Smothered Chicken Recipe
My quick and easy smothered chicken breast recipe is filled with fresh mushrooms, onions, bacon, and a creamy cheesy sauce to make a rich, hearty, and filling weeknight dinner idea.
Servings: 4 people
Calories: 953kcal
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 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 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
Video
Notes
*This dish can be made with boneless chicken thighs, but you will need to increase the cook time by a few minutes.
**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.
***A dry white wine, like Sauvignon Blanc or Pinot Grigio will work great. If you don't want to use wine, you can just add in a little extra chicken broth/stock.
****Use fresh mushrooms for this recipe. I like to use baby bella mushrooms, but a mix is great, too!
Tips:
- If your chicken is more than 1-inch thick, slice chicken breasts in half and/or pound them out with a meat mallet. This will help make them crisp, and reduce the stovetop cook time needed to reach safe minimum cooking temperature of 165F.
- Consider adding a pinch of smoked paprika or cayenne to the flour mixture for subtle depth and a hint of warmth without overpowering the creamy sauce.
- If the sauce is too thin, remove the chicken and simmer the sauce uncovered for a few minutes to reduce it slightly before serving.
- For a little greenery, stir in a handful of fresh spinach right at the end and serve.
Nutrition
Serving: 1serving | Calories: 953kcal | Carbohydrates: 34g | Protein: 69g | Fat: 58g | Saturated Fat: 30g | Trans Fat: 1g | Cholesterol: 293mg | Sodium: 1351mg | Potassium: 1467mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1515IU | Vitamin C: 12mg | Calcium: 378mg | Iron: 4mg