Easy Smothered Chicken Simple and Flavorful Dish

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- 4 boneless, skinless chicken breasts - 1 cup all-purpose flour (for dredging) - 1 medium onion, thinly sliced - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 teaspoon smoked paprika - 2 cups low-sodium chicken broth - 1 cup heavy cream - Fresh parsley, chopped (for garnish) When I cook Easy Smothered Chicken, I start with the main ingredients. The chicken breasts are the star here. They are tender and juicy when cooked right. Next, I use all-purpose flour for dredging. It helps create a great crust on the chicken. The thinly sliced onion adds a sweet and rich flavor to the dish. For seasoning, I love garlic powder, onion powder, and smoked paprika. These spices bring warmth and depth to the chicken. When combined, they create a tasty coating for the chicken. Then, I add some additional ingredients. Low-sodium chicken broth gives the sauce a savory base. Heavy cream adds richness and makes the sauce creamy. Finally, I sprinkle fresh parsley on top for color and flavor. You can find the Full Recipe to see how to bring these ingredients together into a delightful meal. Seasoning the flour mixture Start by getting a shallow dish. In it, mix together one cup of all-purpose flour, one teaspoon of garlic powder, one teaspoon of onion powder, and one teaspoon of smoked paprika. Add salt and black pepper to taste. This blend adds a great flavor to your chicken. Dredging the chicken breasts Take each chicken breast and coat it in the seasoned flour. Make sure to cover all sides. After coating, shake off any extra flour. This helps create a nice crust when you cook the chicken. Searing the chicken in olive oil Heat three tablespoons of extra virgin olive oil in a large skillet over medium-high heat. When the oil is hot and shimmering, add the dredged chicken breasts. Cook them for about 5 to 6 minutes on each side. You want them to be golden brown and cooked through. Once they are done, remove the chicken and let it rest on a plate. Removing the chicken to rest Letting the chicken rest is important. This helps keep it juicy. While it rests, you can prepare the sauce. Sautéing onions and garlic In the same skillet, add one thinly sliced medium onion. Sauté it for about 3 to 4 minutes. Stir it often until it becomes soft and clear. Next, add two finely minced garlic cloves and cook for an extra minute. Be careful not to let the garlic burn. Preparing the creamy sauce Gradually pour in two cups of low-sodium chicken broth while stirring. Scrape up any tasty bits stuck to the bottom of the skillet. This will add great flavor. Then, stir in one cup of heavy cream, one teaspoon of dried thyme, and one teaspoon of dried parsley. Let this simmer for about 5 minutes. This will thicken your sauce and make it creamy. Don’t forget, you can find the Full Recipe for more detailed instructions! To cook chicken just right, use a meat thermometer. Aim for an internal temperature of 165°F (75°C). This ensures the chicken is safe to eat and juicy. Timing is key when searing. Sear the chicken for about 5-6 minutes on each side. You want a golden crust. If you move it too soon, it may stick. To make the sauce pop, add herbs and spices. Fresh or dried thyme works wonders. You might also try rosemary or oregano for a twist. Using different types of broth can change the flavor too. Try vegetable broth for a lighter taste. Also, low-sodium broth helps control salt levels in your sauce. The right pan makes cooking easier. A heavy skillet or cast-iron pan is best. This helps with even cooking and browning. To avoid sticking and burning, make sure to heat the pan before adding oil. If your pan is too cool, your chicken may stick. Always use enough oil to coat the bottom. For full cooking instructions, check the Full Recipe. {{image_4}} You can switch up the type of chicken. Chicken thighs work great instead of breasts. They stay moist and add rich flavor. If you want a lighter dish, try substituting heavy cream. Use half-and-half or Greek yogurt instead. These swaps still keep the dish creamy while reducing calories. Adding veggies can make your smothered chicken even better. Try adding bell peppers, mushrooms, or spinach. They add color, taste, and nutrition. You can sauté them with the onions for extra flavor. Pair your smothered chicken with sides like rice or mashed potatoes. These sides soak up the tasty sauce well. Feel free to experiment with different seasonings. You can add cumin or chili powder for a kick. If you love heat, try adding red pepper flakes. You can also play with herbs like rosemary or oregano. Each twist will give your dish a unique taste. Enjoy discovering new flavors! To keep your Easy Smothered Chicken fresh, let it cool first. Place it in a shallow dish to cool down quickly. This method helps avoid bacteria growth. Use airtight containers for storage. Glass or plastic containers work well. Make sure the lid seals tightly. Store your leftovers in the fridge for up to three days. When reheating, use the oven or stovetop. These methods keep the chicken juicy and tasty. Preheat the oven to 350°F (175°C). Place the chicken in a baking dish. Add a splash of chicken broth to keep it moist. Cover with foil and heat for about 20 minutes. If you use the stovetop, heat it in a skillet over low heat. Stir occasionally to avoid dryness. You can freeze smothered chicken for later use. Portion it into meal-sized containers for easy meals. Make sure it cools completely before freezing. Wrap each container tightly with plastic wrap, then foil. This prevents freezer burn. To defrost safely, move it to the fridge overnight. You can also use the microwave, but this may affect the texture. Easy Smothered Chicken lasts about 3 to 4 days in the fridge. To keep it fresh, store it in an airtight container. Make sure to cool it down before placing it in the fridge. This way, you keep the flavors intact and avoid any spoilage. Yes, you can make Easy Smothered Chicken ahead of time. Cook the chicken and sauce, then store them separately. This helps keep the chicken juicy and the sauce fresh. When ready to serve, simply reheat both together in a skillet. Stir gently to blend the flavors back together. I love serving smothered chicken with creamy mashed potatoes or fluffy rice. Both soak up the sauce well. You can also pair it with steamed veggies or a fresh salad for a balanced meal. Don’t forget to garnish with fresh parsley for a pop of color! If your sauce is too thin, there are easy ways to thicken it. You can let it simmer longer to reduce the liquid. Another option is to mix a bit of cornstarch with cold water, then stir it into the sauce. This will make it creamy and rich without changing the flavor. For the full recipe, check the Full Recipe section. It gives you all the steps and details to make this dish perfectly. You'll find everything you need to whip up this flavorful meal! This blog post covered how to make Easy Smothered Chicken from start to finish. We discussed key ingredients, like chicken breasts and seasonings, and provided step-by-step instructions. You learned tips for perfect cooking and ideas for variations. Now you're ready to dive into this tasty dish. Remember, small changes can add big flavors. Enjoy cooking and sharing your smothered chicken with loved ones.

WANT TO SAVE THIS RECIPE?

Are you ready to make an easy smothered chicken dish that bursts with flavor? This simple recipe uses just a few tasty ingredients, perfect for weeknight dinners. Imagine tender chicken covered in a creamy, rich sauce that makes your taste buds sing. In this blog post, I’ll guide you through each step to ensure your chicken turns out perfectly every time. Let’s dive into this delicious journey together!

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Ingredients

Main Ingredients

– 4 boneless, skinless chicken breasts

– 1 cup all-purpose flour (for dredging)

– 1 medium onion, thinly sliced

Seasoning and Flavor Enhancers

– 1 teaspoon garlic powder

– 1 teaspoon onion powder

– 1 teaspoon smoked paprika

Additional Ingredients

– 2 cups low-sodium chicken broth

– 1 cup heavy cream

– Fresh parsley, chopped (for garnish)

When I cook Easy Smothered Chicken, I start with the main ingredients. The chicken breasts are the star here. They are tender and juicy when cooked right. Next, I use all-purpose flour for dredging. It helps create a great crust on the chicken. The thinly sliced onion adds a sweet and rich flavor to the dish.

For seasoning, I love garlic powder, onion powder, and smoked paprika. These spices bring warmth and depth to the chicken. When combined, they create a tasty coating for the chicken.

Then, I add some additional ingredients. Low-sodium chicken broth gives the sauce a savory base. Heavy cream adds richness and makes the sauce creamy. Finally, I sprinkle fresh parsley on top for color and flavor.

You can find the Full Recipe to see how to bring these ingredients together into a delightful meal.

Step-by-Step Instructions

Preparation of Chicken

Seasoning the flour mixture

Start by getting a shallow dish. In it, mix together one cup of all-purpose flour, one teaspoon of garlic powder, one teaspoon of onion powder, and one teaspoon of smoked paprika. Add salt and black pepper to taste. This blend adds a great flavor to your chicken.

Dredging the chicken breasts

Take each chicken breast and coat it in the seasoned flour. Make sure to cover all sides. After coating, shake off any extra flour. This helps create a nice crust when you cook the chicken.

Cooking the Chicken

Searing the chicken in olive oil

Heat three tablespoons of extra virgin olive oil in a large skillet over medium-high heat. When the oil is hot and shimmering, add the dredged chicken breasts. Cook them for about 5 to 6 minutes on each side. You want them to be golden brown and cooked through. Once they are done, remove the chicken and let it rest on a plate.

Removing the chicken to rest

Letting the chicken rest is important. This helps keep it juicy. While it rests, you can prepare the sauce.

Making the Smothered Sauce

Sautéing onions and garlic

In the same skillet, add one thinly sliced medium onion. Sauté it for about 3 to 4 minutes. Stir it often until it becomes soft and clear. Next, add two finely minced garlic cloves and cook for an extra minute. Be careful not to let the garlic burn.

Preparing the creamy sauce

Gradually pour in two cups of low-sodium chicken broth while stirring. Scrape up any tasty bits stuck to the bottom of the skillet. This will add great flavor. Then, stir in one cup of heavy cream, one teaspoon of dried thyme, and one teaspoon of dried parsley. Let this simmer for about 5 minutes. This will thicken your sauce and make it creamy.

Don’t forget, you can find the Full Recipe for more detailed instructions!

Tips & Tricks

Ensuring Perfectly Cooked Chicken

To cook chicken just right, use a meat thermometer. Aim for an internal temperature of 165°F (75°C). This ensures the chicken is safe to eat and juicy.

Timing is key when searing. Sear the chicken for about 5-6 minutes on each side. You want a golden crust. If you move it too soon, it may stick.

Enhancing the Sauce Flavor

To make the sauce pop, add herbs and spices. Fresh or dried thyme works wonders. You might also try rosemary or oregano for a twist.

Using different types of broth can change the flavor too. Try vegetable broth for a lighter taste. Also, low-sodium broth helps control salt levels in your sauce.

Choosing the Right Pan

The right pan makes cooking easier. A heavy skillet or cast-iron pan is best. This helps with even cooking and browning.

To avoid sticking and burning, make sure to heat the pan before adding oil. If your pan is too cool, your chicken may stick. Always use enough oil to coat the bottom.

For full cooking instructions, check the Full Recipe.

Variations

Ingredient Swaps

You can switch up the type of chicken. Chicken thighs work great instead of breasts. They stay moist and add rich flavor. If you want a lighter dish, try substituting heavy cream. Use half-and-half or Greek yogurt instead. These swaps still keep the dish creamy while reducing calories.

Adding Vegetables

Adding veggies can make your smothered chicken even better. Try adding bell peppers, mushrooms, or spinach. They add color, taste, and nutrition. You can sauté them with the onions for extra flavor. Pair your smothered chicken with sides like rice or mashed potatoes. These sides soak up the tasty sauce well.

Flavor Profile Adjustments

Feel free to experiment with different seasonings. You can add cumin or chili powder for a kick. If you love heat, try adding red pepper flakes. You can also play with herbs like rosemary or oregano. Each twist will give your dish a unique taste. Enjoy discovering new flavors!

Storage Info

Storing Leftovers

To keep your Easy Smothered Chicken fresh, let it cool first. Place it in a shallow dish to cool down quickly. This method helps avoid bacteria growth. Use airtight containers for storage. Glass or plastic containers work well. Make sure the lid seals tightly. Store your leftovers in the fridge for up to three days.

Reheating Instructions

When reheating, use the oven or stovetop. These methods keep the chicken juicy and tasty. Preheat the oven to 350°F (175°C). Place the chicken in a baking dish. Add a splash of chicken broth to keep it moist. Cover with foil and heat for about 20 minutes. If you use the stovetop, heat it in a skillet over low heat. Stir occasionally to avoid dryness.

Freezing Options

You can freeze smothered chicken for later use. Portion it into meal-sized containers for easy meals. Make sure it cools completely before freezing. Wrap each container tightly with plastic wrap, then foil. This prevents freezer burn. To defrost safely, move it to the fridge overnight. You can also use the microwave, but this may affect the texture.

FAQs

How long does Easy Smothered Chicken last in the fridge?

Easy Smothered Chicken lasts about 3 to 4 days in the fridge. To keep it fresh, store it in an airtight container. Make sure to cool it down before placing it in the fridge. This way, you keep the flavors intact and avoid any spoilage.

Can I make Easy Smothered Chicken ahead of time?

Yes, you can make Easy Smothered Chicken ahead of time. Cook the chicken and sauce, then store them separately. This helps keep the chicken juicy and the sauce fresh. When ready to serve, simply reheat both together in a skillet. Stir gently to blend the flavors back together.

What can I serve with smothered chicken?

I love serving smothered chicken with creamy mashed potatoes or fluffy rice. Both soak up the sauce well. You can also pair it with steamed veggies or a fresh salad for a balanced meal. Don’t forget to garnish with fresh parsley for a pop of color!

How to thicken the sauce if it’s too thin?

If your sauce is too thin, there are easy ways to thicken it. You can let it simmer longer to reduce the liquid. Another option is to mix a bit of cornstarch with cold water, then stir it into the sauce. This will make it creamy and rich without changing the flavor.

What is the full recipe for Easy Smothered Chicken?

For the full recipe, check the Full Recipe section. It gives you all the steps and details to make this dish perfectly. You’ll find everything you need to whip up this flavorful meal!

This blog post covered how to make Easy Smothered Chicken from start to finish. We discussed key ingredients, like chicken breasts and seasonings, and provided step-by-step instructions. You learned tips for perfect cooking and ideas for variations.

Now you’re ready to dive into this tasty dish. Remember, small changes can add big flavors. Enjoy cooking and sharing your smothered chicken with loved ones.

- 4 boneless, skinless chicken breasts - 1 cup all-purpose flour (for dredging) - 1 medium onion, thinly sliced - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 teaspoon smoked paprika - 2 cups low-sodium chicken broth - 1 cup heavy cream - Fresh parsley, chopped (for garnish) When I cook Easy Smothered Chicken, I start with the main ingredients. The chicken breasts are the star here. They are tender and juicy when cooked right. Next, I use all-purpose flour for dredging. It helps create a great crust on the chicken. The thinly sliced onion adds a sweet and rich flavor to the dish. For seasoning, I love garlic powder, onion powder, and smoked paprika. These spices bring warmth and depth to the chicken. When combined, they create a tasty coating for the chicken. Then, I add some additional ingredients. Low-sodium chicken broth gives the sauce a savory base. Heavy cream adds richness and makes the sauce creamy. Finally, I sprinkle fresh parsley on top for color and flavor. You can find the Full Recipe to see how to bring these ingredients together into a delightful meal. Seasoning the flour mixture Start by getting a shallow dish. In it, mix together one cup of all-purpose flour, one teaspoon of garlic powder, one teaspoon of onion powder, and one teaspoon of smoked paprika. Add salt and black pepper to taste. This blend adds a great flavor to your chicken. Dredging the chicken breasts Take each chicken breast and coat it in the seasoned flour. Make sure to cover all sides. After coating, shake off any extra flour. This helps create a nice crust when you cook the chicken. Searing the chicken in olive oil Heat three tablespoons of extra virgin olive oil in a large skillet over medium-high heat. When the oil is hot and shimmering, add the dredged chicken breasts. Cook them for about 5 to 6 minutes on each side. You want them to be golden brown and cooked through. Once they are done, remove the chicken and let it rest on a plate. Removing the chicken to rest Letting the chicken rest is important. This helps keep it juicy. While it rests, you can prepare the sauce. Sautéing onions and garlic In the same skillet, add one thinly sliced medium onion. Sauté it for about 3 to 4 minutes. Stir it often until it becomes soft and clear. Next, add two finely minced garlic cloves and cook for an extra minute. Be careful not to let the garlic burn. Preparing the creamy sauce Gradually pour in two cups of low-sodium chicken broth while stirring. Scrape up any tasty bits stuck to the bottom of the skillet. This will add great flavor. Then, stir in one cup of heavy cream, one teaspoon of dried thyme, and one teaspoon of dried parsley. Let this simmer for about 5 minutes. This will thicken your sauce and make it creamy. Don’t forget, you can find the Full Recipe for more detailed instructions! To cook chicken just right, use a meat thermometer. Aim for an internal temperature of 165°F (75°C). This ensures the chicken is safe to eat and juicy. Timing is key when searing. Sear the chicken for about 5-6 minutes on each side. You want a golden crust. If you move it too soon, it may stick. To make the sauce pop, add herbs and spices. Fresh or dried thyme works wonders. You might also try rosemary or oregano for a twist. Using different types of broth can change the flavor too. Try vegetable broth for a lighter taste. Also, low-sodium broth helps control salt levels in your sauce. The right pan makes cooking easier. A heavy skillet or cast-iron pan is best. This helps with even cooking and browning. To avoid sticking and burning, make sure to heat the pan before adding oil. If your pan is too cool, your chicken may stick. Always use enough oil to coat the bottom. For full cooking instructions, check the Full Recipe. {{image_4}} You can switch up the type of chicken. Chicken thighs work great instead of breasts. They stay moist and add rich flavor. If you want a lighter dish, try substituting heavy cream. Use half-and-half or Greek yogurt instead. These swaps still keep the dish creamy while reducing calories. Adding veggies can make your smothered chicken even better. Try adding bell peppers, mushrooms, or spinach. They add color, taste, and nutrition. You can sauté them with the onions for extra flavor. Pair your smothered chicken with sides like rice or mashed potatoes. These sides soak up the tasty sauce well. Feel free to experiment with different seasonings. You can add cumin or chili powder for a kick. If you love heat, try adding red pepper flakes. You can also play with herbs like rosemary or oregano. Each twist will give your dish a unique taste. Enjoy discovering new flavors! To keep your Easy Smothered Chicken fresh, let it cool first. Place it in a shallow dish to cool down quickly. This method helps avoid bacteria growth. Use airtight containers for storage. Glass or plastic containers work well. Make sure the lid seals tightly. Store your leftovers in the fridge for up to three days. When reheating, use the oven or stovetop. These methods keep the chicken juicy and tasty. Preheat the oven to 350°F (175°C). Place the chicken in a baking dish. Add a splash of chicken broth to keep it moist. Cover with foil and heat for about 20 minutes. If you use the stovetop, heat it in a skillet over low heat. Stir occasionally to avoid dryness. You can freeze smothered chicken for later use. Portion it into meal-sized containers for easy meals. Make sure it cools completely before freezing. Wrap each container tightly with plastic wrap, then foil. This prevents freezer burn. To defrost safely, move it to the fridge overnight. You can also use the microwave, but this may affect the texture. Easy Smothered Chicken lasts about 3 to 4 days in the fridge. To keep it fresh, store it in an airtight container. Make sure to cool it down before placing it in the fridge. This way, you keep the flavors intact and avoid any spoilage. Yes, you can make Easy Smothered Chicken ahead of time. Cook the chicken and sauce, then store them separately. This helps keep the chicken juicy and the sauce fresh. When ready to serve, simply reheat both together in a skillet. Stir gently to blend the flavors back together. I love serving smothered chicken with creamy mashed potatoes or fluffy rice. Both soak up the sauce well. You can also pair it with steamed veggies or a fresh salad for a balanced meal. Don’t forget to garnish with fresh parsley for a pop of color! If your sauce is too thin, there are easy ways to thicken it. You can let it simmer longer to reduce the liquid. Another option is to mix a bit of cornstarch with cold water, then stir it into the sauce. This will make it creamy and rich without changing the flavor. For the full recipe, check the Full Recipe section. It gives you all the steps and details to make this dish perfectly. You'll find everything you need to whip up this flavorful meal! This blog post covered how to make Easy Smothered Chicken from start to finish. We discussed key ingredients, like chicken breasts and seasonings, and provided step-by-step instructions. You learned tips for perfect cooking and ideas for variations. Now you're ready to dive into this tasty dish. Remember, small changes can add big flavors. Enjoy cooking and sharing your smothered chicken with loved ones.

Easy Smothered Chicken

Indulge in the ultimate comfort food with this Deliciously Smothered Chicken recipe! Juicy chicken breasts are seared to perfection and enveloped in a rich, creamy sauce bursting with garlic and herbs. Perfect for family dinners or entertaining guests, this dish is easy to make in just 30 minutes. Ready to elevate your dinner game? Click through for the full recipe and start cooking up a mouthwatering meal tonight!
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Ingredients
  

4 boneless, skinless chicken breasts

1 cup all-purpose flour (for dredging)

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon smoked paprika

Freshly ground salt and black pepper, to taste

3 tablespoons extra virgin olive oil

1 medium onion, thinly sliced

2 cloves garlic, finely minced

2 cups low-sodium chicken broth

1 cup heavy cream

1 teaspoon dried thyme

1 teaspoon dried parsley

Fresh parsley, chopped, for garnish

Instructions
 

In a shallow dish, thoroughly combine the flour with garlic powder, onion powder, smoked paprika, salt, and black pepper. This seasoned flour will add depth to your chicken.

    One by one, dredge each chicken breast in the seasoned flour, ensuring even coverage, and shake off any excess flour to prevent clumping.

      Heat the olive oil in a large skillet over medium-high heat. Once shimmering, add the dredged chicken breasts. Sear for about 5-6 minutes on each side, or until they develop a golden, crispy crust and are cooked through. Once done, remove the chicken from the skillet and place on a plate to rest.

        In the same skillet, add the sliced onion and sauté for approximately 3-4 minutes, stirring frequently, until the onions have softened and are translucent. Next, add the minced garlic and sauté for an additional minute until fragrant, being careful not to burn the garlic.

          Gradually pour in the chicken broth, stirring to incorporate while bringing the mixture to a gentle simmer. Use a wooden spoon to scrape up any flavorful browned bits from the bottom of the skillet, adding richness to your sauce.

            Stir in the heavy cream, dried thyme, and parsley. Allow the mixture to simmer for about 5 minutes, stirring occasionally until the sauce thickens slightly and becomes creamy.

              Carefully return the seared chicken breasts to the skillet, nestling them into the sauce. Spoon some of the creamy mixture over the chicken to ensure even coverage. Allow to cook for an additional 2-3 minutes, giving the chicken time to absorb the flavors of the sauce.

                Taste and adjust seasoning with additional salt and pepper if desired.

                  Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4

                    - Presentation Tips: Serve the smothered chicken on a warm plate, generously drizzled with the creamy sauce, and garnish with freshly chopped parsley for a pop of color. Pair with creamy mashed potatoes or fluffy rice to soak up the delectable sauce for a complete meal. Enjoy!

                      WANT TO SAVE THIS RECIPE?