This Smothered Chicken recipe features juicy, crispy fried chicken breasts, coated in a flavorful gravy with crispy bacon and fresh herbs. It’s a comforting meal that’s perfect for family dinners, and it’s surprisingly easy to make in one skillet. The crispy bacon and savory gravy elevate the dish to a restaurant-worthy experience.
Why You’ll Love This Recipe
- Comforting & Hearty: Chicken, gravy, and bacon – a combination that never fails to please!
- One-Skillet Wonder: Prepare the chicken, gravy, and crispy bacon all in one pan, making cleanup a breeze.
- Quick & Delicious: Ready in under 1 hour, this recipe is perfect for weeknight comfort food.
- Versatile: You can swap the chicken breasts with chicken thighs or pork chops for variety.
Ingredients
- 5 strips thick cut bacon
- 2 large boneless, skinless chicken breasts
- ½ cup vegetable oil, for frying
Chicken Dredge:
- ½ cup all-purpose flour
- ¼ cup breadcrumbs (plain or Italian)
- 1 teaspoon seasoned salt
- ¾ teaspoon black pepper
Gravy:
- 4 Tablespoons butter
- 4 Tablespoons flour
- 2 ½ cups chicken broth (low sodium recommended)
- 1 beef bouillon cube, or 1 teaspoon beef better than bouillon
- ⅓ cup half and half
- 1 teaspoon low-sodium soy sauce (can substitute with Worcestershire sauce)
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ¼ teaspoon dried thyme
- ¼ teaspoon dried rosemary
- ¼ teaspoon ground sage
- 2-3 drops Kitchen Bouquet (optional)
How to Make Smothered Chicken
- Prepare the Chicken
- Slice each chicken breast in half lengthwise, then pound to about ¾ inch thick. Coat in the flour mixture and set aside.
- Cook the Bacon
- Fry bacon over medium-low heat until crispy. Remove from the pan, then reserve 2-4 tablespoons of the bacon drippings and set aside.
- Fry the Chicken
- In the same pan, add the reserved bacon drippings and enough vegetable oil to cover the chicken. Heat over medium-high heat. Fry the chicken, 2 at a time, for 4-5 minutes per side, until golden brown. Set the fried chicken aside.
- Make the Roux
- Remove excess oil and any black residue from the pan, but leave the brown remnants (fond) for flavor. Melt butter in the same pan and whisk in flour to form a paste.
- Add the Broth and Seasonings
- Gradually add chicken broth, half and half, soy sauce, and seasonings while whisking to prevent lumps. Bring to a simmer, then add the beef bouillon and optional Kitchen Bouquet for color.
- Simmer the Chicken
- Return the chicken to the pan, along with any juices from the plate. Chop the bacon and sprinkle over the chicken. Cover partially and cook for 10-15 minutes until the chicken reaches 165°F.
What to Serve with Smothered Chicken
- Creamy Mashed Potatoes: A classic pairing that’s perfect for soaking up the gravy.
- Biscuits: Fluffy, buttery biscuits are ideal for mopping up extra sauce.
- Roasted Green Beans or Asparagus: Light, roasted vegetables add a fresh contrast to the rich chicken.
Storage
- Refrigeration: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freezing: Freeze for up to 3 months. Reheat in the microwave or stovetop with a splash of broth to keep the gravy smooth.
Pro Tips
- Control Gravy Consistency: For thicker gravy, simmer uncovered; for thinner gravy, add a little more chicken broth or half and half.
- Breading Tip: Ensure the oil is hot before adding the chicken to maintain a crispy crust.
- Substitutions: Try chicken thighs or pork chops for a different take, and use unsalted butter and low-sodium broth to control the salt level.
Variations
- Darker Gravy: Add a few drops of Kitchen Bouquet or Worcestershire sauce for a richer color and flavor.
- Extra Vegetables: Add mushrooms or onions into the gravy for more flavor.
FAQs
- Can I use chicken thighs instead of breasts?
- Yes, chicken thighs work great in this recipe! Just cook them a little longer to ensure they reach 165°F internally.
- Can I make this in the oven?
- Yes, after frying the chicken, you can bake it in the oven at 350°F for 15-20 minutes to finish cooking the chicken and melt the cheese.
- Can I use pork chops instead of chicken?
- Absolutely! Pork chops work well, and just like chicken, they need to reach an internal temperature of 145°F to be fully cooked.
Enjoy this Smothered Chicken recipe that’s rich, comforting, and perfect for any dinner table!
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Smothered Chicken
- Total Time: 45 minutes
- Yield: 4 servings
- Diet: None
Description
Juicy, crispy fried chicken breasts coated in flavorful gravy with crispy bacon and fresh herbs, perfect for family dinners and easy to make in one skillet.
Ingredients
- 5 strips thick cut bacon
- 2 large boneless, skinless chicken breasts
- ½ cup vegetable oil, for frying
- ½ cup all-purpose flour
- ¼ cup breadcrumbs
- 1 teaspoon seasoned salt
- ¾ teaspoon black pepper
- 4 Tablespoons butter
- 4 Tablespoons flour
- 2 ½ cups chicken broth
- 1 beef bouillon cube, or 1 teaspoon beef better than bouillon
- ⅓ cup half and half
- 1 teaspoon low-sodium soy sauce
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ¼ teaspoon dried thyme
- ¼ teaspoon dried rosemary
- ¼ teaspoon ground sage
- 2-3 drops Kitchen Bouquet (optional)
Instructions
- Slice each chicken breast in half lengthwise, then pound to about ¾ inch thick. Coat in the flour mixture and set aside.
- Fry bacon over medium-low heat until crispy. Remove from the pan, reserving 2-4 tablespoons of the drippings.
- In the same pan, add the reserved bacon drippings and enough vegetable oil to cover the chicken. Heat over medium-high heat. Fry the chicken, 2 at a time, for 4-5 minutes per side until golden brown. Set aside.
- Remove excess oil from the pan, leaving the brown remnants (fond) for flavor. Melt butter in the same pan and whisk in flour to form a paste.
- Gradually add chicken broth, half and half, soy sauce, and seasonings while whisking to prevent lumps. Bring to a simmer, then add the beef bouillon and optional Kitchen Bouquet for color.
- Return the chicken to the pan along with any juices from the plate. Chop the bacon and sprinkle over the chicken. Cover partially and cook for 10-15 minutes until the chicken reaches 165°F.
Notes
For thicker gravy, simmer uncovered; for thinner gravy, add more chicken broth or half and half. Ensure the oil is hot before adding chicken for a crispy crust.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American