Instructions:

1. Season the Chicken:

Start by seasoning your chicken with poultry seasoning, Two Spicy Mamas all-purpose seasoning, fried thyme, dried rosemary, smoked paprika, salt, and pepper. Be mindful of your salt levels depending on the brand, poultry or all-purpose seasonings can be high in sodium. I use Two Spicy Mamas because it’s low in salt, so I can season more freely.

2. Sear the Chicken:

Heat a large pan over medium-high heat. A pan with a lid. Sauté the chicken just until it gets a nice crust on the outside. You’re not cooking it through. Just building flavor. Remove the chicken from the pan and drain some of the excess grease, but leave enough to cook your veggies.

3. Sauté Veggies:

In the same pan, add your sliced bell peppers and onions. Sauté them until they just begin to soften (don’t cook them all the way down). Then add in your minced garlic and cook until fragrant, about 1 minute. Don’t burn.

4. Make the Gravy:

Stir in the cream of chicken soup and chicken broth. Add a little more of your all-purpose seasoning and smoked paprika to taste. Let the mixture come to a light boil.

5. Smother & Bake:

Once the gravy is bubbling, nestle your chicken back into the pan. Cover the pan with a lid (or foil if your pan doesn’t have a top) and bake at 475°F for 1 hour. Then, remove the lid and continue baking for another 30 minutes to let the gravy thicken and the top get golden.

6. Finish & Serve:

Once out of the oven, spoon the gravy over each piece of chicken. Sprinkle with fresh or dried parsley and serve hot with rice.