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:
- Season the chicken with salt and pepper. Heat olive oil in a skillet and brown the chicken on both sides. Set aside.
- In the same skillet, sauté the onions and garlic until soft. Sprinkle in flour and cook for 1 minute.
- 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:
- Cook macaroni according to package instructions, then drain and set aside.
- In a saucepan, melt butter and whisk in flour. Slowly add milk, whisking constantly until thickened.
- Stir in shredded cheddar cheese until melted. Combine with cooked macaroni and season with salt and pepper.
Collard Greens:
- Heat olive oil in a large pot, then sauté the onions and garlic until soft.
- Add chopped collard greens and vegetable broth. Cover and simmer for 40 minutes until tender. Season to taste.
Cornbread:
- Preheat oven to 400°F. In a bowl, mix cornmeal, flour, sugar, baking powder, and salt.
- Whisk together milk, melted butter, and egg, then combine with dry ingredients. Stir until just mixed.
- 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