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 chicken recipe!
In a shallow bowl, combine flour, garlic powder, oregano, thyme and all spice. Reserve 2 tablespoons of the flour mixture for later. Dredge chicken through mixture then add to prepared pan.
1 cup all-purpose flour, ¼ garlic powder, ½ teaspoon dried oregano, ½ teaspoon dried thyme, ¼ teaspoon all spice
Brown chicken for 6 minutes per side. Transfer chicken to plate and set aside.
Whisk in reserved flour.
Then add crumbled bacon, heavy cream, broth, wine, and parmesan cheese. Stir to combine. Cook one minute until it begins to thicken.
½ cup bacon, 1 cup heavy cream, 1 cup chicken broth, ¼ cup white cooking wine, 1 cup parmesan cheese
Add mushrooms and onions to the pan and cook 3 minutes, until tender.
16 ounces fresh mushrooms, 1 medium onion
Reduce heat to medium low, add chicken breasts back to the pan and simmer covered for 20 minutes.
Serve warm with fresh parsley.
Fresh parsley for garnish
Video
Notes
Use a meat mallet to pound, 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.
Storage: Store smothered chicken in an airtight container in the refrigerator for 3 days, or freeze for 3 months.