Quick and Easy Smothered With Cooked Chicken Recipe
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06/21/2007
I just don't get all these people who insist on using boneless, skinless chicken breasts for everything. A dish like this screams out for bone-in, skin-on chicken. If you're afraid of a whole chicken, buy an already cut up chicken. The skinless, boneless breast is the driest, most bland of all the cuts of chicken. I would never use it for a dish like this, which was wonderful, by the way. I just increased the spices a tad, and we loved it!
01/19/2006
After watching Anita Baker prepare her Smothered Chicken on Oprah, I decided to try hers. It was very bland. So I searched and found this recipe. Just what I was looking for! Several years ago I ate a similar dish and haven't been able to find the recipe until now. Thought 3 cups of onion would be too much, but I gave it a try and that amount was fine. Thanks so much for the recipe!! Flavorful, old-fashioned comfort food!
06/08/2007
This is one of our absolute favorite recipes. I make it exactly as instructed and it has become the ultimate Wow! meal to make for company or family gatherings. It's easy, inexpensive and just melts together beautifully. I suggest serving with sweet yellow cornbread to really feel your southern roots. Thanks for a great recipe, Veronica!
01/22/2008
This sounds great! I can't wait to try it! I'm 'reviewing' in response to the June 22, 2007, review which asked why people try to use boneless, skinless chicken breast in a recipe (especially this one) that calls for whole chicken, white and dark, including skin. Well, to each his/her own... Maybe some folks use chicken breasts for convenience. But maybe some use chicken breasts (and don't use the butter and make other modifications) because they've had quadruple heart bypass surgery or otherwise MUST maintain a certain diet. On the other hand, those who make major modifications to a recipe and then enter a low, critical review? Not good...
03/14/2011
This was absolutely delicious as written. It tasted like buttery chicken pot pie, without the pie or peas. Any skin-on bone-in chicken pieces will work great, so I used 8 drumsticks. After adding the broth, you should bring it to a boil, stir, add the chicken, bring to a boil again, and then reduce heat to low for simmering. Otherwise, the chicken will sap the heat out and you won't get a good simmer. I followed the recipe as written and after 30 minutes I still needed to bring it to a boil to cook the chicken and thicken the sauce. Another slight improvement is adding salt while the mirepoix cooks (the carrot, celery, and onion). Plus I used Tony's (creole seasoned salt) when flouring the chicken pieces. Thanks for a great comfort food recipe! It's absolutely the best thing on this site that I've been able to execute with ease. Thank you!
05/22/2005
Really good! I used just over a pound of chicken breasts cut into strips and went light on the salt, but kept everything else the same. For whatever reason, it took me a lot longer to cook than the time said, but it was worth it in the end. However, I think this would be better with mashed potatoes instead of rice.
10/21/2008
Thank you all for reating my recipie. Please keep in mind to use seasoning to cater to your own taste. AllRecipies.com cut down my seasoning mix a lot probably for sodium purposes. Also it may now be clear in the recipie, but add the flour after saute of the vegetables. That way, there are no clumps of flour in the gravy. Also use bone in PLEASE. Happy Meals Veronica
10/07/2006
Made this for my husband, because it's one of his favorite dishes. He LOVED it! The 3-year-old gave it a thumbs up also! I used 8 thighs instead of a whole chicken and slightly modified the recipe for somewhere between 4 and 8 servings. I also omitted the cayenne pepper. This was a great meal and I will definitely make it again!
03/22/2006
A fantastic recipe. The only thing I altered was the amount of salt and cayenne, to suit my own tastes. Otherwise, everyone loved it. I served it with brown rice and green beans. **Update: I've made this many times, and it's versatile as far as the vegetables. Today I put a chopped turnip and some mushrooms in it, just to increase its nutritional value. Very tasty.
03/21/2007
Made this last night with boneless chicken breasts, wow! Super favorful, chicken almost melts in your mouth! Just be watchful of the salt.
10/19/2011
This is amazing. My husband told me I better put this in my recipe box right now so I dont forget about it. I saw that some people had a hard time with the directions so this is what I did. I seasoned my flour with Tonys and left out the salt and pepper. I browned my chicken in the butter but did not drain it before I added the veggies. Then I added my flour 1 tbsp at a time then stir until it makes a paste then add chicken broth slowly 1/4 c at a time then add chicken and bring to a boil. Cook about 45 minutes. Also for those of you that dont like meat on the bone I would suggest buying split breasts and removing the breast and skin yourself and add the bons when you start the gravy that way you still get the flavor the bone gives off. It really does make a difference.
01/10/2008
This is an easy recipe to prepare and is very good. Except for slicing the carrots rather than chopping them, I followed the recipe exactly. I fixed rice to go with it, but I think next time I think I will try mashed potatoes. Thank you for sharing the recipe!
09/06/2012
This recipe is definitely a keeper! I am on a strict diet and was planning to only serve this to my family but once I tried it I couldn't stop myself! LOL! It's so delicious, and the cayenne pepper gives this little hint of spiciness that is not overwhelming but that definitely takes the dish to a higher level. I wouldn't change a thing! (except for using the salt and black pepper to your own liking) just delicious!
11/16/2009
Absolutely delicious! Been making smothered chicken for years, and this is simpler and better tasting than my recipe. Plenty of gravy from this for mashed potatoes, very flavorful, and great to feed a large group. Its a hit everytime! I am having 14 people over tonight and guess whats for dinner?? Always a hit!! I always slice the onion in rings-it adds a nice look and gives onion haters the option to remove them from their portion. Carrots and celery are optional and will not take away from the yumminess if omitted.
03/17/2015
It's true. You will need to add your own seasoning to this recipe. If you're a a truly beginning cook, don't rely on your chicken to be done in 30 minutes like the recipe says. I left my chicken on for 1 1/2 - 2 hours because I like my chicken to fall off the bone. Don't worry about the 3 cups of onions. This is an onion gravy and they will dissolve. The flavor was so, so, good! I also picked up the butter flavor in the gravy which I really enjoyed. I followed the recipe to the tee, and added additional seasonings to my taste. Make sure you like the flavor of the (soon to be) gravy before you add the chicken to it. That's the key. Great recipe.
08/02/2010
Good recipe! Being from the south its hard to get good soul food in the Midwest. This was great! However I did 86 the carrots and celery.
08/19/2007
Great recipe! My fiance' loved it, and he's a pickey eater. didn't take long, and it was great over rice. i left out the carrots, but it was wonderful...
02/08/2012
so delicious! I was expecting this to be a bit bland but it was so full of flavor and the right amount of heat. , I'm one of those people who insists on using skinless chicken breast (also i cut the amount of butter in half) and this still turned out fantastically.
12/04/2009
Sorry this one just didn't do it for us. It smelled really great, but tasted very bland. Will not be making it again.
02/21/2011
Comfort food at it's best Veronica! I cut back on the butter and used more seasonings.......garlic and onion powders and dill and added in a touch of Gravy Master to add more flavor. I served this over mashed potatoes and my S.O. and I thought it was just delicious. Thank you!
08/19/2011
Followed the recipe to a tee, except used creole seasoning instead of cayenne. I had way too much chicken, so ended up cooking it in a roasting pan for like 3 hours. It turned out goooood! The chicken was falling off the bone tender. Served it with rice, and it was a huge hit. Good leftover too. Will definitely make again.
12/03/2010
Loved this! Used baby carrots and chicken thighs and it worked out great. The baby carrots were not mushy and were cooked to the right amount of tenderness for my family which means we could still chew it. :) Thanks for this recipe.
03/18/2012
AMAZING....cooked just as written and it was delicious. I did opt to serve it over mashed potatoes...
01/12/2009
Excellent dish!! I used boneless chicken breasts instead of a whole chicken, sauteed the chicken in a combination of butter and olive oil, added fewer carrots than indicated, and added a few dashes of worcestershire sauce & liquid smoke. Definitely a keeper!
11/23/2010
My family and I really enjoyed this meal. However, I did add some mushrooms and green pepper. Instead of 3 cups of chicken broth I added 2 cups and 1 cup of water. To cut back on salt. I used chicken breast and legs this was great!
10/26/2010
This dish came out great! The gravy did not come out as thick as I would have liked (I'll have to add a little more flour next time), but it tasted delicious none the less. Would definitely fix again!
03/04/2011
Very tasty. My husband cleaned his plate. A great comfort food.
03/27/2014
I actually LOVED this but found the browning of the chicken to be a waste. Once you place the chicken back in the gravy, cover, & simmer, the skin turns soft & mushy. Once you start serving this, the skin falls off & you end up w/a mouthful at some point.That's the ONLY reason this gets knocked down 1 star. Flavor is AMAZING! Getting a mouthful of chewy chicken skin is disgusting, so I definitely want to try it w/blsl chicken next time....or at least pull the skin off...altho the bones got in the way also....yep, blsl will be the way for ME to go next time :)
03/10/2011
As written, I give this four stars because I felt that it was lacking flavor. I added garlic powder, onion powder, paprika and celery salt. These seasonings make this a 5 Star recipe.
06/15/2006
Very easy, very good comfort food. Just the right amount of cayenne.
11/06/2006
So good! I added garlic powder and paprika to the flour to season the chicken. Don't use boneless chicken, it just gets tough and stringy and it doesn't give this dish enough flavor! Mine did take longer to cook all the way through, closer to 45-50 minutes.
02/22/2011
Yummy!! The only changes I made was to dice the veggies.
12/11/2010
this was pretty good, followed everything exactly and it turned out great (my fiance had thirds and the toddlers loved it!). although i felt like it might have been missing something...some peppers or more cayenne maybe. thanks for sharing!
12/13/2009
LOVE THIS RECIPE!!! I'd never made smothered chicken before so I wanted to try something new. I didn't use the celery or cheyene pepper but I used everything else and my family absolutely loved it. My neice couldn't stop talking about it. This recipe was defintiely a hit for me I'll be using it again and again!
03/28/2011
Fantastic dish! Easy to prepare and the entire family loved it!
11/21/2010
My husband,who can go days without eating, ate 2 breasts, so it speaks for itself. Great!!
07/26/2011
everyone loved it
01/26/2011
Made this last night and my husband LOVED it! I did as well! This is now a household favorite! I followed the recipe to the tee and had mashed potatoes green beans, and buttermilk biscuits! Absolutely delicious!
11/10/2010
It was just ok. The family liked it and I think I will make it again just for them.
10/04/2007
Oh my gosh...this was soooo yummy. It took a little longer to cook and we used baby carrots because that's all we had. The only thing was-there wasn't enough veggies. Next time, I'm going to put twice as many veggies in because they were sooo good!
02/16/2012
What a treat! Simple, delicious flavors, moist and tender chicken... Thank you Veronica for sharing this!
10/12/2009
Mmmm...mmmmm..mmmmmmmm... Used only bon-in breasts, but made just as directed - Yummy!
03/09/2006
This was an awesome recipe! It was a bit time consuming to brown the chicken but definately worth the labor! My husband really enjoyed this. This is definately a keeper.
02/09/2011
This was great-a little labor intensive but well worth it. Good old-fashioned comfort food! I highly recommend this especially during the cold winter.
09/03/2011
Definately an amazing comfort food! Easy to make!
04/18/2008
Looking for something to do with a cut up chicken besides fry it- my family enjoyed this chicken! I took off the skin and reduced the butter. My teenager didn't like being able to see the vegetables (he's anti-healthy right now) but he ate his fair share. The toddler liked the gravy it made, and hubby had to have his plate moved from in front of him before he exploded. Thanks so much!
02/17/2011
Wow, this was delicious! The hint of cayenne really makes this amazing.
01/25/2015
So so good!! I doubled the seasoning and I only used 2cups of broth and added a cup in a half of milk!! I looked at the reviews about it being soup so the milk thickened it! Make sure to slowly pour in the liquid then mix the flour!! It was so good and seasoned!
08/03/2006
This turned out fantastic! No modifications needed to the recipe. Even my family of picky eaters ate it. I'm ashamed to say how many servings we had.
09/09/2008
Absolutely fabulous! I wish I could give it 10 stars! I agree completely with others that said that for this recipe you MUST use bone-in, skin -on chicken. I would just not be the same without it. I followed the recipe pretty much as written, however I used quality ingredients. The chicken broth I used was homemade stock that was boiled on the stove for 3 days, yummm! Very, very flavorful! The rest of the ingredients were organic, some of which came from our garden. Oh, and I also added green beans and extra carrots and celery. I only put in a dash of cayenne (personal preference). I too was a little nervous about the 3 cups of onions, but you didn't even notice they were in there as noted by other reviewers. I also mixed a little olive oil with the butter so that it would not burn. I cut back on the butter just a tad to make up the difference. I buy 20-30 chickens a year from a local farmer so I am always looking for different ways to cook chicken. This recipe will be a standard in our house. Thank you so much Veronica for the recipe!
08/08/2010
This was delicious and very easy. Tasted just like chicken noodle soup on a plate- we had it with rice and thought that worked well.
10/27/2011
very tasty not hard to prepare, and had lots of flavor
07/26/2007
This dish is awesome. I added more veggies to mine. I added broccoli and green beans because I had them on hand. I have moved to Ireland and miss soul, southern cooking. I am from Texas. This reminds me SO much of home and my grandmother. This is a wonderful full meal with a wonderful sauce that makes the whole dish. I served with homemade mash potatoes and it was huge hit.
10/11/2011
This was so good. We had it with rice and peas, and buttermilk cornbread. I think I was a bit heavy handed on the cayenne and the garlic was really fresh and the cloves were huge but we like spicey food so no foul there. I used bone in chicken pieces and as I dont like standing and stirring things I cooked in a moderate oven for an hour once everything was combined. It's on our roster for repeating
10/02/2007
This is the best smothered chicken recipe I've ever tried! When I invite people over and they ask what I'm making and I tell them,"smothered chicken" they kindof roll their eyes. But when they try this chicken everyone begs me for the recipe! Absolute comfort food for me as well!
02/26/2010
I left out the celery and used boneless chicken breasts. Great recipe!
01/25/2012
The flavor in this dish is absolutely delicious! Followed directions as listed and the whole family really loved it. Served with mashed potatoes. Yummy
03/21/2010
I just made this for Sunday dinner. Truly delicious and a wonderful change..
06/08/2007
Not what we had expected. The sauce was too soupy, and it was on the bland side. Husband said it didn't have the flavor he thought it should have. Children would not eat
03/22/2015
Just adjust the seasonings to your taste and this recipe is great! Thanks so much for adding to my dinner menu. My family loved it!
06/20/2007
Absolutely Delicious! My whole family loved it. A true comfort food.
04/08/2008
this dish served with homeade creamed corn,mashed potatoes and homeade white bread took me back to my childhood, ultimate comfort food that gives you a "warm fuzzy feeling":) I didn't change a thing preparing it. thank you so much for sharing the recipe, it was fantastic!
09/11/2014
Way too timing consuming for the chicken to come out bland. Medium-high was too high to brown the chicken, the butter ended up burning. Cooking time was off, after 30 minutes the chicken was still pink.
09/28/2011
This is absoultly the easiest and best chicken dish EVER! love it! so glad I have this recipie, didnt have to change or add anything. DeLiCiOuS1
08/26/2007
I prepared for my husband and my neighbors for dinner last night,they raved about it.The best chicken and rice recipe i have ever tried.
12/16/2011
Tried the recipe as directed, but next time would do a little less garlic.
07/29/2008
This was a little bland for our taste. I added a little olive oil to the butter to keep the butter from burning, used a little less butter. After tasting the gravy I added some salt-free Greek seasoning and it was better. I am going to make this again, omit the carrots and add mushrooms.
03/01/2010
I wasn't sure about this, but it was getting late on a Sunday and I had to make something. All I had was chicken breasts so I cut them into long chunks and followed the recipe from there. Didn't have celery, and eliminated the cayenne pepper b'c we don't like spicy. OMG...THIS was the best recipe ever! I was still thinking about it the next day and couldn't wait for dinner to have the leftovers!! Really good comfort food. Thanks for a GREAT recipe! Will definitely be added to our rotating schedule of recipes.
05/13/2005
Excellent! I didn't have carrots or celery so I used a can of Veg-All. This was so good, even my 2 year old ate it (he doesn't eat anything!). So creamy and flavorful and the cayenne pepper gave it just the perfect kick. Thanks for this one, it will be a regular!
04/20/2010
this IS great...i have made this several time with all types of chicken...bone in...boneless...skinless...it dosent matter it is simply great..
09/25/2017
Awesome recipe I made for my husband!!! Def a keeper
10/13/2010
Made this last night! Excellent!
10/20/2014
It was GREAT. I used dark meat WITH the skin and bones intact; more flavorful and hearty!
11/23/2014
cut butter in half
06/22/2014
SO good. One warning though, use your very largest skillet. Mine bubbled all over the place and made a big mess. Worth it though, because this was delicious.
09/29/2012
This is a good solid dinner. Its easier then it looks and I had everything in the house to make it. I do think next time I'll use boneless skinless breast. Personal preference.
02/17/2007
I took out the carrots, celery and cayenne and it was great!! I used this technique for chicken and porkshops and it was great both times!!
04/28/2008
Thank you, Veronica, for this recipe. It was superb! It is much tastier than the similar chicken fricasse I usually make. After adding the chicken back to the veggies, I cooked it about 1 1/2 hours longer. By the time it got to the table, the chicken was falling off the bone. I served it over rice with cornbread, purple hull peas, and squash casserole. We topped off the dinner with an easy banana pudding. My husband and children loved it. Just good ol' Southern comfort!!
07/24/2008
I used boneless/skinless chicken breasts, and a little less butter and this came out DELICIOUS! :] It was a big hit and I'll definitely make it again! I served it w/ garlic mashed potatoes and used the sauce as gravy... Perfect!!
02/04/2009
Veronica......your recipe was featured on AOL as part of a recipe collection for soul food. It just jumped out at me, as I could taste it in my mind, so I had to try it. This was sooooooooo delicious, and my whole family loved it, including my 19-month-old grandson, cayenne kick and all. Even though we mostly eat boneless, skinless chicken breasts, you'll be happy to know that I used bone-in, skin-on thighs, and it was perfect. After the frying step, I scraped up all the bits in the bottom of the pan, saved them, and threw them back in when I poured in the chicken stock. Thanks so much......this is a keeper and it will be served here often.
07/01/2006
I had 2 lbs of chicken tenderloins to use up so I made this and served it over brown rice...yummy. I did add 1/2 tsp of dried thyme because I like that flavor with chicken. I found 4 inch disposable pot pie tins and used the leftovers with Pillsbury pie crust to make the BEST pot pies. Whenever I can make two meals out of one cooking session..I'm happy!
05/08/2011
I cut the salt and cayenne a bit to taste, and use cut-up skinless chicken or bone-in thighs. Always a hit.
08/27/2007
I've tried this recipe and it's delicious! I tried it with chicken flavored Stove Top Stuffing instead of rice.
07/23/2014
I have been making this particular recipe for years. This is the best smothered chicken recipe I've ever tried. Anyone who has ever tried it in my familly absolutely loves it! So, this has become one of those "legiondary" recipes in my familly! If you want good southern smothered chicken this is the only recipe you'll ever need again!
11/13/2011
This was delicious! I used 5 huge skin-on chicken thighs, and I didn't have any cayenne, so I used a teaspoon of Browning to give it a Caribbean flavor--and it still turned out great! I will make it again with the listed ingredients!
03/30/2006
I made this for dinner (just for my husband and myself, thought it might be to hot for the kids) and it was wonderful. Kind of like a Pot Pie filling with a spicy flair over rice. I will be making this again.
09/02/2011
We enjoyed this. My husband said it was "possibly" better than his mother's smothered chicken.
09/24/2017
used the comments from other reviews. i made a roux as my base then pretty much followed the recipe. i don't measure, i eyeball, that said this turned out great. spouse said it was the best chicken gravy she ever tasted.
12/13/2011
This was awesome! Followed recipe exactly & wouldn't change a thing!! My family loved it! Served w/mashed potatoes & corn...delicious!
08/20/2009
Delicious! I substituted rabbit for the chicken and it was tender and moist. It was an instant hit with my family.
11/04/2008
This is a great recipie that I plan on making again because it was so simple and tasty. I omitted celery (hate the veg) and carrots (raw only for me) from the recipie. The other changes were using onion and garlic powder, paprika, and pepper to marinate the chicken and then I coated it with flour. For the raters who stated that the chicken was bland maybe this tip will help. Besides those changes I kept to everything else. Thank you for providing the recipie.
08/12/2006
delicious!
05/05/2007
This was really delicious! Hubby gave this 6 stars... Family definitely wants this again! Easy to make, most of the work was prep. I cut up 2 good sized Texas sweet onions, 6 carrots, and about 4 stalks of celery. Talk about some good eats. Thanks Veronica for sharing this!
07/21/2007
Loved this recipe. It defines comfort food. It turned out perfectly served with mashed potatoes. It was also great for leftovers the next day. Thanks for sharing.
06/16/2012
Family Favorite.
07/09/2005
This is good, but it is a lot of work. I'm not sure that it is quite worth all the work it takes (and all the mess!). I followed the directions exactly, only adjusting the amount of cayenne pepper to my personal taste. I think next time I will try it with chicken breasts to save some time. It is a great recipe, nevertheless. Thanks!
09/19/2017
I make this all the time...the secret is to brown the chicken very well, before adding veggies & broth. I'm French, and my family has cooked this for many yrs. I don't put carrots though, I add chopped red or green peppers, I find this is even more flavorful. I sometimes use sliced mushrooms for a more special occasion. I also sometimes use dried herbs..Italian mixed blend is very nice. Delicious!
03/18/2014
DELICIOUS!!!!!!! Make this recipe ALL the time and have even turned it into a stew and a soup!!
10/04/2017
I served it to my family and everyone thought it was great. I have saved it so I can make it again, and again. Thanks for showing it to me.
Source: https://www.allrecipes.com/recipe/83302/soul-smothered-chicken/
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