Description
Creamy Smothered Chicken is a comforting skillet dish featuring tender chicken breasts seared to perfection and simmered in a rich, creamy mushroom and bacon sauce. This hearty meal combines crispy bacon, sautéed mushrooms, and a luscious cream sauce infused with garlic and fresh parsley, perfect for serving alongside rice, pasta, or potatoes.
Ingredients
Scale
Chicken
- 2 large boneless, skinless chicken breasts, cut in half lengthwise to form 4 thinner fillets (or use 4 whole chicken breasts for larger servings), both sides sprinkled with salt and freshly ground black pepper
For Searing
- 2 tablespoons extra virgin olive oil
Bacon and Vegetables
- 5 slices thick-cut bacon, diced (use more if using thin-sliced bacon)
- 6 ounces fresh white button or cremini mushrooms, sliced
- 1 clove garlic, minced
Sauce
- 2 tablespoons butter
- 1/4 cup all-purpose flour
- 1 cup heavy cream or half-and-half
- 2 cups whole milk
- 1/2 teaspoon salt
- 2 tablespoons chopped fresh parsley
- Salt and pepper to taste
Garnish
- Fresh parsley for garnish
Instructions
- Prepare the Chicken: Heat the olive oil in a large skillet over medium-high heat. Once the pan is hot, add the chicken breasts and sear each side until nicely browned, about 3-4 minutes per side. Remove the chicken from the skillet and set aside on a plate, leaving the browned bits in the pan for flavor.
- Cook the Bacon and Vegetables: Add the diced bacon to the skillet and cook until crispy, rendering out the fat. Then add the sliced mushrooms and sauté until they are soft and tender, about 3-4 minutes. Stir in the minced garlic and cook for an additional minute, allowing the garlic to release its aroma.
- Make the Cream Sauce: Add the butter to the skillet and melt it. Sprinkle the flour over the melted butter and stir to combine, forming a roux. Cook the roux for about 30 seconds to remove the raw flour taste. While whisking constantly, slowly pour in the heavy cream and whole milk, bringing the mixture to a simmer. Continue whisking until the sauce thickens to a creamy consistency. Stir in salt and chopped fresh parsley.
- Simmer the Chicken in Sauce: Nestle the seared chicken breasts back into the sauce, spooning the sauce over them to ensure they are well coated. Return the skillet to a simmer, then reduce the heat to low. Cover the skillet and let the chicken gently simmer in the sauce for 20 minutes, stirring occasionally to prevent sticking or burning.
- Season and Serve: Taste the sauce and adjust salt and pepper as needed. Serve the creamy smothered chicken hot, garnished with fresh parsley. This dish pairs wonderfully with rice, pasta, or potatoes.
Notes
- For richer flavor, use heavy cream instead of half-and-half.
- Using thick-cut bacon provides better texture, but thin-sliced bacon can also be used by increasing the quantity.
- Ensure constant stirring while adding cream and milk to prevent lumps in the sauce.
- Simmer on low heat to keep the sauce smooth and prevent burning.
- Fresh parsley can be substituted with dried parsley if fresh is unavailable, but use less as dried herbs are more concentrated.
