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Easy Smothered Chicken With Bok Choy and Mushrooms Recipe

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4.1 from 7 reviews

This easy smothered chicken recipe features crispy chicken thighs cooked in a rich, creamy mushroom gravy with garlic and onions, complemented perfectly by tender steamed baby bok choy. A comforting one-pot meal that balances savory flavors and wholesome veggies.

Ingredients

Chicken and Seasoning

  • 6 chicken thighs with skin on
  • Salt and black pepper, to taste
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ¼ tsp smoked paprika
  • ¼ tsp cayenne pepper

Skillet & Gravy

  • 2 tbsp olive oil plus more if needed
  • 1 small red onion, diced
  • 1 tsp garlic, minced
  • 1 cup mushrooms, sliced
  • 3 tbsp unsalted butter
  • 1 tbsp flour
  • 2 cups milk (plus a splash more if needed to thin)
  • 2 tsp Better Than Bouillon Chicken Base

Vegetables

  • 1 bunch baby bok choy, cleaned, dried, cut lengthwise then quartered

Instructions

  1. Prepare Seasoning: Mix garlic powder, onion powder, smoked paprika, cayenne pepper, salt, and black pepper in a small bowl. Reserve 1 teaspoon of this spice mix for the gravy.
  2. Season Chicken: Evenly coat the chicken thighs all over with the seasoning blend, leaving the reserved teaspoon aside for the gravy.
  3. Sauté Onion and Garlic: Heat 2 tablespoons of olive oil in a large cast iron skillet over medium-high heat. Add the diced onion and cook for about 2 minutes until softened. Add the minced garlic, cooking for 30 seconds until fragrant. Remove onion and garlic mixture to a plate.
  4. Sear Chicken: Add a little more oil if the skillet looks dry. Place the chicken thighs skin-side down and sear without moving until the skin is crispy and deep golden brown. Flip and sear the other side briefly. Remove the chicken to a plate. Carefully drain excess fat from the skillet leaving about 1–2 tablespoons.
  5. Make Gravy: Reduce heat to medium and add butter to the skillet. Once melted, whisk in the flour and cook for 30 to 60 seconds to form a roux. Slowly whisk in the milk until smooth. Stir in Better Than Bouillon chicken base and the reserved seasoning teaspoon. Bring the gravy to a gentle simmer.
  6. Simmer Chicken and Mushrooms: Place the chicken back into the skillet. Add the cooked onion/garlic mixture and sliced mushrooms. Bring to a light boil, then reduce heat to low, cover, and let simmer for 30 minutes. If the gravy thickens too quickly, add a splash of milk to thin it out.
  7. Scrape and Smooth Gravy: Briefly remove the chicken from the skillet. Scrape up the browned bits from the bottom of the skillet and stir them into the gravy for added flavor. Adjust thickness with a splash of milk if needed. Return the chicken to the skillet.
  8. Steam Bok Choy: Lay the quartered baby bok choy over the chicken in the skillet. Increase heat to medium-high until bubbling, then reduce to low, cover, and cook for about 6 minutes until bok choy is tender but still vibrant.
  9. Serve: Taste the gravy and adjust salt, pepper, or additional garlic/onion powder if desired. Serve the smothered chicken hot, spooning gravy and bok choy over the top.

Notes

  • If you prefer stronger flavors, increase garlic powder and onion powder to 1 tsp each instead of ½ tsp.
  • Do not move the chicken while searing to ensure the skin crisps properly.
  • Chicken is safely cooked when it reaches an internal temperature of 165°F (74°C).
  • If the gravy thickens too much during cooking, add milk a splash at a time until the consistency is creamy and smooth.

Find it online: https://flavorspath.com/easy-smothered-chicken-with-bok-choy-and-mushrooms-recipe/