Easy Smothered Chicken With Bok Choy and Mushrooms
Golden, crispy chicken smothered in a savory gravy with baby bok choy and mushrooms. This easy bok choy chicken recipe is comforting, flavorful, and made in one pan. Looking for another easy chicken dinner? Try my Teriyaki Baked Chicken Legs next.
Crispy Smothered Chicken with Roasted Baby Bok Choy and Mushrooms
This crispy smothered chicken is cooked in a creamy, savory gravy and finished with tender baby bok choy and mushrooms for a comforting, one-skillet bok choy chicken recipe that’s both hearty and balanced.
The chicken is pan-seared until the skin is golden and crispy, then gently simmered in a rich gravy made right in the same skillet. The baby bok choy and mushrooms are added at the end and lightly steamed, keeping them tender without overcooking. Everything comes together in one pan, which makes this bok choy chicken recipe feel approachable for weeknights while still being special enough to serve for company
I f you’re looking for a comforting dinner that combines crispy chicken, creamy gravy, and fresh vegetables, this bok choy chicken recipe delivers big flavor without complicated steps. Scroll down to the recipe card for exact measurements, easy instructions, and helpful tips.
How to Make Smothered Chicken and Bok Choy
- Season Chicken
Season chicken thighs, reserving a small amount of seasoning for the gravy. - Season the chicken thighs all over with the seasoning mixture, leaving 1 teaspoon reserved for the gravy.
- Cook Onion & Garlic
Sauté diced onion until soft, then add garlic and cook until fragrant. - Remove Aromatics
Remove onions and garlic from the skillet and set aside. - Sear Chicken
Sear chicken skin-side down until golden and crispy. - Make Gravy
Add butter, flour, milk, bouillon, and reserved seasoning. Stir until smooth. - Simmer Chicken
Return chicken, onions, and mushrooms to the skillet. Cover and simmer. - Add Bok Choy
Place bok choy on top, cover, and steam until tender. - Serve
Once bok choy is tender and gravy is creamy, serve hot.
This is a great dinner when you want something cozy but still put-together. It works well for weeknights, but it’s also nice enough to serve when you want a homemade meal that feels elevated without a lot of extra effort.
Scroll down to the recipe card for exact measurements, step-by-step instructions, and tips to make this crispy smothered chicken come out perfect every time.
Smothered Chicken Bok Choy Recipe
Ingredients
- 6 chicken thighs with skin on
- Salt and black pepper, to taste
- 1 tsp tsp garlic powder (see note)
- 1 tsp onion powder
- ¼ tsp smoked paprika
- ¼ tsp cayenne pepper
- 1/2 tsp or two of garlic
- 1/2 tsp or two of onion powder
- 1/4 tsp cayenne pepper
Skillet & Gravy
- 2 tbsp olive oil plus more if needed
- 1 small ed 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
- Mix garlic powder, onion powder, paprika, cayenne, salt, and pepper in a small bowl. Reserve 1 tsp of this seasoning mix for the gravy.
- Season the chicken thighs all over with the seasoning mixture, leaving 1 teaspoon reserved for the gravy.
- Sauté onion + garlic: Heat 2 Tbsp oil in a large cast iron skillet over medium-high heat. Sauté onion 2 minutes until soft. Add minced garlic and cook 30 seconds until fragrant. Remove onion/garlic to a plate.
- Sear chicken: Add a little more oil if the skillet looks dry. Sear chicken skin-side down first until the skin is crispy and deep golden, then sear the other side. Remove chicken to a plate. Carefully drain off most of the fat, leaving about 1–2 Tbsp in the skillet.
- Make the gravy: Reduce heat to medium. Add butter. Once melted, whisk in flour and cook 30–60 seconds. Slowly whisk in milk until smooth. Stir in Better Than Bouillon and the reserved 1 tsp seasoning. Bring to a gentle simmer.
- Simmer chicken + mushrooms: Add chicken back to the skillet, then add the cooked onion/garlic and mushrooms. Bring to a light boil, then reduce heat to low, cover, and simmer 30 minutes. (Check the gravy—if it thickens too fast, add a splash of milk.)
- Scrape and smooth: Remove chicken briefly. Scrape up browned bits from the bottom of the skillet and stir into the gravy. If gravy is too thick, thin with a splash of milk. Return chicken to the skillet.
- Steam bok choy (one-pot): Lay bok choy on top of the chicken (it’s okay if a little sinks). Turn heat to medium-high until it starts bubbling, then reduce to low, cover, and cook about 6 minutes, until bok choy is tender.
- Serve: Taste the gravy and adjust salt, pepper, or onion/garlic powder if needed. Serve hot.
Notes
Notes
- Seasoning amounts: If you like stronger flavor, use 1 tsp each garlic powder and onion powder instead of ½ tsp.
- Searing tip: Don’t move the chicken while it sears—let it sit so the skin crisps.
- Doneness: Chicken is done when it reaches 165°F internal temp.
- Gravy too thick? Add milk a splash at a time until creamy.
Don’t forget to check out these other keto friendly meals, beef with broccoli with a twist, or maybe these steak rolls, beef asparagus rolls, cheeseburger salad
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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.
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!
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.
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.
On chilly fall night, I couldn’t think of anything more comforting! This is sure to hit the spot and your photos are delicious!
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!
Wow now this is one flavorful dish I would love. I love the vibrant colors in this dish!
I love that this recipe incorporates some less popular vegetables as I absolutely love baby bok choy. Great recipe!
This combination of flavors are just spot on! Love this dish, feels homey and perfect for this time of the years.
Thank you Marie!
You had me at crispy chicken 🙂
You made me starving right now! Craving chicken fro breakfast!
Have a wonderful day!
Gloria & Emanuele (Warm Cocotte)
Nothing wrong with chicken for breakfast! Haha! Thank you. Have a great day too!
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.
Thanks so much Tanya! It’s really good!
Yum! Chicken is my go-to meat and I always love to find new recipes using it! Also love mushrooms. This recipe looks great!!
Mushrooms are my favorite. I had some for dinner today! Thank you!
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.
True but there’s never any leftovers when I make it. Thanks so much Gloria!
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!
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.
You definitely have to try it especially if you love cabbage. Thank you!