Smothered Chicken

Smothered Chicken is a quick and easy dinner made with tender, paprika-seasoned chicken breasts served over a flavorful mixture of… The post Smothered Chicken appeared first on Recipe Girl®.

Food & Nutritions Oct 28, 2026 0 0 Add to Reading List

Smothered Chicken is a quick and easy dinner made with tender, paprika-seasoned chicken breasts served over a flavorful mixture of onions, bell peppers and a creamy garlic sauce. And here’s the interesting part: the entire recipe is cooked in the microwave!

I know that cooking chicken in the microwave might sound a little unusual, but this is one of those recipes that’s worth keeping around for busy nights. There’s no skillet to wash, no oven to preheat and no standing over the stove.

The chicken cooks right on top of the vegetables, allowing their flavors to mingle. Then the softened garlic is mashed with a little mayonnaise and fresh lemon juice to make a creamy sauce that gets stirred into the vegetables.

It’s a lighter take on smothered chicken, and it comes together in about 35 minutes from start to finish. Sheet pan paprika chicken is another option for making paprika seasoned chicken if you prefer to make your chicken in the oven. And my cranberry chicken is another easy one-pan chicken recipe that you may wish to try for a weeknight dinner.

What Makes This Smothered Chicken Different?

When you think of smothered chicken, you probably picture chicken covered in a thick, creamy gravy (like chicken fried steak with country gravy). This recipe takes a different approach.

Instead of flour, butter and heavy cream, the sauce gets its creamy texture from softened garlic and a small amount of reduced-fat mayonnaise. The onions, red bell pepper and tomato paste give it flavor and a little sweetness, while lemon juice brightens everything up.

And rather than browning the chicken in a skillet, you cook it directly over the vegetables in a covered microwave-safe dish. It’s a practical way to make dinner when you don’t feel like turning on the oven or using several pots and pans.

ingredients displayed for making smothered chicken

Ingredients You’ll Need

Onion: A large diced onion forms the base of the vegetable mixture. It softens in the microwave and adds plenty of flavor.
Olive oil: Just a couple of teaspoons help the onion cook and soften.
Garlic: You’ll use an entire head of garlic! It cooks until soft, and the cloves are squeezed out and mashed into the sauce. The result is a mellow garlic flavor rather than the sharp taste of raw garlic.
Red bell pepper: Adds color, sweetness and a little texture to the vegetables.
Tomato paste: Just one tablespoon gives the vegetable mixture a richer flavor and a little extra color.
Boneless, skinless chicken breasts: Four 6-ounce chicken breast halves are ideal for this recipe. Try to choose pieces that are similar in size so they cook evenly.
Paprika: Adds a mild, warm flavor and gives the chicken its reddish color.
Coarse salt and freshly ground black pepper: Used to season the chicken before cooking.
Reduced-fat mayonnaise: Creates a creamy sauce when combined with the softened garlic and lemon juice.
Fresh lemon juice: Brightens the sauce and balances the richness of the mayonnaise and garlic.

four photos showing how to make smothered chicken

How to Make Microwave Smothered Chicken

The nice thing about this recipe is that almost everything happens in one microwave-safe dish.

Cook the onion and garlic: Place the diced onion in a 2-quart microwave-safe dish and toss with the olive oil. Set the whole, unpeeled head of garlic in the center of the dish. Cover with a microwave-safe lid or vented cover and microwave on high for 5 minutes.
Add the vegetables: Stir the diced red bell pepper and tomato paste into the softened onions.
Season and cook the chicken: Rub the chicken breasts with paprika, salt and pepper. Arrange the chicken on top of the vegetables, positioning the thickest parts of the breasts toward the outside edge of the dish. Cover and microwave on high for approximately 10 minutes, or until the chicken reaches an internal temperature of 165°F. Remove the chicken from the dish and set aside.
Make the creamy garlic sauce: Carefully remove the softened head of garlic. Slice off the top and squeeze the cooked cloves into a small bowl. Add the reduced-fat mayonnaise and fresh lemon juice, then mash everything together with a spoon until combined. Stir the garlic mixture into the cooked onions and peppers.
Serve: Spoon the creamy vegetable mixture onto four plates and arrange a chicken breast on top of each serving. Serve immediately while everything is hot.

Can You Really Cook Chicken in the Microwave?

Yes! Chicken can be cooked safely in the microwave, provided it’s cooked evenly and reaches the proper internal temperature.

There are a few things to keep in mind with this recipe.

First, use chicken breasts that are fairly uniform in size and thickness. This helps prevent one piece from overcooking while another is still underdone.
Second, arrange the chicken with the thickest portions toward the outside of the dish, where microwave cooking is often more intense.
Most importantly, use an instant-read thermometer to check that each chicken breast has reached 165°F in the thickest part. Microwave wattages vary, so the 10-minute cooking time is only an estimate.
Let the chicken stand covered for a few minutes after cooking to allow the heat to distribute evenly.

Tips for Making the Best Smothered Chicken

Choose evenly sized chicken breasts. Four 6-ounce pieces will cook more consistently than a mixture of very large and small chicken breasts.
Use a microwave-safe cover. Covering the dish helps trap moisture and allows the chicken and vegetables to cook more evenly. Use a vented cover or leave a small opening for steam.
Don’t skip the whole head of garlic. It may seem like a lot, but the garlic becomes much milder as it cooks. It gives the sauce its distinctive flavor.
Be careful when handling the garlic. The garlic head and the steam inside the dish will be very hot. Let it cool just enough to handle before squeezing out the cloves.
Check the chicken temperature. Don’t rely on appearance alone. A food thermometer is the most reliable way to tell when the chicken is done.
Use freshly squeezed lemon juice. The little bit of acidity makes a noticeable difference in the creamy sauce.
Don’t overcook the chicken. Boneless chicken breasts can dry out quickly, especially in the microwave. Check the temperature and stop cooking as soon as they’re done.

green beans and smothered chicken on plate

What to Serve with Smothered Chicken

Because this recipe has a creamy vegetable sauce, I think it’s especially good served with something that can soak up those flavors. Rice pilaf or steamed brown rice would be an easy choice. Mashed potatoes would be delicious too, especially if you spoon some of the onion and pepper mixture over the top.

For a lighter dinner, serve the chicken with steamed green beans, roasted broccoli or a simple green salad.

You could also slice the chicken and serve it over cooked egg noodles with the creamy vegetables spooned on top.

How to Store and Reheat Smothered Chicken

Store leftover chicken and vegetables together in an airtight container in the refrigerator for up to 3 to 4 days.

To reheat, place a portion in a microwave-safe dish, cover loosely and heat in short intervals until warmed through to 165°F. Add a small splash of water if the vegetable mixture seems too thick. You can also reheat the leftovers gently in a covered skillet over low heat. Because the sauce contains mayonnaise, it’s best to reheat it gently rather than allowing it to boil.

smothered chicken on plate with green beans

Frequently Asked Questions

Does the chicken have to be cooked in the microwave?

This particular recipe was developed for microwave cooking, which is what makes it so convenient. You could adapt the ingredients for stovetop cooking, but the timing and method would need to be adjusted.

Does the garlic taste too strong?

The whole head of garlic might sound like a lot, but cooking softens its sharp flavor. Once mashed with the mayonnaise and lemon juice, it makes a mellow, creamy sauce.

Can I use regular mayonnaise instead of reduced-fat?

Yes. Regular mayonnaise will work, although the finished sauce will be a little richer.

Can I use chicken thighs instead of chicken breasts?

Boneless, skinless chicken thighs could work, but their cooking time may be different. Use a food thermometer rather than relying on the original recipe’s timing.

Can I use smoked paprika?

Yes, but it will change the flavor. Regular paprika gives the chicken a mild seasoning, while smoked paprika adds a more pronounced smoky taste.

Is this traditional smothered chicken?

No. Traditional Southern smothered chicken is usually cooked in a skillet and served with gravy. This is a lighter, microwave-friendly variation with a creamy garlic and vegetable sauce.

Smothered Chicken

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!

Course Main Course

Cuisine American

Keyword chicken, smothered

Prep Time 20

Cook Time 15

Total Time 35

Servings servings

Calories 285kcal

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.