Weight Watchers Smothered Chicken Recipes

23 BEST WEIGHT WATCHERS CHICKEN RECIPE COLLECTION

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a Weight Watchers chicken dish in 30 minutes or less!

WEIGHT WATCHERS SMOTHERED CHICKEN

Steps:

• Salt and pepper chicken.
• Put flour in a medium-size bag and add pieces of chicken. Close the open end of the bag and shake. Flour will be evenly distributed on the meat.
• Heat oil in skillet. Place floured chicken in oil and brown on both sides. Add mushrooms and broth.
• Cover tightly with lid and simmer until meat is tender. Add additional water or broth if necessary.

OPRAH WINFREY'S MY SMOTHERED CHICKEN

Steps:

• To roast chicken: Preheat the oven to 500°F. Put the chicken in a large bowl and toss with the Tbsp oil. In a small bowl, combine the Tbsp celery seed, Tbsp coriander, Tbsp red pepper flakes, Tbsp salt, and Tbsp black pepper. Add to the chicken and toss to coat. Place on a baking sheet and bake for 15 to 20 minutes, turning once, until the legs are starting to brown. Remove the chicken from the oven and reduce the oven temperature to 300°F.
• While the chicken is roasting, make the braising liquid: Pour the chicken stock into a medium saucepan. Place over medium heat, and heat until hot, but don't let it come to a boil. Heat the tsp oil in a medium sauté pan over medium-high heat. Add the remaining ingredients and sauté until the vegetables are softened, about 5 minutes. Remove the bay leaves and transfer the vegetables to a blender. Add the hot chicken stock and blend until smooth.
• To smother the chicken: Transfer the legs to a large roasting dish. Pour the braising liquid over the chicken legs, cover with aluminum foil, and bake for 60 to 75 minutes, until the sauce is bubbling and thick enough to coat a spoon. Remove the chicken from the oven, let rest for 10 minutes, and serve, over brown ice if you like. The chicken will keep in the refrigerator for up to 3 days.
• Serving size: 2 drumsticks

SMOTHERED CHICKEN AND GRAVY | LOW CARB AND KETO-FRIENDLY

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.