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:
Calories: 483kcal | Carbohydrates: 17g | Protein: 19g | Fat: 38g | Saturated Fat: 22g | Trans Fat: 1g | Cholesterol: 92mg | Sodium: 1104mg | Potassium: 432mg | Fiber: 1g | Sugar: 1g | Vitamin A: 454IU | Vitamin C: 9mg | Calcium: 52mg | Iron: 2mg
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 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.
