Most steakhouse restaurants have some sort of chicken breast smothered in sauces, mushrooms, bacon and melted cheese.  I’ve made different variations of this Smothered Chicken, but this is one of my favorite combinations:  Mustard, Bar B Q sauce, sauteed mushrooms, bacon and Swiss cheese.  Oh my…  mouth watering tender, juicy roasted chicken cooked to perfection!

We have a local made mustard called Lusty Monk Mustard, that is made with whole mustard seeds and it is fabulous.  That’s what I use on my chicken in this recipe.  As for Bar B Q sauce, I use whatever I have on hand, but I like a thick red sauce with a bit of a sweet smoky flavor.

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Here’s how I make them.

Smothered Chicken

For my Smothered Chicken, I like to use a thinner chicken breast.  It not only cooks quicker, it also gives me a flatter surface for layering all of the goodies.  I find it to be cleaner and easier to lay a breast in a zip top baggie and pound them thin with a mallet.  I do not close the zip top because the air will need be be able to escape as you’re thinning the chicken.  So, leave the zip top open and use the smooth side of the mallet and not the rough side for pounding.

In a preheated 400 degree oven, roast the chicken on a foiled or parchment lined baking sheet for about 20 minutes until it’s no longer pink in the center.  This makes for easy cleanup!

While the chicken is roasting in the oven, go ahead and cook the bacon until it’s crisp tender and saute the fresh mushrooms in a large skillet over medium heat, in a little vegetable oil.  This will take about 8 minutes.

When the chicken breasts are cooked, remove them from the oven.  Start by smearing a good layer of your favorite mustard, then slather on that Bar B Q sauce.  No real measurements, just to suit your taste.

So, what kind of mustard?  Before we discovered Lusty Monk Mustard that is made locally, I have used other thick types like a brown mustard, Dijon and even a honey mustard.

Then pile on some sauteed mushrooms…

a slice of bacon…  this one is broken in two to cover the chicken nicely.

PS, I happen to LOVE bacon…  Just saying…

and a slice (or two) of Swiss cheese.

Pop them back into the oven just long enough for the cheese to melt.

Cut into that delicious goodness and that is one pretty site for my sore eyes!

If you’re in a chicken mood, you may be interested in these recipes.

Check out my Chicken in White Wine and Thyme sauce or Coq Au Vin!

There are several ways to change it up a bit.  Sometimes, I like to add sauteed onions to mine, but that’s not a favorite of Paul’s.  I have used a thick honey mustard instead of the Lusty Monk and I’ve also changed the cheese to Mozzarella or Monterrey Jack depending on what I have on hand.  The sky is the limit!

What is your favorite variation of Smothered Chicken?

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Here’s the printer friendly recipe.