Alexandra Hill

Southern Inspired Smothered Chicken

Alexandra Hill
Southern Inspired Smothered Chicken

It was a super dreary Tuesday here in D.C. and the temperature is slowly dropping here. 

Unfortunately, we all know what that means.. Byeeee Summer! :-( 

Although I love Fall, I'm not ready to see Summer go yet BUT I am ready for Fall/Winter Comfort food!

Soups, Stews, Pot Roasts..I can't wait to really crack open my crock pot! Hello, time saver!

So since it was a super rainy Tuesday and 'Being Mary Jane' was coming on, I decided to whip up some good ole Smothered Chicken. Of course I learned this recipe from my Mom, she use to make this dish when it was super cold out. I felt like whenever I ate it, I was down south sitting outside on a porch accompanied by some Sweet tea! #Yum

Making Smothered Chicken is actually easier then you think. It's only a couple of ingredients and TONS of flavor. Try it below and don't forget to tag #JustAddHotSauce

Smothered Chicken Ingredients (Serves 4)

- 2 large chicken breasts (cut in half)

- 1/2 a yellow onion (sliced)

- 3 stalks celery (diced)

- 2 cloves garlic (minded)

- 1 cup of chicken stock

- 3 tablespoons all purpose flour

- salt & pepper to taste

1. Season chicken with salt, pepper, garlic powder and Goya Adobo seasoning (this seasoning is my go to for everything) 

2. Sprinkle chicken with enough flour to coat all the chicken, dust off excess flour before putting them in the skillet.

3. On medium high heat with about a tablespoon of olive oil, sear the chicken until golden brown but not fully cooked. Set aside.

4. Add onions, celery and garlic. Saute for about 3 minutes.

5. Add the 3 tablespoons of flour. Mix together.

6. Stir in the chicken stock. May need more depending how thin or thick you want your smothered gravy to be. 

7. Add in chicken breast pieces. Let cook on medium to low heat for about 30 minutes until chicken is fully cooked and tender. 

Serve over White Rice! or Brown Rice is you're trying to be healthy!

Cheers to eating!