Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
110 Smothered Chicken with Mac and Cheese, Collard Greens, and Cornbread

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


  • Author: Isabella
  • Total Time: 1 hour 20 minutes
  • Yield: 4 servings 1x

Description

Smothered Chicken with mac and cheese, collard greens, and cornbread is the ultimate Southern comfort food meal. Juicy chicken smothered in a rich, creamy gravy paired with cheesy mac, tender collard greens, and a golden-brown slice of cornbread creates the perfect soul-satisfying dinner. This recipe is great for family gatherings or a cozy night at home. Try it today and bring warmth to your table!


Ingredients

Scale

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

Instructions

Smothered Chicken:

  1. Season the chicken with salt and pepper. Heat olive oil in a skillet and brown the chicken on both sides. Set aside.
  2. In the same skillet, sauté the onions and garlic until soft. Sprinkle in flour and cook for 1 minute.
  3. Add chicken broth and heavy cream, stirring until thickened. Return the chicken to the skillet and simmer for 30 minutes until tender.

Mac and Cheese:

  1. Cook macaroni according to package instructions, then drain and set aside.
  2. In a saucepan, melt butter and whisk in flour. Slowly add milk, whisking constantly until thickened.
  3. Stir in shredded cheddar cheese until melted. Combine with cooked macaroni and season with salt and pepper.

Collard Greens:

  1. Heat olive oil in a large pot, then sauté the onions and garlic until soft.
  2. Add chopped collard greens and vegetable broth. Cover and simmer for 40 minutes until tender. Season to taste.

Cornbread:

  1. Preheat oven to 400°F. In a bowl, mix cornmeal, flour, sugar, baking powder, and salt.
  2. Whisk together milk, melted butter, and egg, then combine with dry ingredients. Stir until just mixed.
  3. Pour batter into a greased baking dish and bake for 20-25 minutes or until golden brown.

Notes

  • For a lighter twist, substitute heavy cream with coconut milk in the chicken gravy.
  • Add some red pepper flakes to the collard greens if you like a bit of heat.
  • Leftovers can be stored for up to 3 days in the fridge. Reheat mac and cheese with a splash of milk to maintain creaminess.
  • Prep Time: 20 minutes
  • Cook Time: 1 hour
  • Category: Dinner
  • Method: Stovetop and Baking
  • Cuisine: Southern

Nutrition

  • Serving Size: 1 plate
  • Calories: 820 kcal
  • Sugar: 10g
  • Sodium: 1250mg
  • Fat: 45g
  • Saturated Fat: 20g
  • Unsaturated Fat: 22g
  • Trans Fat: 0g
  • Carbohydrates: 70g
  • Fiber: 5g
  • Protein: 38g
  • Cholesterol: 165mg

Keywords: Smothered Chicken with mac and cheese, Southern comfort food, collard greens, cornbread, soul food recipes