Smothered Chicken Recipe

Prepare chicken

Pat the chicken breasts dry with paper towels. Season both sides evenly with 1 tsp salt, 1/2 tsp black pepper and 1/2 tsp garlic powder.

Grill or sear chicken

Heat 1 tablespoon olive oil in a large ovenproof skillet over medium-high heat. When shimmering, add the chicken breasts. Cook 4–5 minutes per side until golden and an instant-read thermometer reads 160°F (71°C). Transfer chicken to a plate (they will finish cooking in the oven).

Sauté onions & mushrooms

In the same skillet, reduce heat to medium and add 1 tablespoon olive oil and 2 tablespoons butter. Add the sliced onion and cook, stirring occasionally, until softened and beginning to caramelize, about 6–8 minutes. Add the sliced mushrooms and continue cooking 4–6 minutes until they release moisture and brown. Season the mixture with 1/4 tsp salt, a pinch of black pepper, 1 tsp Worcestershire sauce, and 1 tsp fresh thyme leaves (if using). Pour in 1/4 cup chicken broth to deglaze the pan, scraping up browned bits; simmer 1–2 minutes until slightly reduced.

Combine and melt cheese

Return the chicken breasts to the skillet, nestling them into the onion-mushroom mixture. Spoon some of the sauce over each breast. Sprinkle about 1/2 cup shredded cheese evenly over both breasts. Transfer the skillet to a preheated 375°F (190°C) oven and bake 6–8 minutes until the cheese is melted and chicken reaches 165°F (74°C). Remove from oven and let rest 3 minutes before serving.

While chicken cooks, place potato chunks in a medium pot and cover with cold water by 1 inch. Add a pinch of salt and bring to a boil over high heat. Reduce to a simmer and cook until fork-tender, about 12–15 minutes. Drain well.

Return potatoes to the pot over low heat for 1 minute to evaporate excess moisture. Remove from heat. Add 2 tablespoons butter, 1/2 cup warm milk and 3/4 tsp salt and 1/4 tsp pepper. Mash with a potato masher until smooth and creamy, adjusting milk for desired consistency. Keep warm until ready to plate.

Bring a medium pot of salted water to a boil. Add the trimmed asparagus and blanch 2–3 minutes until bright green and just tender. Drain and immediately transfer to a bowl of ice water to stop cooking, about 1–2 minutes. Drain again and pat dry.

Toss asparagus with 1 tablespoon olive oil, 1/2 tsp salt and 1/4 tsp black pepper. Warm in a skillet over medium heat 1–2 minutes to heat through, or roast at 400°F (200°C) for 6–8 minutes if preferred. Finish with a squeeze of lemon if desired.