Smothered Chicken

Prep time: 10 mins | Cook time: 45 mins | Total time: 55 mins | Servings: 4 PEOPLE

Enjoy a restaurant-quality meal at home with this mouthwatering juicy and tender chicken smothered in a flavorful gravy with crispy bacon. Simple to make with only pantry staple ingredients. Pair this with some creamy mashed potatoes, biscuits, and roasted carrots for a complete, filling meal.

Ingredients

5 strips thick-cut bacon

2 large boneless skinless chicken breasts

1/2 c. Vegetable oil, for frying

Chicken Dredge:

3/4 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 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

How to make Smothered Chicken

Step 1: To a large plate, add the chicken dredge ingredients. Toss well to combine and set aside. Before starting, measure out the gravy ingredients.

Step 2: On medium-low heat, fry the bacon on all sides until crispy. Set the cooked bacon aside and into a heat-safe bowl, pour the grease, reserving about 2 to 4 tbsp of clear drippings. Then, wipe the pan clean.

Step 3: In the meantime, in half lengthwise, slice the chicken breast to make two thinner pieces. Over the slices, place saran wrap and pound the meat using a meat tenderizer to around 3/4-inches thick.

Step 4: Before coating the chicken generously with flour mixture, wipe the chicken dry first. Ensure to get the coating in every nook and cranny of the chicken.

Step 5: To the same pan, add the reserved bacon drippings and just enough vegetable oil to at least cover the chicken in half. Heat the oil over medium-high heat, then fry the chicken two pieces at a time on each side for about 5 minutes until golden. When done, set the seared chicken on a plate.

Step 6: Drain the oil and remove the black spots from the pan with a paper towel, making sure to leave the brown remnants.

Step 7: On medium heat, melt the butter. Clean the bottom of the pan using a silicone spatula. Slowly sprinkle the flour while whisking endlessly until paste forms.

Step 8: In a small amount, add half of the liquid while constantly whisking. Then, gradually pour in the beef bouillon, soy sauce, and seasonings. Bring the mixture to a gentle boil, then decrease to a simmer. Now, add the chicken back to the pan with the juices from the plate. After chopping the bacon add it over the chicken.

Step 9: Partially cover the pan, set to low heat, and cook for about 10 to 15 minutes until the internal temperature of the chicken reads 165 degrees.

Step 10: Before serving, sprinkle the parsley on top. Serve with mashed potatoes. Enjoy!

Notes:

Control the Consistency of the Gravy:

The secret to keeping the consistency nice and thick is to slowly add the chicken broth/half-and-half in small amounts to the roux.

If you prefer thicker gravy, allow the mixture to simmer continuously, uncovered.

Or add a splash of half and half, milk, or broth for thinner gravy.

Pro Tips:

You can substitute the chicken breasts with chicken thighs or pork chops if desired.

If desired, add some mushrooms after adding the half-and-half to the gravy.

Use unsalted butter and/or reduced-sodium broth to control the sodium of the dish, then adjust according to taste. I don’t recommend skipping the bacon, but you can if desired.

Nutrition Facts:

Smothered Chicken

Rebecca Prep time: 10 mins | Cook time: 45 mins | Total time: 55 mins | Servings: 4 PEOPLE Enjoy a restaurant-quality meal at home with this mouthwatering juicy and tender… General Recipes Smothered Chicken European Print This

Serves: 4 Prep Time: 10 mins Cooking Time: 45 mins 45 mins

Nutrition facts: 483 calories 38 fat

Rating: 5.0/5

( 1 voted )

Ingredients

5 strips thick-cut bacon
2 large boneless skinless chicken breasts
1/2 c. Vegetable oil, for frying
Chicken Dredge:
3/4 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 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

Instructions

Step 1: To a large plate, add the chicken dredge ingredients. Toss well to combine and set aside. Before starting, measure out the gravy ingredients.

Step 4: Before coating the chicken generously with flour mixture, wipe the chicken dry first. Ensure to get the coating in every nook and cranny of the chicken.

Step 6: Drain the oil and remove the black spots from the pan with a paper towel, making sure to leave the brown remnants.

Step 7: On medium heat, melt the butter. Clean the bottom of the pan using a silicone spatula. Slowly sprinkle the flour while whisking endlessly until paste forms.

Step 9: Partially cover the pan, set to low heat, and cook for about 10 to 15 minutes until the internal temperature of the chicken reads 165 degrees.

Step 10: Before serving, sprinkle the parsley on top. Serve with mashed potatoes. Enjoy!

Notes

Control the Consistency of the Gravy: The secret to keeping the consistency nice and thick is to slowly add the chicken broth/half-and-half in small amounts to the roux. If you prefer thicker gravy, allow the mixture to simmer continuously, uncovered. Or add a splash of half and half, milk, or broth for thinner gravy. Pro Tips: You can substitute the chicken breasts with chicken thighs or pork chops if desired. If desired, add some mushrooms after adding the half-and-half to the gravy. Use unsalted butter and/or reduced-sodium broth to control the sodium of the dish, then adjust according to taste. I don’t recommend skipping the bacon, but you can if desired.