Food for the soul, this one skillet chicken and vegetables recipe goes way back, over 30 years at least. I used to call it smothered chicken. It’s one of my favourite comfort foods and is delicious served with noodles, mashed potatoes or rice. It shares similar tastes to a chicken stew or fricassee, but contains no dairy. I use bone in, skin-on kosher chicken, but any chicken will do. If you’ve seen my other posts, you’ll know that I always prefer dark meat (thighs and legs) as I find it is juicier and more flavourful, especially with this cooking method. I know, I know – white meat lovers are cringing.
This recipe is well worth the few extra steps and time in my opinion and it can be made ahead and warmed up the next day. If fact, it’s just as good or better the next day. You can probably tell that I love this recipe. Enjoy!
shortcuts and substitutes
- For chicken, you can substitute the type of chicken pieces your like e.g. all thighs, all bone in breasts, etc.
- For seasoned flour, buy a seasoning mix with similar seasonings (no chili powder or sugar!)
- For garlic, use 2 teaspoons from the jar or 2 frozen garlic cube
- For onion, chop in a processor
- For spinach, use a cup or more of frozen chopped spinach, microwaved on high for 3 minutes. Drain
weird tip
To avoid fry/onion-smell hair, I wrap a scarf around my head during the frying/saute part. Not pretty and my husband just shakes his head, but worth it!
make ahead
Yes! Just don’t add the fresh spinach, if using, until it is fully heated in the oven (350F for about 20 min or until hot) the next day.
One Skillet Chicken and Vegetables Recipe
One of our favourite-of-all-time comfort food dishes! Chicken smothered in onions, carrots, celery, peppers & spinach in a yummy sauce - all in one skillet.
- Prep Time: 25m
- Cook Time: 45m
- Total Time: 1h 10m
- Serves: 4
Ingredients
- 1 chicken, cut into 8 pieces
- 1/2 cup seasoned flour ( 1 tsp salt, 1 tsp thyme, 1 tsp. paprika, ½ tsp pepper, ½ tsp each garlic powder and onion powder)
- 2 tablespoons vegetable oil
- 1 large onion
- 4 large carrots, peeled, cut in 1/2 inch slices
- 4 celery ribs, cut into 1/2 inch slices
- 1 red pepper, cut into 1/2 inch slices
- 2 cloves garlic, minced (2 tsp)
- 2 cups chicken broth, warmed in microwave
- 1/2 teaspoon dried thyme
- 2 tablespoons cornstarch, mixed into 1/4 cup cold water
- 2 cups fresh baby spinach
- salt and pepper to taste
Instructions
- Preheat oven to 350F
- PREPARE AND SAUTE CHICKEN: Trim extra fat from chicken. Place seasoned flour into a bag and coat chicken, one piece at a time, by shaking in bag. In a large skillet, heat oil on medium to medium-high. Fry chicken on both sides until golden brown, about 4-5 minutes per side. Drain on paper towels and set aside. If your pan is not large enough to fit all the chicken pieces without squishing them in, fry in two batches. And then transfer them, after draining on paper towels to a larger roasting pan with a lid.
- SAUTE VEGETABLES: Saute vegetables and garlic in the skillet for 5 minutes. Place chicken back in the skillet (or transfer to pan with chicken if using a separate pan) and settle the vegetables under and on top of the chicken. Pour broth and sprinkle thyme over the mixture. Cover, place in the oven and cook for about 45-50 minutes (vegetables should be tender).
- FINISH THE SAUCE AND SERVE: Remove chicken to a plate and set aside while you finish the sauce. Skim grease floating on the top and discard. Place skillet on stove and bring vegetable and broth mixture to a boil. Pour in the cornstarch-water mixture and stir until thickened. Reduce heat to low, stir in spinach and cook just until wilted, about 1 minute. Taste and adjust seasonings as needed. If the sauce is too thick, add some more chicken broth or water. Place chicken back into the skillet and spoon over sauce to coat it. If serving to company, transfer the entire dish to a deep platter (or serve in the skillet), sprinkle with chopped parsley if desired and serve.
This recipe, now updated, was previously posted as Smothered Chicken.
