I am always looking for ways to make boneless skinless chicken more inviting and less… boneless skinless chickeny. IYKYK. This smothered chicken is a wonderful way to make a big batch of chicken feel comforting, cozy and more like a treat than the healthy, veggie and protein packed, cost effective meal that it actually is.
If you are looking for an easy stove top meal that can feed a big family or a couple for a few nights of the week or even become a cozy meal prep that you will look forward to every lunch then you are going to love my smothered chicken.
Let’s get started…
Begin by placing your biggest skillet or braiser over medium heat. Season about 2 1/2 pounds of chicken generously with salt, black pepper, garlic powder and onion powder on both sides.
Let’s talk about the chicken…
- Does it have to be boneless? – it does not have to be boneless! If you prefer to use bone-in chicken, quarters and bone-in thighs work great in this recipe. Bone-in chicken will obviously give you more tender chicken, but it requires more effort, so feel free to use what you have on hand or what you prefer
- Can I add more or less? – The amount is flexible. Sometimes I use 2 pounds, if I want the ratio to be more vegetable heavy and sometimes I use 3 pounds, if I want to make a really big batch for the week or want to beef up the protein value in each serving.
Cook the chicken until you no longer see pink inside and the internal temperature reaches 165 degrees and then transfer it out of the skillet and set it aside for now.
This is what you should have left behind in your skillet and this is all flavor, so leave it there and add about 2 tablespoons of butter and your diced onions, garlic, carrots and celery.
Cook the vegetables for 5-7 minutes or until they are tender.
Once the vegetables are tender, add 800ml of chicken stock and use a wooden spoon to work up all of those beautiful brown bits from the base of the skillet.
I was lucky enough to have a friend gift some beautiful homemade stock to me this week, but use what you have on hand. We are starting with 800ml or a little over 3 cups, but you will need extra for both mixing with the cornstarch and thinning the sauce later on.
Whisk 1/4 cup of cornstarch into about 1/2 cup of water or stock until it is smooth and then stir it into the skillet. Shred your cooked chicken and add that into the skillet too.
Bring everything up to a simmer and let it go until the gravy thickens and the chicken is warmed through.
Be sure to taste and add salt or black pepper until the flavors really pop.
This smothered chicken is just fabulous. I like to shred my chicken into chunky pieces, but you can shred it fine too, whatever you prefer.
This pairs well with a wide variety of sides and you can really create the vibe depending on what you serve it with. It is wonderful over mashed potatoes, roasted vegetables, cannellini beans, mixed greens or just with a few pieces of crusty bread.
If you love comforting meals and I think thats almost all of us then you will have to give my smothered chicken a try. It is cozy, comforting and really hits the spot on a chilly night.
Smothered Chicken
Ingredients
- 2 1/2 pounds of boneless chicken
- salt, black pepper, garlic powder and onion powder
- 4 tablespoons of butter
- 4 cloves of garlic, finely minced
- a large yellow onion, diced
- 2 large carrots, peeled and diced
- 2 stalks of celery, diced
- 800 ml of chicken stock (3 1/4 cups)
- 1/4 cup of cornstarch
- additional stock
Instructions
- Place a large skillet over medium heat and add 2 tablespoons of butter
- Generously season your chicken with salt, black pepper, garlic powder and onion powder on both sides
- When the butter has melted, place the seasoned chicken into the skillet in a single layer
- Cook until browned on the underside, flip and cook until no pink remains and the chicken’s internal temperature is 165°
- Transfer the chicken onto a plate and set aside for now
- Add 2 tablespoons of butter, 4 cloves of minced garlic and the diced onion, carrots and celery and cook until softened (5-7 minutes)
- Add 800ml of chicken stock and use a wooden spoon to work up any browned bits from the bottom of the skillet
- Whisk 1/4 cup of cornstarch into 1/2 cup of water or more stock until smooth and stir it into the gravy
- Shred the chicken and add it into the skillet
- Bring the mixture to a simmer and simmer until thickened
- Serve over mashed potatoes, cannellini beans or with mixed greens
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