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How to Make Smothered Chicken

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.

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 4 servings
Course: Main Course
Cuisine: Mexican

Ingredients

CHICKEN
  • 2 large chicken breasts (about 24 ounces)
  • 2 tablespoons flour
  • 1 tsp EACH chili powder, garlic powder, onion powder, salt
  • 1/2 teaspoon smoked paprika, pepper
  • 2 tablespoons Danish Creamery Premium Butter
  • 2 tablespoons olive oil
GREEN CHILI SOUR CREAM SAUCE
  • 1 tablespoon Danish Creamery Premium Butter
  • 3 tablespoons flour
  • 2 cups low sodium chicken broth
  • 1 4 oz. can mild chopped green chilies
  • 1-2 tablespoons canned jalapenos (optional for heat, or cayenne to taste)
  • 1 tsp EACH ground cumin, garlic powder
  • 1/2 tsp EACH onion powder, salt
ADD LATER
  • 1/2 cup sour cream
  • 3 tablespoons chopped cilantro
  • 1 tablespoon lime juice
  • 1/2 cup freshly shredded sharp cheddar cheese
FOR SERVING (Pick your favs!)
  • Cilantro Lime Rice
  • chopped tomatoes
  • Chopped avocados
  • crushed tortilla chips
  • minced cilantro
  • cotija

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Reduce heat to low and stir in the cheddar cheese until melted, followed by the sour cream. Stir in lime juice and cilantro.
  7. 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.