Smothered Chicken

Name: Smothered Chicken
Cook time: 55 min
Total time: 55 min
Yield: 3 servings
Ingredients: 2 Chicken Breasts; 1 tsp Smoked Paprika; 1 tsp Garlic Powder; 1 tsp Onion Powder; 1 tsp Montreal Chicken Seasoning; 1/2 tsp Mrs. Dash Herb and Garlic Seasoning; 1/2 tsp Pepper (Black); 1/2 tsp Thyme; 1/4 tsp Celery Salt; 1/4 tsp White Pepper; 1 tsp Salt; 2 tbsp White Vinegar; 1 tbsp Avocado Oil; 1 box of Mushrooms; 1 Yellow Onion; 1 Jalapeños; 1 Red Bell Pepper; 1 tbsp Garlic; 4 tbsp Butter; 3 tbsp Flour; 1 cube of Chicken Bouillon; 3 cups Water; 1/2 cups Heavy Cream; 1/2 tsp Smoked Paprika; 1/2 tsp Herb and Garlic Seasoning; 1/2 tsp Pepper (Black); 1/4 tsp White Pepper; 1/4 tsp Salt; 1 bunch of Thyme, fresh; 1 Lemon

By Sara - Nutrient Matters · Original recipe

Health Grade

B+ · Healthy

Time

55 min

Price

1,67 €

Calories

597 kcal

low calorie

high protein

low carb

keto

Method

Prep the chicken

Pat the Chicken Breast dry and cut each breast in half horizontally if it is thick, so the pieces cook evenly. Trim and slice the Yellow Onion, Mushrooms, Jalapeños, and Red Bell Pepper, then mince the Garlic very fine. Wiping the mushrooms clean with a damp towel instead of soaking them helps them brown better later.

Season the chicken

In a bowl, toss the chicken with White Vinegar and Avocado Oil, then add Smoked Paprika, Garlic Powder, Onion Powder, Montreal Chicken Seasoning, Mrs. Dash Herb and Garlic Seasoning, Pepper (Black), Thyme, Celery Salt, White Pepper, and Salt. Massage the seasoning over every surface, cover, and let it rest for 15 minutes while the flavors settle.

Sear the chicken

Set a large skillet over medium-high heat and let it get very hot. Add a thin film of the avocado oil to the pan, then lay in the chicken in a single layer and sear for 4 minutes without moving it, then flip and sear for 4 minutes more until a deep brown crust forms. Transfer the chicken to a plate; it will finish cooking in the sauce.

Cook the vegetables

Lower the heat to medium and melt the Butter in the same skillet. Add the onion, mushrooms, jalapeños, red bell pepper, and garlic, then cook for 6 minutes, stirring often, until the onion softens and the mushrooms start to brown. Scrape up the browned bits from the pan as the vegetables release their moisture.

Make the gravy

Sprinkle in the Flour and stir for 1 minute so it coats the vegetables and loses its raw taste. Slowly whisk in the Water and crumble in the Chicken Bouillon until smooth, then stir in the Heavy Cream, the remaining Smoked Paprika, Herb and Garlic Seasoning, Pepper (Black), White Pepper, and Salt. Stir in a few fresh thyme leaves, then simmer for 3 minutes until the gravy is silky and thick enough to coat a spoon.

Smother the chicken

Return the chicken and any juices to the skillet, nestling the pieces into the gravy. Spoon the sauce over the top and simmer for 5 minutes more, or until the chicken is cooked through and reaches 165° F. If the sauce looks too tight, loosen it with a splash of water.

Finish and serve

Turn off the heat, squeeze the Lemon over the top, and scatter on a few more fresh thyme leaves if you like. Spoon the smothered chicken onto plates and ladle the gravy over each piece so every serving gets plenty of mushrooms and peppers.