The Belle’s Smothered Chicken

Welcome back to the kitchen, y’all! I took a break earlier in the work day to put on some smothered chicken and a quick poll on Insta told me that not everyone knows how to smother chicken. What? Let’s fix that right now!

The Belle’s Smothered Chicken

1 cup-up chicken or 3-4 bone in chicken breasts
1 and ½ to 2 cups of milk
1 stick of butter
1 cup of flour seasoned with: 1 teaspoon garlic powder
1 teaspoon onion powder, 1 teaspoon chicken rub seasoning
1 teaspoon Tony’s Cajun seasoning
1 small white onion
1 small green pepper
1 small carton of mushrooms (optional)

We’ll begin by melting a stick of butter in a big cast iron skillet while we season a cup of four with 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon chicken rub seasoning, 1 teaspoon Tony’s Cajun seasoning. We’re pat our chicken breasts dry, dredge ‘em in this flour and shake off the excess flour before placing them in our skillet of melted butter.

We’ll have them over a medium high heat. Our plan here is to get all sides of the chicken golden brown. Then we’ll remove the chicken breasts and let them rest while we sauté’ our chopped onion and bell pepper in the remaining butter. Once those veggies are clear, we’ll stir in 2-3 tablespoons of the leftover seasoned flour and then we’ll slowly add a cup and half to 2 cups of milk. Reduce the heat and let this simmer until it thickens into a sauce. Return the golden chicken breasts to the skillet, cover it, and slide it in a 300-degree oven to cook low and slow for an hour or so, or until the chicken is falling off the bone yummy! (Psst…the pic above is when the browned chicken is headed into the oven. I forgot to take an after pic for y’all! Sorry!)

Enjoy folks! That’s my smothered chicken from the belle’s kitchen, to yours~

Hugs, Shellie