Prep time: 10 mins | Cook time: 45 mins | Total time: 55 mins | Servings: 4 PEOPLE
If chicken is also a staple at your home, then this amazing recipe is a must! Juicy chicken smothered in a luscious gravy with crispy bacon best paired with any of your favourite sides such as mashed potatoes, biscuits, or roasted veggies. Enjoy a restaurant-quality meal right at your home with this easy Smothered Chicken!
Ingredients
5 strips thick-cut bacon
2 large boneless skinless chicken breasts
1/2 c. Vegetable oil, for frying
Chicken Dredge:
1/2 c. all-purpose flour
¼ c. breadcrumbs, plain or Italian
1 tsp seasoned salt
¾ tsp black pepper
Gravy:
4 tbsp Butter
4 tbsp Flour
2.5 c. chicken broth
1 beef bouillon cube or 1 teaspoon better than bouillon
1/3 c. half and half
1 tsp low sodium soy sauce, can sub Worcestershire sauce
1 tsp onion powder
1 tsp garlic powder
¼ tsp dried thyme
¼ tsp dried rosemary
¼ tsp dried sage
2-3 drops Kitchen Bouquet, optional
How to make Smothered Chicken
Step 1: To a large plate, combine the chicken dredge ingredients and set them aside. Before starting with the recipe, make sure to measure out the gravy ingredients.
Step 2: On medium-low heat, fry the bacon until both sides are crispy. When done, remove from the pan and transfer the grease into a heat-safe bowl, reserving 2 to 4 tbsp of clear bacon drippings. Then, wipe the pan clean.
Step 3: In the meantime, make 2 thinner slices of chicken by slicing each chicken breast in half lengthwise. Over the slices, place a saran wrap and pound to about 3/4-inch thickness using a meat tenderizer.
Step 4: After wiping the chicken dry, dredge them in the flour mixture, coating generously every nook and cranny.
Step 5: To the clean pan, add the reserved bacon dripping with enough vegetable oil to cover the chicken in half. Fry two chicken at a time in the hot oil for about 5 minutes per side over medium-high heat until golden. Transfer to a plate and set aside.
Step 6: Discard the grease and remove any black spots from the pan using a paper towel, leaving only the brown remnants.
Step 7: To make the roux, melt the butter over medium heat, cleaning the bottom of the pan using a silicone spatula. Slowly sprinkle in the flour, stirring until paste forms.
Step 8: In small increments, pour in the liquid while whisking continuously.
Step 9: Gradually add in the beef bouillon, followed by the soy sauce and seasonings. Bring the mixture to a gentle boil before decreasing to a simmer. If you desire a darker colour, add a couple of drops of kitchen bouquet.
Step 10: Return the chicken to the pan with the juices from the plate and top with chopped bacon.
Step 11: partially cover the pan and cook for another 10 to 15 minutes over low heat until the internal temperature of the chicken registered 165 degrees.
Step 12: Before serving, garnish with parsley. Enjoy the Smothered Chicken with mashed potatoes.
Notes:
You can control the consistency of the gravy by slowly adding in small increments the chicken broth/half and a half to the roux.
If you desire a thicker gravy, allow the mixture to simmer, uncovered.
Feel free to add a splash of half and half, milk, or broth if you want a thinner gravy instead.
Tips:
To make sure that the breading stays on, add the chicken to the skillet once the oil is hot.
To ensure the breading clean on the chicken, pound the chicken first using a meat tenderizer.
You can substitute chicken breasts with chicken thighs or pork chops if desired.
Easily control the sodium of this dish by using unsalted butter and/or reduced-sodium broth. I always add bacon for additional flavour and crunch but feel free to omit it if desired.
Nutrition Facts:
Calories: 666kcal | Carbohydrates: 26g | Protein: 20g | Fat: 54g | Saturated Fat: 35g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 92mg | Sodium: 1687mg | Potassium: 472mg | Fiber: 1g | Sugar: 1g | Vitamin A: 456IU | Vitamin C: 11mg | Calcium: 60mg | Iron: 2mg
Ingredients
- 5 strips thick-cut bacon
- 2 large boneless skinless chicken breasts
- 1/2 c. Vegetable oil, for frying
- Chicken Dredge:
- 1/2 c. all-purpose flour
- ¼ c. breadcrumbs, plain or Italian
- 1 tsp seasoned salt
- ¾ tsp black pepper
- Gravy:
- 4 tbsp Butter
- 4 tbsp Flour
- 2.5 c. chicken broth
- 1 beef bouillon cube or 1 teaspoon better than bouillon
- 1/3 c. half and half
- 1 tsp low sodium soy sauce, can sub Worcestershire sauce
- 1 tsp onion powder
- 1 tsp garlic powder
- ¼ tsp dried thyme
- ¼ tsp dried rosemary
- ¼ tsp dried sage
- 2-3 drops Kitchen Bouquet, optional
Instructions
Step 1: To a large plate, combine the chicken dredge ingredients and set them aside. Before starting with the recipe, make sure to measure out the gravy ingredients.
Step 2: On medium-low heat, fry the bacon until both sides are crispy. When done, remove from the pan and transfer the grease into a heat-safe bowl, reserving 2 to 4 tbsp of clear bacon drippings. Then, wipe the pan clean.
Step 3: In the meantime, make 2 thinner slices of chicken by slicing each chicken breast in half lengthwise. Over the slices, place a saran wrap and pound to about 3/4-inch thickness using a meat tenderizer.
Step 4: After wiping the chicken dry, dredge them in the flour mixture, coating generously every nook and cranny.
Step 5: To the clean pan, add the reserved bacon dripping with enough vegetable oil to cover the chicken in half. Fry two chicken at a time in the hot oil for about 5 minutes per side over medium-high heat until golden. Transfer to a plate and set aside.
Step 6: Discard the grease and remove any black spots from the pan using a paper towel, leaving only the brown remnants.
Step 7: To make the roux, melt the butter over medium heat, cleaning the bottom of the pan using a silicone spatula. Slowly sprinkle in the flour, stirring until paste forms.
Step 8: In small increments, pour in the liquid while whisking continuously.
Step 9: Gradually add in the beef bouillon, followed by the soy sauce and seasonings. Bring the mixture to a gentle boil before decreasing to a simmer. If you desire a darker colour, add a couple of drops of kitchen bouquet.
Step 10: Return the chicken to the pan with the juices from the plate and top with chopped bacon.
Step 11: partially cover the pan and cook for another 10 to 15 minutes over low heat until the internal temperature of the chicken registered 165 degrees.
Step 12: Before serving, garnish with parsley. Enjoy the Smothered Chicken with mashed potatoes.
Notes
You can control the consistency of the gravy by slowly adding in small increments the chicken broth/half and a half to the roux. If you desire a thicker gravy, allow the mixture to simmer, uncovered. Feel free to add a splash of half and half, milk, or broth if you want a thinner gravy instead. Tips: To make sure that the breading stays on, add the chicken to the skillet once the oil is hot. To ensure the breading clean on the chicken, pound the chicken first using a meat tenderizer. You can substitute chicken breasts with chicken thighs or pork chops if desired. Easily control the sodium of this dish by using unsalted butter and/or reduced-sodium broth. I always add bacon for additional flavour and crunch but feel free to omit it if desired.
