Best 5 Smothered Chicken With Garlic Recipes

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Indulge in the delectable flavors of smothered chicken with garlic, a classic dish that tantalizes taste buds with its rich, savory sauce and tender, fall-off-the-bone chicken. This Southern-style comfort food, also known as smothered chicken fricassee, is a delightful symphony of juicy chicken pieces nestled in a creamy, flavorful gravy, infused with the aromatic essence of garlic. As you embark on this culinary journey, you'll discover three enticing smothered chicken recipes, each offering a unique twist on this timeless classic. From the classic Smothered Chicken with Garlic to the zesty Smothered Chicken with Lemon and Garlic, and the succulent Smothered Chicken with Mushrooms and Garlic, these recipes cater to a range of preferences, ensuring an unforgettable dining experience. Get ready to savor the irresistible combination of tender chicken, savory gravy, and aromatic garlic in every bite.

Let's cook with our recipes!

GRANDMA'S SMOTHERED CHICKEN



Grandma's Smothered Chicken image

Provided by Alex Guarnaschelli

Categories     main-dish

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 14

4 tablespoons canola oil
6 medium chicken thighs and 6 chicken drumsticks
Kosher salt
18 large cloves garlic
1 teaspoon cumin seeds
1 teaspoon coriander seeds
2 large white onions, halved and thinly sliced
1 cinnamon stick
1 teaspoon red pepper flakes
2 bay leaves
Two 28-ounce cans whole peeled tomatoes
1 large "knob" ginger, grated, to equal 1 heaping tablespoon
1/2 cup heavy cream
1 tablespoon red wine vinegar

Steps:

  • Brown the chicken: Heat 2 large skillets over high heat. Add half of the oil to each. Arrange the chicken on a tray in a single layer and season with salt. Turn the pieces over and season the other side. When the oil begins to smoke lightly, carefully add the chicken, skin side down, to the skillets, leaving space between each piece of chicken. Reduce the heat to medium and allow the chicken to brown on their first side, 5 to 8 minutes. Resist the temptation to move or turn the pieces. Use metal tongs to carefully turn the chicken pieces to their second side and brown 3 to 5 additional minutes. Transfer the chicken pieces to a tray and set aside.
  • Prepare the garlic: Grate 6 of the cloves of garlic and set aside for the sauce. Cut the remaining 12 cloves in half lengthwise.
  • Make the sauce: In one of the skillets you cooked the chicken in, add the cumin and coriander and stir rapidly over medium-low heat to give them a quick toast, 10 to 15 seconds. Immediately add the onions and grated garlic. Season with salt and cook over medium heat, stirring frequently, until the onions turn light brown, 3 to 5 minutes. Add the cinnamon stick, pepper flakes, bay leaves and tomatoes. Allow the tomatoes to cook, breaking them apart with a spoon as they cook, 8 to 10 minutes, and then add 1 cup water.
  • Toast the garlic cloves: In the other skillet the you cooked the chicken in, arrange the garlic halves in a single layer in the cooking grease. Toast the garlic over low heat until golden brown and crisped, 10 to 12 minutes. Remove the garlic from the skillet, sprinkle with salt and drain on a kitchen towel.
  • Finish cooking the chicken: Arrange the chicken pieces, skin side up, in the sauce. Cover the skillet, keep the heat low and continue cooking until the pieces are cooked through, 25 to 30 minutes. Remove the cover and stir in the ginger, cream and vinegar. Cover and simmer 2 to 3 additional minutes.
  • Test the center of a thigh to make sure the chicken is cooked through. It should reach an internal temperature of 165 degrees F and the juices should run "clear," not pink. Remove and discard the cinnamon stick and bay leaves. Taste and adjust the seasoning. Top with the toasted garlic and serve immediately.

SMOTHERED HOME-STYLE CHICKEN



Smothered Home-Style Chicken image

I like to serve this fantastic family-style chicken over aromatic basmati rice sauteed in butter for about a minute, then cooked in chicken stock and water. -Billy Hensley, Temperance, Michigan

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 5 servings.

Number Of Ingredients 15

1/3 cup all-purpose flour
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon Cajun seasoning
1 teaspoon pepper
5 boneless skinless chicken thighs (about 1-1/2 pounds)
3 tablespoons olive oil, divided
2 medium carrots, chopped
1 small onion, chopped
1/2 cup chopped green pepper
2 garlic cloves, minced
1/2 cup white wine or chicken broth
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1/2 cup chicken broth
Hot cooked rice

Steps:

  • In a large resealable plastic bag, combine flour, salt, garlic powder, Cajun seasoning and pepper. Add chicken thighs, one at a time, and shake to coat. In a large skillet, brown chicken in 2 tablespoons oil in batches. Remove and keep warm., In same skillet, saute carrots, onion and green pepper in remaining oil until tender. Add garlic; cook 1 minute. Add wine, stirring to loosen browned bits from pan. Stir in soup and broth., Return chicken to skillet. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until a thermometer reads 165°. Serve with rice.

Nutrition Facts : Calories 341 calories, Fat 20g fat (4g saturated fat), Cholesterol 81mg cholesterol, Sodium 905mg sodium, Carbohydrate 14g carbohydrate (3g sugars, Fiber 2g fiber), Protein 24g protein.

CHICKEN SMOTHERED IN GARLIC



Chicken Smothered in Garlic image

This is an adoption from the Garlic Lover's Cookbook (Cookbook Swap 2007) and a request to post. I made this for my family and the whole house smelled aromatic and comforting. It was a big hit at our house, hope it is at yours.

Provided by Chef1MOM-Connie

Categories     Chicken Breast

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 9

4 boneless skinless chicken breasts
olive oil flavored cooking spray
8 tablespoons garlic, blanched this is approximate depending on size of garlic bulb (I used 2 very large ones, 2 whole heads)
2 cups chopped tomatoes
1/2 cup white wine
1/2 cup chicken broth
2 teaspoons tarragon
1/2 teaspoon marjoram
salt and pepper

Steps:

  • Preheat oven to 350°F.
  • Saute chicken in pan with olive oil spray til golden outside.
  • Lay chicken breasts in roasting pan in a single layer.
  • Lay BLANCHED garlic over chicken breasts.
  • Whisk together tomatoes, wine, broth, tarragon and marjoram and pour over top of chicken and garlic.
  • Season with salt and pepper.
  • Bake for 45-50 minutes.
  • Served with garlic roasted potatoes, green beans and a loaf of crusty homemade herb bread.

Nutrition Facts : Calories 207.5, Fat 3.6, SaturatedFat 0.8, Cholesterol 75.5, Sodium 239.6, Carbohydrate 10.4, Fiber 1.5, Sugar 2.9, Protein 27.8

SMOTHERED CHICKEN



Smothered Chicken image

Make and share this Smothered Chicken recipe from Food.com.

Provided by loof751

Categories     Chicken Breast

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 6

6 boneless skinless chicken breasts
1 teaspoon garlic powder
salt and pepper
1 (10 ounce) can cream of mushroom soup
8 ounces sour cream
1 (4 ounce) can French fried onion rings

Steps:

  • Place chicken breasts in a baking dish.
  • Sprinkle with garlic powder, salt, and pepper.
  • Mix soup and sour cream well and pour over chicken.
  • Top with onion rings.
  • Bake at 350 degrees Fahrenheit for 1 hour.

Nutrition Facts : Calories 380, Fat 20.6, SaturatedFat 8.9, Cholesterol 144.4, Sodium 751.2, Carbohydrate 7, Fiber 0.1, Sugar 3.1, Protein 40.1

SMOTHERED CHICKEN WITH GARLIC



SMOTHERED CHICKEN WITH GARLIC image

Categories     Chicken     Bake     Dinner

Yield 4-6

Number Of Ingredients 8

3 tbsp (45 mL) fresh rosemary or 1 tbsp (15 mL) dried rosemary, divided
1/2 tsp (2 mL) paprika
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) ground black pepper
1 whole chicken (about 4 lb/1.8 kg)
1 lemon, cut into quarters
1 tbsp (15 mL) olive oil
2 heads garlic, peeled (about 40 cloves)

Steps:

  • Preheat oven to 375°F (190°C). Lightly spray Deep Covered Baker with oil. Combine half of the rosemary with paprika, salt and black pepper in small bowl; set aside. Remove and discard giblets and neck from chicken cavity. Rinse chicken with cold water; pat dry with paper towels. Trim excess fat, if necessary. Place lemon quarters and remaining rosemary inside cavity of chicken. Tie ends of legs together with cotton string. Lift wing tips up toward neck, then tuck under back of chicken. Place chicken breast side up into baker. 2. Brush outside of chicken with oil; coat completely with seasoning mixture. Arrange garlic around chicken. Bake, covered, 60 minutes. Carefully remove lid and continue roasting 25-35 minutes or until Pocket Thermometer registers 180°F (82°C) in thickest part of thigh and juices run clear. Remove chicken from baker; let stand 10 minutes before carving. Remove garlic from drippings; serve with chicken.

Tips:

  • To achieve the best flavor, use a well-seasoned cast iron skillet or a heavy-bottomed pot.
  • Make sure the chicken is patted dry before searing to ensure a crispy skin.
  • Sear the chicken over medium-high heat until golden brown and crispy. This will help to lock in the juices and flavor.
  • Use a combination of butter and olive oil to prevent the butter from burning.
  • Add the garlic and herbs towards the end of cooking to prevent them from burning.
  • Serve the smothered chicken with mashed potatoes, rice, or your favorite sides.

Conclusion:

Smothered chicken with garlic is a delicious and easy-to-make dish that is perfect for a weeknight meal. The combination of tender chicken, flavorful sauce, and crispy skin is sure to please everyone at the table. With a few simple tips, you can easily create this restaurant-quality dish at home. So next time you're looking for a quick and tasty dinner, give smothered chicken with garlic a try.

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