Smothered Chicken

Aug 9, 2022 | Food, Main Course

Happy Wednesday everyone!  It’s been a crazy two weeks for us with two recent deaths in the family and traveling but I still managed to cook some pretty delicious dinners.  This Smothered Chicken dinner is generously layered with sautéed chicken, baby Bella mushrooms, green onions, mozzarella and Parmesan cheeses, and a flavorful buttery broth and then baked in the oven until cheese is melted and crispy around the edges!
Smothered Chicken | www.twoadorablelabs.com

What is Smothered Chicken?

Smothering meat, seafood or vegetables is a cooking technique used in both Cajun and Creole cuisines of Louisiana. The technique involves cooking in a covered pan over low heat with a moderate amount of liquid, and can be regarded as a form of stove-top braising.

The Best Sides For Smothered Chicken:

Mashed Potatoes
Roasted Vegetables
Steamed Broccoli – I chose to use steamed broccoli to accompany this dish by steaming the broccoli for approximately 10 minutes with some salt and pepper and a pat of butter
Salad
Baked Beans
Macaroni and Cheese
Green Beans
Corn
Rice

Smothered Chicken | www.twoadorablelabs.com

How to make Smothered Chicken:

First step was to melt two tablespoons of butter in a medium sized cast iron skillet and cooked the mushrooms over medium heat for approximately 3 – 5 minutes.  I set aside in a small bowl in the microwave to keep warm.

After the mushrooms were done, I used the flat side of a meat mallet on four large chicken breasts for this meal by placing them in a plastic zip lock bag and flattened them out until approximately 1/4 inch thickness.  These chicken breasts fit perfectly in a large cast iron skillet which I dredged in flour and seasoned with a pinch of garlic salt and pepper and sautéed them in a pan with some olive oil and butter until cooked through.

The key here is to cover the chicken with foil or a lid and then remove once the chicken is cooked through.  This made the chicken so tender and juicy but uncovering the last few minutes allowed the chicken to get brown.  I cooked the chicken uncovered for 4-5 minutes.

 

Smothered Chicken | www.twoadorablelabs.com
Making the broth:
 
After the chicken was cooked through with a slight brown color on the outside, I set aside and used the same pan to create my broth.  The broth (which is more like gravy) took some time because instead of using Marsala wine, I chose to create my own concoction :-). Mr. TAL tastes everything and I was given the thumbs up so I hope you like it!  Using the chicken drippings and mushroom juices, I melted butter in the same pan and added cornstarch and water (do this in a separate bowl before pouring into pan), white Zinfandel, red wine vinegar, chicken broth (I used low sodium) and Better Than Bouillon Chicken (this is more like the consistency of tomato paste) together to create a rich sauce to pour over my chicken.
Smothered Chicken | www.twoadorablelabs.com

Assembly:

Using a 9 x 13 baking dish (I used Pioneer Woman’s baking dish), grease the bottom and sides of the dish and add your chicken.
Layer the chicken with heaping piles of mushrooms and pour the broth over the chicken.
Add layers of remaining mushrooms, cheeses, broth and top with green onions and any leftover mushrooms.
Bake at 450 degrees for 15 to 20 minutes or until the cheese is melted and crispy around the edges.

This chicken is incredibly flavorful, moist, butter, tangy, and cheesy!  I hope you enjoy it and comment below if you try it!  I would love to hear your thoughts!

Smothered Chicken | www.twoadorablelabs.com
Smothered Chicken | www.twoadorablelabs.com
Interested in more recipes from Two Adorable Labs, check them out here:
Smothered Chicken | www.twoadorablelabs.com

 

Smothered Chicken | www.twoadorablelabs.com

Smothered Chicken

Dredged chicken in flour, baked to perfection with cheeses, mushrooms, and topped with tangy green onions
No ratings yet
Print Pin Rate
Course: Main Course
Cuisine: American
Keyword: chicken, mozzarella cheese, Parmesan cheese, baby bella mushrooms, green onions, broth
Author: Two Adorable Labs

Ingredients

  • 8 oz package sliced baby Bella mushrooms
  • 6 tbsp butter (I used Land O'Lakes unsalted)
  • 4 large boneless chicken breasts
  • 1/2 cup flour
  • 1/2 cup chicken broth
  • 1/4 cup white Zinfandel
  • 1/4 cup red wine vinegar
  • 4 tbsp Better Than Boullion Chicken
  • 1/2 tbsp corn starch + 1 tbsp water
  • mozzarella cheese
  • parmesan cheese
  • olive oil
  • garlic salt and pepper to taste
  • green onions

Instructions

  • Sauté mushrooms over medium heat for 3-5 minutes in a cast iron skillet with 2 tablespoons of butter. I also used a splash of olive oil and a pinch of garlic salt and pepper. Set aside.
  • Using the flat side of a meat mallet, tenderize the chicken and flatten it out to approximately 1/4 inch thick.
  • Dredge chicken in flour and cook in a cast iron skillet on both sides until cooked through and skin is starting to turn brown and crispy. Add a pinch of garlic salt and pepper. Set aside.
  • Using the same skillet you cooked the chicken in, add the juices from the mushrooms, the remaining butter, wine, chicken broth, red wine vinegar, chicken bouillon, and the mixture of corn starch and water. Stir until combined and bubbling. This will create a rich gravy like broth to pour over the chicken. Add more water if it gets to thick.
  • In a 9 x 13 inch baking dish, layer the chicken, mushrooms, cheeses, and green onions (slice approximately 3 green onions) and bake at 450 degrees for 15-20 minutes. My oven worked best at 22 minutes.
  • I did not measure the cheeses perfectly but they came out to be around 2 cups of mozzarella cheese and 2 cups of Parmesan cheese.
  • Serve hot with a side.

I’m Bobbi Jo, a lab-lover who took my passion for animals and dogs and turned it into something bigger.  When I adopted Jake and Maggie, my love for them became the driving force behind Two Adorable Labs, and my blog was born.  My hope is to not only share them with the world, but to help educate others on the importance of animal health and well-being. 

I love hearing from all of you and do my best to respond to each and every one of you.  I always enjoy your comments, feedback, and suggestions so keep them coming!  If I’ve posted a recipe (for our human and our furry friends) and you try it, don’t forget to tag me on Instagram @twoadorablelabs and use #twoadorablelabs​.

If you do try and love my recipes, I would greatly appreciate a comment and rating.  I read every single one and respond to them.  It also lets Google know that the website contains quality content.  The more comments and 5-star ratings, the more Google will show my blog in search results!  Thank you so much! 

As an Amazon Associate, I earn from qualifying purchases.

You Might Also Like

Skulls And Spiders Table

Skulls And Spiders Table

Happy Monday everyone!  Today on the blog is my Skulls And Spiders Table which was so fun to put together.  In previous years, I wanted happy and pumpkins.  This year I wanted dramatic and dark so off I went in search of skulls, skeletons, graves, and spiders.  Where...

Fun In Franklin, TN

Fun In Franklin, TN

Happy Monday everyone!  We just got back from our Fun In Franklin, TN trip with Jake and Maggie and, as promised, here is a breakdown of everything we did.  We spent 5 days enjoying great weather, delicious food, dog friendly shopping and activities.  Jake and Maggie...

Summer To Fall Table 2022

Summer To Fall Table 2022

Happy Monday everyone!  I’m starting to see fall decor out in the stores which is giving me all the fall feels!  Fall is my favorite time of the year.  I start spring and summer with a bang wanting to be outdoors working on my yard but then I start to crave fall...

Tips On Flying With Your Pet

Tips On Flying With Your Pet

Happy Monday everyone!  Today on the blog we talk about Tips On Flying With Your Pet.  Mr. TAL and I cancelled our trip to Asheville and had a staycation instead but are keeping our trip to Tennessee in September.  We’ve talked about taking other trips which got me...

What Do You Think? Let Us Know!

0 Comments

Submit a Comment

Your email address will not be published.

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.