Juicy chicken breasts are lightly browned and simmered in a creamy, rich mushroom gravy bursting with earthy flavors of Cajun seasoning, sautéed onions and tender mushrooms.
Simmered until the flavors meld, the chicken absorbs the savory depth of the gravy, creating a comforting, hearty meal.
Smothered Chicken pairs perfectly with mashed potatoes or rice.
To Make This Recipe You Will Need:
- boneless, skinless chicken breasts, cut into thin fillets
- all-purpose flour
- black pepper
- salt
- extra virgin olive oil
- butter
- red onion
- half & half
- chicken broth
- cajun seasoning
- thyme
- sliced fresh mushrooms
- large skillet (with lid)
- whisk
Watch Me Make this Recipe in the Video Below
I typically add new content every week. Sign Up Here to get Cosmopolitan Cornbread in your Inbox, and Never Miss a Thing
How to Make Smothered Chicken
To begin, combine all-purpose flour with black pepper and salt in a shallow dish. Stir those together.
In a large skillet, heat extra virgin olive oil and butter over medium high heat.
Dredge the chicken fillets in the flour mixture, shaking loose any excess flour. After you have dredged all of the chicken, do not discard the flour yet.
Brown the chicken fillets in the hot skillet. There is no need to cook these all the way through, you only need to brown both sides.
Work in batches, and as you brown the fillets, place them on a plate or in a dish and set aside.
When all of the chicken fillets are browned, add the remaining 2 Tb butter to the skillet.
Add in the sliced red onion and saute over medium-low heat until the onions are golden and tender.
Sprinkle the onions with 3 tablespoons of the reserved dredging flour. Stir the flour into the onions and cook for just a minute over medium heat.
Add in the half & half, chicken broth, Cajun seasoning, thyme, and remaining salt & pepper. Stir these together and cook over medium heat until the gravy thickens and comes to a gentle boil.
Reduce the heat down to low and nestle your chicken fillets down in the gravy.
Cover and cook until the chicken is cooked through and tender, about 8 minutes.
Slice your mushrooms and add them to the skillet. Cook for another 2 minutes.
Enjoy!
Click Here for More Chicken Recipes
Did you Make this Recipe? I’d love for you to give me a 5 star rating in the recipe card below. If you share it on Instagram, please tag me! You can also post it to my Facebook Page.
Smothered Chicken
Ingredients
- 1 ½ lb boneless, skinless chicken breasts, cut into thin fillets
- 1 ½ c all-purpose flour
- 1 teaspoon black pepper, divided
- 1 teaspoon salt, divided
- 4 Tb extra virgin olive oil, divided (more as needed)
- 4 Tb butter, unsalted, divided (more as needed)
- 1 large red onion, thinly sliced
- 1 c half & half
- 1 ½ c chicken broth
- 1 ½ Tb cajun seasoning
- 1 teaspoon thyme
- 1 c mushrooms, fresh, sliced
Instructions
- To begin, combine 1 1/2 cup all-purpose flour with 1 tsp black pepper and 1/2 teaspoon of salt in a shallow dish. Stir those together.
- In a large skillet, heat 2 tablespoons each of extra virgin olive oil and butter over medium high heat.
- Dredge the chicken fillets in the flour mixture, shaking loose any excess flour. After you have dredged all of the chicken, do not discard the flour yet.
- Brown the chicken fillets in the hot skillet. There is no need to cook these all the way through, you only need to brown both sides. Work in batches, and as you brown the fillets, place them on a plate or in a dish and set aside.
- When all of the chicken fillets are browned, add the remaining 2 Tb butter to the skillet.
- Add in the sliced red onion and saute over medium-low heat until the onions are golden and tender.
- Sprinkle the onions with 3 tablespoons of the reserved dredging flour. Stir the flour into the onions and cook for just a minute over medium heat.
- Add in the half & half, chicken broth, Cajun seasoning, thyme, and remaining salt & pepper. Stir these together and cook over medium heat until the gravy thickens and comes to a gentle boil.
- Reduce the heat down to low and nestle your chicken fillets down in the gravy.
- Cover and cook until the chicken is cooked through and tender, about 8 minutes.
- Add the mushrooms and cook another 2 minutes.
- Enjoy!
Equipment Used
Notes
Nutrition
If nutritional values are provided for this recipe, they are an estimate and will vary depending on the brands of ingredients you use. The values do not include optional ingredients or when ingredients are added to taste or for serving. If nutritional values are very important to you, I suggest using your favorite nutritional calculating tool with the brands you use.
Unit Conversions:
Unit Conversion for measurements (if displayed), going from US to Metric is an auto-generated conversion. If you are using the metric measurements, please double-check to confirm that these are accurate with your favorite preferred conversion tool.
Hello Constance,
This recipe for “Smothered Chicken” looks very good. I hope to have one of my caregivers make it up for me in the near future,
I love to watch your Youtube channel. You have such a cheerful, gentle presence about you. I also love seeing, even hearing, your little granddaughter.
She is so cute and precious as can be
Sincerely,
Betty Jo
Thank you Betty Jo!