Best Smothered Chicken Low Carb Recipes

SMOTHERED CHICKEN AND GRAVY | LOW CARB AND KETO-FRIENDLY

Steps:

• Pat dry the chicken breasts with paper towels, then season chicken breasts with seasoning salt, paprika, and pepper.
• Heat oil and butter in a large skillet over medium-high heat until butter is melted.
• Add chicken to skillet and sear for 5 to 7 minutes per side, or until golden brown and cooked through. Chicken is cooked through when internal temperature reaches 165˚F. Please use an Instant Read Meat Thermometer for accuracy. The thicker the chicken, the longer it will take to cook. If skillet isn't big enough, cook the chicken in batches.
• Transfer cooked chicken to a plate and keep covered.
• Return skillet to heat and add a tablespoon of butter; melt over medium heat.
• Stir in sliced onions and add a pinch of salt. Cook onions for 10 to 12 minutes, or until very soft and caramelized, stirring frequently.
• Add garlic and fresh herbs; continue to cook for 30 seconds.
• Pour in chicken broth, and using a wooden spoon, scrape up the browned bits from the bottom of the pan.
• Whisk in the heavy cream and simmer for 1 minute.
• Return chicken and all the chicken juices to the skillet.
• Reduce heat to medium-low and continue to cook for 2 to 3 more minutes, or until chicken is heated through and sauce has thickened.At this point, you can also add a slice of cheese on top of each chicken breast and cook until melted.
• Remove skillet from heat; garnish chicken with parsley and serve with the onions and gravy.

SMOTHERED CHICKEN - LOW CARB

Steps:

• Preheat the oven to 350°F Sprinkle the breasts with salt & pepper.
• Pour the olive oil into a hot pressure cooker then add the onions. Cook the onions for 5 minutes then add the chicken along with the garlic powder & poultry seasoning.
• Put enough water in the cooker to just cover the chicken. Cover with the lid then cook for 10-12 minutes.
• Meanwhile, mix together the ingredients for the sauce excluding the shredded cheese.
• Once the chicken is done use a slotted spoon to remove the chicken along with the onions. Place them into a glass baking dish.
• Spoon the sauce over the chicken then top with the shredded cheese. Bake in the oven for 15 minutes.

SOUL SMOTHERED CHICKEN

Steps:

• Melt the butter in a large skillet over medium-high heat. Season chicken pieces with 1 teaspoon salt and 1/2 teaspoon pepper. Dredge in 3/4 cup flour, place in the skillet, and brown on all sides. Set chicken aside, and drain skillet, reserving about 1 tablespoon butter.
• Reduce skillet heat to medium-low, and stir in onions, celery, garlic, and carrots. Cook 5 minutes, until tender. Stir in the flour, and cook 5 minutes more. Pour in the chicken broth, season with cayenne pepper, and remaining salt and pepper. Bring to a boil, and reduce heat to low.
• Return chicken to the skillet, cover, and continue cooking 30 minutes, until chicken juices run clear and gravy has thickened.

KETO SMOTHERED CHICKEN THIGHS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Season chicken thighs on all sides with paprika, salt, and pepper.
• Cook bacon in a cast iron skillet or oven-safe pan over medium-high heat until browned, 4 to 5 minutes. Remove from skillet and drain on a paper towel-lined plate. Drain and discard excess grease from skillet.
• Return skillet to medium heat and cook chicken thighs, skin-side down, for 3 to 4 minutes. Flip chicken over and place skillet in the preheated oven.
• Bake until chicken thighs are no longer pink at the bone and juices run clear, about 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Remove chicken to a plate and cover with foil to keep warm. Remove all but 2 tablespoons drippings from skillet.
• Return skillet to the stove over medium-high heat. Pour in chicken broth while whisking up brown bits from the bottom of the skillet. Add mushrooms and cook until soft, about 3 to 4 minutes. Pour in heavy whipping cream and whisk together until lightly simmering, then reduce heat to medium-low. Season with salt and pepper, if necessary.
• Return chicken and any juices back into skillet; top with bacon and green onions. Serve immediately, spooning sauce over the chicken.