Smothered Chicken And Gravy Makeover Recipes

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SMOTHERED CHICKEN AND GRAVY | LOW CARB AND KETO-FRIENDLY



Smothered Chicken and Gravy | Low Carb and Keto-Friendly image

Smothered Chicken and Gravy is a busy cook's dream come true! Made with juicy chicken, this quick-fix dinner with creamy gravy tastes like it came from your favorite restaurant!

Provided by Katerina | Diethood

Categories     Dinner

Time 30m

Number Of Ingredients 14

1 pound boneless, skinless chicken breasts, (pounded to 1/2-inch thickness)
¾ teaspoon seasoning salt, (or to taste (I use Lawry's))
½ teaspoon sweet paprika
1/4 teaspoon fresh ground pepper
2 tablespoons unsalted butter
2 tablespoons avocado oil, (or olive oil)
1 tablespoon unsalted butter
1 large yellow onion, (thinly sliced)
⅛ teaspoon salt
4 cloves garlic, (minced)
½ tablespoon chopped fresh herbs, (Use rosemary, thyme, or whatever you like, or have on hand. For dried herbs, use 1 teaspoon.)
¾ cup low sodium chicken broth
¼ cup heavy cream
chopped fresh parsley for garnish

Steps:

  • Pat dry the chicken breasts with paper towels, then season chicken breasts with seasoning salt, paprika, and pepper.
  • Heat oil and butter in a large skillet over medium-high heat until butter is melted.
  • Add chicken to skillet and sear for 5 to 7 minutes per side, or until golden brown and cooked through. Chicken is cooked through when internal temperature reaches 165˚F. Please use an Instant Read Meat Thermometer for accuracy. The thicker the chicken, the longer it will take to cook. If skillet isn't big enough, cook the chicken in batches.
  • Transfer cooked chicken to a plate and keep covered.
  • Return skillet to heat and add a tablespoon of butter; melt over medium heat.
  • Stir in sliced onions and add a pinch of salt. Cook onions for 10 to 12 minutes, or until very soft and caramelized, stirring frequently.
  • Add garlic and fresh herbs; continue to cook for 30 seconds.
  • Pour in chicken broth, and using a wooden spoon, scrape up the browned bits from the bottom of the pan.
  • Whisk in the heavy cream and simmer for 1 minute.
  • Return chicken and all the chicken juices to the skillet.
  • Reduce heat to medium-low and continue to cook for 2 to 3 more minutes, or until chicken is heated through and sauce has thickened.At this point, you can also add a slice of cheese on top of each chicken breast and cook until melted.
  • Remove skillet from heat; garnish chicken with parsley and serve with the onions and gravy.

Nutrition Facts : ServingSize 7 ounces, Calories 348 kcal, Carbohydrate 5 g, Protein 26 g, Fat 25 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 116 mg, Sodium 662 mg, Fiber 1 g, Sugar 1 g

SAY-MY-NAME SMOTHERED CHICKEN AND GRAVY



Say-My-Name Smothered Chicken and Gravy image

Provided by Food Network

Categories     main-dish

Yield 4 servings

Number Of Ingredients 9

1 (3 1/2 pound) chicken, rinsed and cut into 8 pieces
1/2 teaspoon salt, plus more to taste
1/4 teaspoon freshly ground black pepper, plus more to taste
1 cup flour
1/2 cup vegetable oil
2 onions, chopped
2 celery ribs, chopped
1 garlic clove, minced
3 cups chicken broth

Steps:

  • Season the chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper. Place the flour in a large bowl. Roll the chicken in the flour to coat, shaking off excess flour. Transfer 3 tablespoons of the flour to a medium bowl and set aside.
  • In a large skillet, heat the oil over medium-high heat. Add the chicken and cook, turning halfway during cooking, until golden brown, about 10 minutes. Transfer to a plate and set aside.
  • Pour off all but 3 tablespoons of the oil from the skillet. Reduce the heat to medium. Add the onions, celery, and garlic and cook, stirring often, until tender, about 5 minutes. Sprinkle with the reserved flour and stir well. Gradually stir in the broth and bring to a simmer.
  • Return the chicken to the skillet. Reduce the heat to low. Cover and simmer, stirring occasionally, until the chicken is cooked through and shows no sign of pink when pierced at the bone, about 35 minutes. Transfer the chicken to a deep platter and cover with foil to keep warm. Bring the sauce to a boil over high heat and cook, stirring often, until thickened, about 5 minutes. Season the gravy with salt and pepper and pour over the chicken. Serve hot.

SMOTHERED CHICKEN THIGHS IN ONION GRAVY



Smothered Chicken Thighs in Onion Gravy image

Take one bite and fall in love with this Southern classic: Smothered Chicken Thighs in Onion Gravy. Pair this dish with steamed greens, rice or veggie mash for a weeknight dinner.

Provided by Virginia Willis

Categories     Dinner     Entree

Time 55m

Yield 8

Number Of Ingredients 14

2 tablespoons unbleached all-purpose flour
1 teaspoon onion powder
1 teaspoon smoked paprika
1/4 teaspoon cayenne pepper, or to taste
1/2 teaspoon kosher salt, to taste
1/2 teaspoon freshly ground black pepper
1 tablespoon pure olive oil
8 (3 pounds) bone-in chicken thighs, skin removed
2 large sweet onions, chopped
3 garlic cloves, minced
3/4 cup homemade chicken stock or reduced-fat, low-sodium chicken broth, plus more if needed
2 sprigs fresh thyme
1 bay leaf
1 green onion, thinly sliced, for garnish

Steps:

  • Preheat the oven: Preheat the oven to 350°F.
  • Heat the oil and prep and season chicken: In a large ovenproof skillet over medium-high heat, heat the oil until shimmering.

Nutrition Facts : Calories 423 kcal, Carbohydrate 9 g, Cholesterol 218 mg, Fiber 1 g, Protein 42 g, SaturatedFat 7 g, Sodium 412 mg, Sugar 4 g, Fat 26 g, UnsaturatedFat 0 g

SMOTHERED AND COVERED CHICKEN AND GRAVY



Smothered and Covered Chicken and Gravy image

Provided by Virginia Willis

Categories     main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 12

2 tablespoons unbleached all-purpose flour
1 teaspoon onion powder
1 teaspoon paprika
1/4 teaspoon cayenne pepper, or to taste
Coarse salt and freshly ground black pepper
1 tablespoon canola oil
4 chicken leg quarters (2 pounds)
2 onions, sliced
2 cloves garlic, very finely chopped
1 cup homemade chicken stock or reduced-fat low-sodium chicken broth, warmed
2 sprigs fresh thyme
1 bay leaf, preferably fresh

Steps:

  • Heat the oven to 350 degrees F. Combine the flour, onion powder, paprika and cayenne pepper in a shallow dish. Season with salt and black pepper and stir to combine.
  • Heat the oil in a large ovenproof skillet over medium-high heat until shimmering. Pat the chicken dry and place in the flour-spice mixture, turning to dust on both sides. Shake off the excess. Add the coated chicken to the hot oil and sear until brown, 1 to 2 minutes per side. Remove to a plate.
  • Add the onions to the oil remaining in the skillet and reduce the heat to medium. Season the onions with salt and black pepper. Cook, stirring occasionally, until the onions are golden brown, 5 to 7 minutes. Add the garlic and cook until fragrant, 45 to 60 seconds.
  • Tip the remaining flour mixture into the onions and stir to coat and combine. Stir in the warmed chicken stock and increase the heat to medium high. Bring to a boil. Reduce the heat until the mixture simmers. Add the reserved chicken with any accumulated juices, nestling it into the onions, and the thyme and bay leaf. Transfer the skillet to the oven and cook until the juices of the chicken run clear when pierced with a knife and the temperature reads 165 degrees F when measured with an instant-read thermometer, about 30 minutes. Taste and adjust the seasoning with salt and black pepper. Discard the thyme sprigs and bay leaf. Serve the chicken immediately.

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