This Smothered Chicken recipe is sure to become a family favorite! Moist and tender chicken breasts are drenched in a luxuriously creamy bacon and mushroom sauce. Serve it over mashed potatoes, rice, or pasta and get ready to enjoy some ultimate comfort food!
A few years ago when I made this Smothered Chicken for the first time I marveled at how our family dinner was actually peaceful. Our normally rambunctious 4 and 2 year old kids were so engrossed in the meal, so contented, that my husband and I were actually able to enjoy the meal ourselves – imagine that! If only family dinner could always be like this!  Both of our kids asked for seconds and our 4 year old remained at the table for a full 7 minutes after everyone else was done, savoring every last morsel.  I made a mental note:  Serve Smothered Chicken every night, ha!
Fast forward several years and our kids love this smothered chicken as much today as they did then. And it’s always a hit when we serve it to friends and family. We’re confident you’ll love it as much as we do!
Mushrooms, bacon and cream come together in this fabulous comfort dish. You’ll find yourself setting aside everything you learned about table manners and picking up the plate to give it six solid licks to lap up every last drop of sauce. (Not that I’m speaking from personal experience or anything).
And if you’re the parent of a toddler, preschooler or teenagers who can’t sit through a family meal without chaos breaking loose, this Smothered Chicken recipe is your new secret tool to peace and happiness – at least for the duration of dinner!
Smothered Chicken Recipe
Let’s get started!
Heat the oil in a large skillet over medium-high heat. When the pan is hot, add the chicken and sear both sides until browned. Transfer to a plate and set aside, leaving the browned bits in the bottom of the pan – that’s going to add a lot of great flavor to the sauce.
Next fry the bacon until crispy.  Don’t drain the bacon grease – that’s a must for flavor! (And yes, it’s okay to live a little once a while.)
Add the mushrooms and cook until the mushrooms are soft, 3-4 minutes.
Add the garlic and cook for another minute.
Add the butter, let it melt, then add the flour and stir until combined.  Cook for about 30 seconds. This will eliminate the “floury” taste.
While whisking constantly, pour in the heavy cream and milk. Â Bring the sauce to a simmer and continue whisking until the sauce is thickened.
Stir in the salt.
Stir in the parsley.
Nestle the chicken breasts in the sauce and spoon some sauce over them. Â Reduce the heat to low, cover, and simmer for 20 minutes, stirring occasionally to prevent burning.
And salt and pepper to taste and serve immediately garnished with some fresh parsley.
Serve with rice, pasta or potatoes.
Enjoy!
For more delicious American-style comfort food try our:
- Sausage Gravy and Biscuits
- Hamburger GravyÂ
- Skillet Corn Pudding
- Ultimate Green Bean Casserole
- Creamy Chicken Tortilla Soup
- New England Clam Chowder
Smothered Chicken
Ingredients
- 2 large boneless, skinless chicken breasts , cut in half lengthwise to form 4 thinner chicken fillets (or 4 whole chicken breasts if you prefer a bigger serving), both sides sprinkled with salt and freshly ground black pepper
- 2 tablespoons extra virgin olive oil
- 5 slices thick-cut bacon , diced (use more bacon if using thin-sliced)
- 6 ounces fresh white button or cremini mushrooms , sliced
- 1 clove garlic , minced
- 1-2 tablespoons butter
- 1/4 cup all-purpose flour
- 1 cup heavy cream or half-and-half
- 2 cups whole milk
- 1/2 teaspoon salt
- 2 tablespoons chopped fresh parsley
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat the oil in a large skillet over medium-high heat. When the pan is hot, add the chicken and sear both sides until browned. Transfer to a plate and set aside, leaving the browned bits in the bottom of the pan.
- Add the bacon and cooked until crispy. Add the mushrooms and cook until soft, 3-4 minutes. Add the garlic and cook for another minute. Add the butter, melt, then add the flour and stir to combined. Cook for 30 seconds.
- While whisking constantly, pour in the heavy cream and milk. Bring the sauce to a simmer and continue whisking until the sauce is thickened. Add the salt and parsley.
- Nestle the chicken breasts in the sauce and spoon sauce over them to cover. Return the sauce to a simmer, reduce the heat to low, cover, and simmer for 20 minutes, stirring occasionally to prevent burning. Add salt and pepper to taste. Serve immediately with rice, pasta or potatoes and garnish with some fresh chopped parsley.
Nutrition
Originally published on The Daring Gourmet on April 22, 2014
Sharon @ What the Fork Food Blog says
This looks so yummy! I could seriously go for some of this right now.
Jessica - The Novice Chef says
There isn’t much better than a creamy chicken dish, in my opinion! :D
Michelle De La Cerda says
You sold me when I read you had a peaceful dinner with a 4-year-old and a 2-year-old! Then I read on and I totally get it! This meal would be amazing with any and every dinner group.
Dee says
This sounds awesome, and I love that you got to enjoy a peaceful meal — almost never happens around here!
Kacey @ The Cookie Writer says
A meal that my daughter and husband can agree on?! Yes, please! Seriously, this looks sooooo good!
Ginny McMeans says
That creamy mushroom sauce looks just perfect!
Kat F. says
Made this for dinner tonight and OMG it is so good!! My husband (and I) licked the plate clean! I followed the recipe exactly, except I used boneless pork chops instead of chicken, and I added diced onion to cook with the mushrooms. Served with homemade mashed potatoes and cornbread. Thanks for recipe- it’s a total keeper!!
Kimberly @ The Daring Gourmet says
You’re making me hungry, Kat! :) I’m so glad it was a hit, thank you!
Remel Leonard says
This is Delicious, like really delicious!
Kimberly @ The Daring Gourmet says
Thanks so much, Remel! :)
Barbie Merkel says
well the evaporated milk i had in my cabinet was expired, so i went to the store and got half and half cause they didnt have any heavy cream, i went to Jewel, and it was good but it tasted like it was missing something, also my chicken came out kinda chewy, i will try this again but i will make a couple changes. i will say the sauce was pretty darn tasty.
Barbie Merkel says
can i still make this without the heavy cream or half and half, as i don’t have those on hand.
Kimberly @ The Daring Gourmet says
Hi Barbie, you can use regular milk it just won’t be nearly as creamy and not quite as flavorful. It will still taste good but not as good :)
Barbie Merkel says
thank you,can i use evaporated milk instead, if what i have is still good.
Kimberly @ The Daring Gourmet says
Barbie, absolutely! Plus, evaporated milk won’t curdle, which is good.
Rachel says
I just made this for dinner tonight and OH MY LAND, I will be making this for any upcoming date nights or whenever I feel like indulging. There were many complex flavors at work that you just can’t get from using a canned ‘cream of mushroom soup’ recipe. I followed the recipe fairly closely, using half and half instead of heavy cream, but I added a diced onion in between the bacon and mushrooms because I really love onion. I put this over fettuccine with some Parmesan and parsley for garnish, paired with a nice red wine and salad (in the future I might add crispy bread like crostini). Incredibly delicious, thank you so much for sharing!
Kimberly @ The Daring Gourmet says
Awesome!! So glad this was a hit, Rachel, thank you! :)
Kathy Killebrew Taggart (FB comment) says
Made this tonight. Ohhhhh soooo good!!! All my guys loved it!!!! Thanks Kimberly!!!
Kimberly @ The Daring Gourmet says
SO thrilled to hear that, Kathy, thank you! :)
Stacy says
I have made this twice and it’s absolutely delicious! Tonight my husband said “you can add this to the list of things I can eat until I puke….but I won’t” LOL
Kimberly @ The Daring Gourmet says
Haha! :) That’s awesome, Stacy, thanks so much for the feedback!
Kathy Mitchell says
OMG! I made this last weekend and what a fantastic recipe! So flavorful and pure comfort. Will definitely be making it again and again.
Kimberly @ The Daring Gourmet says
That’s awesome, Kathy, I’m so glad you enjoyed it as much as we do! Thanks for the feedback!
Christina @ Christina's Cucina says
I’m loving this BECAUSE you used cream! Sometimes you have to live and make things the right way! ;) As Julia used to say, “If you’re afraid of butter, use cream.” :)
Kimberly @ The Daring Gourmet says
Exactly, Christina! :) And yes, Julia’s words a personal motto of mine, haha! A very wise woman ;)