Go Back
–+ servings

Smothered Chicken Recipe

This smothered chicken recipe features tender fried chicken breasts nestled in a savory gravy, complemented by crispy bacon. It brings the comfort of a restaurant-style meal right to your kitchen.
Print Pin
Course: Main Course
Cuisine: American
Keyword: Smothered Chicken Recipe
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Servings: 4

Ingredients

  • 5 strips thick-cut bacon
  • 2 large boneless skinless chicken breasts
  • 1/2 cup vegetable oil for frying

Chicken Dredge

  • 1/2 cup all-purpose flour
  • 1 teaspoon seasoned salt
  • 3/4 teaspoon black pepper
  • 1/4 cup plain or Italian breadcrumbs

Gravy

  • 4 tablespoons butter
  • 4 tablespoons flour
  • 2.5 cups chicken broth low sodium recommended
  • 1/3 cup half-and-half half milk, half cream
  • 1 beef bouillon cube or 1 teaspoon beef Better Than Bouillon
  • 1 teaspoon low-sodium soy sauce or Worcestershire sauce as a substitute
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon dried rosemary
  • 1/4 teaspoon ground sage
  • 2-3 drops Kitchen Bouquet optional, for color

Instructions

  • Prepare the Dredge: On a large plate, mix together the flour, breadcrumbs, seasoned salt, and black pepper. Set this aside. Measure out all gravy ingredients for easy access.
  • Cook the Bacon: Fry the bacon over medium-low heat until crispy on both sides. Remove and set aside, reserving 2-4 tablespoons of clear bacon drippings in a bowl. If needed, wipe any dark residue from the pan.
  • Prepare the Chicken: While the bacon cooks, cut each chicken breast lengthwise to create two thinner pieces. Place them under plastic wrap and use a meat tenderizer to pound them to about 3/4-inch thickness.
  • Coat the Chicken: Pat the chicken dry, then coat each piece thoroughly in the flour mixture, ensuring even coverage.
  • Fry the Chicken: Heat the reserved bacon drippings in a clean pan, adding enough vegetable oil to cover the chicken halfway. Heat over medium-high until the oil is shimmering, then add the chicken in batches, cooking each side for 4-5 minutes until golden brown. Set aside, adjusting the heat as needed.
  • Drain the Oil: Pour off the oil from the pan, leaving behind the browned bits (fond) for flavor in the gravy. Wipe away any dark spots with a paper towel.
  • Make the Roux: Melt the butter in the pan over medium heat, using a spatula to scrape up the browned bits. Gradually add the flour, whisking continuously until a thick paste forms.
  • Add Liquids: Gradually pour in the chicken broth and half-and-half, whisking steadily. Allow the mixture to thicken between each addition. Avoid adding too much liquid at once to maintain a smooth consistency.
  • Finish the Gravy: Stir in the bouillon, soy sauce, and seasonings. Bring the mixture to a gentle boil, then reduce to a simmer. If desired, add a few drops of Kitchen Bouquet for a richer color.
  • Combine and Simmer: Return the chicken to the pan, including any juices that may have collected. Crumble the cooked bacon and sprinkle it over the chicken. Cover partially and simmer over low heat for 10-15 minutes until the chicken reaches an internal temperature of 165°F.
  • Serve: Garnish with fresh parsley and serve alongside mashed potatoes, if desired.