Scrambled Chicken – Tender grilled chicken topped with a rich, creamy sauce equals total deliciousness! Scrambled chicken really is the ultimate comfort food! And this sumptuous meal of soul food is incredibly simple.
I grew up on comfort food and chicken with gravy has always been one of my favorites! Something about pouring a deliciously rich gravy over a bed of home made mashed potatoes always reminds me.
So this scrambled chicken recipe is my favorite when I treat myself and loved ones to some soul food! It’s a simple dish that comes together in a jiffy and is always a crowd pleaser. Who doesn’t love chicken in sauce, right?
Choking is a common technique in Southern and soulful cuisine. Brown the chicken on the stove, baste the skillet with the broth, season and simmer until cooked through and the sauce has thickened. Türkiye, beef, and pork also benefit from this treatment.
*ingredients
+chicken
°2½-3 pounds chicken thighs, bone-in (optional, skinless)
°2 teaspoons Creole seasoning
°1 teaspoon Italian seasoning
°1 teaspoon smoked paprika
°1 teaspoon cayenne pepper, optional (adjust to taste)
°1 teaspoon onion powder
°2 teaspoons of garlic powder
°1 teaspoon salt or to taste
°½ teaspoon ground black pepper, or to taste
°1 cup all-purpose flour
°Half a cup of vegetable oil
+The sauce
°2 cups of chicken broth
°1 cup heavy cream
°2 teaspoons minced garlic
°1 medium onion, sliced
°2 tablespoons of unsalted butter
°1 teaspoon chopped fresh thyme
°1 teaspoon broth powder
°Salt and pepper to taste
*Directions
chicken
Prepare the chicken thighs by removing excess fat, then patting them dry with a paper towel.
Combine Creole seasoning, Italian seasoning, smoked paprika, cayenne pepper, onion, garlic powder, salt, and pepper in a small bowl until well combined.
Generously season the chicken with some of the spice mixture. Put aside.
Add the remaining spice rub to the flour and mix well. Transfer 2 tablespoons of the seasoned flour to a smaller bowl and set aside. Toss the marinated chicken thighs in the flour mixture, making sure to coat them evenly. Shake off any excess flour. Place the thighs on a wire rack and repeat with the remaining chicken thighs.
Heat cooking oil over medium-high heat in a large ovenproof skillet (preferably cast iron). Place chicken thighs (skin down) and fry until golden brown (about 5 minutes on each side). The chicken will be partially cooked at this point. Put it back on the shelf.
The sauce
Add the butter, onion, garlic, and thyme to the same skillet. cook 2-3 minutes until onion is soft and translucent, stirring occasionally to prevent burning. Sprinkle the reserved seasoned flour over the onions and continue to stir with a wooden spoon for another 2 minutes to remove the raw flour taste and form a paste (roux).
Slowly pour in the chicken broth, followed by the heavy cream, whisking constantly to avoid lumps. Cook for a few more minutes until boiling. Do a taste test, then adjust seasonings as needed.
Return the partially cooked chicken to the pot, cover the pot, reduce heat, and simmer. Stir occasionally to prevent sticking. Bake for approximately 30 to 45 minutes, depending on the thickness of the chicken thighs.
Garnish with freshly chopped parsley and serve over mashed potatoes or rice.
Enjoy !
