Description
A cozy, comforting Southern-style smothered chicken with a rich, creamy cheese sauce that’s easy to make and perfect for weeknight or weekend dinners.
Ingredients
- 4 boneless, skinless chicken thighs (about 1.5 lbs / 700g)
- Salt and pepper, to taste
- ½ cup all-purpose flour (60g) (can substitute gluten-free flour)
- 4 tablespoons butter (60g), divided
- 2 tablespoons olive oil (30ml)
- 1 medium yellow onion, finely chopped (about 150g)
- 4 cloves garlic, minced (about 2 teaspoons)
- 2 cups low-sodium chicken broth (480ml)
- 1 cup heavy cream (240ml)
- 1 cup shredded sharp cheddar cheese (120g)
- ½ cup freshly grated Parmesan cheese (50g)
- 1 tablespoon Dijon mustard (15ml)
- 1 teaspoon Worcestershire sauce (5ml)
- 2 tablespoons fresh parsley, chopped (for garnish)
- Optional: 8 oz sliced mushrooms (225g)
- Optional: 2 cups fresh spinach
Instructions
- Pat chicken thighs dry with paper towels. Season both sides generously with salt and pepper.
- Place flour in a shallow bowl and dredge each chicken piece, shaking off excess. Set aside.
- Heat olive oil and 2 tablespoons butter in a large skillet over medium-high heat. When butter foams, add chicken without crowding the pan. Cook 4-5 minutes per side until golden brown and cooked through. Remove chicken and cover loosely with foil.
- Reduce heat to medium. Add remaining 2 tablespoons butter to skillet. Add chopped onion and cook 3-4 minutes until softened and translucent.
- Add minced garlic and cook 1 minute, stirring constantly to prevent burning.
- Pour in chicken broth, scraping up browned bits from the pan. Stir in Dijon mustard and Worcestershire sauce. Simmer 2-3 minutes to reduce slightly.
- Lower heat and stir in heavy cream. Simmer gently for 3 minutes until slightly thickened.
- Remove pan from heat and gradually stir in shredded cheddar and Parmesan cheeses until melted and smooth. If sauce is too thick, add a splash of broth or cream.
- Return chicken thighs to skillet, nestling into sauce. Spoon sauce over chicken and warm together for 2 minutes.
- Sprinkle chopped fresh parsley over the dish and serve immediately with preferred sides.
Notes
[‘Pat chicken dry to ensure a good sear and crispy edges.’, ‘Dredging chicken in flour helps with browning and thickens the sauce.’, ‘Use sharp cheddar cheese for best flavor; mild cheeses lack character.’, ‘Add cheese off the heat to avoid grainy or broken sauce.’, ‘Keep sauce at a gentle simmer to prevent splitting.’, ‘Sauce can be made ahead and reheated gently; add chicken fresh or reheat separately to avoid drying.’, ‘For gluten-free, substitute all-purpose flour with gluten-free flour or cornstarch and ensure broth is gluten-free.’, ‘Optional add-ins: sauté mushrooms with onions or stir in fresh spinach at the end.’, ‘Serve with mashed potatoes, buttered rice, creamy polenta, or steamed vegetables.’]
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Cuisine: Southern American
Nutrition
- Serving Size: 1 chicken thigh with
- Calories: 480
- Sugar: 2
- Sodium: 520
- Fat: 32
- Saturated Fat: 18
- Carbohydrates: 10
- Fiber: 1
- Protein: 38
Keywords: smothered chicken, creamy cheese sauce, Southern chicken recipe, comfort food, easy dinner, chicken thighs, cheesy sauce