Prep time: 15 mins | Cook time: 50 mins | Total time: 1 hr 5 mins | Servings: 4 PEOPLE
This restaurant-worthy meal with juicy chicken smothered in a flavorful gravy with crispy bacon. Pair this with creamy mashed potatoes, biscuits, or roasted green beans for a filling meal perfect for everybody around the table!
Ingredients
1/2 c. Vegetable oil, for frying
2 large boneless skinless chicken breasts
5 strips thick-cut bacon
Chicken Dredge:
1/2 c. all-purpose flour
1 tsp seasoned salt
¼ c. breadcrumbs, plain or Italian
¾ tsp black pepper
Gravy:
2.5 c. chicken broth
1 beef bouillon cube, or 1 teaspoon beef better than bouillon
4 tbsp Butter
1 tsp low sodium soy sauce, can sub Worcestershire sauce
1/3 c. half and half, (half milk, half cream)
1 tsp garlic powder
1 tsp onion powder
¼ tsp dried rosemary
¼ tsp dried thyme
¼ tsp ground sage
2-3 drops Kitchen Bouquet, optional
4 tbsp Flour
How to make Smothered Chicken
Step 1: To a large plate, add the chicken dredge ingredients. Mix well and set aside. Before starting, make sure to measure out the gravy ingredients.
Step 2: Over medium-low heat, fry the bacon until both sides are crispy. Take the bacon out of the pan when done and transfer the grease into a heat-safe bowl, reserving 2 to 4 tbsp of clear bacon drippings. If needed, wipe any black remnants from the pan.
Step 3: In the meantime, divide the chicken breasts in half lengthwise to make 2 thinner slices. Over the chicken breasts, place saran wrap and pound the chicken to about 3/4-inches thick using a meat tenderizer.
Step 4: After wiping the chicken dry, generously coat them in the flour mixture.
Step 5: To the clean pan, add the reserved bacon drippings. Pour in enough vegetable oil to cover the chicken in half. Heat the oil over medium-high heat. Add 2 chicken at a time chicken to the pan once the oil is glistening and sear for approximately 6 minutes on each side until golden. Transfer the cooked chicken to a plate. Slightly decrease the heat down as needed.
Step 6: After removing the oil from the pot, remove any black spots from the bottom using a paper towel, leaving only the brown remnants.
Step 7: On medium heat, melt the butter, cleaning the bottom of the pan using a silicone spatula. Then, slowly sprinkle the flour, stirring until paste forms.
Step 8: In small increments, add the liquid to the pan, stirring continuously. Then, gradually add the beef bouillon, soy sauce, and seasonings. Bring the mixture to a gentle boil. Once boiling, decrease the heat to a simmer. If desired, add a couple of drops of kitchen bouquet for a darker colour.
Step 9: Return the chicken to the pan with the juices from the plate. Add the chopped bacon on top.
Step 10: Partially cover the pan and continue to cook for about 10 to 15 minutes over low heat until the internal temperature of the chicken is 165 degrees.
Step 11: Before serving, garnish with parsley. Enjoy the chicken with mashed potatoes.
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
- 1/2 c. Vegetable oil, for frying
- 2 large boneless skinless chicken breasts
- 5 strips thick-cut bacon
- Chicken Dredge:
- 1/2 c. all-purpose flour
- 1 tsp seasoned salt
- ¼ c. breadcrumbs, plain or Italian
- ¾ tsp black pepper
- Gravy:
- 2.5 c. chicken broth
- 1 beef bouillon cube, or 1 teaspoon beef better than bouillon
- 4 tbsp Butter
- 1 tsp low sodium soy sauce, can sub Worcestershire sauce
- 1/3 c. half and half, (half milk, half cream)
- 1 tsp garlic powder
- 1 tsp onion powder
- ¼ tsp dried rosemary
- ¼ tsp dried thyme
- ¼ tsp ground sage
- 2-3 drops Kitchen Bouquet, optional
- 4 tbsp Flour
Instructions
Step 1: To a large plate, add the chicken dredge ingredients. Mix well and set aside. Before starting, make sure to measure out the gravy ingredients.
Step 2: Over medium-low heat, fry the bacon until both sides are crispy. Take the bacon out of the pan when done and transfer the grease into a heat-safe bowl, reserving 2 to 4 tbsp of clear bacon drippings. If needed, wipe any black remnants from the pan.
Step 3: In the meantime, divide the chicken breasts in half lengthwise to make 2 thinner slices. Over the chicken breasts, place saran wrap and pound the chicken to about 3/4-inches thick using a meat tenderizer.
Step 4: After wiping the chicken dry, generously coat them in the flour mixture.
Step 5: To the clean pan, add the reserved bacon drippings. Pour in enough vegetable oil to cover the chicken in half. Heat the oil over medium-high heat. Add 2 chicken at a time chicken to the pan once the oil is glistening and sear for approximately 6 minutes on each side until golden. Transfer the cooked chicken to a plate. Slightly decrease the heat down as needed.
Step 6: After removing the oil from the pot, remove any black spots from the bottom using a paper towel, leaving only the brown remnants.
Step 7: On medium heat, melt the butter, cleaning the bottom of the pan using a silicone spatula. Then, slowly sprinkle the flour, stirring until paste forms.
Step 8: In small increments, add the liquid to the pan, stirring continuously. Then, gradually add the beef bouillon, soy sauce, and seasonings. Bring the mixture to a gentle boil. Once boiling, decrease the heat to a simmer. If desired, add a couple of drops of kitchen bouquet for a darker colour.
Step 9: Return the chicken to the pan with the juices from the plate. Add the chopped bacon on top.
Step 10: Partially cover the pan and continue to cook for about 10 to 15 minutes over low heat until the internal temperature of the chicken is 165 degrees.
Step 11: Before serving, garnish with parsley. Enjoy the chicken with mashed potatoes.
