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.
This post may contain affiliate links to product I truly believe in and love.
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!
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.
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.
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 Recipe:
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.
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
- 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
- Preheat oven to 450 Degrees F.
- 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.
- 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.
- 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 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!
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.
Thanks again for reading and subscribe to Whisk It Real Gud to have each of my posts delivered straight to your e-mail box.