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Smothered Baked Chicken

Creamy Smothered Baked Chicken Recipe

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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Calories: 485
Ingredients Method Notes

Ingredients
  

  • 4 boneless skinless chicken breasts (about 1.5 lbs), pounded to even thickness
  • 1 tsp salt, plus more to taste
  • ½ tsp black pepper
  • ½ tsp garlic powder
  • ½ tsp smoked paprika
  • 2 tbsp olive oil
  • 2 tbsp unsalted butter
  • 8 oz cremini mushrooms, sliced
  • 1 small yellow onion, diced
  • 3 garlic cloves, minced
  • 2 tbsp all-purpose flour
  • 1 cup chicken broth
  • ½ cup heavy cream
  • ½ cup grated Parmesan cheese
  • 1 tsp dried thyme
  • 1 cup shredded mozzarella cheese
  • Fresh chopped parsley, for garnish

Method
 

  1. Preheat oven to 375°F. Season chicken with salt, pepper, garlic powder, and paprika. Heat oil in an oven-safe skillet over medium-high heat. Sear chicken until golden, 3-4 minutes per side, then transfer to a plate.
  2. Lower heat to medium, melt butter, and add mushrooms and onion. Cook until softened, about 5 minutes. Stir in garlic for 1 minute. Sprinkle flour, stir 1 minute, then whisk in broth and cream. Simmer 3-4 minutes until thickened. Off heat, stir in Parmesan and thyme. Season to taste.
  3. Nestle chicken back into the skillet, spoon sauce over, and top with mozzarella.
  4. Bake 20-25 minutes until chicken reaches 165°F. Broil for 1-2 minutes to brown the cheese, watching closely. Rest a few minutes.
  5. Plate each chicken breast, spoon extra sauce over, garnish with parsley, and serve hot.

Notes

Pound the chicken to an even thickness so all pieces finish cooking at the same time. If the sauce seems too thick before baking, stir in a couple tablespoons of broth. Leftovers reheat well, making this a great next‑day lunch.