Choked Chicken and Sauce Recipe – This classic midwestern one-course dish contains juicy chicken breasts smothered in a delicious brown sauce, topped with bacon and cheese. What not to love?
Classic stewed chicken and sauce
Growing up in Oklahoma, many foods were “choked” in sauce. Choked pork chops and cubes were the most common. However, I always preferred stewed chicken with a rich brown sauce, delicious bacon, and perfectly melted cheese.
Doesn’t that make your mouth water just think about it?
Keep your hats on, people – because this classic dish is even tastier than it looks. Plus, it’s actually a simple preparation!
This traditional recipe for choked chicken breast only 30 minutes make and use only one loaf. So it’s a real winner for those busy weekend nights when you want something that really clings to your ribs, but requires little effort and cleaning! Serve it with a bunch of clean potatoes and you’ll have a guaranteed crowd.
You just need to one pan and one pack of chicken breasts, and you have one happy family!
Ingredients You Need
If your family looks like ours, you probably have these ingredients in your kitchen right now. These are all great stores you can keep for any time you need a last minute dinner very kind and delicious!
To make the best stewed chickens and sauces, you need:
- Chest breasts – boneless and skinless
- Diced bacon – hakita
- Cepo – hakita
- All-purpose flour – make the sauce
- Chicken base – or broth
- Chicken seasoning – or other dried herbs you like, such as thyme or marjoram
- Garlic powder – to really enhance the delicious taste
- Cheddar cheese – shredded
- Scallions – hakita
- Salt and pepper
You will need it too water for the sauce.
See the full post below for alternative ingredients you can swap to make this dish your own!
How to Make One Bread Choked Chicken with Gravy
First, cut the chicken breasts in half, lengthwise to create 4 thin chicken chops. Salt and pepper the pieces liberally on both sides. If you want, you can save some time here by buying a pre-cut breast cutlet.
Then set up a large saucepan or deep cast iron skillet over medium heat. Add the chopped bacon and cook until brown. Then remove the pieces with a slotted spoon and keep them for later.
Continue to heat and place the chicken pieces right in the hot lard fat. Saute for 2-3 minutes on each side, or until no longer pink.
Remove the chicken chops and place on a baking sheet.
Now add the chopped onion to the hot fat. Saute for 3-4 minutes to soften. Then mix the flour and stir for 1-2 minutes until create thick roux with the fat.
Pour 2 cups of water, followed by the chicken base, chicken spice and garlic powder. Show another minute and move on beat as the sauce thickens.
Sometimes the sauce is almost as thick as you want, put the chicken pieces back in the cooker.
Get the Complete (Printable) Choked Chicken Recipe + VIDEO Below. Enjoy!
Cover them in sauce and cook another 2 minutes to warm up and finish thickening the sauce.
Top the chicken and sauce with shredded cheese, bacon pieces, and chopped extracts.
Turn off the oven from the oven, but let the pot rest for a few minutes while the cheese gets beautiful and melting.
Serve hot with your favorite comfortable foods.
Frequently Asked Questions
Yes, this is a SUPER easy recipe to adjust and make a GF. Simply use your favorite gluten-free substitute for general-purpose flour. Also be sure to check the ingredients in your chicken to make sure no gluten is hidden there.
For a paleo version, replace a paleo flour alternative and skip the cheese.
The boneless and skinless requirements are essential for the one-pot cooking method … However you can make this recipe with (boneless skinless) thin breast chops, tender or thighs.
The most classic side to serve with smothered chicken breasts and sauce is a massive plate of fluffy potatoes. But you can also enjoy it as a slightly healthier dish with mashed cauliflower or roasted root vegetables and fresh green salad.
This is a great recipe to make in the evening and have leftovers to enjoy for the next day or so! The flavors really blend in and hold up well when heated. Allow to cool completely and then transfer to an airtight container, keeping the cheese side upright. Store in the refrigerator for up to 4 days.
Professional Advice: You may want to leave the chopped foals until ready to warm up and enjoy.
Looking for More Family Friendly One Pan Recipes?
Choked Chicken Recipe (Chicken and Gravy) + VIDEO
Portions: 4 people
Cut the chicken breasts in half lengthwise to create 4 thin chicken chops. Salt and pepper the pieces liberally on both sides.
Place a large skillet (or deep cast iron skillet) over medium heat. Add the chopped bacon. Boil the bacon until brown, then remove the pieces with a slotted spoon and keep for later.
Put the chicken pieces in the hot lard fat. Saute for 2-3 minutes on each side. Remove the chicken chops and place on a baking sheet.
Add the chopped onion to the hot fat. Saute for 3-4 minutes to soften. Then mix the flour. Stir 1-2 minutes to create a thick red.
Pour 2 cups of water, followed by the chicken base, chicken spice and garlic powder. Boil for another minute as the sauce thickens.
Sometimes the sauce is almost as thick as you want it to be. Put the chicken pieces back in the pot. Cover them in sauce and cook for another 2 minutes to warm.
Fill the chicken and sauce with shredded cheese, bacon pieces and chopped foals. Serve with a side of mashed potatoes, mashed cauliflower or roasted root vegetables.
Tip: You may want to leave the chopped foals until ready to warm up and enjoy.
Served: 1computer, Calories: 416kcal, Carbohydrates: 12g, Protein: 26g, Fat: 29g, Saturated fat: 12g, Polyunsaturated Fat: 3g, Monsaturated Fat: 11g, Trans fat: 1g, Cholesterol: 96mg, Sodium: 560mg, Potassium: 422mg, Fiber: 1g, Sugar: 2g, Vitamin A: 393IU, Vitamin C: 5mg, Calcium: 233mg, Iron: 1mg
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