Description
Enjoy a comforting creamy smothered chicken dish featuring tender chicken breasts in a rich garlic and herb sauce, topped with melted cheddar cheese and fresh parsley. Perfect for any occasion, this meal pairs wonderfully with mashed potatoes, rice, or steamed vegetables.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 cup chicken broth
- 1 cup heavy cream
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 cup shredded cheddar cheese
- 1/4 cup fresh parsley, chopped (for garnish)
Instructions
- Start by seasoning the chicken breasts. In a small bowl, mix together the salt, black pepper, garlic powder, and onion powder. Rub this seasoning mixture all over the chicken breasts, ensuring they are evenly coated.
- In a large skillet, heat the olive oil over medium-high heat. Once the oil is hot, add the seasoned chicken breasts to the skillet. Cook for about 5-7 minutes on each side, or until the chicken is golden brown and cooked through. You can check for doneness by cutting into the thickest part of the chicken; it should be no longer pink inside. Once cooked, remove the chicken from the skillet and set it aside on a plate.
- In the same skillet, add the diced onion and sauté for about 3-4 minutes, or until the onion becomes translucent and fragrant. Make sure to scrape up any browned bits from the bottom of the skillet as you stir; this adds great flavor to the sauce.
- Add the minced garlic to the skillet and cook for an additional 1-2 minutes, stirring frequently to prevent burning.
- Pour in the chicken broth, stirring to combine. Bring the mixture to a simmer and let it cook for about 3-4 minutes, allowing the flavors to meld together.
- Reduce the heat to low and slowly stir in the heavy cream. Make sure to mix it well until the sauce is smooth and creamy.
- Add the dried thyme and rosemary to the sauce, stirring to incorporate. Let the sauce simmer for another 5 minutes, allowing it to thicken slightly.
- Once the sauce has thickened, return the cooked chicken breasts to the skillet. Spoon the creamy sauce over the chicken, ensuring each piece is well-coated.
- Sprinkle the shredded cheddar cheese over the top of the chicken and cover the skillet with a lid. Let it cook for an additional 5 minutes on low heat, or until the cheese is melted and bubbly.
- Once the cheese is melted, remove the skillet from the heat. Garnish the creamy smothered chicken with freshly chopped parsley for a pop of color and freshness.
- Serve the creamy smothered chicken hot, alongside your favorite sides. I love pairing it with mashed potatoes, rice, or steamed vegetables to soak up that delicious sauce.
Notes
- For extra flavor, consider marinating the chicken in the seasoning mixture for a few hours or overnight before cooking.
- If you prefer a bit of heat, add a pinch of red pepper flakes to the sauce while it simmers.
- Feel free to customize the cheese! While cheddar is a classic choice, you can also use mozzarella, gouda, or even a blend of your favorites.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave.
- Prep Time: 15 minutes
- Cook Time: 30 minutes