Smothered Chicken

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This easy Smothered Chicken recipe features paprika-seasoned chicken breasts served over tender onions and bell peppers in a creamy garlic sauce. Everything cooks in the microwave for a convenient weeknight dinner!

Prep Time20

Cook Time15

Total Time35

Course: Main Course

Cuisine: American

Keyword: chicken, smothered

Servings: servings

Author: Lori Lange

Equipment

Ingredients

1 large onion, diced
2 teaspoons olive oil
1 whole garlic head, unpeeled
1 medium red bell pepper, ribs and seeds removed (diced)
1 tablespoon tomato paste
Four 6-ounce skinless, boneless chicken breast halves
2 teaspoons paprika
coarse salt and ground pepper, to taste
4 tablespoons mayonnaise
2 teaspoons freshly squeezed lemon juice

Instructions

In a 2-quart microwave safe dish with loose lid, toss onion with oil. Place garlic in the center. Cover; microwave on high 5 minutes. Stir bell pepper and tomato paste into onion.
Rub chicken with paprika and about ½ teaspoon each salt and pepper; place on vegetables, with thickest part of breast facing edge of dish. Cover and cook on high until chicken is opaque throughout, about 10 minutes (or until the chicken reaches 165°F). Remove the chicken from the dish.
Remove garlic, slice off top, and squeeze cloves into a small bowl. Add mayonnaise and lemon juice; mash with a spoon. Stir into vegetables, then spoon onto plates and serve chicken on top.

Notes

Use four similarly sized, 6-ounce chicken breasts for more even cooking.
Microwave cooking times vary depending on wattage and the thickness of the chicken.
Cook the chicken until it reaches 165°F in the thickest part, checking each piece.
Let the chicken stand covered briefly after cooking.
Use a vented, microwave-safe cover to allow steam to escape.
The whole head of garlic becomes milder as it cooks and is mashed into the sauce.
Reduced-fat mayonnaise may be substituted for regular mayonnaise.
Leftovers may be refrigerated for 3 to 4 days.

Nutrition