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Smothered Chicken

Smothered Chicken

Tender pan-fried chicken breasts covered in a rich, savory gravy with crispy bacon—classic comfort food made easily at home.
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Prep Time 15 minutes
Cook Time 35 minutes
0 minutes
Total Time 50 minutes
Servings: 4 Servings
Course: Main Course
Cuisine: American
Calories: 666
Ingredients Equipment Method Notes

Ingredients
  

  • 5 strips thick-cut bacon
  • 2 large boneless skinless chicken breasts
  • 1/2 cup vegetable oil for frying
Chicken Dredge:
  • 1/2 cup all-purpose flour
  • 1/4 cup breadcrumbs plain or Italian
  • 1 tsp seasoned salt
  • 3/4 tsp black pepper
Gravy:
  • 4 tbsp butter
  • 4 tbsp flour
  • 2.5 cups low sodium chicken broth
  • 1 beef bouillon cube or 1 tsp Better Than Bouillon
  • 1/3 cup half and half
  • 1 tsp low sodium soy sauce or Worcestershire
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1/4 tsp dried thyme
  • 1/4 tsp dried rosemary
  • 1/4 tsp ground sage
  • 2 –3 drops Kitchen Bouquet optional

Equipment

  • Large skillet or cast iron skillet
  • Tongs (for turning bacon and chicken)
  • Paper towels (for draining and cleaning)
  • Cutting board
  • Sharp knife (to slice chicken breasts)
  • Meat tenderizer or kitchen mallet
  • Mixing bowls (for dredge ingredients and gravy prep)
  • Shallow plate (for dredging chicken)
  • Whisk (for roux and gravy)
  • Silicone or wooden spatula (to stir and scrape the fond)
  • Measuring spoons and measuring cups
  • Skillet lid or foil (to cover partially during simmering)
  • Food thermometer (to ensure chicken reaches 165°F safely)

Method
 

  1. Cook bacon in a skillet until crisp. Reserve 2–4 tablespoons of clear drippings. Set bacon aside and discard any burned residue.
  2. Slice each chicken breast in half horizontally and pound to 3/4-inch thickness.
  3. Mix flour, breadcrumbs, seasoned salt, and pepper. Dredge chicken pieces and shake off excess.
  4. Add reserved drippings and enough oil to cover chicken halfway. Heat until shimmering. Fry chicken in batches, 4–5 minutes per side. Remove and set aside.
  5. Wipe out excess oil from the pan, but keep browned bits (fond) for flavor.
  6. Melt butter in pan and whisk in flour to form a roux.
  7. Slowly incorporate chicken broth and half and half while stirring to thicken.
  8. Stir in bouillon, soy sauce, and all seasoning. Add Kitchen Bouquet if using.
  9. Return chicken and juices to skillet. Chop bacon and sprinkle over top.
  10. Cover partially and simmer 10–15 minutes until chicken is 165°F.
  11. Garnish and serve hot with mashed potatoes or your favorite side.

Notes

For a richer color, consider adding a few drops of Kitchen Bouquet to the gravy.
Adjust thickness by simmering uncovered to thicken, or adding a bit more broth or dairy to thin it out.