Best Sunnys Easy Smothered Chicken Recipes

Sunny's Easy Smothered French Onion Chicken Thighs image

Provided by Sunny Anderson

Time 1h20m

Yield 4 servings

Number Of Ingredients 21

1 cup all-purpose flour
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon hot Hungarian paprika
Kosher salt and freshly ground black pepper
8 boneless, skinless chicken thighs
4 tablespoons olive oil
3 tablespoons salted butter
3 tablespoons all-purpose flour
2 Vidalia onions, halved and thinly sliced
1 tablespoon Dijon
1 tablespoon chopped fresh thyme
1 teaspoon hot Hungarian paprika
2 cloves garlic, minced or grated on a rasp 3 cups beef stock
Kosher salt and freshly ground black pepper
Serving suggestions: cooked white rice or Sunny's Garlic Red Bliss Mash, recipe follows
3 pounds red bliss potatoes
4 cloves garlic
Kosher salt and freshly ground black pepper
3 tablespoons butter, at room temperature
1/2 to 1 cup heavy cream, at room temperature

Steps:

For the chicken: Add the flour, garlic powder, onion powder, paprika, a nice pinch of salt and a few grinds of pepper to a medium bowl. Stir to distribute. Add the chicken thighs and toss to coat. Let sit in the bowl.
For the gravy: Add the butter and flour to a saucepan over medium-low heat. Stir together with a wooden spoon and cook, stirring, until a deep brown color but not burning, about 6 minutes. Add the onions, Dijon, thyme, paprika and garlic and stir to coat. Slowly add the stock and stir. Raise the heat to a simmer and cook until thickened like gravy. Season with salt and pepper. Keep warm.
Add the oil to a large pan over medium-high heat. When it begins to swirl, shake the excess flour off the chicken and add to the pan. Sear on both sides, 6 to 8 minutes per side, then place in the gravy and simmer, covered, to complete cooking, 15 to 20 minutes. Serve over rice or mashed potatoes.
Cover potatoes and garlic with water by 1 inch in a large pot. Bring to a boil, add salt and simmer until tender, about 15 minutes. Drain well.
Put the potatoes and garlic back in the pot and cook over low heat to evaporate the rest of the water. Mash in the butter with a potato masher. Add the heavy cream in stages until the desired consistency is reached. Season with salt and pepper.

Sunny's Easy Chicken Parmesan image

Provided by Sunny Anderson

Categories main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 7

Nonstick cooking spray (olive oil or butter), for coating the baking sheet and chicken
4 boneless, skinless chicken breasts, gently pounded to an even thickness
Kosher salt and freshly ground black pepper
1 1/2 cups seasoned Italian breadcrumbs
1/4 cup grated Parmesan
1 cup prepared pizza sauce (not tomato sauce)
Four 1/4-inch-thick slices fresh mozzarella

Steps:

Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper or nonstick aluminum foil and spray with cooking spray.
Season each chicken breast with salt and pepper, then coat each breast with cooking spray. In a shallow bowl, mix the breadcrumbs and Parmesan. Press the chicken breasts into the mixture 1 at a time to coat on all sides, shaking off the excess. Transfer to the prepared baking sheet. Bake, flipping halfway through, until the juices run clear, 20 to 25 minutes.
Remove the chicken from the oven and turn on the broiler. Spoon the pizza sauce evenly over the top of each chicken breast and top with a slice of mozzarella. Place under the broiler and watch for the cheese to melt and bubble. Serve.