Description
This Easy Smothered Chicken with Bok Choy and Mushrooms is a comforting one-pan dish featuring crispy seared chicken thighs simmered in a creamy garlic-onion mushroom gravy, topped with tender steamed bok choy. The flavorful blend of spices, homemade gravy, and fresh vegetables makes this a satisfying, hearty meal perfect for weeknight dinners.
Ingredients
Chicken and Seasoning
- 6 chicken thighs with skin on
- Salt and black pepper, to taste
- 1 tsp garlic powder
- 1 tsp onion powder
- ¼ tsp smoked paprika
- ¼ tsp cayenne pepper
Skillet and Gravy
- 2 tbsp olive oil plus more if needed
- 1 small red 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 Seasoning: In a small bowl, combine garlic powder, onion powder, smoked paprika, cayenne pepper, salt, and black pepper. Reserve 1 teaspoon of this seasoning mix to be added later in the gravy.
- Season Chicken: Thoroughly season the chicken thighs on all sides with the prepared seasoning mixture, making sure to leave aside the reserved teaspoon for the gravy.
- Sauté Onion and Garlic: Heat 2 tablespoons of olive oil in a large cast iron skillet over medium-high heat. Sauté the diced red onion for about 2 minutes until soft. Add minced garlic and cook for 30 seconds until fragrant. Remove the onion and garlic mixture from the skillet and set aside on a plate.
- Sear Chicken: Add a bit more oil if needed to the skillet. Place chicken thighs skin-side down and sear until the skin is crispy and deep golden brown. Flip and sear the other side briefly. Remove the chicken from the skillet and set aside. Carefully drain most of the fat from the skillet, leaving about 1 to 2 tablespoons behind.
- Make the Gravy: Reduce heat to medium. Add unsalted butter and let it melt. Whisk in the flour and cook for 30 to 60 seconds until lightly golden. Slowly add the milk while whisking constantly until smooth. Stir in the Better Than Bouillon chicken base and the reserved 1 teaspoon seasoning mixture. Bring the gravy to a gentle simmer.
- Simmer Chicken and Mushrooms: Return the chicken to the skillet. Add the sautéed onion and garlic mixture along with the sliced mushrooms. Increase heat to bring the mixture to a light boil, then reduce to low heat. Cover and simmer for 30 minutes. If the gravy thickens too quickly, add a splash of milk to thin it.
- Scrape and Smooth Gravy: Remove the chicken temporarily. Scrape up any browned bits stuck to the bottom of the skillet and stir them into the gravy for extra flavor. Adjust gravy consistency with more milk if needed. Return the chicken to the skillet.
- Steam Bok Choy: Layer the bok choy pieces on top of the chicken. It’s fine if some pieces sink into the gravy. Increase heat to medium-high until the mixture bubbles, then reduce to low and cover. Cook for about 6 minutes until the bok choy is tender but still vibrant.
- Serve: Taste the gravy and adjust seasoning with salt, pepper, and additional onion or garlic powder if desired. Serve the smothered chicken hot with the steamed bok choy and mushrooms in the creamy gravy.
Notes
- Use chicken thighs with skin on for crispy texture and rich flavor.
- Better Than Bouillon Chicken Base adds a deep, savory note to the gravy.
- If gravy thickens too much during simmering, a splash of milk will help achieve the perfect consistency.
- Baby bok choy cooks quickly and adds a fresh, slightly sweet balance to the creamy gravy.
- You can substitute milk with a lower-fat alternative but avoid ultra-thin milk to maintain gravy richness.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American Southern
