Recipe Background
Smothered Chicken delights with a savory, creamy gravy and crispy bacon.
Smothered Chicken brings warmth and comfort right to your plate. The smell of sizzling bacon sets the stage with rich, smoky aromas drifting through the kitchen, promising a satisfying meal ahead. Once the bacon renders its delicious essence, it gets a crunchy, golden texture that complements the creamy, savory flavors waiting to envelop the tender chicken. Smothered in a luscious, velvety gravy, each bite offers a perfect balance of buttery smoothness and meaty satisfaction.
As you fry the chicken, listen for the reassuring sizzle that marks it gaining a beautiful golden crust. This step is crucial—not rushing the browning process ensures the chicken remains juicy inside while developing a tasty outer layer. The aromatic power of garlic and onion powder mingling with thyme, sage, and rosemary creates a symphony of earthy, herbal notes that enhance each morsel.
Sharing Smothered Chicken with loved ones brings joy to any table. When serving, watch eyes light up as that first forkful delivers the creamy sauce intermingled with crispy bacon bits. A generous garnish of freshly chopped herbs adds a splash of color and a final layer of flavor. Pair it with your favorite mashed potatoes to catch every drop of the savory gravy, inviting everyone to linger over their plates, savoring both the meal and the moment.
Ingredients
For the dredge:
- 1/2 cup all-purpose flour
- 1/4 cup breadcrumbs plain or Italian
- 1 teaspoon seasoned salt
- 3/4 teaspoon black pepper
For the gravy:
- 4 tablespoons butter
- 4 tablespoons flour
- 2 1/2 cups chicken broth
- 1 beef bouillon cube
- 1/3 cup half-and-half
- 1 teaspoon low-sodium soy sauce
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried rosemary
- 1/4 teaspoon dried sage
- 5 strips thick-cut bacon
- 2 large chicken breasts boneless, skinless
- 1/2 cup vegetable oil for frying
Directions
- To begin, add the chicken dredge ingredients to a large plate, tossing to combine. Set aside.
- Measure out the gravy ingredients prior to starting.
- Cook the bacon by frying it over medium-low heat until crispy on both sides.
- Remove the bacon from the pan and pour the grease into a heat-safe bowl. Reserve 2-4 tablespoons of clear bacon drippings from the pan, then wipe the pan clean.
- Slice each chicken breast in half lengthwise.
- Place saran wrap over the chicken breast and use a meat tenderizer or your hand to pound them to 3/4-inch thickness.
- Pat the chicken dry. Then, generously coat it in the dredge.
- Add in the reserved bacon drippings to the pan, then add in the vegetable oil (enough to cover half of the chicken). Heat over medium-high heat. Once heated, add the chicken.
- For 5 minutes per side, fry 2 chicken breasts at a time until they have a golden sear. Set them aside on a plate. Adjust the heat as needed.
- Drain the oil from the pot using a paper towel, leaving the brown remnants.
- Over medium heat, melt the butter and use a silicone spatula to scrape the bottom of the pan.
- Gradually drizzle the flour, whisking continuously, until a paste forms.
- Add the broth and half-and-half in small amounts, constantly whisking. Slowly add in the beef bouillon, seasonings, and soy sauce.
- Bring to a low boil, then reduce to a simmer. Add the chicken back into the pan, as well as any juice from the plate.
- Chop the bacon up and add it on top of the chicken.
- Cover it partially, then cook for 10-15 minutes over low heat. The internal temperature should be 165 degrees F prior to serving.
- Garnish with parsley and serve with mashed potatoes, if desired.
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