Freezer To Oven Smothered Chicken Recipes

AVOCADO SMOTHERED CHICKEN

Steps:

• Lay the chicken breast flat in a large baking dish. Season with half the salt and the pepper.
• In a bowl, combine the avocado, sun dried tomatoes, red onion, cilantro, and the remaining salt. Stir, mashing the avocado and mixing everything together, until combined with chunks of avocado remaining.
• Spread the avocado mixture on top of each chicken breast to cover. Top with the shredded cheese. Bake covered with foil at 375˚F for 25-35 minutes, or until the chicken is cooked through. Optional: remove the foil for the last 3-5 minutes and set the oven to broil to brown the cheese.
• Garnish with extra cilantro and sun dried tomato if desired. Serve over rice or sautéed spinach and drizzle each chicken breast with sauce. Enjoy!

SMOTHERED CHICKEN

Steps:

• Prep the oven and baking sheet. Preheat the oven to 350°F degrees. Place a rack over a baking sheet.
• Make the spice rub. In a small bowl, whisk together the paprika, garlic powder, onion powder, Italian seasoning and chili powder.
• Prep the chicken. Pat the chicken thighs dry with paper towels. Generously season the chicken thighs with about ¾ of the seasoning rub. Place the seasoned chicken on the prepared baking sheet.
• Prep the dredge. Season the flour with remaining seasoning rub, salt and pepper. Transfer 2 tablespoons of the seasoned flour to a smaller bowl.
• Dredge the chicken thighs. Dredge the chicken thighs through the flour mixture making sure they are fully coated. Shake off any excess flour. Place the thighs back on the rack and repeat with remaining chicken thighs.
• Pan sear the chicken. Heat the olive oil in a large oven safe skillet over medium-high heat. Add the chicken thighs to the skillet and cook for about 5 minutes per side until browned. The chicken won't be fully cooked at this point. Transfer the chicken back to the rack.
• Cook the onion and garlic. In the same skillet add the butter, onion and cook for 3 to 5 minutes until softened and translucent. Add the garlic and cook for another 30 seconds until aromatic. Stir in the red pepper flakes.
• Sprinkle flour. Sprinkle the reserved seasoned flour over the onions and continue cooking while stirring for another 2 minutes to remove the raw flour taste.
• Make the gravy. Start pouring chicken broth while continuously whisking and cook for a couple more minutes until the gravy comes to a simmer. Whisk in the heavy cream and bring to a simmer. Taste for seasoning and adjust with salt and pepper as needed.
• Add chicken and braise in the oven. Add the chicken back to the skillet and spoon some of the gravy over the chicken. Cover the skillet and transfer it to the oven. Cook in the oven for one hour.
• Garnish and serve. Garnish with fresh parsley and serve over mashed potatoes or rice.

SMOTHERED HOME-STYLE CHICKEN

Steps:

• 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.

FREEZER TO OVEN SMOTHERED CHICKEN

Steps:

• Please frozen chicken pieces in a covered baking dish.
• In a bowl whisk together one can of Campbell's Cream of Chicken & Mushroom soup with an 8 oz container of sour cream, 1 tbsp minced onion, 1/2 Mrs. Dash, and 2 T of sherry.
• Mix well, and pour over chicken.
• Cover and bake at 350 degrees for 1 hour.
• Remove from oven and add either fresh or canned mushrooms, and the fresh or frozen green beans.
• Mix into the sauce with the chicken, replace cover and return to oven to bake 45 minutes to an hour.
• Let rest 10 minutes during which you can finish preparing the rest of the dinner.
• Serve with creamed potatoes or rice.

SUNNY'S EASY SMOTHERED CHICKEN

Steps:

• Heat the olive oil in a large skillet over medium-high heat. Add the mushrooms and thyme and more olive oil if needed and saute until lightly browned and tender, 5 to 10 minutes. Add the onion and season with salt and pepper. Let cook until the onions are softened, 5 to 7 minutes. Mix in the flour and mustard and cook for about 2 minutes. Whisk in the beef stock and bring to a simmer. Cook until thickened, 3 to 4 minutes. Add the grilled chicken breasts, then cover the skillet and turn down the heat to medium-low. Let simmer for about 10 minutes.
• Prepare the rice according to the package directions. Remove the rice to a large bowl and stir in 2 tablespoons parsley. Place rice on a platter, then top with the chicken and mushroom sauce. Garnish with the remaining fresh parsley.

BAKED SMOTHERED CHICKEN

Steps:

• Season chicken with salt, pepper & garlic. Place pieces skin side down, one layer deep in a shallow baking pan lined with foil. Dribble the melted butter over the chicken, distributing well. Close foil tightly. Place in 450°F oven for 15-20 minutes or until chicken is slightly brown.
• While baking, use this time to blend together water & flour until smooth; set aside.
• Remove chicken from oven; tilt pan and blend into the drippings the water/flour mix. Gravy will start to thicken. Stir it around over bottom of pan and turn chicken, then salt & pepper chicken.
• Return to oven and reduce heat to 350°F and bake 45 - 60 minutes.
• Baste once or twice, adding a little boiling water if gravy has cooked down low before chicken is done. serve with rice or mashed potatoes.