Smothered Chicken with Mushrooms and Onions
Indulge in the rich and comforting flavors of Smothered Chicken with Mushrooms and Onions, a one-skillet wonder perfect for weeknight dinners or special occasions. Tender, golden-brown chicken breasts are generously cloaked in a velvety, savory sauce infused with onions, garlic, earthy baby bella mushrooms, and a touch of fresh thyme. The creamy, flavorful sauce is created by deglazing the pan with chicken broth and blending it with heavy cream for an irresistibly smooth finish. Ready in under an hour, this luxurious dish pairs beautifully with mashed potatoes, rice, or pasta, making it a true crowd-pleaser. Whether you're craving hearty comfort food or seeking an easy gourmet-style meal, this smothered chicken recipe delivers a deliciously satisfying experience.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 cup all-purpose flour
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 large yellow onion, thinly sliced
- 8 ounces baby bella mushrooms, sliced
- 3 cloves garlic, minced
- 1.5 cups chicken broth
- 0.5 cups heavy cream
- 1 teaspoon fresh thyme, chopped
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Season the chicken breasts evenly with salt, black pepper, and paprika.
Dredge the chicken in the flour, shaking off any excess, and set aside.
Heat the olive oil in a large skillet over medium heat. Add the chicken breasts and cook for 4-5 minutes per side, until golden brown. Remove the chicken and set aside.
In the same skillet, melt the butter over medium heat. Add the sliced onions and cook for 5-7 minutes, stirring often, until they are soft and golden brown.
Add the sliced mushrooms to the skillet and cook for 5 minutes, stirring occasionally, until the mushrooms have softened and released their juices.
Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
Pour in the chicken broth, scraping the bottom of the pan to deglaze and lift any browned bits. Reduce the heat to low and stir in the heavy cream and fresh thyme.
Return the chicken breasts to the skillet, nestling them in the sauce. Cover the skillet with a lid and simmer for 20 minutes, or until the chicken is cooked through and the sauce has thickened slightly.
Taste the sauce and adjust seasoning with additional salt and pepper if needed.
Garnish with fresh parsley (if using) and serve hot over mashed potatoes, rice, or pasta.
Nutrition Facts
Calories |
2605 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 119.5 g | 153% | |
| Saturated Fat | 49.8 g | 249% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 774 mg | 258% | |
| Sodium | 3780 mg | 164% | |
| Total Carbohydrate | 120.7 g | 44% | |
| Dietary Fiber | 10.0 g | 36% | |
| Total Sugars | 12.4 g | ||
| Protein | 242.0 g | 484% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 219 mg | 17% | |
| Iron | 16.6 mg | 92% | |
| Potassium | 3351 mg | 71% | |
*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.
