Smothered Chicken Breasts
Indulge in the creamy comfort of Smothered Chicken Breasts, a hearty one-skillet recipe that’s perfect for weeknight dinners or a cozy family meal. Juicy, golden-seared chicken breasts are nestled in a rich and velvety sauce made with caramelized onions, tender baby bella mushrooms, and fragrant garlic, all simmered to perfection in chicken broth and heavy cream. This savory dish is elevated with a touch of paprika and finished with a garnish of fresh parsley for a burst of freshness. Ready in under an hour, this dish pairs beautifully with rice, mashed potatoes, or pasta, making it a versatile and satisfying centerpiece for your table. Whether you're craving indulgence or looking to impress, these smothered chicken breasts deliver flavor in every bite!
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Recipe Information
Ingredients
- 4 boneless, skinless chicken breasts
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 2 tablespoons all-purpose flour
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 yellow onion, thinly sliced
- 8 ounces baby bella mushrooms, sliced
- 2 cloves garlic, minced
- 1 cup chicken broth
- 1 cup heavy cream
- 2 tablespoons parsley, chopped (optional, for garnish)
Instructions
Season the chicken breasts on both sides with salt, black pepper, garlic powder, and paprika.
Lightly dredge the chicken breasts in all-purpose flour, shaking off any excess.
In a large skillet, heat olive oil over medium heat. Add the chicken breasts and sear for 4-5 minutes on each side until golden brown. Remove the chicken from the skillet and set aside.
Reduce the heat to medium-low and add butter to the same skillet. Once melted, add the onions and cook for 4-5 minutes until they begin to soften.
Add the sliced mushrooms to the skillet and sauté for an additional 5-6 minutes, until the mushrooms are golden and tender.
Stir in the minced garlic and cook for 1 minute until fragrant.
Pour in the chicken broth, scraping the bottom of the skillet to deglaze and lift any browned bits. Let the mixture simmer for 2-3 minutes.
Stir in the heavy cream and return the chicken breasts to the skillet, nestling them into the sauce.
Cover the skillet with a lid and let the chicken simmer in the sauce for 12-15 minutes, or until the chicken is fully cooked and the sauce has thickened.
Garnish with chopped parsley if desired, and serve hot over rice, mashed potatoes, or pasta.
Nutrition Facts
Calories |
2113 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 146.8 g | 188% | |
| Saturated Fat | 69.5 g | 348% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 646 mg | 215% | |
| Sodium | 3460 mg | 150% | |
| Total Carbohydrate | 36.2 g | 13% | |
| Dietary Fiber | 6.2 g | 22% | |
| Total Sugars | 9.9 g | ||
| Protein | 137.3 g | 275% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 135 mg | 10% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 2254 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
