Texas Smothered Chicken Dish (Print Format)
Tender chicken crowned with sautéed mushrooms, caramelized onions, and melted Monterey Jack for a rich flavor.
# Ingredients:
→ Chicken
01 -
2 large chicken breasts
→ Seasoning
02 -
1 teaspoon seasoned salt (e.g., Lawry’s)
03 -
1/2 teaspoon ground black pepper
04 -
Salt, to taste
→ Vegetables
05 -
1 medium onion, sliced into 1/4-inch rings
06 -
1/2 pound button mushrooms, sliced
→ Dairy
07 -
1 tablespoon butter, plus extra as needed
08 -
1/4 pound Monterey Jack cheese, shredded
# Steps:
01 -
Slice each chicken breast horizontally to create thinner cutlets. Place between plastic wrap sheets and gently pound with a meat mallet until evenly thin. Season both sides with seasoned salt and ground black pepper.
02 -
Heat 1 tablespoon butter in a large skillet over medium-low heat. Add sliced onions with a pinch of salt and sauté for 3 to 4 minutes, stirring occasionally. Add mushrooms and cook an additional 3 to 4 minutes until mushrooms start to brown. Remove the vegetables from the skillet and set aside.
03 -
If the skillet is dry, add 1 teaspoon butter. Place the chicken cutlets in the hot skillet without overcrowding; cook in batches if needed. Sear for 6 to 8 minutes on one side until golden brown, then flip and cook for 3 to 4 minutes more.
04 -
Top each cooked chicken cutlet with the sautéed onions, mushrooms, and shredded Monterey Jack cheese. Turn off the heat once the cheese has fully melted. Serve immediately.
# Tips:
01 -
To keep the chicken juicy, avoid overcooking. Monterey Jack cheese can be substituted with cheddar, Swiss, or provolone.