Ingredients
Scale
- 2 pounds boneless, skinless chicken thighs or breasts
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/4 teaspoon garlic powder
- 1/4 cup all-purpose flour, plus 2 tablespoons
- 2 tablespoons olive oil
- 1 large onion, chopped
- 1 bell pepper, chopped
- 2 cloves garlic, minced
- 2 cups chicken broth
- 1/2 cup heavy cream
- 1 tablespoon fresh parsley, chopped (for garnish)
Instructions
- Pat chicken dry with paper towels. Season with salt, pepper, paprika, and garlic powder. Dredge chicken in 1/4 cup flour, shaking off excess.
- Heat olive oil in a large skillet or Dutch oven over medium-high heat. Brown chicken on all sides, about 3-5 minutes per side. Remove chicken from skillet and set aside.
- Add onion and bell pepper to the skillet. Cook until softened, about 5-7 minutes. Add minced garlic and cook for 1 minute more until fragrant.
- Sprinkle 2 tablespoons of flour over the vegetables and stir to combine. Cook for 1 minute, stirring constantly.
- Gradually whisk in chicken broth, scraping up any browned bits from the bottom of the skillet. Bring to a simmer, stirring until the gravy thickens.
- Return chicken to the skillet. Reduce heat to low, cover, and simmer for 20-25 minutes, or until chicken is cooked through and tender.
- Stir in heavy cream and cook for an additional 2-3 minutes, until heated through.
- Garnish with fresh parsley before serving.
Notes
- For extra flavor, you can use bone-in, skin-on chicken thighs. Adjust cooking time accordingly.
- Adjust seasoning to your preference.
- Serve with your favorite sides like rice, mashed potatoes, or collard greens.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Braising
- Cuisine: Southern
- Diet: Low Lactose
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 850mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 120mg