I wanted to share my Smothered Chicken with Creamy Mushroom Gravy because it’s comfort food at its best! The photo alone makes me feel better! How about you?
I was making this for Summer to take back to her dorm since she refuses to eat the food the college serves. That’s a very long story for another day! I’ll just say this about my beautiful baby girl…she’s spoiled rotten!
Yes, I am guilty because I spoiled her.
This kid calls me basically in tears because the school doesn’t season their food properly. She said Ma’ you gotta help me…they’re trying to take me out Ma’! I can’t stop laughing at her because she’s so serious.
Summer will only eat the cheese pizza and grilled cheese on campus. She doesn’t like fast food because she grew up on home cooked meals. Basically, she’s at school living off of oatmeal and PB& J unless I cook for her. lol
BTW: this kid has eaten oatmeal for breakfast pretty much everyday for almost twenty years. I don’t understand it! If we make breakfast she’ll eat it but otherwise oatmeal is her life y’all!
I’ll tell ya’ about the rest of Summer’s food shenanigans later because we must focus on this chicken! I took bone in, skin on chicken breast because I feel like it taste better for this thick and rich gravy. You can use boneless breast but I wouldn’t if I were you.
I think it taste too dry for my liking. If you want to go boneless and skinless I would suggest chicken thighs.
Enough talking it’s time to start cooking. Enjoy~
Smothered Chicken with Creamy Mushroom Gravy
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
4 bone-in, skin-on chicken breast, cut in half
2 cups flour, all purpose
1 tablespoon Creole seasonings
1/2 tablespoon black pepper
1/2 tablespoon garlic powder
1/2 tablespoon onion powder
1/2 tablespoon paprika
1/2 tablespoon chili powder
Extra virgin olive oil
For the Creamy Mushroom Gravy:
4 cups beef broth low sodium
3 cups sliced mushrooms
1/2 white onion, diced
1/2 bell pepper, diced
1 stalk celery, diced
3 tablespoons unsalted butter
3 tablespoons extra virgin olive oil
3 tablespoons flour, all purpose
5 cloves garlic, minced
2 teaspoons Creole seasoning
2 teaspoons black pepper
2 teaspoons garlic powder
2 teaspoons onion powder
Fresh chopped parsley to garnish.
Serve with rice or mashed potatoes.
Mix chicken seasoning blend together and set aside.
Add flour to a bowl and add 1 tablespoon of seasoning blend, mix well.
Rinse chicken and pat dry, cut in half. Place chicken in a clean bowl.
Drizzle about 2 tablespoons of olive oil over chicken. Season with remaining spice blend, mix well.
Heat about four tablespoons of olive oil in a large skillet over medium heat.
Add chicken to flour and shake off excess by lightly tapping with your hand.
Place chicken in skillet skin side down, cook five minutes per side.
Move chicken to a bowl while we make the gravy.
For the Gravy:
Mix seasoning blend and set aside.
Add butter to skillet and extra oil if needed. Add all vegetables to the pan except the garlic. Cook vegetables for about five minutes.
Season with half the seasoning blend, add garlic, cook one minute more.
Add broth to pan, season, bring to boil, reduce heat to medium low.
Add chicken to pan and cook for about 40 minutes or until chicken is no longer pink. Stir chicken every five minutes.
The last 10 minutes of cooking add heavy cream and a little parsley.
Add extra broth if needed during cooking.