Description
Smothered BLT Chicken is a deliciously creamy and smoky skillet dish featuring tender seared chicken breasts topped with a rich blend of sautéed cherry tomatoes, romaine lettuce, and a flavorful mayonnaise-based sauce enhanced with Dijon mustard, garlic powder, and smoked paprika. Finished with melted cheddar cheese and fresh parsley garnish, this recipe delivers classic BLT flavors in a warm, comforting entrée perfect for a satisfying weeknight dinner.
Ingredients
Scale
Chicken and Seasoning
- 4 pieces boneless, skinless chicken breasts (About 6 ounces each)
- 1 tablespoon olive oil (For searing the chicken)
- Salt, to taste (Essential for seasoning)
- Black pepper, to taste (Essential for seasoning)
BLT Sauce
- 1 cup cherry tomatoes, halved
- 1 cup chopped romaine lettuce (For crunch)
- 1 cup mayonnaise (Good-quality for best flavor)
- 1 teaspoon Dijon mustard (Adds tang)
- 1 teaspoon garlic powder (For aromatic flavor)
- 1 teaspoon smoked paprika (Adds smoky depth)
- 1/2 cup shredded cheddar cheese (For a creamy finish)
- Fresh parsley, chopped, to taste (For garnish)
Instructions
- Season the chicken: Pat the chicken breasts dry using paper towels, then season both sides generously with salt and black pepper to ensure flavor penetration.
- Heat the skillet: Place a large skillet over medium-high heat and add olive oil. Heat until the oil shimmers, indicating it is hot enough for searing.
- Sear the chicken: Add the chicken breasts to the skillet and cook for 5-6 minutes per side until they develop a golden-brown crust and reach an internal temperature of 165°F. Remove the chicken and set aside on a plate; cover loosely with foil to keep warm.
- Sauté the tomatoes: Reduce the skillet heat to medium. Add halved cherry tomatoes and sauté for 2-3 minutes until softened and juicy.
- Prepare the creamy BLT sauce: To the softened tomatoes, add mayonnaise, Dijon mustard, garlic powder, and smoked paprika. Stir well until the sauce is smooth, combined, and heated through.
- Add romaine lettuce: Gently fold in chopped romaine lettuce into the warm sauce, allowing it to wilt slightly without losing all its crunch.
- Combine chicken with sauce: Return the seared chicken breasts to the skillet, spoon the creamy tomato-romaine sauce generously over each piece, and sprinkle shredded cheddar cheese evenly on top. Cover the skillet with a lid and cook for 2-3 minutes until the cheese melts and becomes bubbly.
- Serve and garnish: Remove from heat, garnish with freshly chopped parsley, and serve the smothered BLT chicken warm for the best flavor experience.
Notes
- Ensure chicken breasts are patted dry before seasoning to achieve a good sear.
- Use a meat thermometer to verify the chicken is cooked to a safe temperature of 165°F.
- Good-quality mayonnaise enhances the sauce’s richness and depth of flavor.
- For a spicier twist, consider adding a pinch of cayenne pepper to the sauce.
- Serve with a side of steamed vegetables or a light salad for a balanced meal.
