Ingredients:
- Chicken: 4-6 bone-in, skin-on chicken thighs (or your preferred cut)
- 2 cans cream of chicken soup with herbs (or regular if you prefer)
- 1 cup chicken broth (adjust for preferred gravy thickness)
- 1 large bell pepper, sliced (any color)
- 1 large onion, sliced
Seasonings:
- 1 tsp poultry seasoning
- 1 tsp seasoning salt
- 1 tsp black pepper
- 1 tsp Adobo seasoning
- 1 tsp Complete seasoning (with green cap if available)
- 1/2 tsp paprika
- 1/2 tsp Accent seasoning (optional)
- 1/2 tsp Creole seasoning
Note: Add a pinch of each of these seasonings to the gravy mixture as well.
Instructions:
- Prepare and Marinate the Chicken:
- Pat the chicken dry with paper towels.
- Rub the chicken generously with oil, then season all sides well with poultry seasoning, seasoning salt, black pepper, Adobo, Complete seasoning, paprika, Accent, and Creole seasoning.
- Set aside to marinate for 10-15 minutes (or up to 1 hour if time allows).
- Sear the Chicken:
- In a large skillet, heat a little oil over medium-high heat.
- Place the chicken skin-side down in the hot skillet and sear for 3-5 minutes, until the skin is golden and crisp.
- Flip the chicken and sear for another 3-5 minutes. Remove from the skillet and set aside.
- Cook the Vegetables:
- In the same skillet, add a bit more oil if needed and sauté the sliced bell peppers and onions for 3-4 minutes, until they soften and become translucent.
- Prepare the Gravy:
- Add the two cans of cream of chicken soup to the skillet and stir to combine with the vegetables.
- Gradually add the chicken broth, stirring constantly, until the gravy reaches your desired thickness.
- Season the gravy with a pinch of each of the seasonings used on the chicken for added flavor.
- Bake the Chicken:
- Preheat the oven to 375°F (190°C).
- Arrange the seared chicken in a baking dish, then pour the gravy mixture over the chicken, ensuring it’s well-covered.
- Cover the dish with foil and bake for 1 hour.
- Finish Baking Uncovered:
- After 1 hour, remove the foil and bake for an additional 30 minutes uncovered. This allows the gravy to thicken and the chicken to become perfectly tender.
- Stir the gravy gently around the chicken to loosen it before serving.
- Serve and Enjoy:
- Serve the smothered chicken hot over a bed of rice or mashed potatoes, with a generous helping of the gravy on top. Enjoy!
This Smothered Chicken recipe offers rich, savory flavors with minimal effort—ideal for a satisfying meal any night of the week!