine together in a bowl.
• When the chicken has browned on both sides but is not fully cooked, add the cornstarch and wine mixture to the frying pan.
• Stir to loosen any bits from the pan.
• Add the apple mixture to the frying pan and stir until wine and apple mixtures are combined.
• Cover the chicken with some of the apple mixture and lower the heat a bit until chicken is fully cooked - about 10 more minutes.
• Serve with apple mixture spooned over chicken.

SMOTHERED CHICKEN WITH MUSHROOMS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Coat both sides of chicken breasts with oregano and cayenne pepper and place on a baking sheet. Season with salt and pepper.
• Bake in the preheated oven for 15 minutes.
• Melt butter in a nonstick skillet over medium heat. Add mushrooms, onion, Worcestershire sauce, and red wine. Cook and stir until vegetables shrink down a bit, about 5 minutes. Season with salt and cracked black pepper. Reduce heat to medium-low to low; cook until tender, 10 to 15 minutes.
• Pour mushroom mixture on top of the chicken. Continue baking until chicken is no longer pink in the center and the juices run clear, about 8 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Sprinkle mozzarella cheese on top of the chicken and cook until cheese is bubbly, about 5 minutes more.

CHICKEN SMOTHERED IN ONIONS

Steps:

• In mixing bowl, toss the chicken with 1 1/2 teaspoons salt, 1/4 teaspoon cayenne and flour.
• In large heavy pot heat oil over medium high heat.
• When hot, but not smoking, add the chicken and brown, cooking for about 6 to 8 minutes on each side.
• Remove and set aside.
• Add the onions and the remaining 1/2 teaspoon salt and remaining 1/4 teaspoon cayenne.
• Stirring constantly, wilt and brown the onions, scraping the bottom of the pan to loosen any browned particles, about 10 minutes.
• Add the bell pepper and bay leaf.
• Continue stirring, again scraping the bottom of the pot to loosen any browned particles for about 15 minutes.
• Add the water and the chicken, cover and reduce heat to medium.
• Stir occasionally and cook for about 30 minutes or until the chicken is tender.
• Add the corn, peas and mushrooms, cover and cook for 15 minutes more, stirring occasionally.
• Add the parsley.
• Remove the bay leaf and serve immediately.