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Smothered Breaded Chicken Thighs Topped with Crispy Onions

Smothered Breaded Chicken Thighs Topped with Crispy Onions

6 boneless, skinless chicken thighs
Salt, red/black pepper, garlic powder
Olive oil
1 (16-oz.) container chopped onion mix
½ of each color bell pepper (red, yellow, orange, green), cut into strips
1 (8-oz.) carton sliced mushrooms
1 pt. carton cherry tomatoes, halved
1 (14.5-oz.) can whole green beans, drained and rinsed
6 T. of a 9-oz. jar Robert Rothschild Lemon Dill and Capers Sauce
1 c. chicken broth
1 c. white wine
2 T. Kitchen Bouquet
1 (3.5-oz.) pkg. Fresh Gourmet Crispy Onions

  1. In an over-sized cast-iron skillet, drizzle with olive oil and put over medium heat.
  2. Season chicken with salt, red/black pepper, garlic powder.
  3. In a shallow dish, put about 1-2 c. flour and season with a little salt and pepper.
  4. Dredge chicken in flour and shake off excess.
  5. Brown chicken in hot oil until golden on all sides. Place on paper towel lined plate and set aside.
  6. Pour off excess oil.
  7. Place skillet back over heat.
  8. Add the chopped onions and bell peppers, saute until tender.
  9. Add 4 T. of seasoned flour into onion mixture. Stirring constantly, saute for 2-4 minutes.
  10. Add broth, wine and kitchen bouquet. Stir to mix well.
  11. Add the lemon dill and caper sauce. Mix well.
  12. Nestle the chicken back into the skillet. Have the sauce cover the chicken. If sauce is too thick, you can thin it with more broth.
  13. Add cherry tomatoes and string beans. Simmer for 10-12 minutes. Stir occasionally.
  14. When ready to serve, sprinkle with crispy onions.
  15. You can also place skillet in 350 oven and bake for 10-12 minutes, then add tomatoes and green beans and heat until hot. Then top with crispy onions. Serve over egg noodles or mashed potatoes or rice.
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