How to Make Smothered Chicken
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
4 servings
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Course
Main Course
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Cuisine
Mexican
How to Make Smothered Chicken
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This Smothered Chicken recipe is inspired by my ridiculously popular Smothered Chicken Burritos, but in easy, 30-minute, pantry friendly skillet form! Lightly breaded chicken cutlets are seared until golden, juicy perfection then smothered in a green chili sour cream sauce spiked with cilantro and lime. Pile the Smothered Chicken recipe with your favorite toppings such as tomatoes, avocados, salsa, tortilla chips, etc. and serve with a side of cilantro lime rice and Mexican salad to complete the feast.
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Ingredients
CHICKEN
- 2 chicken breast about 24 ounces, large
- 2 tablespoons flour
- 1 tsp EACH chili powder
- 1 tsp EACH garlic powder
- 1 tsp EACH onion powder
- 1 tsp EACH salt
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon black pepper
- 2 tablespoons butter Danish Creamery Premium
- 2 tablespoons olive oil
GREEN CHILI SOUR CREAM SAUCE
- 1 tablespoon butter Danish Creamery Premium
- 3 tablespoons flour
- 2 cups chicken broth low sodium
- 1 oz. can green chilies mild, chopped
- 1-2 tablespoons jalapeños optional for heat, or cayenne to taste, canned
- 1 tsp EACH ground cumin
- 1 tsp EACH garlic powder
- 1/2 tsp EACH onion powder
- 1/2 tsp EACH salt
ADD LATER
- 1/2 cup sour cream
- 3 tablespoons cilantro chopped
- 1 tablespoon lime juice
- 1/2 cup cheddar cheese freshly shredded, sharp
FOR SERVING (Pick your favs!)
- rice with cilantro and lime
- tomato chopped
- avocado chopped
- tortilla chip crushed
- cilantro minced
- cotija cheese
Instructions
- Slice the chicken breasts in the half through the equator to create 4 fillets. Cover with plastic wrap and pound to an even thickness (use a meat mallet or side of a can). Pat dry.
- Whisk 2 tablespoons flour and all of the chicken seasoning together in a shallow dish. Dredge each cutlet in the mixture, shake off any excess, then transfer to a dry surface.
- Melt 2 tablespoons butter in 2 tablespoons oil in a large saucepan (I love my braiser) over medium-high heat. Once hot, add chicken and cook each side for 3-4 minutes (depending on thickness) until golden and cooked to 160 degrees F on an instant read thermometer. Transfer chicken to a plate, don't wipe out the skillet.
- Melt 1 tablespoon butter in the chicken drippings over medium heat. Whisk in flour and cook for 2 minutes. Reduce heat to low and gradually whisk in the chicken broth followed by the green chilies, jalapenos and all seasonings.
- Bring the sauce to a simmer while scraping up any brown bits on the bottom of the pan; simmer until sauce thickens almost to desired consistency (it will continue to thicken once you add the sour cream and cheese), stirring often.
- Reduce heat to low and stir in the cheddar cheese until melted, followed by the sour cream. Stir in lime juice and cilantro.
- Add chicken back to the pan and spoon some sauce over top. Serve with desired toppings such as Cotija, tomatoes, jalapenos, cilantro, avocados, crushed tortilla chips etc.
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