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Smothered Home-Style Chicken Recipe

Smothered Home-Style Chicken Recipe photo by Taste of Home

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Billy likes 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

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Smothered Home-Style Chicken Recipe

Prep/Total Time: 30 min.

Yield: 5 Servings

20 10 30

Ingredients

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

Directions

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. Yield: 5 servings.

Nutritional Facts 1 chicken thigh with 1/2 cup sauce (calculated without rice) equals 341 calories, 20 g fat (4 g saturated fat), 81 mg cholesterol, 905 mg sodium, 14 g carbohydrate, 2 g fiber, 24 g protein.

Originally published as Smothered Home-Style Chicken in Simple & Delicious October/November 2010, p37

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Smothered Home-Style Chicken

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Reviewed on Oct. 24, 2011 by sands351

Very good. Hubby and I had no problem with this. I did use a red pepper instead of a green one and added some chopped celery along with the rest of the veggies. Thanks for the recipe.

Reviewed on Oct. 21, 2011 by jmkasprak

The wine and Cajun seasoning combine to make a very flavorful dish. I had to cook it longer because I used bone-in skinless chicken thighs. It makes plenty of delicious white sauce so be sure to use a deep enough skillet.

Reviewed on Aug. 31, 2011 by micheleclow

This was fairly quick and had great flavor.

Reviewed on Dec. 27, 2010 by dmwilmoth

This is one of the best things I've ever made! The sauce was so flavorful and delicious ... I could have eaten the whole skillet by myself! I made this with chicken breasts because I don't care for dark meat, and it turned out wonderful. Definitely recommend using the white wine instead of the chicken broth substitution. It really enhanced the flavor of the dish.