Did you grow up eating smothered chicken? It really doesn't get much better than tender and juicy chicken, swimming in a savory gravy. Well, actually, it can get better - turn that gravy into cheesy queso sauce. Yes, that's right, the recipe below is a cheesy version of the Southern classic, but the chicken is just as juicy as the original since it still cooks in the queso gravy sauce. The other great thing about this dish? It's a one-pot meal, so clean-up is kept to a minimum.
To get the best queso sauce for this recipe, we use a pre-grated Mexican cheese blend. These blends usually contain sharp cheddar cheese, mild Monterey jack, rich quesadilla cheese, and melty Asadero cheese. Combine these cheese together and you have the perfect flavors and consistency for queso. If you want to substitute your favorite cheese instead, go ahead, but we think the Mexican blend is pretty convenient.
Southern queso smothered chicken skillet
4
10 minutes
50 minutes
1 hour
1 cup AP flour
1 teaspoon garlic powder
1 tablespoon paprika
1 teaspoon salt
1/4 cup vegetable oil
1 pound boneless, skinless chicken thighs
3 cups milk
2 cups shredded Mexican cheese blend
Chopped green onions (for garnish)
In a large bowl, combine the flour, garlic, paprika, and salt.
Heat a large cast-iron skillet over medium-high heat. Add the vegetable oil and heat until shimmering.
Dredge the chicken thighs in the seasoned flour before placing them in the hot oil. Cook until the chicken is golden brown on both sides, about 5 minutes. Remove the chicken and set aside.
Add 2 tablespoons of the seasoned flour to the hot oil and stir until well combined.
Add the milk in a slow, steady stream. Bring the mixture to a simmer and cook until slightly thickened, about 10 minutes.
Add the cheese one handful at a time until all the cheese is melted.
Return the chicken to the pan and cover it with a lid. Simmer for 30 minutes, until the chicken is cooked through.
Garnish each plate with the green onions.