Description
A quick and easy smothered chicken recipe that combines juicy chicken breasts with rich, creamy goodness and topped with Monterey Jack cheese.
Ingredients
- 2 boneless skinless chicken breasts
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 cup sliced mushrooms
- 1 small yellow onion, thinly sliced
- 2 cloves garlic, minced
- 1 cup chicken broth
- 1 cup heavy cream
- 1 cup shredded Monterey Jack cheese
- 1 tablespoon chopped fresh parsley
Instructions
- Season the chicken breasts with salt, pepper, garlic powder, and paprika on both sides.
- In a large skillet over medium-high heat, add olive oil and let it get hot.
- Sear the chicken for 4 to 5 minutes per side until golden brown. Remove and set aside.
- In the same skillet, add the butter and let it melt.
- Sauté the mushrooms and onions until softened and golden.
- Stir in the minced garlic and cook for one more minute.
- Pour in the chicken broth and let it simmer for 2 to 3 minutes.
- Reduce heat to medium-low, stir in the heavy cream, and simmer until slightly thickened.
- Return the chicken breasts to the skillet and spoon sauce over them.
- Sprinkle each breast with Monterey Jack cheese, cover the skillet, and cook on low heat for 10 to 15 minutes until cheese is melted and chicken is cooked through.
- Garnish with chopped parsley and serve hot.
Notes
Make sure to preheat the skillet and avoid overcrowding it to achieve a golden crust.