Soul Smothered Chicken Recipe

Chicken breasts: The main protein of the dish, providing a tender and juicy base.

Flour: Used for dredging the chicken and making the roux for the gravy.

Salt: Enhances the overall flavor of the dish.

Black pepper: Adds a mild heat and depth to the seasoning.

Paprika: Contributes a subtle smokiness and color to the chicken.

Garlic powder: Infuses the chicken with a savory, aromatic flavor.

Onion powder: Adds a sweet and tangy note to the seasoning.

Vegetable oil: Used for browning the chicken, providing a neutral cooking medium.

Chicken broth: Forms the base of the gravy, adding a rich, savory flavor.

Milk: Helps create a creamy texture for the gravy.

Butter: Adds richness and helps form the roux for the gravy.

When making the roux, ensure the butter and flour are well combined and cooked until they form a smooth paste. This helps to eliminate any raw flour taste and creates a rich base for your gravy. Stir constantly and watch the color; it should be a light golden brown before you start adding the chicken broth and milk.

• chicken breasts - Substitute with turkey breasts: Turkey breasts are similar in texture and flavor to chicken breasts and can be used in the same way.

• flour - Substitute with cornstarch: Cornstarch can be used as a thickening agent and will give a similar texture to the dish.

• salt - Substitute with soy sauce: Soy sauce can add a similar level of saltiness along with a depth of umami flavor.

• black pepper - Substitute with white pepper: White pepper has a similar heat profile but is slightly milder and less pungent.

• paprika - Substitute with cayenne pepper: Cayenne pepper adds a similar color and a bit more heat to the dish.

• garlic powder - Substitute with fresh garlic: Fresh garlic provides a more intense and aromatic flavor compared to garlic powder.

• onion powder - Substitute with fresh onions: Fresh onions offer a more robust and sweet flavor compared to onion powder.

• vegetable oil - Substitute with olive oil: Olive oil is a healthier alternative and adds a rich flavor to the dish.

• chicken broth - Substitute with vegetable broth: Vegetable broth can be used to maintain the savory flavor while making the dish vegetarian-friendly.

• milk - Substitute with coconut milk: Coconut milk adds a creamy texture and a subtle sweetness, making it a good dairy-free alternative.

• butter - Substitute with margarine: Margarine can be used as a non-dairy alternative to butter, providing a similar texture and flavor.

• Allow the chicken to cool completely before storing. This helps prevent condensation, which can make the chicken soggy.

• Transfer the chicken and gravy into an airtight container. If you have multiple pieces, layer them with parchment paper to prevent sticking.

• Store the container in the refrigerator if you plan to consume the soul smothered chicken within 3-4 days. This keeps the flavors fresh and the chicken moist.

• For longer storage, place the cooled chicken and gravy in a freezer-safe container or heavy-duty freezer bags. Make sure to remove as much air as possible to prevent freezer burn.

• Label the container or bag with the date. This helps you keep track of how long the chicken has been stored.

• When ready to reheat, thaw the chicken in the refrigerator overnight. This ensures even reheating and maintains the texture.

• Reheat the chicken and gravy in a skillet over medium heat, adding a splash of chicken broth or milk if the gravy has thickened too much. Stir occasionally to prevent sticking.

• Alternatively, you can reheat in the oven. Preheat to 350°F (175°C), place the chicken and gravy in an oven-safe dish, cover with foil, and heat for about 20-25 minutes or until warmed through.

• For a quicker option, use the microwave. Place the chicken and gravy in a microwave-safe dish, cover with a microwave-safe lid or plastic wrap, and heat on medium power in 1-2 minute intervals, stirring in between, until hot.

• Always check the internal temperature of the chicken to ensure it reaches at least 165°F (74°C) before serving. This ensures food safety and optimal taste.

• Preheat your oven to 350°F. Place the chicken breasts in an oven-safe dish, cover with aluminum foil to retain moisture, and bake for about 20 minutes or until heated through.

• For a quicker method, use a microwave. Place the chicken on a microwave-safe plate, cover with a damp paper towel to prevent drying out, and heat on medium power for 2-3 minutes, checking and stirring halfway through.

• If you prefer stovetop reheating, add a splash of chicken broth or milk to a skillet over medium-low heat. Place the chicken in the skillet, cover, and heat for about 10 minutes, turning occasionally to ensure even warming.

• For an air fryer, preheat to 350°F. Place the chicken in the basket, ensuring they are not overcrowded, and heat for 5-7 minutes, shaking the basket halfway through to ensure even reheating.

• To maintain the creamy texture of the sauce, you can reheat it separately in a small saucepan over low heat, stirring frequently until warmed through. Then pour it over the reheated chicken before serving.

• Skillet: A large, heavy-bottomed pan used for browning the chicken and making the roux.

• Tongs: Useful for turning the chicken breasts while browning them in the skillet.

• Measuring spoons: Essential for accurately measuring the salt, pepper, paprika, garlic powder, and onion powder.

• Measuring cups: Needed for measuring the flour, chicken broth, and milk.

• Whisk: Ideal for stirring the roux and ensuring the sauce thickens smoothly.

• Spatula: Handy for scraping the skillet and mixing the roux.

• Plate: Used to set aside the browned chicken breasts.

• Lid: Necessary for covering the skillet while the chicken simmers.

• Knife: Useful for trimming any excess fat or skin from the chicken breasts.

• Cutting board: Provides a safe surface for preparing the chicken breasts.

• Mixing bowl: Used for combining the flour with the seasonings for dredging the chicken.

Pre-season the chicken: Season the chicken breasts the night before to save time on prep day.

Use pre-made broth: Opt for store-bought chicken broth to cut down on cooking time.

Pre-measure ingredients: Measure out all ingredients in advance to streamline the cooking process.

One-pan method: Use an oven-safe skillet to brown the chicken and then transfer directly to the oven, skipping the stovetop simmer.

Quick roux: Make a larger batch of roux and store it in the fridge for future recipes.