Smothered Chicken
A comforting dish featuring tender chicken breasts smothered in sautéed onions, mushrooms, and Monterey Jack cheese, topped with brown gravy.
Ingredients
Main Ingredients
- 2 large boneless, skinless chicken breasts (about 8 oz each), pounded to 1/2-inch thickness Ensure pounded evenly for even cooking.
- 2 tbsp olive oil, divided
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- 1 large yellow onion, thinly sliced
- 8 oz cremini mushrooms, sliced
- 1 packet brown gravy mix, prepared according to package directions
- 1 cup Monterey Jack cheese, shredded Can substitute with lower-fat or plant-based cheese.
Instructions
Preparation
- Pound the chicken breasts to an even ½-inch thickness and season both sides with salt, black pepper, garlic powder, and paprika.
- In a large skillet over medium-high heat, add 1 tablespoon of olive oil. Sauté the sliced onions for 5-7 minutes until they soften.
- Add the sliced mushrooms to the skillet and cook for another 5-7 minutes until browned. Remove the onion and mushroom mixture and set aside.
- In the same skillet, add the remaining tablespoon of olive oil and cook the seasoned chicken breasts for about 5-6 minutes per side until golden brown and cooked through (internal temperature should reach 165°F). Remove the chicken from the skillet.
- Prepare the brown gravy in a separate saucepan according to package instructions.
Assembly
- Return the cooked chicken to the skillet, top it with the sautéed onions and mushrooms, and pour the warm brown gravy over everything.
- Sprinkle shredded Monterey Jack cheese generously on top, reduce heat to low, cover, and let simmer for 2-3 minutes until the cheese melts.
- Serve immediately and enjoy!
Notes
For variations, add spinach or bell peppers to the onion-mushroom mix or replace chicken with turkey or tofu. Can be made gluten-free with proper gravy mix.