Tender, juicy chicken breast is cooked in a savory mushroom gravy in this quick Smothered Chicken Recipe. A simple dinner idea that works any day of the week.
Prep Time15 minutesmins
Cook Time30 minutesmins
Total Time45 minutesmins
Course: Dinner
Cuisine: American
Keyword: chicken breast, Smothered Chicken
Servings: 4
Calories: 438kcal
Author: Kellie
Cost: $15
Equipment
skillet
Ingredients
For the Chicken:
3slicesbaconchopped
4boneless Skinless Chicken Breast
1/2cupflour
1teaspoongarlic powder
1teaspoononion powder
1/2teaspoonkosher salt
1/2teaspoonground pepper
2tablespoonsolive oil
1tablespoonbutter
For the gravy:
1tablespoonolive oil
1large Vidalia onionsliced thin
4ouncessliced mushrooms
3garlic clovesminced
1tablespoonchopped fresh thyme
1tablespoontomato paste
1/2tablespoongarlic powder
1/2tablespoononion powder
2cupsbeef stock
3/4cupheavy cream or half and half
1/2teaspoonkosher salt
1/4teaspoonfresh ground pepper
Instructions
Cook the bacon in a skillet of medium heat until crispy. Using a slotted spoon, transfer to a paper towel to drain. Set aside.
Pour off all but 2 tablespoons bacon fat in the pan and return to the heat.
Pat the chicken dry with a paper towel and set aside.
In a shallow bowl, whisk together the flour, garlic powder, onion powder, kosher salt and pepper.
Dredge the chicken in the flour shaking off the excess and place in the pan once the oil is hot (shimmering). (Do not discard the remaining flour.)
Fry the chicken breasts on each side until golden brown, approximately 3-4 minutes per side.
Transfer the chicken to a plate and cover to keep warm.
Heat the olive oil in the pan over medium heat.
Add the onions to the pan and cook until softened.
Stir in the mushrooms and cook until beginning to soften. Add the garlic and thyme cooking for 1 minute longer.
Stir in the tomato paste and cook for an additional minute.
Sprinkle the 2 tablespoons of the remaining flour over the onion mixture and stir to coat.
Stir in the garlic powder, onion powder, beef stock and bring to a boil.
Turn the heat to low and slowly stir in the cream.
Season with salt and pepper, to taste.
Return the chicken to the pan and cook for 3-4 minutes.
Serve immediately with the sauce. Sprinkle with chopped parsley, if desired.
Notes
This recipe can easily be doubled but be sure to cook the chicken in batches to promote browning and achieve that golden crust.