Description
This Smothered Chicken recipe offers tender, juicy chicken breasts cooked to golden perfection and smothered in a creamy, savory sauce loaded with sautéed onions, bell peppers, and optional mushrooms. Rich with flavors from garlic, paprika, and aromatic herbs, this Southern-inspired skillet dish is comforting and perfect served over mashed potatoes, rice, or pasta for a hearty meal.
Ingredients
Scale
For the Chicken
- 4 boneless, skinless chicken breasts
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 2 tablespoons olive oil
For the Sauce and Vegetables
- 1 medium yellow onion, thinly sliced
- 1 green bell pepper, sliced
- 1 cup sliced mushrooms (optional)
- 3 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1 1/2 cups low-sodium chicken broth
- 1/2 cup heavy cream
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried parsley
- Salt and pepper to taste
Instructions
- Season the Chicken: Pat the chicken breasts dry and season both sides evenly with salt, black pepper, paprika, and garlic powder to infuse the meat with flavorful spices.
- Sear the Chicken: Heat olive oil in a large skillet over medium heat. Add the chicken breasts and cook for 4 to 5 minutes per side until they develop a golden-brown crust and are cooked through. Remove the chicken from the skillet and set aside on a plate to rest.
- Sauté the Vegetables: In the same skillet, add the thinly sliced onions, green bell pepper slices, and mushrooms if using. Sauté for 5 to 7 minutes until the vegetables soften and develop sweetness.
- Add Garlic: Stir in the minced garlic and cook for an additional 30 seconds, just until fragrant, being careful not to burn it.
- Make the Sauce: Sprinkle the all-purpose flour over the sautéed vegetables and stir well to coat everything, cooking the flour for about one minute to remove the raw taste. Gradually pour in the low-sodium chicken broth while whisking continuously to prevent lumps from forming.
- Incorporate Cream and Herbs: Add the heavy cream, dried thyme, and dried parsley to the skillet. Bring the mixture to a gentle simmer, allowing it to thicken and develop a rich, creamy consistency.
- Combine Chicken and Sauce: Return the seared chicken breasts to the skillet, nestling them into the sauce and vegetables. Spoon the sauce over the top to evenly coat the chicken.
- Simmer: Let everything simmer together gently for 5 to 7 minutes, ensuring the chicken warms through and the sauce thickens to the perfect consistency.
- Serve: Serve the smothered chicken hot, spooning extra sauce and vegetables on top. It pairs wonderfully with mashed potatoes, rice, or pasta for a filling and comforting meal.
Notes
- For juicier meat, substitute chicken thighs instead of breasts.
- Omit mushrooms if you prefer a simpler vegetable mix or do not like mushrooms.
- For a dairy-free version, replace heavy cream with full-fat coconut milk to maintain creaminess while avoiding dairy.
