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:
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
Macaroni and Cheese
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.
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!
- 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
- 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.
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