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Olivia Farnsworth

Smothered Chicken Breasts Easy Comforting Weeknight Dinner

Enjoy this delicious Smothered Chicken Breasts recipe that's perfect for an easy dinner or a cozy weeknight meal. This simple chicken recipe features tender breasts bathed in a creamy sauce with onions, garlic, and Dijon mustard, making it ideal comfort food for family dinners.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 400
Ingredients Method Notes

Ingredients
  

  • 4 boneless skinless chicken breasts
  • 1 tbsp olive oil
  • 1 medium onion thinly sliced
  • 3 cloves garlic minced
  • 1 cup chicken broth low-sodium recommended
  • 1 cup heavy cream or half-and-half for lighter version
  • 1 tsp Dijon mustard
  • 1 tsp dried thyme
  • salt and pepper to taste
  • fresh parsley chopped, for garnish

Method
 

  1. Warm the olive oil in a large skillet over medium-high heat until it glistens.
  2. Season the chicken breasts on both sides well with salt and pepper.
  3. Place the chicken in the skillet and cook each side for about 6 to 7 minutes until nicely browned and fully cooked (internal temperature should reach 165°F). Remove the chicken and set aside.
  4. In the same pan, toss in the sliced onions and sauté for 3 to 4 minutes, stirring now and then until they soften.
  5. Add the minced garlic next and cook for another 1 to 2 minutes until aromatic.
  6. Pour in the chicken broth, scraping the skillet’s bottom to lift any flavorful bits stuck.
  7. Mix in the heavy cream, Dijon mustard, and dried thyme until the sauce is uniform.
  8. Return the chicken breasts back to the skillet and ladle the sauce over them.
  9. Turn the heat down to low, cover the skillet, and let it simmer for 5 to 10 minutes until the sauce thickens slightly.
  10. Sprinkle freshly chopped parsley on top before serving immediately.

Notes

  • To make this dish lighter or dairy-free, substitute the heavy cream with half-and-half or coconut milk. For a richer flavor, stir in some grated parmesan cheese. Store any leftovers in an airtight container refrigerated for up to 4 days or freeze for up to 2 months.