Smothered Chicken


  • 4 boneless, skinless chicken breasts
  • Salt and black pepper, to taste
  • 2 tablespoons olive oil
  • 1 large onion, thinly sliced
  • 2 cloves garlic, minced
  • 1 bell pepper, thinly sliced
  • 8 ounces mushrooms, sliced
  • 1 cup chicken broth
  • 1 cup heavy cream
  • 1 teaspoon dried thyme
  • 1 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon cayenne pepper (optional, for a kick)
  • Fresh parsley, chopped (for garnish)


  1. Season and Brown the Chicken:
    • Season the chicken breasts with salt and black pepper on both sides.
    • In a large skillet, heat olive oil over medium-high heat.
    • Add the chicken breasts to the skillet and cook until golden brown on both sides, about 4-5 minutes per side. Remove the chicken from the skillet and set aside.
  2. Saute the Vegetables:
    • In the same skillet, add a bit more olive oil if needed.
    • Add the sliced onions and bell pepper. Saute until the vegetables are softened and lightly caramelized, about 5-6 minutes.
    • Add the minced garlic and sliced mushrooms to the skillet. Cook for another 3-4 minutes until the mushrooms are tender.
  3. Prepare the Sauce:
    • Pour in the chicken broth and deglaze the skillet, scraping up any browned bits from the bottom.
    • Stir in the heavy cream, dried thyme, paprika, garlic powder, onion powder, and cayenne pepper (if using). Mix well to combine.
  4. Simmer and Return Chicken:
    • Bring the sauce to a simmer. Reduce heat to medium-low.
    • Return the browned chicken breasts to the skillet, nestling them into the sauce.
    • Cover the skillet and let the chicken simmer in the sauce for about 10-12 minutes, or until the chicken is cooked through and tender, and the sauce has thickened.
  5. Serve:
    • Once the chicken is cooked, remove it from the skillet and place it on a serving platter.
    • Spoon the smothered vegetables and sauce over the chicken.
    • Garnish with chopped fresh parsley.
    • Serve the skillet smothered chicken hot, accompanied by rice, mashed potatoes, or crusty bread to soak up the delicious sauce.

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