Smothered Chicken With Bacon Gravy

Smothered chicken is one of those recipes I keep coming back to whenever I want something that feels truly satisfying without requiring a whole afternoon in the kitchen. Juicy fried chicken breasts buried under a thick, savory bacon gravy – this is the kind of dinner that makes people stop mid-bite and ask for the recipe.

I grew up eating smothered chicken at a little diner down the road, and for years I thought that kind of gravy was impossible to pull off at home. Turns out the secret is simple: build your flavors in layers. You start with crispy bacon, fry the chicken in the drippings, then use every bit of brown goodness left in the pan to build a buttery, herb-seasoned gravy from scratch. This smothered chicken recipe is a true one-skillet comfort food classic that delivers restaurant-quality results right at your own stove.

Everything You Need for This Smothered Chicken Recipe

I always measure out all the gravy ingredients before I start cooking because this smothered chicken moves quickly once you get going. Pro tip: use low-sodium broth so you can control the saltiness of the final dish.

For the Chicken and Dredge:

• 5 strips thick-cut bacon
• 2 large boneless skinless chicken breasts
• 1/2 cup vegetable oil, for frying
• 1/2 cup all-purpose flour
• 1/4 cup breadcrumbs, plain or Italian style
• 1 teaspoon seasoned salt
• 3/4 teaspoon black pepper

For the Gravy:

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

I prefer thick-cut bacon here because it renders more drippings for frying the chicken and gives you hearty, meaty bites throughout the gravy. Thin-cut bacon can work but will not give you as much flavor.

Step-by-Step Instructions for the Best Smothered Chicken

I recommend reading all the steps once before you start. Once the bacon is done, this smothered chicken comes together fast and it helps to have everything prepped and within reach.

Step 1: Set up your dredge. Add the flour, breadcrumbs, seasoned salt, and pepper to a large plate and toss to combine. Measure out all gravy ingredients and set them nearby. This prep work makes the whole process run smoothly.

Step 2: Cook the bacon. Place the bacon in a large skillet over medium-low heat. Cook until crispy on both sides, turning as needed. Remove bacon and set aside on a paper towel-lined plate. Carefully pour the rendered grease into a heat-safe bowl. Reserve 2 to 4 tablespoons of the clear drippings for frying the chicken. Wipe any black residue from the pan with a paper towel, but leave it in the pan if it is only lightly browned.

Step 3: Prep the chicken. While the bacon cooks, slice each chicken breast in half lengthwise to create 4 thinner pieces. Cover with plastic wrap and use a meat tenderizer to pound each piece to about 3/4 inch thick. This creates texture on the surface for the dredge to cling to and helps the chicken cook evenly.

Step 4: Dredge the chicken. Pat each chicken piece dry with a paper towel. Press firmly into the flour mixture on all sides, covering every surface completely including the edges. Dry chicken is key here – moisture will make the coating slip off during frying.

Step 5: Fry the chicken. Add the reserved bacon drippings back to the pan along with enough vegetable oil to come halfway up the sides of the chicken pieces. Heat over medium-high until the oil shimmers and looks glossy. Add 2 pieces at a time and fry for 4 to 5 minutes per side until deep golden brown. Do not crowd the pan. Set cooked pieces aside on a plate and repeat with remaining chicken. Adjust your heat as needed – if the breading is darkening too fast, turn it down slightly.

Step 6: Remove the oil. Pour off all the frying oil from the pan. Use a paper towel to wipe away any black spots, but leave the brown fond (the caramelized bits stuck to the bottom) in place. That fond is pure flavor for your gravy.

Step 7: Build the roux. Melt the butter over medium heat. Use a silicone spatula to scrape up and incorporate the fond from the bottom of the pan. Sprinkle in the flour gradually while whisking constantly until a smooth golden paste forms, about 1 to 2 minutes. It should smell slightly nutty.

Step 8: Add the liquid slowly. This is the most important step for a smooth, thick gravy. Add the chicken broth and half and half in very small splashes, whisking constantly between each addition. The mixture will thicken dramatically between additions before loosening again as you add more. If you pour too much in at once, you risk breaking the roux and ending up with lumpy gravy. Take your time here – it is worth it.

Step 9: Season the gravy. Stir in the beef bouillon, soy sauce, onion powder, garlic powder, thyme, rosemary, and sage. Bring to a gentle boil, then reduce heat to a simmer. Taste and adjust seasoning if needed. Add a few drops of Kitchen Bouquet if you want a richer, darker color.

Step 10: Finish cooking the smothered chicken. Nestle the fried chicken pieces back into the gravy along with any juices that have collected on the plate. Chop or crumble the cooked bacon and scatter it over the top. Partially cover the pan and cook over low heat for 10 to 15 minutes, until the internal temperature of the thickest piece reads 165 degrees F on an instant-read thermometer. Garnish with fresh chopped parsley and serve hot with mashed potatoes.

What to Serve With Smothered Chicken

The best sides for smothered chicken are ones that can hold up to or soak up that rich bacon gravy. Here are the pairings that work best.

Creamy Mashed Potatoes: The most natural pairing for this dish. Fluffy mashed potatoes soak up the thick gravy and make every single bite feel complete.

Buttermilk Biscuits: Warm, flaky biscuits are ideal for mopping up every last bit of gravy from your plate and add a classic Southern touch to the meal.

Roasted Green Beans: The slight crunch and earthy flavor of roasted green beans cut through the richness of the smothered chicken and add some color to the plate.

Roasted Carrots: Naturally sweet carrots complement the savory depth of the gravy beautifully and make a simple, crowd-pleasing side.

Roasted Asparagus: A lighter side that keeps the meal from feeling too heavy while still fitting the comfort food tone of the dish.

More Comfort Food Dinners to Add to the Rotation

This smothered chicken pairs beautifully with other hearty, skillet-style dinners that belong in any comfort food lineup. For another Southern-inspired classic, try the Country Fried Chicken – the crispy coating and pan gravy technique share a lot of the same love as this recipe. If you enjoy that rich bacon-and-gravy combination, the Smothered Chicken and Rice takes those same flavors in a satisfying one-pot direction.

Looking for more ways to use chicken breasts for a crowd-pleasing dinner? The Crispy Parmesan Chicken with Rich Garlic Sauce delivers that same golden crust with a creamy garlic twist, while the Creamy Lemon Butter Chicken is a lighter but equally comforting option for weeknights. Any of these would be just as welcome on the dinner table as the smothered chicken itself.

How to Store and Reheat Smothered Chicken

Let the smothered chicken cool completely before storing. Transfer it to an airtight container with the gravy and refrigerate for up to 3 days. Storing the chicken and gravy together keeps the chicken moist. To freeze, place in a freezer-safe container for up to 3 months.

To reheat, warm on the stovetop over low heat and add a small splash of chicken broth or half and half to loosen the gravy back to the right consistency. You can also reheat in the microwave in 60-second intervals, stirring between each round to heat evenly.

Pro tip: this smothered chicken tastes even better the next day after the gravy has had time to fully absorb all the herb and bacon flavor. It is a smart make-ahead dinner for busy weeknights.

Smothered Chicken FAQs

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