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Easy Smothered Chicken Recipe
Ash Tyrrell

Easy Smothered Chicken Recipe

I recently made this smothered chicken recipe, and trust me—it’s an absolute winner! It’s one of those meals that feels like a warm hug on a plate, with juicy chicken bathed in a creamy, cheesy sauce.
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Prep Time 20 minutes
Cook Time 40 minutes
Ingredients Method Notes

Ingredients
  

  • 1/2 pound of bacon cooked until crispy and crumbled.
  • Pro Tip: Don’t throw away the bacon grease; it adds amazing flavor when cooking the chicken.
  • 1 1/2 pounds of boneless skinless chicken tenders.
  • Why it works: Chicken tenders are juicy and cook evenly but you can also use chicken breasts sliced into smaller pieces.
  • 1/2 cup all-purpose flour.
  • Tip: This helps create a golden crust when dredging the chicken.
  • 1 medium onion sliced.
  • Why it works: Yellow onions bring a natural sweetness and balance to the dish.
  • 1 10.5-ounce can of cream of chicken and mushroom soup.
  • Substitution idea: If you can’t find this use one can of cream of chicken or cream of mushroom instead.
  • 1/2 cup water.
  • Tip: You can use milk for a richer sauce.
  • 2 cups of shredded Italian blend cheese.
  • Pro Tip: Always shred your cheese fresh for the best melt and flavor.

Method
 

  1. Start by cooking the bacon in a large skillet over medium heat until crispy. Once done, place the cooked bacon on a plate lined with paper towels to drain the grease. Crumble the bacon and set it aside. Leave the bacon drippings in the skillet for extra flavor.
  2. Preheat your oven to 350°F (175°C). Spray a 9×13-inch baking dish with nonstick cooking spray to make cleanup easier.
  3. Season your chicken tenders with salt and a pinch of pepper. Coat the chicken pieces lightly in all-purpose flour. This gives the chicken a golden crust when cooked.
  4. Heat the leftover bacon grease (or 2 tablespoons of vegetable oil) in the skillet. Add the chicken tenders and cook over medium heat until they’re lightly browned on both sides. Transfer the chicken to the prepared baking dish, arranging the pieces in a single layer.
  5. Using the same skillet, sauté the sliced onions until soft and caramelized, about 5 minutes. Spread the onions over the chicken in the baking dish.
  6. Mix the cream of chicken and mushroom soup with 1/2 cup of water (or milk) in a bowl. Pour the mixture evenly over the chicken and onions in the baking dish.
  7. Place the dish in the preheated oven and bake uncovered for 25–30 minutes or until the chicken is fully cooked (internal temperature of 165°F).
  8. Remove the dish from the oven and sprinkle the shredded cheese and crumbled bacon on top. Return it to the oven for another 5–7 minutes, or until the cheese is melted and bubbly.
  9. Serve the smothered chicken hot over white rice, mashed potatoes, or with roasted vegetables on the side.

Notes

  • Use fresh cheese for a creamy, gooey topping. Pre-shredded cheese often contains anti-caking agents that affect melting.
  • Stick to yellow onions for their sweet, mild flavor. If you’re out of yellow onions, white onions work in a pinch.
  • A meat thermometer is your best friend. Make sure the chicken reaches an internal temperature of 165°F for perfect doneness.
  • Looking to save time? Prep the bacon and sauce earlier in the day to streamline the cooking process at dinner time.