Best 11 Stephs Smothered Chicken Recipes

SMOTHERED CHICKEN

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.

SOUL SMOTHERED CHICKEN

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.

SMOTHERED CHICKEN RECIPE

Steps:

• In a shallow bowl, combine the breadcrumbs and the all-purpose flour. Add the salt and black pepper and stir with a fork to combine the mixture.
• If you are using chicken breasts, slice them in half horizontally into two thinner chicken pieces. This will help them cook more evenly and quickly. Pound the chicken breasts or chicken tenders with a meat mallet to form the meat into pieces that are of uniform thickness. Pat the chicken pieces dry with a paper towel.
• Roll the chicken pieces in the flour mixture, coating them all over.
• Pour the oil into the skillet into a layer that is ¼ inch deep. Heat the pan over medium high heat. It should start to shimmer and get more runny as it gets hot. If it sizzles when you flick a drop of water into the oil, it is hot enough. Do not add the chicken until the oil is hot enough or the breading will stick to the pan and get soggy. When the oil is hot, add the chicken to it, spreading the chicken so that there is at least an inch between each piece. Crowding the pan will lead to soggy chicken pieces. If your pan is too small, work in batches.
• Cook the chicken. If the chicken starts getting overly brown or popping excessively, turn the heat down a bit and pull the pan from the heat until the heat of the oil lowers a bit. When the chicken is golden brown on the bottom, use a pair of tongs or a spatula to flip the chicken and cook the backside. When the chicken is completely brown all over, use an instant read thermometer to check the interior temperature of the meat. When it registers 165 degrees, it is fully cooked. Remove the chicken to a plate lined with paper towels.
• Drain the oil from the pan, and add the butter, melting it over medium heat. Slowly, add the flour, using a spatula to mix it into the melted butter.
• Continue cooking the butter and flour together, stirring frequently until a paste is formed. The flour paste will slowly darken to a brownish color.
• When the paste is a golden brown color, use a whisk to add the chicken broth and milk a little at a time to the pan. Whisk until no lumps remain. Don't just suddenly pour the liquids into the pan, or it will be hard to smooth out the lumps. Just slowly splash the liquids into the pan, whisk it into the flour mixture and then add another splash, whisking again. Repeat this process until you've poured in all the liquids.
• Add the Worcestershire sauce, onion powder, garlic powder, thyme, rosemary, and sage, stirring these herbs and seasonings into the pan until they are fully combined. Whisk to incorporate the seasonings and stir, cooking it over medium heat, until the gravy is thickened.
• Add the chicken and any accumulated juices back to the pan, gently setting each piece into the gravy. Sprinkle the bacon bits over the chicken pieces.
• Cover the pan with a lid and cook the chicken over low heat for about 15 minutes.
• Sprinkle with parsley if you desire a garnish. Serve over mashed potatoes or rice for a tasty main dish for your dinner.

STEPH'S SMOTHERED CHICKEN

Steps:

• Place thawed (a little frozen yet still works) chicken breasts in a single layer baking dish. Spread mushrooms over the chicken, trying to keep them on the chicken.
• Mix together sour cream, mayo, HV mix, and cream until blended. Place large dollops of the mixture on each breast, then spread it out so that it covers all meat and mushrooms.
• Sprinkle grated cheese on top until covered (the more cheese, the more "crusty" it gets). Bake at 375 until top is starting to get orange-brown and crusty - about 45-60 minutes.
• Using a metal spatula, serve onto a plate, trying to keep the yummy stuff on top of each breast intact. The chicken will be very juicy and the stuff on top is very yummy, hence our name for it!
• Things not to do:.
• I once tried to make this into a casserole by dicing up the chicken first. I ended up with tough little pieces of chicken that were not very juicy. The shredded (fancy) parmesan cheese, instead of the grated, turns to little, hard shards when browned that stab you as you try to eat it, or if not as browned, are still too "crunchy".

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.

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.;

EASY SMOTHERED CHICKEN BREASTS

Steps:

• Mix flour, bread crumbs, garlic salt, and black pepper together in a bowl. Coat each chicken breast with flour mixture.
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Remove bacon with a slotted spoon, reserving bacon drippings; drain bacon on paper towels.
• Cook and stir coated chicken breasts in the bacon drippings until chicken is no longer pink in the center and juices run clear, about 5 minutes per side; remove and keep warm.
• Cook and stir onion, lemon-pepper seasoning, Italian seasoning, salt, red pepper flakes, and brown sugar in the same skillet until onion is golden brown, 10 to 15 minutes.
• Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Arrange chicken breasts on a baking sheet; top each breast with 2 bacon slices. Top with caramelized onion and Colby-Monterey Jack cheese.
• Broil chicken breasts until cheese is melted and bubbling, 1 to 3 minutes.

SOUTHWEST SMOTHERED CHICKEN

Steps:

• Flatten chicken to 1/2-in. thickness. Sprinkle both sides with cumin and cayenne. In a large skillet, cook chicken in oil over medium heat until no longer pink, 4-5 minutes on each side. , Meanwhile, combine corn and salsa; spoon over chicken. Top with cheese and jalapenos. Cover and cook until heated through and cheese is melted, 3-5 minutes. Top each chicken breast with a dollop of sour cream.

SMOTHERED HOME-STYLE CHICKEN

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.

SALLY STRUTHERS' MOTHER'S SMOTHERED CHICKEN RECIPE - (4.6/5)

Steps:

• Place the chicken breasts in a casserole dish. Season with salt & pepper & garlic powder. Spoon the soup over the chicken breasts. Spoon the sour cream on top of the soup. Sprinkle the fried onions over the top of the casserole. Bake at 350 for 1 hour.

STEPH'S SMOTHERED CHICKEN

Steps:

• Heat oil in large frying pan or dutch oven. Dust chicken in the flour and brown a few minutes on each side. Set aside.
• Saute onion slices in pan drippings for 5 minutes, then add mushrooms and saute until browned. Stir in beer and soy sauce. Add chicken back to the pan. Simmer covered for 30 minutes and then stir in the soup. Simmer for 15 minutes more covered. Stir in the half and half. cover and turn off the heat. Let stand for 10 minutes.
• Serve over hot rice.