Smothered Chicken Breasts

why make this recipe

Smothered Chicken Breasts are a perfect meal for any night of the week. This dish combines juicy chicken breasts with a creamy sauce that is full of flavor. It is comforting, simple to prepare, and pleasing to both family and guests. You can have a delicious dinner ready in no time while making your kitchen smell amazing!

how to make Smothered Chicken Breasts

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1 medium onion, thinly sliced
• 3 cloves garlic, minced
• 1 cup chicken broth
• 1 cup heavy cream
• 1 teaspoon Dijon mustard
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Directions:

1. Heat olive oil in a large skillet over medium-high heat.
2. Season the chicken breasts with salt and pepper on both sides.
3. Add the chicken breasts to the skillet and cook for 6-7 minutes per side, until golden brown and cooked through. Remove the chicken from the skillet and set it aside.
4. In the same skillet, add the sliced onions and cook, stirring occasionally, for 3-4 minutes, until softened.
5. Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
6. Stir in the chicken broth, scraping the bottom of the skillet to loosen any brown bits.
7. Add the heavy cream, Dijon mustard, and dried thyme to the skillet. Stir to combine.
8. Return the chicken breasts to the skillet and spoon some of the sauce over them.
9. Reduce heat to low, cover the skillet, and simmer for 5-10 minutes, allowing the sauce to thicken and the chicken to absorb the flavors.
10. Garnish with chopped fresh parsley before serving.

how to serve Smothered Chicken Breasts

Serve your Smothered Chicken Breasts hot with the creamy sauce poured over the top. This dish pairs well with mashed potatoes, rice, or steamed vegetables to soak up the delicious sauce. A side salad also adds freshness to the meal.

how to store Smothered Chicken Breasts

You can store leftover Smothered Chicken Breasts in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm them in a skillet over low heat or in the microwave, adding a splash of broth or cream to keep the sauce creamy.

tips to make Smothered Chicken Breasts

• Ensure the chicken is at room temperature before cooking for even cooking.
• Don’t skip scraping the bottom of the skillet; those brown bits add great flavor to the sauce.
• If you want more flavor, marinate the chicken breasts in some spices for a few hours before cooking.

variation

You can add mushrooms or spinach to the sauce for added texture and flavor. For a spicier kick, include some red pepper flakes or a dash of hot sauce.

FAQs

Can I use skin-on chicken breasts?
Yes, you can use skin-on chicken breasts. Just be sure to cook them longer to ensure the skin is crispy and the chicken is cooked through.

What if I don’t have heavy cream?
You can use half-and-half or full-fat coconut milk as a substitute for heavy cream for a lighter sauce.

Can I freeze the leftovers?
Yes, you can freeze Smothered Chicken Breasts. Just thaw in the refrigerator before reheating and adding some liquid to the sauce to help it rehydrate.

Smothered Chicken Breasts

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• Total Time: 40 minutes
• Yield: 4 servings 1x

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Description

Succulent chicken breasts cooked in a rich, creamy sauce, perfect for a comforting meal that pleases everyone.

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Ingredients

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Main Ingredients

• 4 pieces boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1 medium onion, thinly sliced
• 3 cloves garlic, minced
• 1 cup chicken broth
• 1 cup heavy cream
• 1 teaspoon Dijon mustard
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

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Instructions

Cooking Chicken

1. Heat olive oil in a large skillet over medium-high heat.
2. Season the chicken breasts with salt and pepper on both sides.
3. Add the chicken breasts to the skillet and cook for 6-7 minutes per side, until golden brown and cooked through. Remove the chicken from the skillet and set it aside.

Making the Sauce

1. In the same skillet, add the sliced onions and cook, stirring occasionally, for 3-4 minutes, until softened.
2. Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
3. Stir in the chicken broth, scraping the bottom of the skillet to loosen any brown bits.
4. Add the heavy cream, Dijon mustard, and dried thyme to the skillet. Stir to combine.
5. Return the chicken breasts to the skillet and spoon some of the sauce over them.
6. Reduce heat to low, cover the skillet, and simmer for 5-10 minutes, allowing the sauce to thicken and the chicken to absorb the flavors.
7. Garnish with chopped fresh parsley before serving.

Notes

Ensure the chicken is at room temperature before cooking for even cooking. Don’t skip scraping the bottom of the skillet; those brown bits add great flavor to the sauce. If you want more flavor, marinate the chicken breasts in some spices for a few hours before cooking. Store leftovers in an airtight container for up to 3 days.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Dinner, Main Course
• Cuisine: American

Nutrition

• Calories: 450
• Sugar: 1
• Sodium: 800
• Fat: 30
• Saturated Fat: 18
• Carbohydrates: 6
• Protein: 35