Description
Enjoy a comforting creamy smothered chicken dish with tender chicken breasts in a rich garlic and cheddar cheese sauce. Perfect for weeknight dinners or special occasions!
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 cup chicken broth
- 1 cup heavy cream
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 cup shredded cheddar cheese
- 1/4 cup fresh parsley, chopped (for garnish)
Instructions
- In a small bowl, mix salt, black pepper, garlic powder, and onion powder. Rub this mixture over the chicken breasts.
- Heat olive oil in a large skillet over medium-high heat. Add the seasoned chicken breasts and sear for 5-7 minutes on each side until golden brown and cooked through. Remove from skillet and cover with foil.
- In the same skillet, add diced onion and sauté for 3-4 minutes until translucent. Scrape up any browned bits from the skillet.
- Stir in minced garlic and sauté for an additional 1-2 minutes.
- Pour in chicken broth and bring to a simmer for 3-4 minutes to reduce slightly.
- Lower the heat and stir in heavy cream, mixing until fully incorporated.
- Add dried thyme and rosemary, letting the sauce simmer for another 5 minutes. Adjust thickness with more chicken broth if necessary.
- Stir in shredded cheddar cheese until melted and smooth. Taste and adjust seasoning if needed.
- Return the chicken to the skillet, spooning sauce over the top. Simmer for 5 minutes.
- Plate the creamy smothered chicken, drizzling extra sauce over the top and garnishing with chopped parsley.
Notes
- This dish pairs well with rice, mashed potatoes, or steamed vegetables.
- For added freshness, serve with a side salad or crusty bread for dipping.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently, adding a splash of broth or cream if needed.
- Prep Time: 15 minutes
- Cook Time: 30 minutes