Smothered Chicken with Mac and Cheese, Collard Greens, and Cornbread

There’s something about this hearty combination that feels like a warm embrace, isn’t there? Smothered chicken paired with rich, creamy mac and cheese, tender collard greens, and a slice of sweet cornbread—it’s pure comfort food at its best. Whether you’re preparing it for a Sunday dinner or a weekday treat, this meal is a surefire way to bring everyone to the table with joy.

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Why You’ll Love This Recipe

This meal is a love letter to Southern comfort cooking. The chicken is juicy and tender, slow-cooked in a rich, savory gravy that clings to each bite. The Smothered Chicken with mac and cheese? It’s as creamy as it gets, with a gooey cheddar sauce that wraps each noodle in cheesy goodness. The collard greens are simmered until perfectly tender, with a subtle garlic and onion flavor. And, of course, the cornbread ties everything together—soft, slightly sweet, and golden-brown.

The smell when this is cooking? Incredible! It’s the kind of meal that fills the house with aromas that have everyone wandering into the kitchen, asking, “When’s dinner ready?”

Ingredients You’ll Need

Smothered Chicken:

• 4 bone-in, skin-on chicken thighs
• 1 tablespoon olive oil
• 1 large onion, sliced
• 2 garlic cloves, minced
• 2 cups chicken broth (low-sodium)
• ½ cup heavy cream
• 1 tablespoon flour
• Salt and pepper to taste

Mac and Cheese:

• 2 cups elbow macaroni
• 2 cups shredded cheddar cheese
• ¼ cup butter
• ¼ cup all-purpose flour
• 2 cups milk
• Salt and pepper to taste

Collard Greens:

• 1 bunch collard greens, cleaned and chopped
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 2 cups vegetable broth
• Salt and pepper to taste

Cornbread:

• 1 cup cornmeal
• 1 cup flour
• ¼ cup sugar
• 1 tablespoon baking powder
• ½ teaspoon salt
• 1 cup milk
• ¼ cup melted butter
• 1 egg

Tools You’ll Need:

• Large skillet or Dutch oven
• Saucepan
• Baking dish for cornbread
• Large pot for collard greens

Step-by-Step Instructions

Smothered Chicken

1. Season the chicken: Generously sprinkle salt and pepper over the chicken thighs. Heat the olive oil in a large skillet or Dutch oven over medium heat and brown the chicken on both sides. Set aside.
2. Prepare the gravy: In the same skillet, sauté the onions and garlic until they’re soft and fragrant. Sprinkle in the flour, stirring continuously for about a minute.
3. Simmer the chicken: Slowly pour in the chicken broth and heavy cream, stirring until the sauce thickens. Add the chicken back to the pan and cover. Let it simmer for about 30 minutes until the chicken is tender and the flavors meld together.

Mac and Cheese

1. Cook the macaroni: Follow the package instructions, then drain and set the noodles aside.
2. Make the cheese sauce: In a saucepan, melt the butter and whisk in the flour. Let it cook for about a minute, then slowly whisk in the milk. Continue stirring until the mixture thickens.
3. Add the cheese: Stir in the cheddar cheese until it melts and creates a creamy sauce. Combine it with the cooked macaroni and season with salt and pepper.

Collard Greens

1. Sauté the onions and garlic: Heat olive oil in a large pot over medium heat. Add the chopped onions and garlic and cook until soft.
2. Cook the greens: Add the collard greens and vegetable broth to the pot. Cover and let it simmer for about 40 minutes, or until the greens are tender. Season with salt and pepper to taste.

Cornbread

1. Mix the batter: Preheat your oven to 400°F. In a large bowl, combine the cornmeal, flour, sugar, baking powder, and salt. In another bowl, whisk together the milk, melted butter, and egg.
2. Bake: Pour the wet ingredients into the dry ingredients and stir until just combined. Pour the batter into a greased baking dish and bake for 20-25 minutes, or until golden brown.

What to Serve With It

This meal is already a plateful of joy, but you can take it up a notch by serving it with:

• A refreshing tomato and cucumber salad for a light, tangy side.
• Sweet tea or lemonade to wash down all that savory goodness.

Tips for the Perfect Meal

• For a lighter version, swap the heavy cream in the smothered chicken with coconut milk—it adds a slightly sweet flavor that pairs surprisingly well.
• Spice it up: If you love heat, toss a few red pepper flakes into the collard greens or even the mac and cheese!
• Make-ahead magic: You can prep the cornbread batter in advance and bake it fresh when you’re ready to eat.

Storage Instructions

Got leftovers? Lucky you! Here’s how to keep everything delicious:

• Smothered Chicken: Store in an airtight container in the fridge for up to 3 days. Reheat in a skillet for best results.
• Mac and Cheese: Keep it refrigerated for 3-4 days. Reheat with a splash of milk to keep it creamy.
• Collard Greens: They actually taste better the next day! Store in the fridge for up to 4 days.
• Cornbread: Wrap in plastic or store in an airtight container for up to 3 days at room temperature.

FAQs

Can I use boneless chicken?
Yes! Just reduce the cooking time slightly since boneless chicken cooks faster.

Can I freeze this meal?
You can freeze the chicken and collard greens, but the mac and cheese might lose some of its creaminess. Reheat everything slowly after thawing.

What’s a good substitute for collard greens?
Kale or mustard greens work well if collard greens aren’t available!

Conclusion

There you have it—a classic Southern meal that’s anything but boring! Smothered chicken, creamy mac and cheese, hearty collard greens, and sweet cornbread come together for a meal that’s guaranteed to satisfy. Simple enough to make on a weeknight, but special enough for a family gathering.

I hope you enjoy making (and eating!) this comforting dish as much as I do. And if you give it a try, don’t forget to leave a review and share your photos on Pinterest—I’d love to see your creations!

If you’re looking for more delicious recipes, check out these:

• Smoked Brisket Burger with Mac & Cheese
• Beef & Cheese Empanadas
• Ultimate Cheesy Garlic Bread Shrimp Grilled Cheese

Nutritional Information (Per Serving)

• Calories: 820 kcal
• Protein: 38g
• Carbs: 70g
• Fat: 45g

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