Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs
- 1 tbsp olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 green bell pepper, chopped
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 1/2 cup chicken broth
- 1/4 cup sour cream
- 1 tsp dried thyme
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Step 1: Season chicken thighs generously with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Brown chicken thighs on both sides for about 3-4 minutes per side, then remove from skillet and set aside.
- Step 2: Add chopped onion and green bell pepper to the skillet and cook until softened, about 5-7 minutes. Stir in minced garlic and cook for another minute until fragrant.
- Step 3: Pour in cream of mushroom soup and chicken broth. Stir well to combine and bring to a simmer.
- Step 4: Return the chicken thighs to the skillet. Reduce heat to low, cover, and simmer for 20-25 minutes, or until chicken is cooked through and tender.
- Step 5: Stir in sour cream and thyme. Simmer for another 2-3 minutes, until heated through and sauce has slightly thickened. Do not boil.
- Step 6: Serve immediately over rice, mashed potatoes, or noodles.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop or in the microwave, adding a splash of chicken broth if needed to loosen the sauce.
- Serve this smothered chicken over creamy polenta for a truly comforting and flavorful meal.
- For extra depth of flavor, use fresh thyme instead of dried, and add a tablespoon of Dijon mustard in step 5.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American