Easy Stovetop Smothered Chicken
Discover the ultimate weeknight comfort meal with this Easy Stovetop Smothered Chicken. Tender, juicy chicken breasts are gently simmered in a rich, creamy sauce infused with savory garlic, onion, and a hint of umami. This dish comes together effortlessly in a single skillet, promising a flavorful and hearty dinner with minimal fuss.
Prep Time
15 minutes
Cook Time
25 minutes
Total Time
40 minutes
Servings
4 servings
Keywords
Why This Recipe Delivers
- Effortlessly delicious: Achieves rich, satisfying flavor with minimal cooking expertise.
- One-pan convenience: Reduces cleanup, making it perfect for busy weeknights.
- Comfort food classic: Delivers a warm, hearty, and universally loved meal.
- Quick preparation: From start to finish in under an hour, ideal for spontaneous dinners.
- Versatile pairing: Excellent with a variety of sides, from rice to mashed potatoes.
Ingredients
- 3-4 boneless, skinless chicken breasts (approx. 600-800 grams / 1.3-1.7 pounds)
- 2 cloves fresh garlic, minced (approx. 10 grams)
- 1 medium onion, diced (approx. 150 grams / 1 cup)
- 240 ml (1 cup) low-sodium chicken broth
- 30 ml (2 tablespoons) low-sodium soy sauce
- 1 can (approx. 298 grams / 10.5 oz) cream of mushroom soup
- 30 ml (2 tablespoons) olive oil or vegetable oil
- Salt, to taste
- Freshly ground black pepper, to taste
- Optional: Fresh parsley or chives, chopped, for garnish
Instructions
- Begin by patting the boneless, skinless chicken breasts dry with paper towels. This helps achieve a better sear. Season both sides generously with salt and freshly ground black pepper. Prepare your aromatics by mincing the garlic and dicing the onion.
- Heat the olive oil or vegetable oil in a large, heavy-bottomed skillet over medium heat. Once the oil shimmers, add the diced onions and minced garlic. Sauté gently for 3-5 minutes, stirring occasionally, until the onions have softened and become translucent, and the garlic is fragrant, taking care not to burn it.
- Carefully place the seasoned chicken breasts into the skillet with the sautéed aromatics. Allow them to brown for approximately 5 minutes on each side. The goal here is to develop a beautiful golden crust and seal in the juices, not to cook them through completely at this stage.
- In a separate medium-sized bowl, combine the can of cream of mushroom soup with the low-sodium chicken broth and low-sodium soy sauce. Whisk these ingredients together thoroughly until the mixture is smooth and well combined, ensuring no lumps remain.
- Pour the prepared creamy sauce evenly over the browned chicken breasts in the skillet. Reduce the heat to low, cover the skillet, and let the chicken simmer gently for about 10-15 minutes, or until the chicken is fully cooked through and reaches an internal temperature of 75°C (165°F) as measured with a meat thermometer. Ensure the sauce is bubbling lightly, not boiling vigorously.
- Once the chicken is cooked, remove the skillet from the heat. Allow the dish to rest for a few minutes before serving, which helps the chicken retain its moisture. Serve the smothered chicken hot, with ample sauce drizzled over each breast, perhaps garnished with fresh parsley or chives if desired.
Tools You’ll Need
- Large, heavy-bottomed skillet with a lid
- Whisk
- Cutting board
- Chef's knife
- Measuring cups and spoons
- Spatula or tongs
- Meat thermometer (optional, but recommended)
Essential Success Tips
- Pat the chicken dry: Excess moisture prevents proper browning, so always pat your chicken breasts thoroughly dry before seasoning and searing.
- Don't overcrowd the pan: Cook chicken in batches if necessary to ensure even browning and to prevent the temperature of the pan from dropping too much.
- Use low-sodium ingredients: Since soy sauce and canned soup can be high in sodium, opting for low-sodium versions gives you more control over the final saltiness of the dish.
- Gentle simmer: Keep the heat low during the simmering stage to prevent the sauce from breaking or reducing too quickly, ensuring the chicken stays tender.
- Check internal temperature: Always verify chicken is cooked to 75°C (165°F) using a meat thermometer to ensure food safety and prevent overcooking.
Professional Cooking Secrets
- Flavor layering with fond: After sautéing onions and garlic, and browning the chicken, if there's any browned residue (fond) stuck to the bottom of the pan, deglaze it with a splash of chicken broth or a dry white wine before adding the main sauce. This releases incredible flavor into your sauce.
- Velvet the chicken: For extra tender chicken, you can lightly coat the seasoned chicken pieces in 1 tablespoon of cornstarch (mixed with a tiny bit of water to form a slurry) before browning. This creates a protective layer that keeps the chicken incredibly moist during simmering.
- Infuse with aromatics: Consider adding a bay leaf or a sprig of fresh thyme to the simmering sauce. Remove before serving. These subtle additions elevate the overall aroma and depth of flavor.
Notes
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave.
- Serving suggestions: This dish pairs wonderfully with mashed potatoes, white rice, egg noodles, or steamed green vegetables like broccoli or green beans.
- Spice it up: For a touch of heat, add a pinch of red pepper flakes with the garlic and onions.
- Add vegetables: Stir in some sliced mushrooms or frozen peas during the last 5 minutes of simmering for added texture and nutrition.
Frequently Asked Questions
Can I use bone-in chicken for this recipe?
Yes, you can use bone-in, skin-on chicken thighs or breasts, but the cooking time will need to be increased. Bone-in chicken will likely require 20-30 minutes of simmering or until an internal temperature of 75°C (165°F) is reached. The skin can also be crisped before adding the sauce for extra texture.
How can I make this dish gluten-free?
To make it gluten-free, ensure your cream of mushroom soup is certified gluten-free (some brands contain wheat). Also, use a gluten-free soy sauce or tamari. The rest of the ingredients are naturally gluten-free.
What if my sauce is too thin or too thick?
If your sauce is too thin, remove the chicken and simmer the sauce uncovered for a few minutes to allow it to reduce and thicken. If it's too thick, stir in an additional splash of chicken broth until it reaches your desired consistency.
Nutrition Facts (Per Serving)
Approximately 420 calories, 45g protein, 20g fat, 12g carbohydrates per serving (based on 4 servings, using standard low-sodium ingredients).
Allergy Information
Contains dairy (from cream of mushroom soup) and soy (from soy sauce). For a dairy-free version, consider using a dairy-free cream soup alternative and a plant-based milk for thickening. For a soy-free version, use coconut aminos instead of soy sauce.
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