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–+ servings
Braised Chicken Bokchoy

Braised Chicken Bokchoy

Discover the comforting flavors of Braised Chicken Bok Choy. This easy recipe combines crispy chicken, creamy sauce, and tender bok choy for a dish that’s perfect any night.
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Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings: 4 people
Calories: 490
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 6 pieces bone-in, skin-on chicken thighs
  • 2 tablespoons vegetable oil
  • 1 small red onion thinly sliced
  • 1 teaspoon minced garlic
  • 1 cup mushrooms optional, but recommended
  • 1 bunch baby bok choy cleaned, dried, and quartered lengthwise
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon paprika
  • 2 cups milk
  • 3 tablespoons butter
  • 2 teaspoons chicken bouillon base
  • 1 tablespoon all-purpose flour

Equipment

  • Large skillet or cast-iron pan
  • Whisk
  • Tongs
  • Measuring spoons and cups

Method
 

  1. Prepare the spice mix by combining garlic powder, onion powder, cayenne pepper, paprika, salt, and pepper in a small bowl and set aside 1 teaspoon.
  2. Coat the chicken thighs with the spice mix and let sit for 10 minutes.
  3. Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat, then add sliced red onion and cook until translucent (about 2 minutes).
  4. Add minced garlic to the skillet and cook for 30 seconds until fragrant, then remove and set aside.
  5. In the same skillet, add a bit more oil and brown the chicken thighs skin-side down for 5 minutes per side.
  6. Drain excess fat from the pan.
  7. Pour in the milk and stir in butter, reserved spice mix, chicken bouillon base, and flour; whisk until smooth.
  8. Add the chicken, onions, and garlic back to the skillet and increase heat until sauce starts to bubble, then reduce to a simmer for 30 minutes.
  9. Nestle bok choy around the chicken, cover, and cook for an additional 6 minutes or until bok choy is tender.

Nutrition

Calories: 490kcalCarbohydrates: 20gProtein: 32gFat: 30gSaturated Fat: 10gCholesterol: 125mgSodium: 600mgPotassium: 750mgFiber: 2gSugar: 4gVitamin A: 10IUVitamin C: 30mgCalcium: 20mgIron: 15mg

Notes

Pat the chicken dry before seasoning for a crispier skin.
Use low-sodium chicken bouillon to control the saltiness.
Bok choy cooks quickly, add it towards the end to maintain its texture.
Leftovers can be stored in the fridge for up to 3 days and taste even better the next day.
Freeze only the chicken and sauce for up to 3 months; add fresh bok choy when reheating for best results.
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