Smothered Chicken
User Reviews
5
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Prep Time
10 mins
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Cook Time
25 mins
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Total Time
35 mins
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Servings
4
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Calories
492 kcal
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Course
Main Course
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Cuisine
American
Smothered Chicken
Description
This recipe starts with chicken breasts cut thinner for quick, even searing in olive oil until browned on both sides. The pan drippings build flavor for the sauce, which includes diced bacon cooked crisp, fresh mushrooms softened, and garlic briefly sautéed. The addition of butter and flour creates a roux base that thickens the sauce when combined with heavy cream and milk.
The resulting sauce is creamy and flavorful, seasoned with salt, freshly ground black pepper, and fresh parsley. The chicken is returned to the sauce to finish cooking gently, allowing it to absorb the saucy richness while remaining tender. The covered simmering step ensures a moist final texture without drying out the chicken.
This smothered chicken recipe is practical for serving alongside starchy sides such as rice, pasta, or potatoes to complement the velvety sauce and meat. Garnishing with fresh parsley adds a touch of color and bright herbal flavor.
Ingredients
- 2 chicken breast cut in half lengthwise to form 4 thinner chicken fillets (or 4 whole chicken breasts if you prefer a bigger serving), both sides sprinkled with salt and freshly ground black pepper, large, boneless, skinless
- 2 tablespoons extra virgin olive oil
- 5 lices Bacon diced (use more bacon if using thin-sliced, thick-cut
- 6 ounces white button mushrooms sliced, or cremini mushrooms, fresh
- 1 clove garlic , minced
- 2 tablespoons butter
- 1/4 cup all-purpose flour
- 1 cup heavy cream or half-and-half
- 2 cups milk whole
- 1/2 teaspoon salt
- 2 tablespoons parsley chopped, fresh
- salt to taste
- black pepper to taste
- parsley fresh, for garnish
Instructions
- Heat the oil in a large skillet over medium-high heat. When the pan is hot, add the chicken and sear both sides until browned. Transfer to a plate and set aside, leaving the browned bits in the bottom of the pan.
- Add the bacon and cooked until crispy. Add the mushrooms and cook until soft, 3-4 minutes. Add the garlic and cook for another minute. Add the butter, melt, then add the flour and stir to combined. Cook for 30 seconds.
- While whisking constantly, pour in the heavy cream and milk. Bring the sauce to a simmer and continue whisking until the sauce is thickened. Add the salt and parsley.
- Nestle the chicken breasts in the sauce and spoon sauce over them to cover. Return the sauce to a simmer, reduce the heat to low, cover, and simmer for 20 minutes, stirring occasionally to prevent burning. Add salt and pepper to taste. Serve immediately with rice, pasta or potatoes and garnish with some fresh chopped parsley.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 492 kcal
% Daily Value*
| Calories | 492kcal | 25% |
| Carbohydrates | 16g | 5% |
| Protein | 26g | 52% |
| Fat | 38g | 58% |
| Saturated Fat | 14g | 70% |
| Cholesterol | 108mg | 36% |
| Sodium | 731mg | 30% |
| Potassium | 684mg | 15% |
| Fiber | 1g | 4% |
| Sugar | 7g | 14% |
| Vitamin A | 701IU | 14% |
| Vitamin C | 5mg | 6% |
| Calcium | 207mg | 21% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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