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Smothered Chicken with Mushrooms and Onions
Andre Lewis

Smothered Chicken with Mushrooms and Onions

This skillet lands between grilled chicken and gravy-heavy comfort food. Onions and mushrooms cook until genuinely brown before broth goes in, which keeps the sauce savory rather than pale and watery. Melted jack cheese belongs on top, not stirred into the sauce.
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Prep Time 15 minutes
Cook Time 28 minutes
Total Time 43 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 4 boneless skinless chicken breasts 6 oz each
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 tbsp olive oil
  • 1 tbsp unsalted butter
  • 8 oz cremini mushrooms sliced
  • 1 large yellow onion thinly sliced
  • 3/4 cup low-sodium chicken broth
  • 1 tsp Worcestershire sauce
  • 4 oz Monterey Jack cheese shredded

Method
 

  1. Pound the chicken to an even 3/4-inch thickness and season it with the salt and pepper.
  2. Heat the oil in a large skillet over medium-high heat and brown the chicken for 4 minutes per side, then move it to a plate.
  3. Add the butter, mushrooms and onion, and cook for 8 to 10 minutes until the liquid evaporates and the vegetables develop brown edges.
  4. Pour in the broth and Worcestershire sauce, scraping the skillet, and simmer for 2 minutes.
  5. Return the chicken and any juices to the pan, cover and cook over medium-low heat for 5 to 7 minutes until the thickest center reaches 165°F.
  6. Divide the cheese over the chicken, cover for 1 minute until melted, and spoon the mushrooms, onions and sauce around each piece.