Smothered Chicken with Mushrooms

Smothered Chicken with Gravy, Green Beans and Potato

Smothered Chicken with Mushrooms

You'll love this simple recipe for restaurant-style smothered chicken. It's easy to follow, with great results. Moist, flavorful chicken smothered in mushrooms and onions, all drenched in thick and tasty gravy! An impressive dinner to serve your family or dinner guests. Ready in 35 minutes with a 1-hr or up to overnight marinade.

Course Dinner

Cuisine American

Recipe Type Cast Iron Skillet, Chicken, Copycat, Fall, Grilled, High-Protein Meals, Mushrooms, Quick Dinner, Served Hot

Skill Level Easy

Prep Time 10

Cook Time 25

Marinate Time 1

Total Time 1 35

Servings

Calories 703kcal

Author Angela G.

Equipment

cast iron skillet

Ingredients

Chicken and Mushrooms

4 boneless, skinless chicken breasts
1 cup Italian dressing
4 tablespoon bacon drippings or butter divided
¼ cup thinly sliced onions
8 oz sliced mushrooms
1 teaspoon garlic paste

Gravy

1 cup chicken broth
1 cup heavy cream
1 teaspoon Worcestershire sauce
1 teaspoon Dijon mustard
½ teaspoon smoked paprika

Cheese and Garnish

1 cup shredded Monterey Jack cheese
2 tablespoon fresh chopped parsley for garnish

Instructions

Prep chicken. Place chicken breasts onto a larger cutting board and cover with plastic wrap to prevent splattering. Use the flat side of a meat tenderizer to pound out each breast to an equal thickness. About ½" -¾" thick is ideal.
Marinate chicken. Add chicken and Italian dressing to a large ziplock bag, seal, and shake to coat chicken. Refrigerate for at least 1 hour or overnight.
Cook chicken. Heat 2 tablespoon of bacon fat in a skillet or butter over medium-high heat.
Add the chicken breasts and cook for 5-6 minutes per side or until golden brown and cooked to an internal temperature of 165ºF. Remove chicken from skillet and set aside.
Cook mushrooms and onions. In the same skillet, add remaining bacon fat or butter, sliced onion, and mushrooms. Cook, stirring occasionally, until the onions are softened and mushrooms are glossy, about 5-7 minutes.
Add garlic and cook for an additional 1 minute, until fragrant.
Make gravy. Pour chicken broth, heavy cream, and Worcestershire sauce in skillet. Stir in Dijon mustard and smoked paprika. Stir to combine. Bring to a boil then reduce to simmer.
Combine chicken with gravy. Return cooked chicken breasts to the skillet, spooning some of the sauce over the top. Simmer for 5 minutes or until sauce has thickened slightly and the chicken is reheated; flipping chicken half way through.
Spoon some mushrooms and onions on top of each chicken breast.
Add cheese. Sprinkle shredded Monterey Jack cheese evenly over the top of each chicken breast. Cover skillet with a lid and let the cheese melt for 2-3 minutes.
Garnish and serve. Remove skillet from heat and garnish with parsley.
Serve immediately with extra sauce spooned over the top if desired.

Notes

Choose your favorite brand of Italian dressing. I like to to use Olive Garden Italian dressing.

Cook time will vary depending on thickness of chicken. Be sure to check the temperature using a meat thermometer to determine if chicken is fully cooked.

Nutrition