This Cheesy Smothered Chicken with Garlic Butter Rice is a flavorful and comforting meal perfect for any day of the week. Thinly sliced chicken cutlets are seasoned with Bailey’s Kitchen All-Purpose Seasoning, seared to perfection, and topped with sautéed mushrooms and onions. Each cutlet is then smothered with melted pepper jack or provolone cheese, creating a rich and savory dish that’s both hearty and satisfying.
Paired with a side of garlic butter rice, this meal is elevated with aromatic flavors from sautéed onions, garlic, and a touch of chicken bouillon. The jasmine rice is toasted for added depth and simmered until tender, making it the perfect complement to the cheesy smothered chicken. Simple yet indulgent, this recipe is ideal for a family dinner or a cozy night in.
Cheesy Smothered Chicken with Garlic Butter Rice
Ingredients
For the Chicken:
- 2 large chicken breasts sliced into 6 thin cutlets
- 2 Tbsp avocado oil plus extra for cooking
- 1-2 Tbsp Bailey’s Kitchen Low-Sodium All-Purpose Seasoning
- ½ onion diced
- 4-8 oz mushrooms sliced
- 12 slices pepper jack or provolone cheese
For the Garlic Butter Rice:
- 2 Tbsp butter
- ½ onion diced small
- 1 tsp Bailey’s Kitchen All-Purpose Seasoning
- 2 cups Jasmine rice
- 1 Tbsp chicken bouillon
- 5 cloves garlic minced
- 4 cups water
Instructions
Prepare the Garlic Butter Rice:
- In a large pot, melt the butter over medium heat. Add the diced onion and sauté for 4 minutes. Season with Bailey’s Kitchen All-Purpose Seasoning.
- Add the rice and sauté for another 3-4 minutes to toast it.
- Stir in the minced garlic and chicken bouillon, cooking for about 1 minute.
- Slowly pour in 4 cups of water and bring to a boil.
- Reduce the heat to low, cover with a lid, and simmer for 20-25 minutes or until the rice is soft and fully cooked.
Cook the Chicken:
- Season all sides of the chicken cutlets with avocado oil and Bailey’s Kitchen All-Purpose Seasoning.
- In a large pan, heat some avocado oil over medium heat. Cook the chicken in batches, 3-4 minutes per side, until the internal temperature reaches 160°F.
- Transfer the cooked chicken to a baking pan.
- Prepare the Mushroom and Onion Topping:
- In the same pan, add a bit more avocado oil over medium heat.
- Add the diced onions and mushrooms, season with Bailey’s Kitchen All-Purpose Seasoning, and cook for about 5 minutes until soft.
Assemble the Dish:
- Top each chicken cutlet with the sautéed mushrooms and onions, followed by 2 slices of cheese.
- Place the baking pan under the broiler for 3-5 minutes, or until the cheese is melted and bubbly. Keep a close eye on the cheese to avoid burning.
Serve:
- Serve the cheesy smothered chicken with a generous scoop of garlic butter rice.
- Enjoy!