Print

Smothered Chicken Recipe

Smothered chicken recipe with crispy bacon gravy in a cast iron skillet garnished with fresh parsley
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This smothered chicken recipe is made with juicy golden-fried chicken breasts smothered in a rich, savory bacon gravy. A true one-skillet comfort food classic.

Ingredients

Scale
  • 5 strips thick-cut bacon
  • 2 large boneless skinless chicken breasts
  • 1/2 cup vegetable oil, for frying
  • 1/2 cup all-purpose flour (dredge)
  • 1/4 cup breadcrumbs, plain or Italian
  • 1 teaspoon seasoned salt
  • 3/4 teaspoon black pepper
  • 4 tablespoons butter
  • 4 tablespoons all-purpose flour (gravy roux)
  • 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
  • 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

Instructions

  1. Add flour, breadcrumbs, seasoned salt, and black pepper to a large plate and toss to combine. Measure out all gravy ingredients and set them nearby before you begin cooking.
  2. Fry bacon in a large skillet over medium-low heat until crispy on both sides. Remove and set aside on a paper towel-lined plate. Pour rendered grease into a heat-safe bowl and reserve 2 to 4 tablespoons of clear drippings. Wipe any black residue from the pan.
  3. Slice each chicken breast in half lengthwise to create 4 thinner pieces. Cover with plastic wrap and pound each piece to about 3/4 inch thick using a meat tenderizer.
  4. Pat chicken pieces completely dry with paper towels. Press each piece firmly into the flour dredge mixture, coating all sides and edges completely.
  5. Add reserved bacon drippings and enough vegetable oil to come halfway up the chicken. Heat over medium-high until shimmering. Fry 2 pieces at a time for 4 to 5 minutes per side until deep golden brown. Set aside on a plate. Repeat with remaining pieces.
  6. Pour off all frying oil. Wipe away black spots with a paper towel but leave the brown fond stuck to the bottom of the pan.
  7. Melt butter over medium heat. Use a spatula to scrape up and incorporate the fond. Gradually whisk in flour until a smooth golden paste forms, about 1 to 2 minutes.
  8. Add chicken broth and half and half in very small splashes, whisking constantly between each addition, until the gravy is smooth and thickened throughout.
  9. Stir in beef bouillon, soy sauce, onion powder, garlic powder, thyme, rosemary, and sage. Bring to a gentle boil then reduce to a simmer. Add Kitchen Bouquet if a deeper color is desired.
  10. Nestle fried chicken back into the gravy with any collected plate juices. Chop bacon and scatter over the top. Partially cover and cook over low heat for 10 to 15 minutes until internal temperature reaches 165 degrees F. Garnish with fresh parsley and serve with mashed potatoes.

Notes

  • Add liquid to the roux in very small increments while whisking constantly. This is the key to smooth, thick gravy. For thicker gravy: simmer uncovered. For thinner gravy: add a splash of broth or half and half.
  • Pat chicken completely dry before dredging and make sure the oil is fully heated before adding the chicken – both steps keep the breading on.
  • Boneless skinless chicken thighs or bone-in pork chops can be substituted. Pork chops are done at an internal temperature of 145 degrees F.
  • Store in an airtight container with the gravy for up to 3 days in the refrigerator or up to 3 months in the freezer. Reheat on the stovetop over low heat with a splash of broth to loosen the gravy.

Nutrition

Find it online: https://www.benefitiany.com/best-smothered-chicken/