Best Smothered Chicken Breasts Recipes

MUSHROOM SOUP SMOTHERED CHICKEN BREASTS

Steps:

• Brown chicken breasts on both sides in olive oil in large skillet, but don't fully cook. Remove when done.
• In same skillet, cook garlic, mushrooms and red onion in olive oil till tender.
• Add cream of mushroom soup, water, salt, pepper, basil and cayenne. Stir till mixed.
• Add chicken breasts to skillet, spoon sauce over chicken. Cover skillet. Bring to simmer.
• Cook until chicken is done--time will vary depending on size of chicken breasts.
• Serve chicken with sauce.
• ***Sauce is good on stuffing and mashed potatoes.

EASY SMOTHERED CHICKEN BREASTS

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.

EASY SMOTHERED OVEN CHICKEN BREASTS

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 BREASTS

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.

CHICKEN BREASTS SMOTHERED IN TOMATOES AND MOZZARELLA

Steps:

• Preheat broiler.
• Pound chicken with flat side of mallet to 1/4" thickness.
• Heat 2 tablespoons oil in ovenproof skillet over medium heat.
• Add chicken and cook turning once until no longer pink in center.
• Transfer to plate, cover and keep warm.
• Heat remaining oil in same skillet over medium heat.
• Add onions and garlic, cook and stir 5 minute.
• Add tomatoes: bring to a simmer.
• Return chicken to skillet, spooning onion and tomato mixture over chicken.
• Sprinkle cheese over top.
• Broil 4 to 5 inches from heat until cheese is melted.

CHICKEN BREASTS SMOTHERED IN TOMATO AND MOZZARELLA

Steps:

• 1. Preheat broiler. Pound chicken breasts between 2 pieces of plastic wrap to 1/4 inch thickness using flat side of meat mallet or rolling pin.
• 2. Heat 2 tablespoons oil in ovenproof skillet over medium heat.
• 3. Cook chicken 31/2 minutes per side or until no longer pink in center. Transfer to plate keep warm.
• 4. Heat remaining 1 tablespoon oil in same skillet over medium heat. Cook and stir onion and garlic 3 minutes.
• 5. Add tomatoes bring to a simmer. return chicken to skillet, spooning tomato mixture over chicken.
• 6. Sprinkle with cheese. Broil 4 inches from heat until cheese is melted.

SMOTHERED TERIYAKI CHICKEN BREASTS

Steps:

• Saute mushrooms and onion in 1 tablespoon oil in a large skillet until tender. Stir in the teriyaki sauce, brown sugar, garlic powder and ginger; heat through. Remove and keep warm., Flatten chicken to 1/4-in. thickness. Cook chicken in remaining oil in the same skillet over medium heat for 2-3 minutes on each side or until no longer pink., Top with mushroom mixture and cheese. Cover and let stand until cheese is melted. Freeze option: Before adding cheese, cool chicken and mushroom sauce. Place in freezer containers and top with mushroom sauce. To use, partially thaw in refrigerator overnight. Slowly heat chicken through in a covered skillet until a thermometer inserted in chicken reads 165°, stirring occasionally and adding a little broth or water if necessary. Top with cheese and proceed as directed.

SMOTHERED CHICKEN BREASTS WITH SPINACH

Steps:

• Preheat oven to 375 degrees.
• Spray a 9x13 pyrex dish with olive oil.
• Fill the pan with spinach.
• Place the chicken breasts on top of the spinach and cover with sauce. Cover with foil and bake for 30mins.

CHICKEN BREASTS SMOTHERED IN TOMATOES AND MOZZARELLA

Steps:

• 1. Preheat broiler. Pound chicken breasts between 2 pieces of plastic wrap to 1/4 in. thickness using flat side of meat mallet or rolling pin.
• 2. Heat 2 Tbsp. oil in ovenproof skillet over medium heat. Cook chicken 3 1/2 minutes per side or until no longer pink in center.
• 3. Transfer to plate; keep warm.
• 4. Heat remaining 1 Tbsp. oil in same skillet over medium heat. Cook and stir onion and garlic for 3 minutes.
• 5. Add tomatoes; bring to a simmer.
• 6. Return chicken to skillet, spooning tomato mixture over chicken.
• 7. Sprinkle with cheese. Broil 4 inches from heat until cheese is melted.

SMOTHERED CHICKEN BREASTS

Steps:

• Sprinkle chicken with salt and lemon-pepper. In a large skillet, cook chicken in oil for 13-15 minutes or until juices run clear; remove and keep warm.
• In the same skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 2 tablespoons drippings. In the drippings, saute the onion and brown sugar until onion is golden. Place two bacon strips on each chicken breast half; top with caramelized onions and cheese.

SMOTHERED CHICKEN BREASTS

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.

CHICKEN BREASTS SMOTHERED IN A MUSHROOM CREAM SAUCE

Steps:

• Heat oil in medium size frying pan.
• Saute mushrooms for 5 minutes (stirring often to prevent burning). Add diced onion and saute until translucent (about 3-5 minutes).
• Add garlic and stir for 1 minute.
• Add mushroom soup, 1/2 and 1/2, basil, paprika and salt and pepper to taste.
• Mix well and take off heat.
• Heat oven to 350 degrees F.
• Wash and pat chicken dry.
• Arrange chicken in a 2 quart baking dish.
• Spoon mushroom mixture over chicken.
• Sprinkle with croutons or parmesan cheese (optional).
• Bake uncovered for 30 minutes or until juices run clear when pierced.

SMOTHERED TERIYAKI CHICKEN BREASTS RECIPE

Steps:

• Saute mushrooms and onion in 1 tablespoon oil in a large skillet until tender. Stir in the teriyaki sauce, brown sugar, garlic powder and ginger; heat through. Remove and keep warm.
• Flatten chicken to 1/4-in. thickness. Cook chicken in remaining oil in the same skillet over medium heat for 2-3 minutes on each side or until no longer pink.
• Top with mushroom mixture and cheese. Cover and let stand until cheese is melted. Yield: 4 servings.