Smothered Chicken
Smothered Chicken
Ingredients
For the Chicken
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon white pepper
- 1/2 teaspoon black pepper
- 1 teaspoon dried Italian herbs
- 1 tablespoon white vinegar
- 1 tablespoon olive oil
For the Sauce and Vegetables
- 2 tablespoons olive oil, divided
- 8 ounces cremini mushrooms, sliced
- 1 yellow onion, diced
- 1 jalapeño, thinly sliced (seeds removed for less heat, optional)
- 1 red bell pepper, sliced into thin strips
- 3 cloves garlic, minced
- 1/4 cup unsalted butter, cut into cubes
- 1/4 cup all-purpose flour
- 1 chicken bouillon cube
- 1 1/2 cups water
- 1/2 cup heavy cream
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon black pepper
- 4 sprigs fresh thyme
For Serving and Garnish
- 3 cups cooked jasmine rice, for serving
- 2 tablespoons fresh parsley, chopped, for garnish
- 4 lemon wedge, for garnish
Instructions
- 1
Place the cut-up chicken breast in a large bowl. Add 1 teaspoon smoked paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon white pepper, 1/2 teaspoon black pepper, and 1 teaspoon dried Italian herbs. Drizzle with 1 tablespoon white vinegar and 1 tablespoon olive oil. Mix thoroughly with your hands to coat the chicken evenly.
⏱️ 5 min
- 2
Heat 1 tablespoon of olive oil in a large cast iron skillet or heavy-bottomed pan over medium-high heat. Add the seasoned chicken pieces to the hot pan in a single layer, working in batches if necessary to avoid overcrowding. Cook for about 5 minutes, turning occasionally, until browned on all sides. Remove the cooked chicken from the pan and set it aside on a plate.
⏱️ 8 min
- 3
In the same pan, add the sliced cremini mushrooms. Cook over medium heat for 5-7 minutes, stirring occasionally, until they release their liquid and turn golden brown. Remove the cooked mushrooms from the pan and set them aside with the chicken.
⏱️ 7 min
- 4
Add the remaining 1 tablespoon of olive oil to the pan. Add the diced yellow onion, sliced jalapeño, and sliced red bell pepper. Sauté for 3-4 minutes until the vegetables begin to soften. Add the minced garlic and continue to sauté for another 1-2 minutes until fragrant.
⏱️ 6 min
- 5
Add the cubed unsalted butter to the sautéed vegetables. Once the butter melts, sprinkle the all-purpose flour over the mixture. Stir continuously with a wooden spoon for 2-3 minutes to combine the butter and flour with the vegetables, creating a roux. Cook until the roux is lightly golden.
⏱️ 4 min
- 6
Crumble the chicken bouillon cube into the pan. Gradually pour in the 1 1/2 cups of water, stirring constantly to prevent lumps. Then, stir in the 1/2 cup of heavy cream. Continue stirring until the sauce is smooth and begins to thicken slightly.
⏱️ 3 min
- 7
Sprinkle in 1/2 teaspoon more smoked paprika and 1/4 teaspoon more black pepper. Add the fresh thyme sprigs to the sauce. Stir to incorporate the seasonings.
⏱️ 1 min
- 8
Return the cooked chicken and mushrooms to the pan with the sauce. Stir everything together gently to coat. Reduce the heat to low, cover the pan, and let the mixture simmer for 15 to 20 minutes, or until the chicken is cooked through and the sauce has thickened to your desired consistency. Remove the thyme sprigs before serving.
⏱️ 20 min
- 9
Serve the smothered chicken and sauce generously over simmered jasmine rice. Garnish each serving with chopped fresh parsley and a lemon wedge.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Smothered Chicken
For the Chicken
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon white pepper
- 1/2 teaspoon black pepper
- 1 teaspoon dried Italian herbs
- 1 tablespoon white vinegar
- 1 tablespoon olive oil
For the Sauce and Vegetables
- 2 tablespoons olive oil, divided
- 8 ounces cremini mushrooms, sliced
- 1 yellow onion, diced
- 1 jalapeño, thinly sliced (seeds removed for less heat, optional)
- 1 red bell pepper, sliced into thin strips
- 3 cloves garlic, minced
- 1/4 cup unsalted butter, cut into cubes
- 1/4 cup all-purpose flour
- 1 chicken bouillon cube
- 1 1/2 cups water
- 1/2 cup heavy cream
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon black pepper
- 4 sprigs fresh thyme
For Serving and Garnish
- 3 cups cooked jasmine rice, for serving
- 2 tablespoons fresh parsley, chopped, for garnish
- 4 lemon wedge, for garnish
Instructions
- 1
Place the cut-up chicken breast in a large bowl. Add 1 teaspoon smoked paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon white pepper, 1/2 teaspoon black pepper, and 1 teaspoon dried Italian herbs. Drizzle with 1 tablespoon white vinegar and 1 tablespoon olive oil. Mix thoroughly with your hands to coat the chicken evenly.
⏱️ 5 min - 2
Heat 1 tablespoon of olive oil in a large cast iron skillet or heavy-bottomed pan over medium-high heat. Add the seasoned chicken pieces to the hot pan in a single layer, working in batches if necessary to avoid overcrowding. Cook for about 5 minutes, turning occasionally, until browned on all sides. Remove the cooked chicken from the pan and set it aside on a plate.
⏱️ 8 min - 3
In the same pan, add the sliced cremini mushrooms. Cook over medium heat for 5-7 minutes, stirring occasionally, until they release their liquid and turn golden brown. Remove the cooked mushrooms from the pan and set them aside with the chicken.
⏱️ 7 min - 4
Add the remaining 1 tablespoon of olive oil to the pan. Add the diced yellow onion, sliced jalapeño, and sliced red bell pepper. Sauté for 3-4 minutes until the vegetables begin to soften. Add the minced garlic and continue to sauté for another 1-2 minutes until fragrant.
⏱️ 6 min - 5
Add the cubed unsalted butter to the sautéed vegetables. Once the butter melts, sprinkle the all-purpose flour over the mixture. Stir continuously with a wooden spoon for 2-3 minutes to combine the butter and flour with the vegetables, creating a roux. Cook until the roux is lightly golden.
⏱️ 4 min - 6
Crumble the chicken bouillon cube into the pan. Gradually pour in the 1 1/2 cups of water, stirring constantly to prevent lumps. Then, stir in the 1/2 cup of heavy cream. Continue stirring until the sauce is smooth and begins to thicken slightly.
⏱️ 3 min - 7
Sprinkle in 1/2 teaspoon more smoked paprika and 1/4 teaspoon more black pepper. Add the fresh thyme sprigs to the sauce. Stir to incorporate the seasonings.
⏱️ 1 min - 8
Return the cooked chicken and mushrooms to the pan with the sauce. Stir everything together gently to coat. Reduce the heat to low, cover the pan, and let the mixture simmer for 15 to 20 minutes, or until the chicken is cooked through and the sauce has thickened to your desired consistency. Remove the thyme sprigs before serving.
⏱️ 20 min - 9
Serve the smothered chicken and sauce generously over simmered jasmine rice. Garnish each serving with chopped fresh parsley and a lemon wedge.
⏱️ 3 min