Texas Smothered Chicken (Print Format)
Tender chicken breasts with sautéed mushrooms, caramelized onions, and melted Monterey Jack cheese.
# 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 uniform in thickness. 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 continue to sauté for another 3 to 4 minutes until mushrooms begin to brown. Remove vegetables from skillet and set aside.
03 -
If skillet is dry, add 1 teaspoon butter. Place chicken cutlets in the hot skillet, avoiding overcrowding (cook in batches if necessary). Cook for 6 to 8 minutes on one side until golden, then flip and cook for an additional 3 to 4 minutes.
04 -
Top each cooked chicken cutlet with the sautéed onions, mushrooms, and shredded Monterey Jack cheese. Turn off heat once cheese has melted. Serve immediately.
# Tips:
01 -
To maintain juiciness, avoid overcooking the chicken. Monterey Jack cheese can be substituted with cheddar, Swiss, or provolone.