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Smothered Chicken with Bacon and Creamy Gravy Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 39 reviews
  • Author: admin
  • 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

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. Return Chicken to the Pan: Place the fried chicken back into the gravy, including any juices collected on the plate.
  12. Add Bacon: Chop the cooked bacon into pieces and spread it evenly over the chicken pieces in the pan.
  13. 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.
  14. 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.

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