A rich and delicious creamy smothered chicken recipe that is perfect for a comforting meal.
Author:Lorenzo Bonucci
Prep Time:10 minutes
Cook Time:30 minutes
Total Time:40 minutes
Yield:4 servings 1x
Category:Main Course
Method:Skillet
Cuisine:American
Diet:Low Carb
Ingredients
Scale
2 pounds boneless, skinless chicken thighs
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon olive oil
1 medium onion, diced
3 cloves garlic, minced
1 cup chicken broth
1 cup heavy cream
1 tablespoon Dijon mustard
1 teaspoon dried thyme
1 teaspoon paprika
1 cup shredded cheddar cheese
Fresh parsley, chopped (for garnish)
Instructions
Season the chicken thighs with salt and black pepper on both sides.
In a large skillet, heat the olive oil over medium-high heat. Add the chicken thighs and cook for about 5-7 minutes on each side until golden brown and cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, add the diced onion and sauté for 3-4 minutes until softened. Add the minced garlic and cook for an additional 1 minute until fragrant.
Pour in the chicken broth, scraping up any browned bits from the bottom of the skillet. Bring to a simmer.
Stir in the heavy cream, Dijon mustard, dried thyme, and paprika. Let the sauce simmer for about 5 minutes until it thickens slightly.
Return the chicken to the skillet, spooning the sauce over the top. Sprinkle the shredded cheddar cheese on top of the chicken.
Cover the skillet and reduce the heat to low. Cook for an additional 5-10 minutes until the cheese is melted and the chicken is heated through.
Garnish with chopped parsley before serving.
Notes
For a lighter version, substitute half-and-half for the heavy cream.
Add sautéed mushrooms or spinach to the sauce for extra flavor and nutrition.