Liven up your dinners with this delicious smothered chicken recipe. Coated in a creamy white wine, mushroom, bacon and cheese sauce, there’s nothing boring about this recipe!
Smothered Chicken Recipe
This is a current favorite in our house! Simple and easy to make for me, but loaded full of wonderful flavors. It’s a dish that’s perfect for an easy weeknight dinner, but fancy enough you can happily serve it to guests.
Creamy and rich in flavor, I’m sure it will become one of your favorites too!
Be sure to try my Creamy Mushroom Chicken and Creamy Lemon Chicken Skillet recipes too!
Why You’ll Love this Smothered Chicken Skillet:
- One pan: All cooked in one skillet on the stovetop, this is a great weeknight dinner as clean up is a breeze!
- Quick: Ready to serve in 30 minutes, this is a great go to recipe after a busy day.
- Delicious: Perfectly savory, this smothered chicken recipe is rich, creamy and bursting with flavor.
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How to make Chicken Smothered with Bacon, Mushrooms, Cheese and More
Be sure to see the recipe card below for full ingredients & instructions!
- Season the chicken and dredge in the seasoned flour.
- Brown the chicken on both sides and remove from the skillet.
- Whisk flour into the skillet and add bacon, heavy cream, broth, wine and parmesan cheese.
- Add mushrooms and onions and cook til tender.
- Add the chicken back to the pan and simmer for 20 minutes.
- Serve!
What’s the best wine to use?
I like to use a dry white wine in this dish, a sauvignon blanc or pinot grigio will work great. You don’t need to use an expensive wine for this recipe, something drinkable is just fine. If you don’t want to use wine, you can just add in a little extra chicken stock.
Can you make it ahead of time?
This smothered chicken is best served as soon as it is made, but you can keep any leftovers for up to 4 days in the fridge in an airtight container. Leftovers can be re-heated on the stovetop, with the lid on, until warmed through.
Can you make it with chicken thighs?
I prefer to make this dish with chicken breasts, but you can use thighs if that’s what you have. Just be aware that they may take slightly longer to cook through. Use an instant read thermometer to check that the chicken is cooked, it should register at 165F.
Recipe Tips and Notes
- Use a meat mallet or slice your chicken breasts in half if your chicken breasts are thicker than 1 inch. This will help reduce the cook time needed to reach safe minimum cooking temperature of 165F.
- Use fresh mushrooms for this recipe. I like to use baby bella mushrooms.
- I used packaged crumbled bacon from the salad toppings section at the grocery store, but you could cook and crumble your own before you start the chicken if you prefer.
This smothered chicken is such an effortless skillet dinner, but the flavors are out of this world! I can’t wait to see you make this one!
More skillet chicken recipes we love
- Skillet Chicken Fajitas
- Creamy Chicken Skillet
- Honey Mustard Chicken Skillet
- Dijon Chicken
- Creamy Sun Dried Tomato Chicken Skillet
- Greek Chicken Skillet Recipe
- French Onion Chicken
If you’ve made this recipe, please be sure to let us know by leaving a star rating or a comment below. Enjoy!
Smothered Chicken Recipe
Ingredients
- ¼ cup salted butter (½ stick)
- 4 boneless, skinless chicken breasts *
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 1 cup all-purpose flour
- ¼ teaspoon garlic powder
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- ¼ teaspoon ground allspice
- ½ cup crumbled cooked bacon **
- 1 cup heavy cream room temperature
- 1 cup chicken broth
- ¼ cup white wine ***
- 1 cup freshly shredded Parmesan cheese
- 1 medium onion diced
- 16 ounces fresh mushrooms sliced****
- Fresh parsley optional, for garnish
Instructions
- Melt the butter in a large pan set over medium heat. While the butter melts, season the chicken with salt and pepper.¼ cup salted butter, 4 boneless, skinless chicken breasts, ½ teaspoon kosher salt, ¼ teaspoon ground black pepper
- In a shallow bowl, combine the flour, garlic powder, oregano, thyme, and allspice. Reserve 2 tablespoons of the flour mixture for later. Dredge chicken through mixture then add to prepared pan.1 cup all-purpose flour, ¼ teaspoon garlic powder, ½ teaspoon dried oregano, ½ teaspoon dried thyme, ¼ teaspoon ground allspice
- Brown chicken for 6 minutes per side. Transfer chicken to plate and set aside.
- Whisk the reserved 2 tablespoons of seasoned flour into the pan.
- Add the crumbled bacon, heavy cream, broth, wine, and Parmesan cheese. Stir to combine. Cook for 1 minute, until it begins to thicken.½ cup crumbled cooked bacon, 1 cup heavy cream, 1 cup chicken broth, ¼ cup white wine, 1 cup freshly shredded Parmesan cheese
- Add the mushrooms and onions to the pan and cook for 3 minutes, until tender.16 ounces fresh mushrooms, 1 medium onion
- Reduce the heat to medium-low, add the chicken breasts back to the pan, and simmer covered for 20 minutes.
- Serve warm with fresh parsley.Fresh parsley
Notes
- Use a meat mallet or slice your chicken breasts in half if your chicken breasts are thicker than 1 inch. This will help reduce the cook time needed to reach safe minimum cooking temperature of 165F.
This recipe was fantastic. I substituted in steamed carrot chips instead of mushrooms since I am not a fan of mushrooms. Carrots worked well with the recipe.
Flavor!! I was looking for a good flavor to go along with Chicken Breasts. This recipe has amazing flavor. I will definitely be making this one again.
Thanks for stopping by and sharing, Dave!
I used chicken tenderloins but this recipe is amazing. I will make this over and over!!
Thanks for sharing, Sandy!!