This comforting Southern meal features rich, flavorful Smothered Chicken, creamy Mac and Cheese, tender Collard Greens, and sweet, moist Cornbread. Perfect for a soul-warming dinner, this meal is a fantastic combination of textures and flavors that will leave everyone asking for seconds. Below is a detailed recipe with all the steps to make this comforting meal at home.
Ingredients
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)
- 1/2 cup heavy cream
- 1 tablespoon all-purpose flour
- Salt and pepper to taste
Mac and Cheese:
- 2 cups elbow macaroni
- 2 cups shredded cheddar cheese
- 1/4 cup butter
- 1/4 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
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1/4 cup melted butter
- 1 egg
Preparation
Smothered Chicken
Step 1: Season the chicken thighs with salt and pepper. In a large pan, heat 1 tablespoon of olive oil over medium-high heat. Once the oil is hot, add the chicken thighs skin-side down. Brown the chicken for 3-4 minutes on each side until golden. Remove the chicken from the pan and set aside.
Step 2: In the same pan, add the sliced onions and minced garlic. Sauté for about 3 minutes or until the onions soften and become translucent.
Step 3: Sprinkle 1 tablespoon of flour over the onions and garlic. Stir and cook for about 1 minute to remove the raw taste of the flour.
Step 4: Gradually add the chicken broth while stirring to avoid lumps. Once all the broth is added, pour in the heavy cream. Let the mixture simmer for 5 minutes until it thickens into a smooth gravy.
Step 5: Return the browned chicken thighs to the pan, ensuring they are fully submerged in the gravy. Reduce the heat to low, cover the pan, and let the chicken cook for 30 minutes, or until it is tender and fully cooked through.
Mac and Cheese
Step 1: Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to the package instructions (typically 8-10 minutes). Drain the pasta and set it aside.
Step 2: In a separate saucepan, melt 1/4 cup of butter over medium heat. Once melted, whisk in the 1/4 cup of flour to create a roux. Cook the roux for 1 minute to get rid of the raw flour taste.
Step 3: Gradually add the 2 cups of milk to the roux, whisking continuously to avoid any lumps. Continue whisking until the mixture thickens, about 3-4 minutes.
Step 4: Reduce the heat to low and add the shredded cheddar cheese to the sauce. Stir until the cheese is completely melted and the sauce is smooth.
Step 5: Combine the cooked macaroni with the cheese sauce and season with salt and pepper to taste. Stir well to ensure all the macaroni is coated in the cheese sauce.
Collard Greens
Step 1: In a large pot, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and minced garlic and sauté until softened, about 3 minutes.
Step 2: Add the cleaned and chopped collard greens to the pot, stirring to combine with the onion and garlic mixture.
Step 3: Pour in 2 cups of vegetable broth and bring the mixture to a simmer. Reduce the heat to low, cover the pot, and let the collard greens cook for 40 minutes until they are tender.
Step 4: Season the collard greens with salt and pepper to taste before serving.
Cornbread
Step 1: Preheat your oven to 400°F (200°C). In a large mixing bowl, combine 1 cup of cornmeal, 1 cup of flour, 1/4 cup of sugar, 1 tablespoon of baking powder, and 1/2 teaspoon of salt.
Step 2: In a separate bowl, whisk together 1 cup of milk, 1/4 cup of melted butter, and 1 egg.
Step 3: Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix the batter.
Step 4: Grease a baking dish and pour the cornbread batter into it. Bake for 20-25 minutes, or until the cornbread is golden brown on top and a toothpick inserted into the center comes out clean.
Cooking Notes
- Smothered Chicken: If you want to make a lighter version of this dish, you can substitute the heavy cream with coconut milk or half-and-half.
- Mac and Cheese: For an extra creamy mac and cheese, you can use a combination of cheeses such as mozzarella or Gruyère along with the cheddar.
- Collard Greens: For an added kick of spice, sprinkle in some red pepper flakes or add a splash of apple cider vinegar towards the end of cooking.
- Cornbread: Make sure to avoid overmixing the batter to ensure your cornbread turns out light and fluffy.
Serving Suggestions
This meal is best served family-style, with each component displayed in its own dish for easy sharing. Pair the smothered chicken with a side of mac and cheese and collard greens, and don’t forget to serve the warm, buttery cornbread on the side. This meal is hearty and flavorful enough to stand on its own, but you can also serve it with a side of pickles or hot sauce for an extra burst of flavor.
Tips
- You can use boneless chicken thighs or breasts for a quicker cooking time, but bone-in chicken will give the dish more flavor.
- The gravy in the smothered chicken can be adjusted by adding more or less broth depending on your desired consistency.
- Feel free to add your favorite seasonings to the mac and cheese for a personal touch – paprika, mustard powder, or garlic powder all work well.
- Cornbread leftovers can be wrapped tightly and stored in the fridge for up to 3 days. They can also be frozen for up to 3 months.
Prep Time: 20 minutes
Cooking Time: 1 hour
Total Time: 1 hour 20 minutes
Nutritional Information (Per Serving):
- Calories: 750 kcal
- Protein: 35g
- Sodium: 850mg
FAQs
1. Can I use boneless chicken for the smothered chicken?
Yes, you can use boneless chicken thighs or breasts. They will cook faster, but bone-in chicken adds more depth of flavor to the dish.
2. How do I make the mac and cheese creamier?
To make the mac and cheese extra creamy, try adding a combination of cheeses like mozzarella or Gruyère, or a small amount of cream cheese to the sauce.
3. Can I prepare the cornbread ahead of time?
Yes, cornbread can be made a day ahead. Simply wrap it tightly in plastic wrap or store it in an airtight container to keep it fresh.
Conclusion
This soul-satisfying meal of Smothered Chicken, Mac and Cheese, Collard Greens, and Cornbread is the ultimate comfort food. Each element complements the others to create a well-balanced dinner that your family and friends will love. Whether for a special occasion or a cozy weeknight dinner, this meal delivers the perfect combination of rich flavors and hearty textures.
Print
Smothered Chicken with Mac and Cheese, Collard Greens, and Cornbread: Comfort Food Bliss
- Total Time: 1 hour 20 minutes
Ingredients
Ingredients
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)
- 1/2 cup heavy cream
- 1 tablespoon all-purpose flour
- Salt and pepper to taste
Mac and Cheese:
- 2 cups elbow macaroni
- 2 cups shredded cheddar cheese
- 1/4 cup butter
- 1/4 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
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1/4 cup melted butter
- 1 egg
Instructions
Preparation
Smothered Chicken
Step 1: Season the chicken thighs with salt and pepper. In a large pan, heat 1 tablespoon of olive oil over medium-high heat. Once the oil is hot, add the chicken thighs skin-side down. Brown the chicken for 3-4 minutes on each side until golden. Remove the chicken from the pan and set aside.
Step 2: In the same pan, add the sliced onions and minced garlic. Sauté for about 3 minutes or until the onions soften and become translucent.
Step 3: Sprinkle 1 tablespoon of flour over the onions and garlic. Stir and cook for about 1 minute to remove the raw taste of the flour.
Step 4: Gradually add the chicken broth while stirring to avoid lumps. Once all the broth is added, pour in the heavy cream. Let the mixture simmer for 5 minutes until it thickens into a smooth gravy.
Step 5: Return the browned chicken thighs to the pan, ensuring they are fully submerged in the gravy. Reduce the heat to low, cover the pan, and let the chicken cook for 30 minutes, or until it is tender and fully cooked through.
Mac and Cheese
Step 1: Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to the package instructions (typically 8-10 minutes). Drain the pasta and set it aside.
Step 2: In a separate saucepan, melt 1/4 cup of butter over medium heat. Once melted, whisk in the 1/4 cup of flour to create a roux. Cook the roux for 1 minute to get rid of the raw flour taste.
Step 3: Gradually add the 2 cups of milk to the roux, whisking continuously to avoid any lumps. Continue whisking until the mixture thickens, about 3-4 minutes.
Step 4: Reduce the heat to low and add the shredded cheddar cheese to the sauce. Stir until the cheese is completely melted and the sauce is smooth.
Step 5: Combine the cooked macaroni with the cheese sauce and season with salt and pepper to taste. Stir well to ensure all the macaroni is coated in the cheese sauce.
Collard Greens
Step 1: In a large pot, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and minced garlic and sauté until softened, about 3 minutes.
Step 2: Add the cleaned and chopped collard greens to the pot, stirring to combine with the onion and garlic mixture.
Step 3: Pour in 2 cups of vegetable broth and bring the mixture to a simmer. Reduce the heat to low, cover the pot, and let the collard greens cook for 40 minutes until they are tender.
Step 4: Season the collard greens with salt and pepper to taste before serving.
Cornbread
Step 1: Preheat your oven to 400°F (200°C). In a large mixing bowl, combine 1 cup of cornmeal, 1 cup of flour, 1/4 cup of sugar, 1 tablespoon of baking powder, and 1/2 teaspoon of salt.
Step 2: In a separate bowl, whisk together 1 cup of milk, 1/4 cup of melted butter, and 1 egg.
Step 3: Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix the batter.
Step 4: Grease a baking dish and pour the cornbread batter into it. Bake for 20-25 minutes, or until the cornbread is golden brown on top and a toothpick inserted into the center comes out clean.
Notes
Cooking Notes
- Smothered Chicken: If you want to make a lighter version of this dish, you can substitute the heavy cream with coconut milk or half-and-half.
- Mac and Cheese: For an extra creamy mac and cheese, you can use a combination of cheeses such as mozzarella or Gruyère along with the cheddar.
- Collard Greens: For an added kick of spice, sprinkle in some red pepper flakes or add a splash of apple cider vinegar towards the end of cooking.
- Cornbread: Make sure to avoid overmixing the batter to ensure your cornbread turns out light and fluffy.
- Prep Time: 20 minutes
- Cook Time: 1 hour
Nutrition
- Calories: 750 kcal
- Sodium: 850mg
- Protein: 35g