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Smothered Home-Style Chicken

I like 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
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    5 servings


  • 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


  • 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.
Nutrition Facts
1 each: 341 calories, 20g fat (4g saturated fat), 81mg cholesterol, 905mg sodium, 14g carbohydrate (3g sugars, 2g fiber), 24g protein.

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  • bicktasw
    May 31, 2020

    I prepared this recipe exactly as printed and it was delicious! Just the right amount of wine in it to give it that unmistakable wine flavor. The green pepper added an distinct flavor as well. Next time I make it I think I'll use celery instead of green pepper and serve it over buttered noodles. Great recipe!!

  • ebramkamp
    May 29, 2019

    This was very tasty and a wonderful stick to your ribs comfort food meal. The only changes I made was to use a low sodium soup and instead of the green pepper I used a red pepper. My husband had seconds and declared this recipe a keeper.

  • millieanne
    Sep 21, 2017


  • MarineMom_texas
    Jan 5, 2017

    I made this for dinner tonight and we cleaned our plates. It is easy to prepare. I followed the recipe except I used baby carrots and chicken broth since I didn't have any white wine on hand. It is going into my T&T (tried and true) file and we will be having this delicious meal again. I highly recommend this recipe as a Volunteer Field Editor.

  • vewebber58
    Sep 12, 2015

    Made just as written...we loved it, even picky autistic son who reads recipes while I'm making them and sometimes states that he won't eat what I'm making because there's an ingredient in it he doesn't care for or is unfamiliar with. ( I'll often memorize recipes so he can't read them!) In this case it was onion, but he tasted the finished product and had two large servings! Quick and easy....we'll be having this again.

  • Sunnygrammie
    Jan 15, 2015

    Made this for dinner tonight. The only thing I changed was I didn't add any green pepper. But only because I didn't have any. But it was delicious and I'll definitely make it again. I also used chicken broth when I made the rice.

  • elaineae
    Jul 29, 2014

    Had a lot of flavor. I liked that it had veggies and I also put a little celery in.

  • buckeyemom23
    Jun 12, 2014

    Thumbs up from every one of my family...even a picky chicken eater! I added mushrooms too.

  • Sally Miner
    May 19, 2014

    I made this for dinner tonight, it was a winner! The only changes I made were that I used red bell peppers and vegetable broth. Turned out so good.

  • Julie47
    Mar 31, 2014

    This stuff is sooooo good just as written! If you don't like spice, you'll want to cut back on the Cajun seasoning and black pepper. Don't change a thing for me though.