AVOCADO SMOTHERED CHICKEN
This Avocado Smothered Chicken is EVERYTHING you love about delicious avocado egg rolls, all smothered on top of a tender chicken breast and baked to perfection. Inspired by one of my favorite appetizers this brings the flavors into a wholesome and filling dinner. Made easy with just a handful of ingredients and one dish, you will love how fast this meal can be prepped and into the oven.
Provided by Kimber
Categories Dinner Main Course
Time 40m
Number Of Ingredients 13
Steps:
- Lay the chicken breast flat in a large baking dish. Season with half the salt and the pepper.
- In a bowl, combine the avocado, sun dried tomatoes, red onion, cilantro, and the remaining salt. Stir, mashing the avocado and mixing everything together, until combined with chunks of avocado remaining.
- Spread the avocado mixture on top of each chicken breast to cover. Top with the shredded cheese. Bake covered with foil at 375˚F for 25-35 minutes, or until the chicken is cooked through. Optional: remove the foil for the last 3-5 minutes and set the oven to broil to brown the cheese.
- Garnish with extra cilantro and sun dried tomato if desired. Serve over rice or sautéed spinach and drizzle each chicken breast with sauce. Enjoy!
Nutrition Facts : ServingSize 8 oz, Calories 356 kcal, Carbohydrate 13 g, Protein 36 g, Fat 18 g, SaturatedFat 4 g, Cholesterol 105 mg, Sodium 470 mg, Fiber 4 g, Sugar 6 g
EASY SMOTHERED CHICKEN BREASTS
After reading this recipe here, it sounded so good that I had to put my personal touches to it. I'm not particularly fond of chicken breasts unless they're flattened to a pulp and delicately browned after being dredged in flour. After that I followed the original recipe except I added crushed red peppers and Italian seasoning. I served this with fettuccine alfredo and roasted asparagus on the side. Delizioso!
Provided by Stephanie (Nussear) Back
Categories World Cuisine Recipes European Italian
Time 45m
Yield 4
Number Of Ingredients 13
Steps:
- Mix flour, bread crumbs, garlic salt, and black pepper together in a bowl. Coat each chicken breast with flour mixture.
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Remove bacon with a slotted spoon, reserving bacon drippings; drain bacon on paper towels.
- Cook and stir coated chicken breasts in the bacon drippings until chicken is no longer pink in the center and juices run clear, about 5 minutes per side; remove and keep warm.
- Cook and stir onion, lemon-pepper seasoning, Italian seasoning, salt, red pepper flakes, and brown sugar in the same skillet until onion is golden brown, 10 to 15 minutes.
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Arrange chicken breasts on a baking sheet; top each breast with 2 bacon slices. Top with caramelized onion and Colby-Monterey Jack cheese.
- Broil chicken breasts until cheese is melted and bubbling, 1 to 3 minutes.
Nutrition Facts : Calories 663.8 calories, Carbohydrate 34.5 g, Cholesterol 151.9 mg, Fat 35.7 g, Fiber 1.4 g, Protein 48.7 g, SaturatedFat 13.6 g, Sodium 1823.4 mg, Sugar 15 g
SUNNY'S EASY SMOTHERED CHICKEN
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 AND COVERED CHICKEN AND GRAVY
Steps:
- Heat the oven to 350 degrees F. Combine the flour, onion powder, paprika and cayenne pepper in a shallow dish. Season with salt and black pepper and stir to combine.
- Heat the oil in a large ovenproof skillet over medium-high heat until shimmering. Pat the chicken dry and place in the flour-spice mixture, turning to dust on both sides. Shake off the excess. Add the coated chicken to the hot oil and sear until brown, 1 to 2 minutes per side. Remove to a plate.
- Add the onions to the oil remaining in the skillet and reduce the heat to medium. Season the onions with salt and black pepper. Cook, stirring occasionally, until the onions are golden brown, 5 to 7 minutes. Add the garlic and cook until fragrant, 45 to 60 seconds.
- Tip the remaining flour mixture into the onions and stir to coat and combine. Stir in the warmed chicken stock and increase the heat to medium high. Bring to a boil. Reduce the heat until the mixture simmers. Add the reserved chicken with any accumulated juices, nestling it into the onions, and the thyme and bay leaf. Transfer the skillet to the oven and cook until the juices of the chicken run clear when pierced with a knife and the temperature reads 165 degrees F when measured with an instant-read thermometer, about 30 minutes. Taste and adjust the seasoning with salt and black pepper. Discard the thyme sprigs and bay leaf. Serve the chicken immediately.
SMOTHERED CHICKEN BREASTS
After trying a similar chicken dish in a restaurant, I decided to re-create it at home. Topped with bacon, caramelized onions and shredded cheese, this savory dish comes together in no time, and uses ingredients that I usually have on hand. And since it cooks in one skillet, it's a cinch to clean up! -Brenda Carpenter, Warrensburg, Missouri
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Sprinkle chicken with salt and lemon pepper. In a large skillet, heat oil over medium heat; cook chicken until a thermometer reads 165°, 6-8 minutes per side. Remove from pan; keep warm. , In same skillet, cook bacon over medium heat until crisp. Remove bacon to paper towels; pour off all but 2 tablespoons drippings., In drippings, saute onion with brown sugar over medium heat until tender and golden brown. Top chicken with bacon, onion mixture and cheese.
Nutrition Facts : Calories 560 calories, Fat 34g fat (12g saturated fat), Cholesterol 143mg cholesterol, Sodium 710mg sodium, Carbohydrate 17g carbohydrate (15g sugars, Fiber 0 fiber), Protein 45g protein.
SOUTHERN SMOTHERED CHICKEN RECIPE
This Southern Smothered Chicken is made with perfectly browned chicken with an onion and garlic gravy that's perfect over your starch of choice. This is true southern comfort.
Provided by I Heart Recipes
Categories Dinner
Time 1h
Number Of Ingredients 14
Steps:
- Start off by making sure that all of the chicken is nice and clean.
- Pour 1 1/2 cup flour into a large bowl, and add in seasonings : garlic powder, onion powder, salt, pepper, celery seed, poultry seasoning, and smoked paprika. Mix until well incorporated.
- Coat the chicken with the seasoned flour, and make sure you coat all surfaces.
- Reserve the seasoned flour
- Pour 1/4 cup of vegetable oil into a large pan, then place the plan over medium heat.
- Start adding in the chicken, but be sure to not over crowd the pan ( use a pan big enough to hold all of the chicken).
- Cook the chicken until it is golden brown(DO NOT worry about cooking the chicken until done, because we will cook it some more).
- Once the chicken is nice and browned, remove it from the pan. Leave the oil in the pan.
- Toss in the onions, and cook them for about 2 minutes, then add in the garlic. Once the garlic is in the pan let it cook for an additional minute, then remove the onions and garlic from the pan.
- Add three tbsp of the seasoned flour (the same flour that you coat the chicken with) to the pan. Stir in with the oil.
- Next pour in 2 cups of chicken broth. Whisk in while pouring in the broth. Make sure there aren't any lumps.
- Let the gravy cook for about 2 minutes ( still on medium heat), then pour in 1 cup of milk into the pan.
- Let the creamy gravy cook for about 3 minutes, then start adding the chicken back into the pan, as well as the onions and garlic.
- Make sure all of the chicken is coated with the creamy gravy.
- Place a lid on the pan, then let the chicken cook for 30-35 minutes. Be sure to occasionally turn the chicken.
- Once done serve the chicken with rice or mashed potatoes.
- Enjoy!
SMOTHERED CHICKEN BREASTS
Topped with bacon, caramelized onions, and zippy shredded cheese, this recipe comes together in no time. Plus, it cooks in one skillet, so it's easy to clean up.
Provided by Brent BeSaw
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pan-Fried
Time 35m
Yield 4
Number Of Ingredients 8
Steps:
- Sprinkle chicken with salt and lemon-pepper.
- Heat oil in a large skillet over medium heat; cook the chicken breasts in hot oil until no longer pink in the center and the juices run clear, 13 to 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove and keep warm.
- Place bacon in large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels; reserve 2 tablespoons drippings. Cook and stir onion and brown sugar in reserved drippings until onion is golden, about 5 minutes.
- Place two bacon strips on each chicken breast half; top with caramelized onions and sprinkle with Colby-Monterey Jack cheese.
Nutrition Facts : Calories 431.1 calories, Carbohydrate 16.9 g, Cholesterol 124.5 mg, Fat 20.1 g, Fiber 0.5 g, Protein 44 g, SaturatedFat 7.9 g, Sodium 809 mg, Sugar 14.5 g
EASY SMOTHERED OVEN CHICKEN BREASTS
This is great for the working mother with a hungry family. Just throw it all in the dish and bake. Add some rice, a salad, and rolls and dinner is served!
Provided by kimberlie14
Categories Poultry
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Place chicken in a casserole dish.
- Season to your liking with salt, pepper,and garlic powder (both sides).
- In a saucepan, combine all soups and butter, mix well (if too thick add 1/4 cup water); pour over chicken.
- Cover with foil and bake at 350°F for 25 minutes.
- Add carrots and potatoes.
- Cover and return to oven for 35 minutes.
- Serve with rice!
SMOTHERED CHICKEN RECIPE
Liven up your dinners with this delicious smothered chicken recipe. Coated in a creamy white wine, mushroom, bacon and cheese sauce, there's nothing boring about this recipe!
Provided by Becky Hardin
Categories Main Course
Time 30m
Number Of Ingredients 17
Steps:
- Over medium heat, melt butter in a large pan.
- Season Chicken with salt and pepper.
- In a shallow bowl combine flour, garlic powder, oregano, thyme and all spice. Reserve 2 Tablespoons of the flour mixture for later. Dredge chicken through mixture then add to prepared pan.
- Brown chicken for 6 minutes per side. Transfer chicken to plate and set aside.
- Whisk in reserved flour.
- Then add crumbled bacon, heavy cream, broth, wine and parmesan cheese. Stir to combine. Cook one minute until it begins to thicken,
- Add mushrooms and onions to the pan and cook 3 minutes or until tender.
- Reduce heat to medium low, add chicken breasts back to the pan and simmer covered for 20 minutes.
Nutrition Facts : Calories 953 kcal, Carbohydrate 34 g, Protein 69 g, Fat 58 g, SaturatedFat 30 g, TransFat 1 g, Cholesterol 293 mg, Sodium 1351 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving
SMOTHERED CHICKEN AND GRAVY | LOW CARB AND KETO-FRIENDLY
Smothered Chicken and Gravy is a busy cook's dream come true! Made with juicy chicken, this quick-fix dinner with creamy gravy tastes like it came from your favorite restaurant!
Provided by Katerina | Diethood
Categories Dinner
Time 30m
Number Of Ingredients 14
Steps:
- Pat dry the chicken breasts with paper towels, then season chicken breasts with seasoning salt, paprika, and pepper.
- Heat oil and butter in a large skillet over medium-high heat until butter is melted.
- Add chicken to skillet and sear for 5 to 7 minutes per side, or until golden brown and cooked through. Chicken is cooked through when internal temperature reaches 165˚F. Please use an Instant Read Meat Thermometer for accuracy. The thicker the chicken, the longer it will take to cook. If skillet isn't big enough, cook the chicken in batches.
- Transfer cooked chicken to a plate and keep covered.
- Return skillet to heat and add a tablespoon of butter; melt over medium heat.
- Stir in sliced onions and add a pinch of salt. Cook onions for 10 to 12 minutes, or until very soft and caramelized, stirring frequently.
- Add garlic and fresh herbs; continue to cook for 30 seconds.
- Pour in chicken broth, and using a wooden spoon, scrape up the browned bits from the bottom of the pan.
- Whisk in the heavy cream and simmer for 1 minute.
- Return chicken and all the chicken juices to the skillet.
- Reduce heat to medium-low and continue to cook for 2 to 3 more minutes, or until chicken is heated through and sauce has thickened.At this point, you can also add a slice of cheese on top of each chicken breast and cook until melted.
- Remove skillet from heat; garnish chicken with parsley and serve with the onions and gravy.
Nutrition Facts : ServingSize 7 ounces, Calories 348 kcal, Carbohydrate 5 g, Protein 26 g, Fat 25 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 116 mg, Sodium 662 mg, Fiber 1 g, Sugar 1 g
SMOTHERED GRILLED CHICKEN BREAST
A tasty but quick and easy solution for grilled chicken. Two cheeses plus mushrooms, onions and peppers make this dish a winner!
Provided by BamaBelle30
Categories Chicken Breast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Sprinkle chicken breast with Lawry's seasoning salt.
- Place on grill cook over medium heat until done.
- Cook bacon in large skillet. When bacon is done drain skillet, leaving about 1 tsp of bacon grease.
- Place skillet back on stove on low heat and saute mushrooms, onions and peppers for approx 15 minutes or until tender.
- Place cooked chicken breast on baking sheet. Cover each breast with BBQ sauce.
- Place 2-3 slices of cooked bacon on each chicken breast and cover with sauteed mushrooms, onions and pepper, a slice of mozarella cheese and a slice of American cheese.
- Place cookie sheet with chicken back on grill just long enough to melt cheese.
Nutrition Facts : Calories 613.5, Fat 40, SaturatedFat 16.2, Cholesterol 143.5, Sodium 1448.3, Carbohydrate 14.8, Fiber 1.7, Sugar 4.6, Protein 47
SMOTHERED CHICKEN
This smothered chicken recipe is made with juicy fried chicken breasts tossed in a flavorful gravy with crispy bacon. It's truly a restaurant worthy meal right at home!
Provided by Stephanie
Categories Main Course
Time 1h5m
Number Of Ingredients 19
Steps:
- Prework: Add chicken dredge ingredients to a large plate and toss to combine. Set aside. Measure out gravy ingredients prior to beginning.
- Cook the Bacon: Fry bacon over medium-low heat until crispy on both sides. Remove from pan and pour grease into a heat-safe bowl. Reserve 2-4 Tablespoons of clear bacon drippings. Wipe any black residue from the pan if needed.
- Slice & Pound the Chicken: While the bacon cooks, slice each chicken breast in half lengthwise to create 2 thinner slices. Place saran wrap over them and use a meat tenderizer to pound them to about 3/4 inches thick. This gives them a little more texture for the flour dredge to hold on to. They'll plump up more when cooked.
- Coat the Chicken: Wipe the chicken dry and coat generously in the flour mixture, get in every nook and cranny.
- Cook the Chicken: Add the reserved bacon drippings to the clean pan and enough vegetable oil to cover the chicken by half. Heat over medium-high heat. Once heated and glistening, add the chicken. Fry 2 at a time for about 5 minutes per side, until they have a nice golden sear. Set aside on a plate. Adjust heat down slightly and back up throughout cooking as needed.
- Drain the oil: Remove the oil from the pot and use a paper towel to remove any black spots from the pan, but leave any brown remnants. This is called 'fond' and will give the gravy a nice flavor.
- Make the Roux: Melt the butter over medium heat and use a silicone spatula to "clean" the bottom of the pan. Sprinkle the flour gradually, whisking continuously, until a paste forms.
- Add the Broth and Half and Half: Add the liquid in small increments, whisking constantly. It will thicken up in between each splash of liquid. If you add it all at once, you'll "break" the roux and it won't be thick.
- Add remaining gravy ingredients: Slowly add the beef bouillon, soy sauce, and seasonings.
- Bring to a gentle boil, then reduce to a simmer. Add a few drops of kitchen bouquet if a darker color is desired.
- Add the chicken back to the pan along with any juice from the plate.
- Chop up the bacon and add it to the top of the chicken.
- Cover partially and cook over low heat for 10-15 minutes. The internal temperature of the chicken should reach 165 degrees prior to serving.
- Garnish with parsley and serve with mashed potatoes.
Nutrition Facts : Calories 666 kcal, Carbohydrate 26 g, Protein 20 g, Fat 54 g, SaturatedFat 35 g, TransFat 1 g, Cholesterol 92 mg, Sodium 1687 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 15 g, ServingSize 1 serving
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
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 8
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 GRAVY
Crock pot smothered chicken with gravy is a really easy recipe with lots of tender chicken and mushrooms. The gravy is amazing over rice.
Provided by Eating on a Dime
Categories Main Course
Time 6h10m
Number Of Ingredients 7
Steps:
- 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.
- Enjoy!
Nutrition Facts : Calories 167 kcal, Carbohydrate 7 g, Protein 21 g, Fat 6 g, SaturatedFat 2 g, Cholesterol 54 mg, Sodium 770 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
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