The shop has been compensated by #CollectiveBias and Campbell’s Soups. All opinions are my own and thank you so much for making me a #weeknighthero. This smothered chicken skillet is a classic dish ready in just 30 minutes! The sauce combines fresh carrots and mushrooms with the creamy flavor of Campbell’s Garlic and Herb with Chicken Stock.
It’s no secret that I love to cook and while I do enjoy finessing a great meal that took an hour or more to make from scratch, about 30% of our meals are just to get something on the table. I am always looking for dishes that are long on flavor but short on time. Today, I have created exactly that (with a little bit of help) and I surprised myself that this classic smothered chicken skillet was ready in under 30 minutes!
Ok, so back to the meal. This recipe is based on of a classic mushroom chicken fricassee dish (a.k.a. wine chicken stew). I sautéed some diced carrots, onions, and mushrooms with a bright splash of white wine. Normally, I would then add the chicken broth and seasonings and simmer it down for 30 minutes. Instead, I substituted the Herb and Garlic and it was already nice and thick so the sauce was pretty much done as it warmed up. That’s a real time-saver!
My usual recipe involves pan searing the bone in chicken thighs but I loved that I could use pan-seared boneless, skinless breasts. The light flour coating was so perfect and I skipped the braising completely!
Now that is a 30 minute meal!