Paula Deen Chicken Georgia

Paula Deen Chicken Georgia is a tender skillet chicken dish with sauteed mushrooms, shallots and melty mozzarella that comes together in 40 minutes. It's an easy Southern chicken dinner for weeknights, Sunday dinner, church supper or the holiday table, and it's all made in one pan.

Cook the mushrooms and shallots first and set them aside, because their buttery drippings are what the chicken browns in afterward. Skip that and the chicken just cooks in plain pan juices with none of the savory mushroom flavor.

Paula keeps the seasoning to just salt and pepper, so the butter, mushrooms and shallots carry all the flavor. Letting the chicken stand 5 minutes under the cheese melts it gently without any broiling or extra pans.

Paula Deen Chicken Georgia

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Course: DinnerCuisine: American, SouthernDifficulty: Easy

Servings

4

servings

Prep time

5

minutes

Cooking time

35

minutes

Calories

340

kcal

Chicken breasts cook slowly in mushroom-flavored butter until tender, then pick up a blanket of melted mozzarella. Spooning the browned mushrooms on top makes a simple, savory skillet supper.

Ingredients

• 4 tablespoons Butter
  

• 4 skinless boneless chicken breast halves
  

• 1 cup sliced fresh mushrooms
  

• 2 tablespoons minced shallots
  

• 1/4 teaspoon salt
  

• 1/4 teaspoon Pepper
  

• 4 oz grated mozzarella cheese
  

Directions

• Cook the mushrooms: Melt 4 tablespoons butter in a large skillet over medium heat, then add 1 cup sliced mushrooms and 2 tablespoons minced shallots. Sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper and cook for 10 minutes.
• Set the vegetables aside: Lift the mushrooms and shallots out with a slotted spoon and set them aside. That leaves the buttery drippings in the pan for the chicken.
• Cook the chicken: Add the 4 chicken breast halves to the skillet and cook 10 minutes on each side. They're done when the chicken is tender and cooked through.
• Add the cheese: Move the chicken to a platter and sprinkle 4 ounces grated mozzarella over the top. Then spoon the mushroom mixture over the cheese.
• Let it stand: Let the chicken stand for 5 minutes before serving. The heat from the chicken melts the cheese just until it softens.

Tools for this recipe

• OXO stainless slotted spoon, ThermoPro instant-read thermometer. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use chicken thighs instead of breasts?

Boneless skinless thighs work here, though they usually need a few extra minutes per side. Cook them until they're tender and no longer pink in the center.

How do I store leftover Chicken Georgia?

Keep it in an airtight container in the fridge for up to 3 days. Reheat it gently in a covered skillet or a low oven so the chicken stays tender.

Can I make this ahead of time?

You can slice the mushrooms and mince the shallots a day ahead and keep them in the fridge. The chicken itself is best cooked just before serving, since the cheese melts nicely while it rests.

What can I use if I don't have shallots?

Finely minced yellow onion or the white part of a green onion works in a pinch. Use the same amount, and the flavor will be a little sharper.

What's the most common mistake with this dish?

Skipping the 5-minute rest is the usual slip, since the cheese needs that time to melt without being broiled. Rushing it leaves you with cold, stiff cheese on top of the chicken.