Smothered Chicken Breasts Recipe
Ingredients:
- 4 boneless, skinless chicken breasts
- 1 cup all-purpose flour
- Salt and black pepper, to taste
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 cup chicken broth
- 1 cup heavy cream
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried rosemary
- 1/4 teaspoon cayenne pepper (optional, for a bit of heat)
- Chopped fresh parsley for garnish
Instructions:
1. Prepare the Chicken:
- Preheat your oven to 375°F (190°C).
- In a shallow dish, combine the flour, salt, and black pepper.
- Dredge each chicken breast in the flour mixture, shaking off excess.
2. Sear the Chicken:
- Heat olive oil in a large oven-safe skillet over medium-high heat.
- Brown the chicken breasts on both sides until golden, about 3-4 minutes per side.
- Transfer the chicken to a plate and set aside.
3. Prepare the Smothering Sauce:
- In the same skillet, add chopped onions and cook until softened, about 3 minutes.
- Add minced garlic and cook for an additional 1 minute until fragrant.
- Pour in the chicken broth, scraping up any browned bits from the bottom of the pan.
- Stir in heavy cream, thyme, paprika, oregano, rosemary, and cayenne pepper (if using).
- Allow the sauce to simmer for 5-7 minutes until it thickens slightly.
4. Combine and Bake:
- Return the seared chicken breasts to the skillet, spooning the sauce over them.
- Transfer the skillet to the preheated oven and bake for 20-25 minutes or until the chicken reaches an internal temperature of 165°F (74°C).
5. Serve:
- Remove the skillet from the oven and let it rest for a few minutes.
- Garnish with chopped fresh parsley before serving.
Nutritional Information (per serving - serves 4):
- Calories: approximately 450
- Protein: 30g
- Carbohydrates: 20g
- Fat: 28g
- Saturated Fat: 14g
- Cholesterol: 150mg
- Sodium: 600mg
- Fiber: 2g
- Sugar: 2g
Enjoy your delicious and comforting Smothered Chicken Breasts! Feel free to customize the recipe to suit your taste preferences.
