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You are here: Home / Chicken / Crispy Smothered Chicken With Roasted Baby Bok Choy and Mushrooms

Crispy Smothered Chicken With Roasted Baby Bok Choy and Mushrooms

December 6, 2016 By April 22 Comments

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Crispy but tender smothered chicken which isn’t soggy because it is not cooked in flour like most traditional smothered chicken recipes. The chicken is seared on both sides until it’s nice and crispy golden brown then baked in a delicious creamy gravy.  The addition of healthy baby bok choy make this American Southern/Asian fusion recipe Keto friendly. For a nice side dish, add rice, cauliflower rice or mashed potatoes.

smothered chicken

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I hope you had a happy Thanksgiving!  Did you go Black Friday shopping? If so, I hope you found some good deals! I had a nice Thanksgiving. We went to my sisters house. I made peach cobbler for dessert and fried chicken. Yup fried chicken and we also had turkey. Sis made this amazing sage cornbread stuffing! I had to ask for the recipe. Boy was it good!

smothered chicken

I grew up eating  A LOT of smothered chicken along with other staple classic recipes with chicken. I’m a huge fan of chicken. Vegetable too. I try to find ways to use vegetable in unique new ways like I did in this smothered chicken recipes.

smothered chicken

This year, I’ve been eating a good amount of Chinese greens called baby bok choy. I love it. It’s my second favorite green but my first love will always be collard greens. Baby Bok Choy, is a Chinese cabbage but crunchy like lettuce. It’s really good for you too. Just one cup has only 9 calories and nearly no trace of fat but it still contains a good amount of fiber and protein and most of the essential vitamins and minerals. Again,  I love vegetables thanks to my grandmother who grew most of her veggies. There was always plenty of vegetable too eat and I loved MOST of them.

smothered chicken

This super easy smothered chicken recipe with baby bok choy and mushrooms you see here is, oh my goodness good! The creamy gravy and crispy tender chicken is amazing!  I’m getting hungry just thinking about it.

This smothered chicken recipe has BIG flavor using only staple ingredients that I’m sure you already have but you’ll probably have to go get the baby bok choy.  No biggie right?! Traditional smothered chicken recipes will usually say to coat the chicken in flour first but I didn’t coat the chicken in flour because I don’t like soggy smothered chicken. Instead of coating the chicken in flour, I like to sear the chicken first on both sides until nice golden and crispy then bake it. Once it’s done, I reserve some of chicken juices to make the smothered creamy gravy. Here’s the quick breakdown of the recipe.


smothered chicken

Smothered Chicken Recipe:

Ingredients:
 6 chicken thighs with skin on (smothered chicken is also great with skinless chicken thighs, so feel free to use skinless chicken if you like).
Salt and pepper for taste
3-4 tbs unsalted butter or vegetable oil
1 1/2 cup mushrooms (add more if you like)
3 cups water (or 3 cups of chicken broth)
3 tbs Better Than Bouillon Chicken Base  if you aren’t using chicken broth
pinch or two of garlic
pinch or two of onion powder
3 tbs flour
2 tsp white wine
One bunch of baby bok choy (cleaned dried and cut lengthwise then quartered)
salt for taste
pepper for taste
 
Directions:
To make smothered chicken, first season chicken with salt and pepper. Sear the chicken in a big frying pan for about 4-5 minutes on both side using medium high heat. Remove a tablespoon or two of the chicken juices from the pan and reserve. Pop the chicken into a preheated oven and bake for 30-35 minutes or until done. Add the baby bok choy to a baking pan. Use the reserved chicken juices and drizzle it over the baby bok choy and then place it into the oven for 10 minutes.
 

FYI, begin the baby bok choy about 10 minutes before the chicken is done so it’s finished around the same time as the chicken.

Once the chicken and baby bok choy is done, remove the chicken and use discard all but 1/4 cup of the chicken juice. Using the same chicken pan add the mushrooms and cook for about 2-3 minutes on medium high, then set the mushroom to the side. Add water (add  chicken broth to the pan if you’re not using Better Than Bouillon) and the better than bouillon to a bowl and mix well.
 
Once mixed, add the mixed water to the pan over high heat until boiling. Add the wine boil for a minute then add the flour and whisk until the clump disappear. Once the clumps are gone. Add a pinch or two of onion and garlic powder and more pepper or salt if needed. If you are using chicken broth instead of BTB, you may have to add more seasonings and salt. Since I used Better Than Bouillon I only needed to use garlic, onion powder and pepper.
 
Once the gravy has thickened, add the chicken and mushrooms. Simmer for 10 minute then add the baby bok choy to the pan and spoon or pour over the chicken. Serve with rice or mashed potatoes on the side. Enjoy!
 
Note: I totally recommend Better Than Bouillon. It’s rich ,thick and flavorful. I don’t think I can live without it now.  Once you try it, you will see what I am talking about! If you want your broth to taste homemade then you have to try it!
 
Smothered Chicken With Roasted Baby Bok Choy

Don’t forget to check out these other keto friendly meals, beef with broccoli with a twist,or maybe cheesy spinach steak rolls, beef asparagus rolls, chicken in creamy arugula Parmesan sauce , Italian dressing chicken (one of my favs).  All keto friendly, you’ll just need to use a Keto Italian dressing for the Italian dressing chicken

 

5 from 6 votes
Smothered Chicken with bok choy
Print
Smothered Chicken With Roasted Baby Bok Choy
Prep Time
5 mins
Cook Time
30 mins
Total Time
35 mins
 
Crispy but tender smothered chicken which isn't soggy because it's not cooked in flour like most traditional smothered chicken recipes. The chicken is seared on both sides until it's nice and golden brown then baked.Once done baking, the juices and sticky brown food bits from the chicken is used to make the delicious creamy gravy then it's slathered all over the chicken. A unique addition to this recipe is healthy Chinese baby bok choy. Baby bok choy in a non asian recipe, you might ask?! Yes, I did that! Baby bok choy actually complements this dish so well. For a nice side dish, add rice or mashed potatoes.
Course: Dinner
Cuisine: Southern American
Keyword: american southern food, classic food, Soul food, southern food
Servings: 6 people
Author: April
Ingredients
  • 6 chicken thighs with skin on
  • Salt and pepper for taste
  • 3-4 tbs unsalted butter or vegetable oil
  • 1 1/2 cup mushrooms
  • 3 cups water or 3 cups of chicken broth
  • 3 tbs Better Than Bouillon Chicken Base or see above ingredient for chicken broth if you don't have Better Than Bouillon
  • pinch or two of garlic
  • pinch or two of onion powder
  • 3 tbs flour
  • 2 tsp white wine
  • One bunch of baby bok choy cleaned dried and cut lengthwise then quartered
  • salt for taste
  • pepper for taste
Instructions
  1. Preheat oven to 450 Degrees F.
  2. Season chicken with salt and pepper. Sear the chicken in a big frying pan for about 4-5 minutes on both side using medium high heat. Remove a tablespoon or two of the chicken juices from the pan and reserve.
  3. Place the chicken into the preheated oven and bake for 30-35 minutes or until done. Add the baby bok choy to a baking pan. Use the reserved chicken juices and drizzle it over the baby bok choy and then place it into the oven for 10 minutes.
  4. Once the chicken and baby bok choy is done, remove the chicken and use discard all but 1/4 cup of the chicken juice. Using the same chicken pan add the mushrooms and cook for about 2-3 minutes on medium high, then set the mushroom to the side. Add water (add chicken broth to the pan if you're not using Better Than Bouillon) and the better than bouillon to a bowl and mix well.
  5. Once mixed, add the mixed water to the pan over high heat until boiling. Add the wine boil for a minute then add the flour and whisk until the clump disappear. Once the clumps are gone. Add a pinch or two of onion and garlic powder and more pepper or salt if needed. If you are using chicken broth instead of BTB, you may have to add more seasonings and salt. Since I used Better Than Bouillon I only needed to use garlic, onion powder and pepper.
  6. Once the gravy has thickened, add the chicken and mushrooms. Simmer for 10 minute then add the baby bok choy to the pan and spoon or pour over the chicken. Serve with rice or mashed potatoes on the side. Enjoy!
  7. Note: I totally recommend Better Than Bouillon Chicken Base . It's rich ,thick and flavorful. I don't think I can live without it now. Check out my review in my previous post. Once you try it, you will see what I am talking about! If you want your broth to taste homemade then you have to try it!
Recipe Notes

FYI, begin the baby bok choy about 10 minutes before the chicken is done so it's finished around the same time as the chicken.

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Comments

  1. swathi says

    October 11, 2018 at

    That is delicious chicken recipe i like that it has bok choy and mushroom and creamy sauce. great with a bowl of rice.

    Best meal for busy weekdays.

    Reply
  2. Melissa says

    October 11, 2018 at

    This sounds like such a lovely weeknight dinner!!! I have to be honest, I haven’t fallen in love with bok choy yet but this definitely looks like it could change my mind!!!! And that cream sauce…YES!

    Reply
  3. Veena Azmanov says

    October 11, 2018 at

    Oh, Chicken for breakfast? How cool. I only ever eat stuffed chicken puffs. This would be perfect for lunch in our home. Love how easy this recipe is. yummy.

    Reply
  4. Marisa Franca says

    October 11, 2018 at

    What a great sounding recipe. I’ve already pinned it. I like bok choy but have never cooked with it. I’m anxious to try the smothered chicken because we really love mushrooms. This would be a perfect weeknight dinner.

    Reply
  5. Tammy says

    October 11, 2018 at

    On chilly fall night, I couldn’t think of anything more comforting! This is sure to hit the spot and your photos are delicious!

    Reply
  6. Dan Zehr says

    October 11, 2018 at

    I fell in love with the recipe of this chicken. Very nice presentation. I definitely want to try it! Thank you for the recipe. This recipe is perfect for me and my family. I’m sure it is very tasty!

    Reply
  7. Claudia Lamascolo says

    October 10, 2018 at

    Wow now this is one flavorful dish I would love. I love the vibrant colors in this dish!

    Reply
  8. Lauren Vavala says

    October 10, 2018 at

    I love that this recipe incorporates some less popular vegetables as I absolutely love baby bok choy. Great recipe!

    Reply
  9. Marie-Pierre Breton says

    December 12, 2016 at

    This combination of flavors are just spot on! Love this dish, feels homey and perfect for this time of the years.

    Reply
    • April says

      December 12, 2016 at

      Thank you Marie!

      Reply
  10. Michelle Ferrand says

    December 12, 2016 at

    You had me at crispy chicken 🙂
    Michelle Ferrand recently posted…20 No-Bake Holiday DessertsMy Profile

    Reply
  11. Warm Cocotte says

    December 9, 2016 at

    You made me starving right now! Craving chicken fro breakfast!
    Have a wonderful day!
    Gloria & Emanuele (Warm Cocotte)

    Reply
    • April says

      December 9, 2016 at

      Nothing wrong with chicken for breakfast! Haha! Thank you. Have a great day too!

      Reply
  12. [email protected] says

    December 7, 2016 at

    I would love to buy some chicken thighs for $3.33. So jealous! On another note, this dish looks amazing! I myself haven’t tried Bok choy in a non-Asian recipe. I think this is a wonderful idea. I bet it is just too yummy.
    [email protected] recently posted…Rusty Bucket Breakfast + GiveawayMy Profile

    Reply
    • April says

      December 9, 2016 at

      Thanks so much Tanya! It’s really good!

      Reply
  13. Michelle @ Brown Butter and Biscuits says

    December 7, 2016 at

    Yum! Chicken is my go-to meat and I always love to find new recipes using it! Also love mushrooms. This recipe looks great!!

    Reply
    • April says

      December 9, 2016 at

      Mushrooms are my favorite. I had some for dinner today! Thank you!

      Reply
  14. Gloria @ Homemade & Yummy says

    December 7, 2016 at

    What a tasty looking casserole. I love chicken and mushrooms. This would be perfect any night of the week, and leftovers would be delicious too.
    Gloria @ Homemade & Yummy recently posted…Red Lentil Meatless Mock Tourtiere PieMy Profile

    Reply
    • April says

      December 9, 2016 at

      True but there’s never any leftovers when I make it. Thanks so much Gloria!

      Reply
  15. Corina says

    December 7, 2016 at

    It look so delicious – rich creamy and full of flavour! I also rarely think to add bok choy to non Asian recipes but thinking about it now I wonder why not!

    Reply
  16. jamala wallace says

    December 7, 2016 at

    This dish looks like it would make my mouth find heaven.. just one of those dishes that makes you say “mmmmm” after every bit.. I’ve not had Bok Choy (and don’t even know what it is) but it makes me want to try it.
    jamala wallace recently posted…Punch It Out!!My Profile

    Reply
    • April says

      December 7, 2016 at

      You definitely have to try it especially if you love cabbage. Thank you!

      Reply

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