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Smothered Chicken

Smothered Chicken

This easy Smothered Chicken recipe features juicy boneless chicken thighs topped with sautéed peppers, onions, mushrooms, and melted cheese for a flavorful family dinner. Serve with Mexican rice, guacamole, warm tortillas, or chips and salsa for a complete meal. It’s an easy, satisfying weeknight dinner that’s perfect for feeding the family.
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Total Time 30 minutes
Servings: 6 -8
Course: Main Course
Cuisine: American, Mexican
Ingredients Equipment Method

Ingredients
  

  • 2 lbs boneless skinless chicken thighs
  • 2 bell peppers sliced
  • 2 onions sliced
  • 8 oz mushrooms sliced- optional
  • Sliced cheese of choice- provolone, pepperjack, etc
  • 1-2 tbsp chili lime seasoning (like Tajin)
  • Optional for serving: Mexican rice, guacamole, tortillas, or chips and salsa

Equipment

  • 1 griddle optional

Method
 

    I make this on a large griddle, like a Blackstone. A griddle pan would work fine, or 2 large skillets- whatever you have and like to work with.
  1. Start by cooking the mushrooms, peppers and onions. On the griddle, drizzle some oil and saute until mushrooms are browned and the peppers and onions until softened, about 10-12 minutes. While they cook, season them with chili lime seasoning. I add a little water and a dome to speed up cook time, but it’s not necessary.
  2. While the peppers and onions cook, season the chicken liberally with chili lime seasoning. Sear on the griddle next to the peppers and onions (or in a separate skillet) and then cook on medium high heat until cooked through, about 6-8 minutes per side.
  3. When the chicken is cooked through and the vegetables are softened, over medium low heat, divide the mushrooms, peppers and onions evenly between the chicken thighs, putting a scoop on top of each. To this, top with a slice of cheese. Allow the cheese to melt, then remove from griddle and serve.
    Try our Mexican rice and guacamole recipes with this, and/or serve with tortillas or chips & salsa.