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creamy smothered chicken with bok choy
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4.91 from 32 votes

Smothered Chicken Bok Choy Recipe

Tender southern smothered chicken is seared until the skin is crisp and golden then simmered in a creamy onion gravy. This comforting dish combines Asian bok choy and chicken for an easy and  delicious fusion weeknight dinner. 
Course Dinner
Cuisine Southern American
Keyword smothered chicken, smothered chicken recipe, southern smothered chicken
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 6 people
Author April Boller Wright

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.
 
 
Post and recipe was updated on 12/18/2025