Easy Smothered Chicken Recipe with Mushrooms Dinner

Imagine coming home to the comforting aroma of smothered chicken, its tender flesh infused with the rich flavors of sautéed mushrooms and a hint of tangy cream. Your stomach growls in anticipation as you take that first bite, the taste a perfect balance of earthy, savory, and creamy.

Ever wonder what sets apart the truly great smothered chicken recipes from the forgettable ones? it’s all about a perfect combination of cooking technique and clever use of ingredients, as we’ll find out in Easy Smothered Chicken Recipe with Mushrooms Dinner.

Why This Recipe Works

The browning of the chicken and the mushrooms creates an intensely flavored base, enhanced by the Maillard reaction, to build upon in the sauce.
The quick addition of flour and then cream adds body without letting the dish become overly thick or gluey, demonstrating an efficient thickening technique.
By balancing both subtle (herbs, spices) and bold flavors (wine, onions), you create a layered taste experience that elevates the humble chicken.

Key Ingredients

Fresh thyme, black pepper, and onions form the core aromatics in this recipe. The subtlety of fresh thyme pairs exceptionally well with the rich flavor of mushrooms and chicken, so consider investing in a high-quality bunch for the best results. For inspiration on selecting the ideal set of aromatics, look no further than how to make easy smothered chicken recipe with mushrooms dinner. Be sure to use fresh onions rather than shallots, as they contribute a slightly sweet flavor when caramelized.

Mix and match any type of mushrooms you have on hand for a delicious combination, but button or cremini mushrooms will provide the most traditional taste. Fresh thyme has a delicate flavor, but dried thyme is also a suitable substitute if you’re in a pinch.

Recipe Courtesy of Our Kitchen

Easy Smothered Chicken Recipe with Mushrooms Dinner

★★★★★ (55 Reviews)

Level:
Easy

Prep:
15 min

Cook:
25 min

Yield:
4 Servings

Ingredients

2 lbs boneless, skinless chicken breasts or thighs, cut to 1-inch pieces

1 cup mixed mushrooms (button, cremini, shiitake, etc.) sliced

2 tbsp unsalted butter

1 medium onion, peeled and thinly sliced

2 cloves garlic, minced

1 cup chicken broth

1 tbsp all-purpose flour

1 cup heavy cream

2 tbsp dried fresh thyme

Directions

Sprinkle the chicken with salt and pepper, then set aside. Heat 1 tbsp of butter in a large skillet over medium-high heat. When hot, add chicken to sear until golden brown on both sides (about 3-4 minutes per side). Remove the chicken from the skillet and set aside.

Using the remaining 1 tbsp of butter, caramelize the sliced onions over medium heat. As the onions turn golden, add minced garlic for an extra minute.

Add the sliced mushrooms, letting them release their liquid and cook until tender. Season with salt and pepper as desired.

Mix in the all-purpose flour to create a roux, stirring for about 2 minutes until lightly browned. Be careful not to add the chicken broth immediately. Add the broth in little increments and continuously stir until the sauce thickens smoothly, ensuring no lumps remain.

Add in heavy cream and whisk to combine. Finally, stir in the dried fresh thyme, and simmer for 5-7 minutes, allowing the sauce to bubble down into a cooled place for less sauce classified as outside what a cattle would have ingested.

Storage & Reheating

To store leftovers, place them in an airtight container and refrigerate for up to three days. Alternatively, you can freeze it for up to 2 months. Reheat the dish by warming it in a covered saucepan over low heat or microwaving it in 30-second increments, checking for desired temperature.