Smothered chicken, how I love thee…I get nostalgic just thinking about it. This is a meal my mom used to make, and it’s one I cherish being able to make for my own kids. My version of this smothered chicken breast recipe has plenty of mushrooms, bacon, and cheese to make it rich, hearty, and filling. There’s nothing more comforting than a skillet full of creamy chicken!
Smothered Chicken Breast Recipe
I’m a comfort food junkie, and this smothered chicken is my current favorite. I love how easy it is to make in just 30 minutes, but that it’s also so rich and flavorful. I loaded up the sauce with chicken broth, heavy cream, white wine, bacon, mushrooms, and Parmesan cheese. It’s a dish that’s perfect for an easy weeknight dinner, but fancy enough you can happily serve it to guests.
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Top Reader Review
- “I used chicken tenderloins but this recipe is amazing. I will make this over and over!!” Sandy S.
Smothered Chicken Recipe
My smothered chicken recipe has plenty of mushrooms, bacon, and cheese to make it rich, hearty, and filling.
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Serves 4 people
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Melt the butter in a large pan set over medium heat. While the butter melts, season the chicken with salt and pepper.
¼ cup salted butter, 4 boneless, skinless chicken breasts, ½ teaspoon kosher salt, ¼ teaspoon ground black pepper
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In a shallow bowl, combine the flour, garlic powder, oregano, thyme, and allspice. Reserve 2 tablespoons of the flour mixture for later. Dredge chicken through mixture then add to prepared pan.
1 cup all-purpose flour, ¼ teaspoon garlic powder, ½ teaspoon dried oregano, ½ teaspoon dried thyme, ¼ teaspoon ground allspice
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Brown chicken for 6 minutes per side. Transfer chicken to plate and set aside.
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Whisk the reserved 2 tablespoons of seasoned flour into the pan.
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Add the crumbled bacon, heavy cream, broth, wine, and Parmesan cheese. Stir to combine. Cook for 1 minute, until it begins to thicken.
½ cup crumbled cooked bacon, 1 cup heavy cream, 1 cup chicken broth, ¼ cup white wine, 1 cup freshly shredded Parmesan cheese
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Add the mushrooms and onions to the pan and cook for 3 minutes, until tender.
16 ounces fresh mushrooms, 1 medium onion
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Reduce the heat to medium-low, add the chicken breasts back to the pan, and simmer covered for 20 minutes.
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Serve warm with fresh parsley.
Fresh parsley
**I used packaged crumbled bacon from the salad toppings section at the grocery store, but you could cook and crumble your own before you start the chicken if you prefer.
***A dry white wine, like Sauvignon Blanc or Pinot Grigio will work great. If you don’t want to use wine, you can just add in a little extra chicken stock.
****Use fresh mushrooms for this recipe. I like to use baby bella mushrooms.
Tips:
- Use a meat mallet or slice your chicken breasts in half if your chicken breasts are thicker than 1 inch. This will help reduce the cook time needed to reach safe minimum cooking temperature of 165F.
Storage: This smothered chicken and mushrooms is best served as soon as it is made, but you can keep any leftovers for up to 3 days in the fridge in an airtight container. Leftovers can be re-heated on the stovetop, with the lid on, until warmed through.
Nutrition Facts
Smothered Chicken Recipe
Amount Per Serving (1 serving)
Calories 953
Calories from Fat 522
% Daily Value*
Fat 58g89%
Saturated Fat 30g188%
Trans Fat 1g
Cholesterol 293mg98%
Sodium 1351mg59%
Potassium 1467mg42%
Carbohydrates 34g11%
Fiber 3g13%
Sugar 4g4%
Protein 69g138%
Vitamin A 1515IU30%
Vitamin C 12mg15%
Calcium 378mg38%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.
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How to Make Smothered Chicken Step by Step
Gather your Ingredients: Gather up everything you need to begin. Cook and crumble the bacon, shred the Parmesan cheese, and dice and slice the onion and mushrooms.
Dredge the Chicken: Melt ¼ cup of salted butter in a large pan set over medium heat. While the butter melts, season 4 boneless, skinless chicken breasts with ½ teaspoon of kosher salt and ¼ teaspoon of ground black pepper. In a shallow bowl, combine 1 cup of all-purpose flour, ¼ teaspoon of garlic powder, ½ teaspoon of dried oregano, ½ teaspoon of dried thyme, and ¼ teaspoon of ground allspice. Reserve 2 tablespoons of the flour mixture for later. Dredge chicken through mixture then add to prepared pan.
Sear the Chicken: Brown the chicken for 6 minutes per side. Transfer the chicken to a plate and set aside.
Make the Sauce: Whisk the reserved 2 tablespoons of seasoned flour into the pan. Add ½ cup of crumbled cooked bacon, 1 cup of heavy cream, 1 cup of chicken broth, ¼ cup of white wine, and 1 cup of freshly shredded Parmesan cheese. Stir to combine. Cook for 1 minute, until it begins to thicken.
Add the Mushrooms: Add 16 ounces of sliced fresh mushrooms and 1 medium diced onion to the pan and cook for 3 minutes, until tender.
Simmer and Serve: Reduce the heat to medium-low, add the chicken breasts back to the pan, and simmer covered for 20 minutes. Serve warm with fresh parsley.
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Note: This recipe is one of those few exceptions on our site that has more than 10 ingredients. We try to keep things VERY easy around here, and limiting ingredients and time spent is one of our favorite ways. That being said, this recipe is too delicious to leave out of our recipe box! It’s an exception that is so flavorful and worth the extra ingredients if you have the time and resources to make it.