If you’re craving a hearty, soul-satisfying meal that wraps you in comfort and flavor, you’ve just found your new favorite: the Smothered Chicken with Bacon and Creamy Gravy Recipe. This dish masterfully combines juicy, tender chicken smothered in a luxuriously silky gravy, punctuated by crispy, smoky bacon bits that add that unforgettable crunch and depth of taste. Each bite offers a beautiful mix of textures and flavors, making it perfect for cozy family dinners or when you want to impress anyone with a rich, home-cooked meal. Trust me, once you try this Smothered Chicken with Bacon and Creamy Gravy Recipe, it’s going to become a staple in your kitchen.
Ingredients You’ll Need
These ingredients are simple but pack such personality. From the crisping bacon to the comforting mixture of seasonings, every component plays a crucial role in building the deep, satisfying flavor and creamy texture of this beloved dish.
- 5 strips thick cut bacon: Provides smoky, savory crunch and flavorful drippings essential for cooking chicken and making the gravy.
- 2 large boneless skinless chicken breasts: The star protein that gets tenderized and smothered to perfection.
- ½ cup vegetable oil: Perfect for frying the chicken until golden and crispy on the outside.
- ½ cup all-purpose flour: Used in the dredge to create a crispy coating and in the roux for thickening the gravy.
- ¼ cup breadcrumbs (plain or Italian): Adds texture and helps the flour coating stick beautifully.
- 1 teaspoon seasoned salt: Boosts overall seasoning and enhances natural flavors.
- ¾ teaspoon black pepper: Adds subtle bite and warmth.
- 4 tablespoons butter: Essential for making a smooth, flavorful roux that forms the base of the creamy gravy.
- 4 tablespoons flour: Combined with butter to thicken the gravy just right.
- 2.5 cups chicken broth (consider low sodium): The foundation of the gravy’s rich taste and smooth texture.
- 1 beef bouillon cube (or 1 tsp beef better than bouillon): Deepens the umami notes and balances the flavors.
- â…“ cup half and half: Adds the perfect creaminess for that luscious gravy finish.
- 1 teaspoon low sodium soy sauce (can substitute Worcestershire sauce): Brings subtle savory complexity to the gravy.
- 1 teaspoon onion powder: Enhances savory depth.
- 1 teaspoon garlic powder: Adds classic, aromatic warmth.
- ¼ teaspoon dried thyme: Provides a gentle earthy undertone.
- ¼ teaspoon dried rosemary: Infuses fragrant herbal notes.
- ¼ teaspoon ground sage: Offers a subtle woodsy flavor that pairs beautifully with chicken.
- 2-3 drops Kitchen Bouquet (optional): Gives the gravy a beautiful rich brown color without affecting flavor.
How to Make Smothered Chicken with Bacon and Creamy Gravy Recipe
Step 1: Prepare the Dredge and Gravy Ingredients
The key to a smooth process is to get organized upfront. Toss the flour, breadcrumbs, seasoned salt, and pepper together on a large plate for dredging the chicken later. Also, measure out your gravy ingredients so everything is ready to go when it’s time to create that silky, savory sauce.
Step 2: Cook the Bacon to Crispy Perfection
Start frying the bacon over medium-low heat. You want it crisp and caramelized on both sides but not burnt. Remove the bacon and carefully save 2-4 tablespoons of the clear drippings. This bacon-infused oil is pure gold—it will add incredible flavor to your chicken and gravy!
Step 3: Slice and Pound Your Chicken Breasts
Cut each chicken breast in half lengthwise to create thinner slices, then gently pound them under saran wrap until they’re about ¾ inches thick. This step ensures even cooking and helps the flour dredge cling better, giving you that wonderfully crispy crust every time.
Step 4: Coat the Chicken Thoroughly
Pat the chicken dry before generously coating each piece in your flour and breadcrumb mixture. Make sure to cover every nook and cranny—that’s how you get that irresistible golden sear and texture.
Step 5: Fry the Chicken to a Golden Brown
Add the reserved bacon drippings to your clean pan and top it with enough vegetable oil to cover half of the chicken pieces. Heat it until shimmering, then carefully add the chicken. Fry two pieces at a time for 4-5 minutes per side, adjusting the heat as needed so they become beautifully golden without burning. Set them aside once done.
Step 6: Prepare the Pan for Excellent Gravy Flavor
After frying, drain the oil and wipe the pan to remove any black residue but keep the browned bits—this ‘fond’ is packed with flavor and will make your gravy exceptional.
Step 7: Make a Roux for the Gravy Base
Melt the butter in the pan over medium heat and use a silicone spatula to scrape up all those tasty bits stuck to the bottom. Gradually sprinkle in the flour while whisking continuously until everything forms a smooth paste. This roux is the magic thickening agent for your gravy.
Step 8: Add Chicken Broth and Half and Half Gradually
Pour in the broth and half-and-half a little at a time, whisking constantly so the sauce thickens smoothly. Adding liquids slowly prevents lumps and guarantees a creamy, velvety gravy.
Step 9: Incorporate Remaining Gravy Seasonings
Stir in the beef bouillon, soy sauce, onion powder, garlic powder, thyme, rosemary, and sage. These ingredients deepen the flavor profile and add a warm, delicious aroma you’ll soon recognize as comfort on a plate.
Step 10: Simmer and Add a Touch of Color
Bring the gravy to a gentle boil then reduce to a simmer. For that perfect rich brown color, feel free to add 2-3 drops of Kitchen Bouquet, which enhances the visual appeal without changing the flavor.
Step 11: Add the Chicken Back Into the Pan
Place your cooked chicken pieces back into the gravy along with any juices collected on your plate. This allows the flavors to meld and the chicken to finish cooking gently in the luscious sauce.
Step 12: Sprinkle Crispy Bacon on Top
Chop the crispy bacon and generously scatter it over the chicken and gravy. Each bite will have that irresistible bacon crunch and smoky flavor that complements the creamy gravy perfectly.
Step 13: Cover and Simmer to Finish Cooking
Partially cover the pan and let everything cook together on low heat for 10-15 minutes. This step ensures the chicken reaches a safe internal temperature of 165 degrees and absorbs all those delicious gravy flavors.
Step 14: Garnish and Serve
Finish with a sprinkle of fresh parsley for a pop of color and freshness. Serve this Smothered Chicken with Bacon and Creamy Gravy Recipe alongside creamy mashed potatoes to soak up every last drop of the gravy.
How to Serve Smothered Chicken with Bacon and Creamy Gravy Recipe
Garnishes
A simple sprinkle of chopped fresh parsley adds a bright, fresh contrast to the deep, rich colors and flavors of the dish. For a little extra flair, try thinly sliced green onions or a dash of smoked paprika for visual interest and a subtle smoky note.
Side Dishes
Mashed potatoes are the ultimate partner to this smothered chicken, perfectly soaking up the creamy gravy. But don’t stop there—creamy macaroni and cheese, buttery steamed green beans, or roasted root vegetables also make fantastic sides that bring balance and variety to your meal.
Creative Ways to Present
For a more rustic touch, consider serving the chicken in a cast iron skillet right at the table, bacon and gravy bubbling and fragrant. Alternatively, plate each portion atop a bed of creamy polenta or buttery noodles, letting the gravy cascade beautifully over everything for an inviting presentation.
Make Ahead and Storage
Storing Leftovers
This Smothered Chicken with Bacon and Creamy Gravy Recipe keeps wonderfully in the fridge for up to 3 days. Store the chicken and gravy together in an airtight container to preserve moisture and flavor.
Freezing
If you want to make this ahead for busy weeks, freeze the dish in a freezer-safe container for up to 2 months. Be sure to cool it completely before freezing to maintain the best texture after thawing.
Reheating
Reheat gently over low heat on the stovetop, stirring occasionally to keep the gravy creamy and prevent scorching. You can also warm it in the microwave, but do so in short intervals to avoid drying out the chicken.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs are a bit juicier and have more fat, which can add flavor and tenderness to your dish. Just adjust cooking time slightly to ensure they are fully cooked through.
What can I substitute for bacon if I want a pork-free version?
You can use smoked turkey bacon or omit the bacon altogether and add a drop of liquid smoke to your gravy for a smoky flavor without pork.
Is Kitchen Bouquet necessary for the gravy?
Not at all—it’s purely optional for adding a deeper brown color. Your gravy will still taste amazing without it.
Can I make the gravy vegan or dairy-free?
You could substitute the butter with a plant-based alternative and use non-dairy milk such as cashew cream instead of half and half. Just keep in mind the finished dish won’t have quite the same richness but will still be delicious.
How do I know when the chicken is cooked properly?
The safest and most reliable way is using a meat thermometer; the internal temperature should reach 165 degrees Fahrenheit. The chicken should be opaque and juices run clear.
Final Thoughts
There’s something truly magical about the Smothered Chicken with Bacon and Creamy Gravy Recipe—it’s a warm hug on a plate that fills your kitchen with irresistible aromas and your heart with pure comfort. Whether it’s a special occasion or just a weeknight craving, I can’t recommend trying this dish enough. It’s the kind of meal that brings everyone together and leaves you planning the next time you’ll make it. Go ahead, treat yourself and your loved ones to this beautiful, flavorful experience.
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Smothered Chicken with Bacon and Creamy Gravy Recipe
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 4 servings
- Category: Stovetop
- Method: Frying
- Cuisine: Southern American
Description
Smothered Chicken is a comforting southern-style dish featuring juicy, tender chicken breasts fried to a golden crisp and then simmered in a rich, flavorful homemade gravy made from bacon drippings, chicken broth, and aromatic herbs. Topped with crispy bacon and served best with creamy mashed potatoes, this hearty meal is perfect for family dinners and offers a satisfying blend of textures and savory flavors.
Ingredients
Chicken and Coating
- 5 strips thick cut bacon
- 2 large boneless skinless chicken breasts
- 1/2 cup Vegetable oil (for frying)
- 1/2 cup all-purpose flour
- 1/4 cup breadcrumbs (plain or Italian)
- 1 teaspoon seasoned salt
- 3/4 teaspoon black pepper
Gravy
- 4 Tablespoons Butter
- 4 Tablespoons Flour
- 2.5 cups chicken broth (consider low sodium)
- 1 beef bouillon cube (or 1 tsp beef better than bouillon)
- 1/3 cup half and half (half milk, half cream)
- 1 teaspoon low sodium soy sauce (can substitute 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
- 2–3 drops Kitchen Bouquet (optional for color)
Instructions
- Prework: Add chicken dredge ingredients (flour, breadcrumbs, seasoned salt, black pepper) to a large plate and toss to combine. Set aside. Measure out all gravy ingredients and have them ready before starting cooking.
- Cook the Bacon: Fry bacon strips over medium-low heat until crispy on both sides. Remove bacon from the pan and pour the grease into a heat-safe bowl, reserving 2-4 tablespoons of clear bacon drippings. Wipe any black residue from the pan if needed to prepare for frying chicken.
- Slice & Pound the Chicken: Slice each chicken breast in half lengthwise to create thinner cutlets. Place a sheet of plastic wrap over the chicken slices and use a meat tenderizer to pound them to about 3/4-inch thickness. This helps create a better texture for dredging and cooking.
- Coat the Chicken: Pat the chicken slices dry with paper towels then generously coat each piece in the flour and breadcrumb mixture, making sure to cover every nook and cranny for a crispy crust.
- Cook the Chicken: Heat reserved bacon drippings and enough vegetable oil in the cleaned pan over medium-high heat until the oil glistens. Fry the chicken slices in batches (2 at a time) for 4-5 minutes per side until they develop a lovely golden sear. Adjust heat as needed to avoid burning. Set cooked chicken aside on a plate.
- Drain the Oil: Carefully pour out the frying oil and use paper towels to remove any burnt black spots from the pan while keeping the brown fond residue on the pan bottom, which will add deep flavor to the gravy.
- Make the Roux: Melt butter over medium heat in the same pan. Using a spatula, scrape the bottom of the pan to loosen the fond. Gradually sprinkle the flour while whisking continuously until a thick paste (roux) forms and cooks slightly to remove raw flour taste.
- Add the Broth and Half and Half: Slowly add chicken broth in small increments to the roux while whisking constantly. Add the half and half gradually as well. This careful addition keeps the gravy smooth and prevents it from breaking. The sauce will thicken as liquids incorporate.
- Add Remaining Gravy Ingredients: Stir in the beef bouillon cube (or better than bouillon), soy sauce, onion powder, garlic powder, dried thyme, rosemary, and sage. Whisk everything together well to combine all flavors.
- Simmer the Gravy: Bring the gravy to a gentle boil, then reduce heat to low and let it simmer. Add a few drops of Kitchen Bouquet if you desire a darker color gravy.
- Return Chicken to the Pan: Place the fried chicken back into the gravy, including any juices collected on the plate.
- Add Bacon: Chop the cooked bacon into pieces and spread it evenly over the chicken pieces in the pan.
- Finish Cooking: Partially cover the pan and cook over low heat for 10-15 minutes, allowing the chicken to cook through and absorb the gravy flavors. Ensure the internal temperature of the chicken reaches 165°F (74°C) before serving.
- Garnish and Serve: Garnish the smothered chicken with chopped fresh parsley and serve hot, ideally with creamy mashed potatoes to soak up the delicious gravy.
Notes
- Use low sodium chicken broth and soy sauce to control salt content in the gravy.
- Kitchen Bouquet is optional and used primarily to darken the gravy color for a more traditional look.
- Pounding the chicken to even thickness helps it cook evenly and tenderizes the meat.
- Be careful adjusting the heat during frying to avoid burning the flour coating and the fond.
- This dish pairs wonderfully with mashed potatoes, green beans, or a fresh side salad.
- Leftover gravy can be stored in an airtight container in the refrigerator for up to 3 days.
