Smothered Chicken With Mushrooms Recipes

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SMOTHERED CHICKEN WITH MUSHROOMS AND ONIONS



Smothered Chicken With Mushrooms and Onions image

This hearty and delicious dish is actually diet-friendly! The recipe was printed in a local newspaper about 10 years ago; however, the recipe is identical to one found in the "Williams-Sonoma Kitchen Library: Healthy Cooking" by John Phillip Carroll. I recommend serving this over rice.

Provided by D. Todd Miller

Categories     Chicken Breast

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10

1 large carrot
1 large yellow onion, thinly sliced
3/4 lb fresh mushrooms, brushed clean and thinly sliced
4 (4 -5 ounce) boneless skinless chicken breast halves
1/2 teaspoon salt (approximate, adjust to your liking)
1/4 teaspoon ground black pepper (approximate, adjust to your liking)
2 tablespoons vegetable oil
1/4 cup all-purpose flour
2 cups chicken broth (low sodium preferred)
2 tablespoons fresh tarragon, chopped (optional)

Steps:

  • Peel the carrot, quarter it lengthwise and then cut crosswise into pieces 1/2 inch thick. Set aside with the onion and the mushrooms.
  • Coat a large nonstick frying pan with nonstick cooking spray and place over medium-high heat. When hot but not smoking, add the chicken breast halves and sprinkle with salt and pepper. Cook, turning once, until browned (about 2 minutes per side). Transfer chicken to a plate and set aside.
  • Return the pan to medium-high heat and add oil. When hot but not smoking, add the carrot, onion, and mushrooms and cook briskly, stirring frequently, until the vegetables have softened and are lightly browned (about 7 minutes).
  • Sprinkle with the flour and cook, stirring constantly, until fully blended (about 2 minutes longer).
  • Add the broth and the tarragon (if desired) and bring to a boil, stirring frequently until slightly thickened.
  • Return the chicken breasts to the pan, pushing them down into the liquid. Reduce the heat to low, cover and simmer until the chicken breasts are opaque throughout (when cut open with a knife) and the vegetables are tender (about 10 minutes).
  • Season with salt and pepper to taste, and serve immediately.

Nutrition Facts : Calories 274.7, Fat 9.3, SaturatedFat 1.5, Cholesterol 65.8, Sodium 764, Carbohydrate 14.8, Fiber 2.1, Sugar 4.2, Protein 32.6

SMOTHERED CHICKEN WITH MUSHROOMS



Smothered Chicken with Mushrooms image

A play on the chain restaurant specialty of the same name - a bit healthier and just as satisfying!

Provided by M. Kertello

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 53m

Yield 2

Number Of Ingredients 11

2 skinless, boneless chicken breasts
1 teaspoon dried oregano
¼ teaspoon cayenne pepper
1 pinch salt and ground black pepper to taste
1 tablespoon butter
1 (8 ounce) package chopped white mushrooms
¼ cup chopped white onion
1 tablespoon Worcestershire sauce
1 pinch salt and cracked black pepper to taste
1 splash red wine
½ cup shredded mozzarella cheese

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Coat both sides of chicken breasts with oregano and cayenne pepper and place on a baking sheet. Season with salt and pepper.
  • Bake in the preheated oven for 15 minutes.
  • Melt butter in a nonstick skillet over medium heat. Add mushrooms, onion, Worcestershire sauce, and red wine. Cook and stir until vegetables shrink down a bit, about 5 minutes. Season with salt and cracked black pepper. Reduce heat to medium-low to low; cook until tender, 10 to 15 minutes.
  • Pour mushroom mixture on top of the chicken. Continue baking until chicken is no longer pink in the center and the juices run clear, about 8 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  • Sprinkle mozzarella cheese on top of the chicken and cook until cheese is bubbly, about 5 minutes more.

Nutrition Facts : Calories 301.6 calories, Carbohydrate 8.8 g, Cholesterol 100.5 mg, Fat 13.6 g, Fiber 1.8 g, Protein 35.2 g, SaturatedFat 7.4 g, Sodium 519.4 mg, Sugar 4 g

SMOTHERED CHICKEN WITH SAUTEED MUSHROOMS & CREAMED SPINACH RECIPE - (4.1/5)



Smothered Chicken with Sauteed Mushrooms & Creamed Spinach Recipe - (4.1/5) image

Provided by á-26577

Number Of Ingredients 21

CREAMED SPINACH:
1 large bag of spinach leaves
1/2 (8-ounce) package cream cheese
1/4 cup shredded Parmesan cheese
2 cloves garlic, minced
3 tablespoons red onion, minced
2 tablespoons olive oil
Salt and pepper, to taste
SAUTEED MUSHROOMS:
8 ounce package mushrooms, sliced
1/2 stick butter
2 tablespoons olive oil
1/2 cup white wine
2 cloves garlic, minced
Salt and pepper, to taste
CHICKEN:
4 to 5 boneless chicken breasts
8 to 10 slices Mozzarella cheese, cut into 1/8 inch slices
1 tablespoon garlic powder
1 tablespoon seasoned salt, like Lawry's
1 teaspoon pepper

Steps:

  • Preheat the oven to 350°F. Sprinkle the garlic powder, seasoned salt, and pepper on both sides of the chicken. Bake for 16 minutes. Meanwhile, make the creamed spinach. Over medium-high heat, melt 2 tablespoons olive oil in a skillet. Add in the onions and saute 2-3 minutes. Add in the spinach and garlic. It will shrink ridiculously. When it's cooked through, stir in the cream cheese and parmesan cheese. Continue cooking and stirring until the cream cheese is melted. Remove from heat. For the mushrooms, melt butter and 2 tablespoons olive oil in a skillet. Put the mushrooms in and cook until browned all over. Don't season with salt until they are browned or they will never brown. Deglaze the pan with the wine. Add in the garlic and season with salt and pepper. Cook until most of the wine is cooked out. Flip the chicken pieces over. Divide the spinach and mushrooms over the top of each breast. Lay two slices of cheese over each piece of chicken. Cook another 12-14 minutes or until cheese is browned and chicken is done.

CRAIG CLAIBORNE'S SMOTHERED CHICKEN WITH MUSHROOMS



Craig Claiborne's Smothered Chicken With Mushrooms image

A classic of his Mississippi childhood, Craig Claiborne's smothered chicken made its debut in The Times in 1983, accompanied by mushrooms and small onions that give it a slightly more metropolitan flavor. (You could always omit these if you have neither on hand.) The basic idea is to split a chicken down the back and cook it whole in a skillet over butter, with a weighted plate on top to insure a crisp skin, and rich gravy. In terms of temperature and time, the Southern gospel of low and slow is key to achieving maximum smother.

Provided by Sam Sifton

Categories     dinner, times classics, main course

Time 1h20m

Yield 4 servings

Number Of Ingredients 10

1 chicken, approximately 3 1/2 pounds, butterflied (split down the backbone, breast left intact and unsplit)
Kosher salt and freshly ground pepper to taste
4 tablespoons unsalted butter
1/2 pound mushrooms, sliced, cut in half or quartered, depending on size
16 very small white onions, about 1 pound, peeled and left whole
1 bay leaf
1/4 teaspoon dried thyme
1/2 cup dry white wine
1/2 cup chicken broth, ideally home-made
2 tablespoons finely chopped parsley

Steps:

  • Craig Claiborne believed a black iron skillet to be essential for the authentic preparation of this dish. Sprinkle the chicken on both sides with salt and pepper. Select a skillet large enough to hold the chicken comfortably when it is opened up as for broiling. Fold the chicken wings under to hold them secure.
  • Melt half the butter in the pan and add the chicken skinside down. Cover the chicken firmly with a plate that will fit comfortably inside the pan. Place a heavy can, stone or brick on the top of the plate to weight it down. Cook over low heat, checking the skin side of the chicken, until it is nicely browned, approximately 25 minutes.
  • Remove weight and plate and weights. Pour off most of the fat from the pan and add the remaining two tablespoons of butter. Turn the chicken skin-side up.
  • Scatter the mushrooms over the chicken. Scatter the onions around it. Add the bay leaf, thyme, wine and chicken broth. Replace the plate and the weights and continue cooking over low heat about 45 minutes longer.
  • Remove the chicken to a warm platter. Spoon the mushrooms and onions around the chicken. Cook down the pan liquid until reduced by half. Pour this over the chicken and sprinkle with parsley.

Nutrition Facts : @context http, Calories 761, UnsaturatedFat 26 grams, Carbohydrate 31 grams, Fat 47 grams, Fiber 6 grams, Protein 49 grams, SaturatedFat 17 grams, Sodium 1496 milligrams, Sugar 14 grams, TransFat 1 gram

SMOTHERED CHICKEN WITH SPINACH, POTATOES, AND MUSHROOMS



Smothered Chicken with Spinach, Potatoes, and Mushrooms image

If you are looking for a creamy, cheesy, flavorful recipe - this is it! Comfort food is always welcomed in every home. I think most of you will love this dish!

Provided by Anonymous

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h35m

Yield 8

Number Of Ingredients 19

½ cup all-purpose flour
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon paprika
1 tablespoon poultry seasoning
salt and ground black pepper to taste
2 pounds skinless, boneless chicken breasts, cut into thick strips
1 tablespoon olive oil, or as needed
6 small red potatoes, quartered
1 tablespoon butter, or more as needed
1 (8 ounce) package sliced fresh mushrooms
3 green onions, diced
3 cloves garlic, diced
1 (10.75 ounce) can condensed cream of chicken soup
1 cup low-sodium chicken broth
½ cup sherry wine
1 (8 ounce) package fresh spinach
1 (8 ounce) package shredded mozzarella cheese
½ cup grated Parmesan cheese

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Oil a baking dish.
  • Combine flour, garlic powder, onion powder, paprika, poultry seasoning, salt, and black pepper in a large resealable plastic bag. Add chicken and toss to coat well. Shake off excess breading.
  • Heat olive oil in a skillet over medium-high heat. Brown chicken on both sides, 5 to 10 minutes. Transfer to the prepared baking dish. Cook and stir potatoes in the same skillet until almost tender, 3 to 5 minutes. Transfer to the baking dish.
  • Add butter to the same skillet over medium-high heat. Saute mushrooms for 2 minutes. Add green onions and garlic and saute until garlic is browned, about 3 minutes. Add soup, broth, and sherry. Bring to a boil and cook until sauce thickens, about 5 minutes. Add spinach and cook until wilted, 2 to 3 minutes.
  • Pour sauce over chicken and potatoes in the baking dish. Top with mozzarella and Parmesan cheeses. Cover dish with aluminum foil.
  • Bake in the preheated oven for 20 minutes. Remove aluminum foil and bake for 20 minutes more.

Nutrition Facts : Calories 440.8 calories, Carbohydrate 37.3 g, Cholesterol 94.3 mg, Fat 14.6 g, Fiber 4 g, Protein 39.1 g, SaturatedFat 6.4 g, Sodium 723 mg, Sugar 3.4 g

SMOTHERED CHICKEN WITH CREAMY MUSHROOM GRAVY



Smothered Chicken with Creamy Mushroom Gravy image

Provided by Gertrude Burnom

Categories     Milk/Cream     Chicken     Mushroom     Sauté     Fall     Winter     Thyme     Bon Appétit     Louisiana

Yield Makes 4 servings

Number Of Ingredients 9

1/3 cup all purpose flour
1 1/2 teaspoons dried thyme
1/2 teaspoon ground allspice
4 large skinless boneless chicken breast halves
1/4 cup (1/2 stick) butter
1 pound mushrooms, thinly sliced
1 small onion, chopped
1 cup whipping cream
1 cup canned low-salt chicken broth

Steps:

  • Blend flour, 1/2 teaspoon thyme and allspice in small bowl. Set aside 1 tablespoon of flour mixture. Sprinkle chicken with salt and pepper, then with enough of remaining flour mixture to coat.
  • Melt butter in heavy large skillet over medium-high heat. Add chicken to skillet. Sauté until brown, about 4 minutes per side. Transfer chicken to plate. Add mushrooms, onion, and remaining 1 teaspoon thyme to skillet. Sauté until mushrooms are brown, about 5 minutes. Mix in reserved 1 tablespoon flour mixture; cook 1 minute. Add cream and broth and bring to boil, stirring occasionally. Return chicken and any collected juices to skillet. Reduce heat to medium-low; simmer uncovered until chicken is cooked through and gravy thickens slightly, about 5 minutes. Season with salt and pepper.

DIJON CHICKEN SMOTHERED IN MUSHROOMS



Dijon Chicken Smothered in Mushrooms image

Betty Crocker's Diabetes Cookbook and Heart Healthy Cookbook share a recipe! Dijon and mushrooms turn boring chicken into tasty chicken that can be on your dinner table in less than 30 minutes.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 20m

Yield 4

Number Of Ingredients 9

4 boneless skinless chicken breasts (about 1 lb)
1/4 cup Gold Medal™ all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons olive or canola oil
1/2 cup roasted garlic-seasoned chicken broth (from 14-oz can)
1 jar (4.5 oz) sliced mushrooms, drained
1 1/2 tablespoons Dijon mustard
Chopped fresh thyme, if desired

Steps:

  • Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/4 inch thick. In shallow pan, stir together flour, salt and pepper.
  • In 12-inch nonstick skillet, heat oil over medium-high heat. Coat both sides of chicken with flour mixture. Cook chicken in hot oil 6 to 8 minutes, turning once, until chicken is no longer pink in center. Remove chicken to serving plate; cover to keep warm.
  • Stir broth into skillet. Heat to boiling over medium-high heat. Stir in mushrooms and mustard. Cook 2 to 3 minutes, stirring frequently, until slightly thickened. Spoon sauce over chicken. Sprinkle with thyme.

Nutrition Facts : Calories 240, Carbohydrate 8 g, Cholesterol 70 mg, Fiber 1 g, Protein 27 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 750 mg, Sugar 0 g, TransFat 0 g

SPINACH AND MUSHROOM SMOTHERED CHICKEN



Spinach and Mushroom Smothered Chicken image

Chicken breasts stay nice and moist tucked under a blanket of melted cheese. It's extra special to serve but is not tricky to make. -Katrina Wagner, Grain Valley, Missouri

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 8

1-1/2 teaspoons olive oil
1-3/4 cups sliced fresh mushrooms
3 green onions, sliced
3 cups fresh baby spinach
2 tablespoons chopped pecans
4 boneless skinless chicken breast halves (4 ounces each)
1/2 teaspoon rotisserie chicken seasoning
2 slices reduced-fat provolone cheese, halved

Steps:

  • Preheat grill or broiler. In a large skillet, heat oil over medium-high heat; saute mushrooms and green onions until tender. Stir in spinach and pecans until spinach is wilted. Remove from heat; keep warm., Sprinkle chicken with seasoning. Grill, covered, on an oiled grill rack over medium heat or broil 4 in. from heat on a greased broiler pan until a thermometer reads 165°, 4-5 minutes per side. Top with cheese; grill or broil until cheese is melted. To serve, top with mushroom mixture.

Nutrition Facts : Calories 203 calories, Fat 9g fat (2g saturated fat), Cholesterol 68mg cholesterol, Sodium 210mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 2g fiber), Protein 27g protein. Diabetic Exchanges

MUSHROOM SMOTHERED CHICKEN



Mushroom Smothered Chicken image

This is too good to pass up! A 5-Star, I promise. It's easy and presents beautifully over my Instant Gnocchi (#113377) or a toasted baguette. A BH&G recipe.

Provided by SmHerndon

Categories     Chicken

Time 50m

Yield 6 serving(s)

Number Of Ingredients 14

1/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 1/2-3 lbs meaty chicken pieces, skinned (breast halves, thighs, and drumsticks)
2 tablespoons olive oil or 2 tablespoons cooking oil
2 large onions, chopped (2 cups)
6 cups halved fresh mushrooms (such as morel, chanterelle, shiitake ,stems removed, and/or button)
2 cloves garlic, minced
3/4 cup dry white wine or 3/4 cup chicken broth
3/4 cup chicken broth
2 tablespoons snipped fresh basil or 1 teaspoon dried basil, crushed
1 tablespoon snipped fresh thyme or 1 teaspoon dried thyme, crushed
2 tablespoons whipping cream (optional)
instant gnocchi or toasted baguette, sliced (optional)

Steps:

  • In a plastic bag combine flour, salt, and black pepper; then add chicken pieces, a few at a time, shaking to coat.
  • In a 12-inch skillet brown chicken in hot oil over medium-high heat for 8 minutes, turning occasionally.
  • Remove chicken from skillet; set aside.
  • Add onions, mushrooms, and garlic to skillet and cook 4 minutes, stirring occasionally and scraping up any browned bits.
  • Return chicken to pan and add white wine or chicken broth, broth, basil, and thyme.
  • Bring to boiling; reduce heat.
  • Cover and simmer for 25 to 30 minutes or until chicken is no longer pink and remove chicken; cover and keep warm.
  • Increase heat to medium and gently boil sauce, uncovered, for 5 minutes- if desired, stir in whipping cream.
  • Serve chicken and sauce over toasted baguette slices and season to taste with salt and freshly ground black pepper.

SUNNY'S EASY SMOTHERED CHICKEN



Sunny's Easy Smothered Chicken image

Provided by Sunny Anderson

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 11

3 tablespoons olive oil, plus more if needed
Two 8-ounce containers sliced white button mushrooms
1 sprig fresh thyme
1 medium sweet or white onion, large diced
Kosher salt and freshly ground black pepper
2 tablespoons all-purpose flour
1 tablespoon Dijon mustard
2 cups beef stock, warmed
4 grilled chicken breasts, from the freezer or refrigerator section of the grocery, thawed if frozen
Two 10-ounce containers microwavable white rice
3 tablespoons chopped fresh parsley

Steps:

  • Heat the olive oil in a large skillet over medium-high heat. Add the mushrooms and thyme and more olive oil if needed and saute until lightly browned and tender, 5 to 10 minutes. Add the onion and season with salt and pepper. Let cook until the onions are softened, 5 to 7 minutes. Mix in the flour and mustard and cook for about 2 minutes. Whisk in the beef stock and bring to a simmer. Cook until thickened, 3 to 4 minutes. Add the grilled chicken breasts, then cover the skillet and turn down the heat to medium-low. Let simmer for about 10 minutes.
  • Prepare the rice according to the package directions. Remove the rice to a large bowl and stir in 2 tablespoons parsley. Place rice on a platter, then top with the chicken and mushroom sauce. Garnish with the remaining fresh parsley.

SMOTHERED GARLIC CHICKEN WITH MUSHROOMS



Smothered Garlic Chicken with Mushrooms image

Tender juicy chicken thighs smothered in a creamy garlic sauce with mushrooms and garlic all finished off with delicious melted cheese.

Provided by Siobhan (Slimming Eats)

Categories     Main

Time 1h15m

Number Of Ingredients 14

8 Small Skinless Bone-in Chicken Thighs, raw - trim off all visible fat
300g of white mushrooms, sliced thinly
8 cloves of garlic, halved
1.5 cups (360ml) of low sodium chicken stock
120g (4.2oz) of light cream cheese
70g (2.4oz)of light mozzarella, grated or broken into small pieces
30g (1oz) of parmesan, grated
1 tablespoon of chopped fresh Parsley
spray oil
1 teaspoon of paprika
1 teaspoon of dried mixed herbs
¾ teaspoon of coarse sea salt
½ teaspoon of onion powder
½ teaspoon of black pepper

Steps:

  • Preheat oven to 220c, fan 200c, 425f or gas mark 7
  • Add the chicken to a bowl with the seasoning and toss to evenly coat.
  • Heat a large deep frying pan over a medium high heat (I use one that can go in the oven for less clean up). Spray with cooking oil spray.
  • Add the chicken pieces all in one layer and brown on both sides until nice and golden (approx 4-5 minutes per side), Transfer the chicken to a plate.
  • Spray with a little more spray oil and add in the mushrooms and fry for a couple of minutes, scraping up all the flavour that is left in the bottom of the pan from the chicken.
  • Add in the garlic and just give a stir to combine evenly, then gradually add in 1/2 cup (120ml) of the chicken stock reducing down each little bit around the mushrooms and garlic until the garlic has really softened and has a lovely golden colour. This will make the garlic lovely a sweet. Don't rush this process or you will burn the garlic and cause it to be bitter.
  • Add in the cream cheese and remaining stock (1 cup) and allow to bubble gently stirring as it does, until the cream cheese is all melted and the sauce is creamy.
  • Add back in the chicken pieces in a even layer and spoon the sauce all over the top so they are well covered.
  • Add the mozzarella and parmesan to the top. then add lid and place in the oven and bake for 35-40 minutes, remove lid for the last 10 minutes of cooking time. Cheese should be all melted and lightly golden and chicken cooked through (chicken should have an internal temp of 165f).
  • Sprinkle with the chopped fresh parsley.
  • Serve with your choice of sides.
  • Enjoy!!

Nutrition Facts : Calories 365 calories, Carbohydrate 9 grams carbohydrates, Cholesterol 81 milligrams cholesterol, Fat 21 grams fat, Fiber 1 grams fiber, Protein 42 grams protein, SaturatedFat 8 grams saturated fat, ServingSize 1 SERVING, Sodium 934 milligrams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat

SMOTHERED CHICKEN WITH SPINACH AND MUSHROOMS



Smothered Chicken With Spinach and Mushrooms image

Make and share this Smothered Chicken With Spinach and Mushrooms recipe from Food.com.

Provided by DrBuzzetta

Categories     Chicken Breast

Time 50m

Yield 4

Number Of Ingredients 9

4 boneless skinless chicken breasts
8 ounces neufchatel cheese
17 g zesty Italian salad dressing mix
8 ounces fresh spinach
8 ounces fresh mushrooms, sliced
1 large onion, sliced lengthwise
1 1/2 cups shredded mozzarella provolone parmesan blend cheese
1 teaspoon salt, to taste
1 teaspoon pepper, to taste

Steps:

  • Preheat oven to 350ºF and coat a 9 x 13" pan with olive oil.
  • Saute onion until it starts to caramelize then add mushrooms and saute until they start to brown.
  • In a small bowl, mix the neufchatel cheese (light cream cheese) and packet of Zesty Italian Dressing mix together until it is well blended.
  • Place the chicken breasts in bottom of 9 x 13" pan.
  • Divide cream cheese mixture into four even portions and spread on top of each chicken breast.
  • Cover contents of the pan with the entire 8 oz bag of fresh spinach (uncooked).
  • Evenly distribute the onion and mushroom mixture over the top of the spinach.
  • Add salt and pepper to taste.
  • Cover with the shredded mozzarella, provolone, and parmesan blend cheese.
  • Bake in the oven for about 30 minutes and check that internal temperature of largest breast is 170ºF.
  • Serve with a nice risotto or rice pilaf.

Nutrition Facts : Calories 462.5, Fat 26.9, SaturatedFat 14.5, Cholesterol 144.7, Sodium 1371.3, Carbohydrate 13.7, Fiber 2.8, Sugar 4.9, Protein 42.7

SMOTHERED CHICKEN WITH CREAMY MUSHROOM GRAVY



Smothered Chicken with Creamy Mushroom Gravy image

A nice quick entree after a hectic day at work. From Bon Appetit magazine. I saute the chicken longer than the time specified to make sure it's cooked through, or pound the breasts thinner.

Provided by yooper

Categories     Chicken

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

1/3 cup all-purpose flour
1 1/2 teaspoons dried thyme
1/2 teaspoon ground allspice
4 large boneless skinless chicken breast halves
1/4 cup butter
1 lb mushroom, thinly sliced
1 small onion, chopped
1 cup whipping cream
1 cup canned low sodium chicken broth

Steps:

  • Blend flour, 1/2 teaspoon thyme and allspice in small bowl.
  • Set aside 1 tablespoon of flour mixture.
  • Sprinkle chicken with salt and pepper, then with enough of remaining flour mixture to coat.
  • Melt butter in heavy large skillet over medium-high heat.
  • Add chicken to skillet.
  • Saute until brown, about 4 minutes per side.
  • Transfer chicken to plate.
  • Add mushrooms, onion, and remaining 1 teaspoon thyme to skillet.
  • Saute until mushrooms are brown, about 5 minutes.
  • Mix in reserved 1 tablespoon flour mixture; cook 1 minute.
  • Add cream and broth and bring to boil, stirring occasionally.
  • Return chicken and any collected juices to skillet.
  • Reduce heat to medium-low; simmer uncovered until chicken is cooked through and gravy thickens slightly, about 5 minutes.
  • Season with salt and pepper.

SMOTHERED HOME-STYLE CHICKEN



Smothered Home-Style Chicken image

I like to serve this fantastic family-style chicken over aromatic basmati rice sauteed in butter for about a minute, then cooked in chicken stock and water. -Billy Hensley, Temperance, Michigan

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 5 servings.

Number Of Ingredients 15

1/3 cup all-purpose flour
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon Cajun seasoning
1 teaspoon pepper
5 boneless skinless chicken thighs (about 1-1/2 pounds)
3 tablespoons olive oil, divided
2 medium carrots, chopped
1 small onion, chopped
1/2 cup chopped green pepper
2 garlic cloves, minced
1/2 cup white wine or chicken broth
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1/2 cup chicken broth
Hot cooked rice

Steps:

  • In a large resealable plastic bag, combine flour, salt, garlic powder, Cajun seasoning and pepper. Add chicken thighs, one at a time, and shake to coat. In a large skillet, brown chicken in 2 tablespoons oil in batches. Remove and keep warm., In same skillet, saute carrots, onion and green pepper in remaining oil until tender. Add garlic; cook 1 minute. Add wine, stirring to loosen browned bits from pan. Stir in soup and broth., Return chicken to skillet. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until a thermometer reads 165°. Serve with rice.

Nutrition Facts : Calories 341 calories, Fat 20g fat (4g saturated fat), Cholesterol 81mg cholesterol, Sodium 905mg sodium, Carbohydrate 14g carbohydrate (3g sugars, Fiber 2g fiber), Protein 24g protein.

SMOTHERED CHICKEN



Smothered Chicken image

You can't go wrong when serving this speedy skillet creation. Top tender chicken breasts with mushrooms, bacon, green onions and cheese for a swift and savory sensation that's sure to become a family favorite. -Penny Walton, Westerville, Ohio

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 8

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 bacon strips, cooked and chopped

Steps:

  • 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.

Nutrition Facts : Calories 363 calories, Fat 21g fat (7g saturated fat), Cholesterol 116mg cholesterol, Sodium 555mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 40g protein.

CROCK POT SMOTHERED CHICKEN WITH MUSHROOMS



Crock Pot Smothered Chicken With Mushrooms image

Make and share this Crock Pot Smothered Chicken With Mushrooms recipe from Food.com.

Provided by Rachaels Kitchen Go

Categories     Chicken

Time 6h15m

Yield 4-6 serving(s)

Number Of Ingredients 8

1 tablespoon vegetable oil
1/4 cup finely chopped onion
1/4 cup finely chopped green pepper
1/4 cup finely chopped celery
1 lb skinless chicken breasts or 1 lb skinless chicken thigh
1 (3/4 ounce) package mushroom gravy mix
2 (4 ounce) cans button mushrooms, undrained
1 (12 ounce) can evaporated milk

Steps:

  • Heat oil over medium-high heat.
  • Add onion, green pepper, and celery.
  • Sauté 2 minutes or until vegetables are crisp tender.
  • Add chicken and cook 6-7 minutes per side or until browned.
  • Add to crock pot.
  • Combine mushroom gravy mix and milk.
  • Stir into chicken mixture in crock pot.
  • Add mushrooms and liquid to crock pot.
  • Set temperature to LOW and cook 4-6 hours, until chicken cooked through.

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Calories 505 per serving
  • Combine the flour with 1 teaspoon of salt and a few grinds of black pepper in a zip-top bag. Add the chicken and shake until coated.
  • Coat the bottom of a large frying pan with vegetable oil and heat on medium-high. Add the chicken in a single layer and cook until barely golden, 1 minute per side. Transfer the chicken to a plate and set aside.


CHICKEN SMOTHERED IN CREAM WITH MUSHROOMS RECIPE
Cover and simmer over low heat for 20 minutes. Add the breasts, wings and mushrooms, cover and simmer for about 15 minutes longer. Transfer the chicken and mushrooms to a platter, cover and keep warm.
From foodandwine.com


SMOTHERED CHICKEN - EASY CHICKEN RECIPES
2021-05-10 Season the chicken and dredge in the seasoned flour. Brown the chicken on both sides and remove from the skillet. Whisk flour into the skillet and add bacon, heavy cream, broth, wine and parmesan cheese. Add mushrooms and onions and cook til tender. Add the chicken back to the pan and simmer for 20 minutes. Serve!
From easychickenrecipes.com


SMOTHERED CHICKEN (MUSHROOMS & CREAMED SPINACH) — SALT AND …
2020-03-18 Preheat the oven to 350 degrees. Lightly sprinkle both sides of each chicken breast with seasoned salt, garlic powder and pepper. Place the chicken on a sheet pan. Bake for 16 minutes. Turn the chicken over. Bake for an additional 16 to 24 minutes or until an instant read thermometer registers 165 degrees internally.
From saltandseason.com


EASY SMOTHERED CHICKEN WITH BOK CHOY AND MUSHROOMS
2019-03-12 Seasoning - Reserve 1 tsp of seasoning for later. Add the rest of the seasoning to a small bowl. Mix well to combine. Season the chicken with the seasoning from the small bowl. In a cast iron skillet with vegetable oil over medium high …
From whiskitrealgud.com


SMOTHERED CHICKEN WITH MUSHROOMS - EATING ON A DIME
2020-11-06 Instructions. In a small mixing bowl, whisk together the cream of mushroom soup, cream of chicken soup, water and onion soup mix. Lay the chicken at the bottom of the crock pot. Season with the black pepper. Pour the sauce over the top of the chicken and top with the mushrooms. Cover and cook on low for 6-8 hours or on high for 3-4 hours.
From eatingonadime.com


SMOTHERED CHICKEN WITH CREAMED SPINACH, BACON, MUSHROOMS
2016-02-20 Place the chicken breasts, flat side down, into the greased baking dish and bake for 15-20 minutes at 375 F: In the mean time, make the creamed spinach. Heat 1 tablespoon vegetable oil in a large skillet on medium heat. Add spinach and cook for only 1 or 2 minutes, covered, until the spinach is thoroughly heated through and start to wilt.
From juliasalbum.com


SMOTHERED CHICKEN WITH MUSHROOMS - YOU MADE THAT?
2013-10-08 Step 1: Preheat oven to 350 F. Put the chicken breast in a Ziploc bag or between 2 sheets of wax paper and pound with a flat meat mallet making the meat more even so it cooks evenly, plus this does make the meat more tender. Prepare vegetables by chopping the onion and slicing mushrooms. Step 2: In a small bowl put the flour in and add salt and ...
From you-made-that.com


CROCKPOT SMOTHERED CHICKEN WITH MUSHROOMS - THE SLOW …
2020-03-17 Place chicken breasts in a single layer in cooker and season with pepper. In a bowl, mix condensed soups, onion soup mix, mushrooms, and water. Mix well. Pour mixture evenly over chicken, and use a spatula to help in spreading your chicken breasts. Cook on high for 4 to 4 1/2 hours or on low for 7 to 8 hours.
From slowcookingclub.com


FRENCH ONION SMOTHERED CHICKEN WITH MUSHROOMS - LISA G COOKS
2020-12-07 Instructions. Preheat your oven to 375. Heat a large oven-safe pan (such as a cast-iron) over medium-high heat and add in one tbsp. of the butter and the olive oil. Once the fat has melted and the pan is hot, add in the mushrooms, onion …
From lisagcooks.com


SMOTHERED CHICKEN WITH MUSHROOM GRAVY - MEL'S KITCHEN CAFE
2021-01-19 Heat the olive oil in a 12-inch nonstick skillet over medium heat until rippling and hot. Add the chicken and cook for about 4 minutes on each side, until golden and cooked through. Don’t overcook or you’ll have dry chicken (if you have a thermometer, cook until 165 degrees F). Remove to a plate and cover to keep warm.
From melskitchencafe.com


10 BEST SMOTHERED CHICKEN ONIONS MUSHROOMS RECIPES - YUMMLY
2022-06-09 mushroom gravy mix, boneless skinless chicken breast halves, finely chopped onion and 4 more Smothered Chicken The Cookin' Chicks tomatoes, flour, fresh parsley, ground black pepper, boneless skinless chicken breasts and 12 more
From yummly.com


CHEESY SMOTHERED MUSHROOM CHICKEN RECIPE | HELLOFRESH
Keep covered off heat until ready to mash. • While potatoes cook, pat chicken* dry with paper towels and season all over with salt and pepper. • Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 3-5 minutes per side. • Turn off heat; transfer to a plate.
From hellofresh.com


10 BEST SMOTHERED CHICKEN ONIONS MUSHROOMS RECIPES
2022-05-04 Smothered Chicken with Creamed Spinach, Bacon, Mushrooms Igidar. vegetable oil, butter, half and half, chicken breast, garlic cloves and 9 more.
From yummly.com


40 CHICKEN AND MUSHROOM RECIPES | TASTE OF HOME
2018-05-10 Smothered Chicken. You can't go wrong when serving this speedy skillet creation. Top tender chicken breasts with mushrooms, bacon, green onions and cheese for a swift and savory sensation that's sure to become a family favorite. —Penny Walton, Westerville, Ohio. Go to Recipe. 4 / 40.
From tasteofhome.com


SMOTHERED CHICKEN AND MUSHROOMS | YELLOWBLISSROAD.COM
2022-03-08 Simmer and stir constantly until the sauce thickens--about 5 to 6 minutes. Taste it to see if it needs more salt or pepper. Pour the sauce over the chicken and onions. Add the thyme leaves and cover. Bake 30 minutes. After 30 minutes, remove from the oven and add the mushrooms. Cover and bake again an additional 20 to 30 minutes until the ...
From yellowblissroad.com


SMOTHERED CHICKEN WITH MUSHROOMS AND BACON - COMFORTABLE FOOD
2013-10-05 Instructions. Preheat the oven to 350 F (175 C) and grease the bottom of a 9 x 13 casserole dish. In a shallow bowl, whisk together the flour, bread crumbs, salt and pepper. Dredge each piece of chicken in the mixture, and set aside on a plate, reserving about ½ cup of the left over flour mixture. Cook the bacon in a skillet until almost crisp ...
From comfortablefood.com


SMOTHERED CHICKEN WITH MUSHROOM SPINACH – …
2022-05-29 Step 1: Preheat oven to 350 degree and coat the pan with olive oil. Fry the onions in the pan until it caramelizes, then add mushrooms, and fry until they get slightly brown. Step 2: Mix the Neufchatel cheese and packet of Zesty Italian Dressing together until they are well blended, then put the chicken breasts in the pan.
From hotcookinrecipes.com


SMOTHERED CHEESY BAKED CHICKEN WITH MUSHROOMS (LOW CARB)
Preheat oven to 375F and spray a 13 x 9 inch casserole pan with cooking spray. Heat 1 tbsp. butter and 1/2 tbsp. oil in a large skillet over medium high heat. Add mushrooms and onions and saute until tender, about 5 minutes. Add minced garlic and saute for another 30 seconds.
From myincrediblerecipes.com


SMOTHERED CHICKEN - THE DARING GOURMET
2020-06-12 Instructions. Heat the oil in a large skillet over medium-high heat. When the pan is hot, add the chicken and sear both sides until browned. Transfer to a plate and set aside, leaving the browned bits in the bottom of the pan. Add the bacon and cooked until crispy. Add the mushrooms and cook until soft, 3-4 minutes.
From daringgourmet.com


SMOTHERED CHICKEN WITH MUSHROOMS - THESUPERHEALTHYFOOD
2022-07-02 the best smothered chicken with mushrooms recipe around! Smothered chicken with mushrooms is a definite family favorite! I don’t always have time to make this recipe, but it’s a must-do when I do. Whether you’re just plain tired of the same old recipes week after week or you need a new dinner idea, this recipe will hit the spot.
From thesuperhealthyfood.com


SMOTHERED CHICKEN WITH CREAMY MUSHROOM GRAVY RECIPE - BON …
2001-01-31 Melt butter in heavy large skillet over medium-high heat. Add chicken to skillet. Sauté until brown, about 4 minutes per side. Transfer chicken to plate. Add mushrooms, onion, and remaining 1 ...
From bonappetit.com


BOB'S IGA - RECIPE: SMOTHERED MUSHROOM CHICKEN
Flatten chicken to 1/4- inch thickness. Season with salt and pepper. In a large skillet, brown chicken in oil for 4 minutes; turn. Top with the mushrooms and cheese. Cover and cook until chicken juices run clear and cheese is melted, about 4 minutes. Top with green onions and bacon bits and serve immediately.
From bobsthomasville.iga.com


SMOTHERED CHICKEN WITH MUSHROOM GRAVY SLOW COOKER
2013-11-13 Add bell pepper, onion, and celery to pan, saute for about 5 minutes, add garlic and cook 1 minute more. Add cream of mushroom and hot tomato sauce and mix well. Pour over chicken in slow cooker. Cook on low for 4-5 hours are until chicken is done. Sprinkle cook bacon and green onions on top if desired.
From creolecontessa.com


10 BEST SMOTHERED CHICKEN MUSHROOMS CHEESE RECIPES - YUMMLY
2022-06-07 cheese, potatoes, mushrooms, chicken breasts, butter, chives. Stuffed Chicken Parmesan, with home made potato wedges and sautéed spinach and capsicum with feta. CaleyKimber. pesto, feta cheese, sweet chilli sauce, cheese, paprika powder and 11 more.
From yummly.com


CREAMED SPINACH AND MUSHROOM SMOTHERED CHICKEN
2018-04-10 Remove mushrooms from pan and set aside. Sprinkle seasoned salt, pepper, and garlic powder on both sides of chicken breasts and place in prepared baking dish. Bake for 15 minutes. While chicken bakes, make creamed spinach. Heat butter and oil over medium heat in the same pan you cooked the mushrooms in. Add onion and cook until soft.
From spicysouthernkitchen.com


SMOTHERED CHICKEN IN MUSHROOM RAGOUT RECIPE | MYRECIPES
Sprinkle chicken with 1/4 teaspoon pepper. Add chicken to pan, and sauté 6 minutes on each side. Remove from pan, and keep warm. Advertisement. Step 2. Add mushrooms and leeks to pan; sauté 8 minutes. Return chicken to pan. Add wine, broth, sherry, and salt; cook 2 minutes or until chicken is done. Remove from heat; stir in sour cream.
From myrecipes.com


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Top Asked Questions

How do you cook chicken with mushrooms?
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 bottoms are browned, about 4 minutes. Turn chicken; top with mushrooms and remaining ingredients.
How do you make smothered chicken?
Similar to my Mothers Smothered Chicken recipe, except we throw the raw onions and mushrooms, a mix of white and portabella or exotic blend into the dish with the raw chicken, you add chicken broth 1/2, Worcestershire sauce about 1/3 a cup, white wine (a sprinkle) and soy sauce into the glass baking dish with the boneless skinless chicken thighs.
What is smothered cheesy baked chicken with mushrooms?
Smothered Cheesy Baked Chicken with Mushrooms is a 5 star meal that is beyond sensational- seasoned baked chicken breasts smothered in caramelized onions, mushrooms and cheese…and its LOW CARB! This one is sure to be a hit! This delicious dinner is high on flavor and low on the carbs! It uses simple ingredients – nothing crazy!
How do you cook mushrooms on the stove top?
Melt butter in a nonstick skillet over medium heat. Add mushrooms, onion, Worcestershire sauce, and red wine. Cook and stir until vegetables shrink down a bit, about 5 minutes. Season with salt and cracked black pepper. Reduce heat to medium-low to low; cook until tender, 10 to 15 minutes.

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