Easy Smothered Chicken Breasts Recipes

Steps:

• Mix flour, bread crumbs, garlic salt, and black pepper together in a bowl. Coat each chicken breast with flour mixture.
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Remove bacon with a slotted spoon, reserving bacon drippings; drain bacon on paper towels.
• Cook and stir coated chicken breasts in the bacon drippings until chicken is no longer pink in the center and juices run clear, about 5 minutes per side; remove and keep warm.
• Cook and stir onion, lemon-pepper seasoning, Italian seasoning, salt, red pepper flakes, and brown sugar in the same skillet until onion is golden brown, 10 to 15 minutes.
• Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Arrange chicken breasts on a baking sheet; top each breast with 2 bacon slices. Top with caramelized onion and Colby-Monterey Jack cheese.
• Broil chicken breasts until cheese is melted and bubbling, 1 to 3 minutes.

Steps:

• Heat the olive oil in a large skillet over medium-high heat. Add the mushrooms and thyme and more olive oil if needed and saute until lightly browned and tender, 5 to 10 minutes. Add the onion and season with salt and pepper. Let cook until the onions are softened, 5 to 7 minutes. Mix in the flour and mustard and cook for about 2 minutes. Whisk in the beef stock and bring to a simmer. Cook until thickened, 3 to 4 minutes. Add the grilled chicken breasts, then cover the skillet and turn down the heat to medium-low. Let simmer for about 10 minutes.
• Prepare the rice according to the package directions. Remove the rice to a large bowl and stir in 2 tablespoons parsley. Place rice on a platter, then top with the chicken and mushroom sauce. Garnish with the remaining fresh parsley.

Steps:

• Place chicken in a casserole dish.
• Season to your liking with salt, pepper,and garlic powder (both sides).
• In a saucepan, combine all soups and butter, mix well (if too thick add 1/4 cup water); pour over chicken.
• Cover with foil and bake at 350°F for 25 minutes.
• Add carrots and potatoes.
• Cover and return to oven for 35 minutes.
• Serve with rice!

Steps:

• Sprinkle chicken with salt and lemon-pepper.
• Heat oil in a large skillet over medium heat; cook the chicken breasts in hot oil until no longer pink in the center and the juices run clear, 13 to 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove and keep warm.
• Place bacon in large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels; reserve 2 tablespoons drippings. Cook and stir onion and brown sugar in reserved drippings until onion is golden, about 5 minutes.
• Place two bacon strips on each chicken breast half; top with caramelized onions and sprinkle with Colby-Monterey Jack cheese.

Steps:

• Clean chicken breasts and dry well. In a shallow baking dish, combine the flour, cayenne pepper, paprika, salt, and pepper. Dredge chicken breasts in flour mixture to coat. Shake off excess. In a large skillet heat 1/4-inch vegetable oil over medium heat. Add chicken and brown well, about 2 minutes on each side. Remove from pan and set aside. Pour excess oil from pan, leaving a thin layer. Add onions and garlic, saute, stirring occasionally, until translucent, about 3 to 5 minutes. In a bowl combine sour cream, chicken stock and green onions and mix well. Transfer chicken back to skillet, pour sour cream mixture over it. Bring to a simmer and cook, covered, until done, about 10 minutes.;

Steps:

• Sprinkle chicken with salt and lemon pepper. In a large skillet, heat oil over medium heat; cook chicken until a thermometer reads 165°, 6-8 minutes per side. Remove from pan; keep warm. , In same skillet, cook bacon over medium heat until crisp. Remove bacon to paper towels; pour off all but 2 tablespoons drippings., In drippings, saute onion with brown sugar over medium heat until tender and golden brown. Top chicken with bacon, onion mixture and cheese.

Steps:

• Pound chicken breasts to 1/4-in. thickness. Sprinkle with seasonings., In a large nonstick skillet, heat 1 teaspoon oil over medium-high heat; saute mushrooms until tender, 2-3 minutes. Remove from pan., In same pan, cook chicken in remaining oil until bottom is browned, about 4 minutes. Turn chicken; top with mushrooms and remaining ingredients. Cook, covered, until chicken is no longer pink, 4-5 minutes.

Steps:

• Brown chicken breasts on both sides in olive oil in large skillet, but don't fully cook. Remove when done.
• In same skillet, cook garlic, mushrooms and red onion in olive oil till tender.
• Add cream of mushroom soup, water, salt, pepper, basil and cayenne. Stir till mixed.
• Add chicken breasts to skillet, spoon sauce over chicken. Cover skillet. Bring to simmer.
• Cook until chicken is done--time will vary depending on size of chicken breasts.
• Serve chicken with sauce.
• ***Sauce is good on stuffing and mashed potatoes.