Smothered Chicken Breast with potatoes, carrots, garlic, celery and onions

Growing up my mother would make the best smothered pork chops, ever.  The recipe was very simple; buttermilk, chicken broth, flour, onions and garlic. It was probably one of my favorite dishes she made for us, outside of her macaroni and cheese. Well,  I rarely make pork chops, only when my in-law request them,  they like to call them, “drunken pork chops”, because they are made with a red wine reduction. LOL. 🙂 .

I have over the years tweaked my mom’s delicous recipe and made it my own , instead of pork chops, I use chicken breast.  I think my mom would be very proud, she loved herself some butter.

This recipe is for those days you are craving some true comfort food.  I like to whip up some of my parmesan and thyme biscuits to go along side this dish.  This recipe is rich in flavor and possibly calories to booth, but it’s comfort food, right? I hope it will become a family staple in your home and a memory for you and your family.  Enjoy and remember to always Set the Table with Love.

Parmesan and Thyme Biscuits
Smothered Chicken with Potatoes, Carrots, Onions and Celery


3 tbsp olive oil

2 tbsp ghee

4 boneless skinless chicken breasts

Salt and pepper, to season chicken

1/2 cup all-purpose flour plus 2 tbsp

10 baby potatoes, cut in half, boiled until almost cooked through, this step will cut back on cooking time.

1 medium onion

1 medium carrot, peeled and chopped

1 to 2 tender celery stalks, chopped

2 tsp minced garlic

2-3 sprigs of fresh thyme, pulled off the stem

1 cup good white wine

3 cups low sodium chicken stock ( Imagine is an excellent brand, for deep flavor) or more to cover chicken

Sea salt and black pepper

1 tsp garlic powder

1/2  tsp smoked paprika

pinch of cayenne pepper ( optional, my husband is Cajun )



  • 1.Melt 4 tablespoons of butter and 1 tbsp of olive oil in large pan or dutch oven over medium heat.
    2. Season chicken breasts with salt and pepper to taste.
    3. Dredge chicken breasts lightly in 1/2 cup of flour then brown in skillet on both sides.
    4. Once browned, remove chicken from skillet and drain on paper towel. Set aside.
    5. Add the onion, carrot, celery to the pan, stir in to deglaze the pan, pulling the brown bits up from the pan, this adds flavor.  Saute’ for about 3-4 minutes until lightly browned and tender, but there is still a bit of crunch.
    6. Add minced garlic and fresh thyme and saute’ for 1 minute.
    7. Next add 1 additional tablespoon of butter to skillet.
  • 8. Add back in chicken, and in the potatoes.
    9. Season with salt, pepper, garlic powder, smoked paprika and pinch of cayenne pepper.
  • 10. Pour in white wine and chicken stock.
    11. Lower heat to a medium low.  Cook until the liquid has reduced and the chicken is nice and tender.
  • * You can eat this alone or serve with rice or noodles. You can also use chicken thighs or drumsticks, just remember drumsticks will take longer to cook.

    Click the link for my biscuit recipe, you can add about 1/2 cup of parmesan cheese and 1 tbsp of thyme to give them a little something special.  Southern Style Biscuits ( NO LARD Needed) Sorry Mom 🙂


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    Hi Guys. A little bit about me: The Jewels first, then the Profession: THE JEWELS: I have been married to the love of her life and kidney transplant donor, Joseph for twenty-five years. We have two sons, Julian Bernard thirty -three years old, Tyler nineteen years old and two beautiful grandchildren Naleyla, nine years old and a six-year grandson, Michael Julian. My life mantra is, " No matter what life brings, live your dreams short or long." HERE'S WHAT I KNOW: I understand what life feels like, when you have no idea if you will see your children grow up or never see the face of your grandkids. I was born with kidney disease and battled for almost 40 years until my husband of now, 25 years donated his kidney to me. Living a balance life, physically, mentally and spiritually was never an option for me to entertain. My life depends on it. I wrote this blog to share my journey and maybe touch the lives of those around me. My husband's generosity and the power of the grace of God has given me a second chance at life. I have been in and out of the hospitals all my life, came out of a coma, had multiple surgeries. I understand the importance of a positive mind. I have lost two babies and my mom, brother and grandmother in just months of each other. I want to share inspiration what inspires me to live and enjoy life each day. I have been a devoted yoga and meditation practitioner and a nutrition wellness coach for over 25 years, this was my road to staying as healthy as possible with failing kidneys and all the complications that come with it. I am grateful to share my life with you, through my food, my yoga and meditation practice, and just good old positivity. I hope my posts will bring joy to your heart, soul and tummy. THE PROFESSION: I am the the CEO of B'Tyli Wellness and Beauty Co. I created this company after I finished my studies in Holistic Nutrition and Medicine from Clayton College of Natural Health. B'Tyli Wellness and Beauty Co. is a holistic wellness company specializing in body, mind and spirit alignment, through yoga, nutrition, meditation and organic skin and body care products. I am the author of three books, a healthy lifestyle cookbook, titled, Set the Table with Love, which was named after my blog page and two inspirational mediation books, titled, Living With The Silver Lining and Whispers of Silence. I am also a Health, Wellness and Beauty Expert and has had the honor to share my culinary perspective o Food Network's second season of All-Star Academy food competition for a two month. I have shared my approach to healthy living and eating in both medias of television and radio. She has been featured on Fox 5, Good Day Atlanta, 11 Alive, Atlanta and Company, Atlanta Journal-Constitution, as well as radio, V103 and 104.7 The Fish and several magazine publications

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