Smothered Chicken Recipe

5 12 26
Smothered Chicken Recipe
Smothered Chicken Recipe photo by Taste of Home
Publisher Photo

Smothered Chicken Recipe

Read Reviews
5 12 26
Publisher Photo
You can't go wrong when serving Penny Walton's speedy skillet specialty. The Westerville, Ohio cook tops tender chicken breasts with mushrooms, bacon, green onions and cheese for a swift and savory sensation that's sure to become a family favorite.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

  • 4 boneless skinless chicken breast halves (5 ounces each)
  • 1/4 teaspoon seasoned salt
  • 1/4 teaspoon garlic powder
  • 3 teaspoons canola oil, divided
  • 1 cup sliced fresh mushrooms
  • 1 cup shredded Mexican cheese blend
  • 4 green onions, chopped
  • 6 Jones Dairy Farm Dry-Aged Bacon strips, cooked and chopped

Directions

Pound chicken breasts to 1/4-in. thickness. Sprinkle with seasonings.
In a large nonstick skillet, heat 1 teaspoon oil over medium-high heat; saute mushrooms until tender, 2-3 minutes. Remove from pan.
In same pan, cook chicken in remaining oil until bottom is browned, about 4 minutes. Turn chicken; top with mushrooms and remaining ingredients. Cook, covered, until chicken is no longer pink, 4-5 minutes. Yield: 4 servings.
Originally published as Smothered Chicken in Quick Cooking November/December 2002, p11

Nutritional Facts

1 chicken breast half : 363 calories, 21g fat (7g saturated fat), 116mg cholesterol, 555mg sodium, 3g carbohydrate (1g sugars, 1g fiber), 40g protein.

  • 4 boneless skinless chicken breast halves (5 ounces each)
  • 1/4 teaspoon seasoned salt
  • 1/4 teaspoon garlic powder
  • 3 teaspoons canola oil, divided
  • 1 cup sliced fresh mushrooms
  • 1 cup shredded Mexican cheese blend
  • 4 green onions, chopped
  • 6 Jones Dairy Farm Dry-Aged Bacon strips, cooked and chopped
  1. Pound chicken breasts to 1/4-in. thickness. Sprinkle with seasonings.
  2. In a large nonstick skillet, heat 1 teaspoon oil over medium-high heat; saute mushrooms until tender, 2-3 minutes. Remove from pan.
  3. In same pan, cook chicken in remaining oil until bottom is browned, about 4 minutes. Turn chicken; top with mushrooms and remaining ingredients. Cook, covered, until chicken is no longer pink, 4-5 minutes. Yield: 4 servings.
Originally published as Smothered Chicken in Quick Cooking November/December 2002, p11

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Reviews forSmothered Chicken

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MY REVIEW
Lady Fingers User ID: 2682286 263584
Reviewed Mar. 17, 2017

"I made a half-batch of this recipe today, cooking it in an 8-inch cast iron skillet. I started by frying 2 chopped slices of bacon in the skillet, removing them for the topping and leaving some of the fat behind in place of the cooking oil. Very tasty and colorful!

One caution: Today's chickens have bigger breasts. One boneless breast half weighed up at 10 ounces, making two generous servings."

MY REVIEW
ShelbyTom User ID: 4412703 254028
Reviewed Sep. 12, 2016

"Made this for the family tonight but used fresh mushrooms that I cooked up in the bacon grease. Some thought it was a little dry (they picked off the mushrooms) but I served it with a little chicken gravy and everyone was happy."

MY REVIEW
kmh1010 User ID: 7667333 44448
Reviewed Nov. 18, 2014

"quick easy and very very tasty"

MY REVIEW
cooksforpleasure User ID: 7174729 51497
Reviewed Sep. 2, 2014

"This dish was absolutely delicious. The only changes I made to the recipe was that I added 1-18 oz jar of chicken gravy, to make a richer sauce and I used real chopped bacon on top. My family is hooked! This will definitely be on our menu very often."

MY REVIEW
hbaseley User ID: 3311639 205200
Reviewed Jan. 7, 2013

"This has been a go-to recipe in my home for years; a frequent request of my husband and even my super picky children gobble this up. I use center cut bacon and reduced fat cheese to cut some of the fat."

MY REVIEW
tigortweet User ID: 6916011 205199
Reviewed Nov. 26, 2012

"this is an excellent recipe! so quick and easy, we will definitely make it again. i also substituted fresh mushrooms instead of canned. Very good!"

MY REVIEW
mblewis User ID: 978949 112486
Reviewed Aug. 12, 2012

"So simple and fantastic. I use fresh mushrooms instead of canned."

MY REVIEW
chirey User ID: 1371783 117274
Reviewed Feb. 2, 2011

"This has become a family favorite. So quick and effortless, you can have your main dish prepared in the time it takes to think of your side dishes! Very good flavor and easy to keep ingredients on hand. We don't use the mushrooms but follow the rest of the ingredients. Delicious!"

MY REVIEW
susnan User ID: 4129354 112212
Reviewed Jan. 19, 2011

"So easy and tastes great. I didn't have green onions, so I substituted chopped red onion. I also had thin chicken breasts, which eliminated the necessity to flatten the chicken. We will have this dish often."

MY REVIEW
JillAndLea User ID: 1675407 53990
Reviewed Dec. 15, 2010

"So easy and delicious."

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