70 smothered chicken recipes

Smother your chicken with this succulent recipe that will become one of your favorite recipes!

Salt-smothered chicken buried in a bed of red-hot rock salt with ginger, tangerine peel, and Szechuan peppercorn marinade sealed in the cavity. An ancient Cantonese technique that steams the bird to silken tenderness.

Add some flavor to that plain chicken dish with this easy to follow recipe that you will keep using over and over again.

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Chicken enchiladas with tomatillo sauce roll shredded chicken in lightly fried corn tortillas, smothered in homemade salsa verde, topped with cheddar and Asiago. Authentic Mexican comfort food.

Cheesy chicken enchiladas filled with chili-spiced chicken, rolled in browned tortillas, smothered in a tomato and kidney bean sauce, and baked under a three-cheese blanket. A hearty Mexican main.

Shredded chicken enchiladas in corn tortillas smothered with homemade tomatillo verde sauce, bubbly Monterey Jack, and cool sour cream. Make-ahead friendly and packed with green chile flavor. Feeds six.

One-pot chicken and gravy braised in a Dutch oven with jalapeno, onion, and garlic. A simple Southern-style smothered chicken served over hot biscuits.

Dad's chicken fried steak with cream gravy: pounded round steak triple-dredged in flour and evaporated milk, fried golden in oil, and smothered in pan-drippings white gravy. Pure Southern comfort.

Party chicken bake with browned chicken breasts smothered in a creamy mushroom soup, cream cheese, chive, and sauterne wine sauce. Baked for an hour and served over Italian-seasoned rice.

Chicken enchiladas with sour cream and cheddar: shredded chicken bound in sour cream and cheese, rolled in oil-dipped corn tortillas, smothered in a homemade green chile tomato sauce.

Southwest chicken and cheese pan-fries pounded chicken breasts, then smothers them with sauteed onions, mushrooms, green chiles, and jalapeno, finished with melted provolone.

Chicken breasts layered with Swiss cheese and mushrooms, smothered in cream of chicken soup with white wine, and topped with buttery stuffing. An easy retro casserole.

Green chile chicken casserole with taco-seasoned chicken breasts baked over refried beans, smothered in green chile sauce and melted Monterey Jack cheese. Five ingredients, one dish.

Pollo con mole verde: poached chicken smothered in a vibrant green sauce of tomatillos, toasted pumpkin seeds, jalapeños, and mustard greens. An authentic Mexican classic with bright, earthy, herbal flavor.

Diced chicken and mushrooms layered over hash brown potatoes, smothered in a sour cream and chicken soup sauce, topped with almonds. A hearty one-pan bake.