Smothered Chicken with Mushroom Gravy
Seared chicken breasts smothered in a mushroom gravy made in the same skillet, finished with Monterey Jack and bacon.
Equipment
- Large oven safe skillet
- Whisk
- Instant read thermometer
Ingredients
Main Ingredients
- 4 boneless, skinless chicken breasts about 6 oz each
- 2 tbsp olive oil
- ¼ tsp salt
- ½ tsp black pepper
- ½ tsp garlic powder
- ½ tsp onion powder
- 2 tbsp unsalted butter
- 8 oz sliced mushrooms
- ¼ cup all purpose flour
- 1 cup low sodium beef broth
- 1 cup whole milk
- 1 cup shredded Monterey Jack cheese freshly shredded
- 2 slices cooked bacon crumbled
- 2 green onions sliced
Instructions
Cooking
- Dry and season. Blot the chicken dry and coat both sides with the salt, pepper, garlic powder, and onion powder. Cook the chicken. Warm the oil in a large skillet over medium high heat and cook the chicken 6 to 7 minutes per side until 165 degrees F. Rest it on a plate under loose foil.
- Brown the mushrooms. Melt the butter in the empty skillet and cook the mushrooms over medium heat 5 to 7 minutes until golden.
- Stir in flour. Sprinkle the flour over the mushrooms and stir for 1 minute.
- Whisk in liquids. Gradually add the broth and milk while scraping the pan, then simmer 3 to 5 minutes until thick.
- Top the chicken. Set the chicken in the gravy, add the cheese, and broil 1 to 2 minutes until bubbly.
- Garnish. Scatter with bacon and green onions before serving.
Notes
Substitutions: Use turkey bacon or skip it, and add spinach or bell pepper to the mushrooms.
Tips: Whisk the liquids in slowly to avoid lumps and keep the gravy at a gentle simmer.
Storage: Refrigerate for 3 to 4 days and reheat to 165 degrees F with a splash of milk. Freezing is not recommended.