30-Minute Smothered Chicken with Rustic Mash and Green Beans

Ingredients

• 1.5 lb Potatoes (peeled and chopped for boiling)
• 1.5 lb Chicken Breast (can also use tenderloins; sliced into cutlets)
• 0.5 cup All-purpose Flour (divided for dredging and gravy)
• Salt (to taste, for potatoes and seasoning)
• Black Pepper (to taste)
• 1 tsp Mustard Powder
• 1 tsp Smoked Paprika
• 1 tsp Garlic Powder
• 1 tsp Onion Powder
• 2 tbsp Vegetable Oil (for searing chicken)
• 6 tbsp Unsalted Butter (divided for chicken, gravy, beans, and potatoes)
• 1 tbsp Bacon Grease (for green beans)
• 1 Onion (diced)
• 8 oz Mushrooms (sliced)
• 12 oz Frozen Green Beans
• 2 cup Chicken Stock (added in two stages)
• 0.5 cup Heavy Cream (divided for gravy and potatoes)

Steps

1. 1

   Place chopped potatoes into a pot of salted water and bring to a boil. Let them cook while you prepare the rest of the meal.

2. 2

   In a shallow dish, combine the flour with salt, pepper, mustard powder, smoked paprika, garlic powder, and onion powder. Mix well to ensure the flour is seasoned.

3. 3

   Heat a small amount of oil in a large skillet over medium-high heat. Dredge the chicken pieces in the seasoned flour, shaking off excess, and add to the skillet.

4. 4

   Brown the chicken on both sides until it has a 'crispy tan.' It does not need to be cooked through at this stage. If the pan becomes dry, add a pat of butter. Remove chicken from the pan and set aside.

5. 5

   In a separate skillet, melt a dab of butter and the bacon grease. Add the frozen green beans, season as desired, and toss to coat. Let them cook undisturbed over medium heat.

6. 6

   In the original chicken skillet, add more butter and sauté the diced onions and sliced mushrooms until softened and browned.

7. 7

   Sprinkle a couple of tablespoons of the leftover seasoned flour over the onions and mushrooms. Cook for 1-2 minutes to remove the raw flour taste, adding more butter if the mixture looks too dry.

8. 8

   Slowly pour in 1 cup of chicken stock. Use a wooden spoon to scrape up all the browned bits (the fond) from the bottom of the pan.

9. 9

   Once the liquid has thickened, add the second cup of chicken stock and a splash of heavy cream. Stir to combine into a smooth gravy.

10. 10

    Place the browned chicken back into the skillet with the gravy. Let it simmer until the chicken is fully cooked through.

11. 11

    Drain the boiled potatoes. Add a couple tablespoons of butter and place the lid back on for a minute to let the steam melt the butter.

12. 12

    Mash the potatoes with a spoon for a rustic, lumpy texture. Season with salt and pepper, and stir in a splash of heavy cream (or milk/sour cream) until desired consistency is reached.

13. 13

    Serve the smothered chicken and gravy over or alongside the mashed potatoes with the green beans on the side.

Notes

The author emphasizes that the gravy helps tenderize white meat chicken. For the potatoes, a 'rustic' mash is intended, so don't worry about getting them perfectly smooth. If you don't have bacon grease, extra butter or oil can be substituted for the green beans.

Nutrition per serving

• main course
• comfort food
• Southern
• chicken
• 30-minute meal
• one-pan gravy
• budget-friendly