Amazing Smothered Chicken Recipe That Will Make Your Taste Buds Sing!

Smothered Chicken – This smothered chicken recipe is a crowd-pleaser that is sure to impress your family and friends. The combination of crispy bacon, perfectly seared chicken, and a rich, creamy gravy is a match made in heaven. This recipe is perfect for those who love a little bit of Southern comfort in their meals. The best part? It’s easy to make and will become a staple in your household.

Smothered chicken has become a staple in my household, especially on Sundays when I cook for my family. It’s the perfect comfort food that everyone loves. My husband is a huge fan of this recipe and always requests it for dinner. I remember the first time I made this dish, I was a little intimidated by the gravy, but once I tasted it, I knew it was going to be a hit. The combination of flavors is just perfect, and it’s a dish that everyone in my family looks forward to.

Why This Smothered Chicken Recipe is a Must-Try?

This smothered chicken recipe is the ultimate comfort food that you won’t be able to resist. The chicken is perfectly seared to create a crispy coating that pairs perfectly with the creamy gravy. The addition of bacon adds a smoky flavor that takes this dish to the next level. The gravy is made from scratch using simple ingredients, and it’s so easy to make. This recipe is perfect for a family dinner or a special occasion, and it’s guaranteed to impress.

Ingredients:

• 5 strips of thick-cut bacon, chopped
• 2 large boneless, skinless chicken breasts, sliced in half lengthwise
• 1/2 cup vegetable oil, for frying Chicken Dredge:
• 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 1/2 cups chicken broth (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 sub 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)

Directions:

Prework: Add chicken dredge ingredients to a large plate and toss to combine. Set aside. Measure out gravy ingredients prior to beginning.

Cook the Bacon: Fry bacon over medium-low heat until crispy on both sides. Remove from pan and pour grease into a heat-safe bowl. Reserve 2-4 Tablespoons of clear bacon drippings. Wipe any black residue from the pan if needed.

Slice & Pound the Chicken: While the bacon cooks, slice each chicken breast in half lengthwise to create 2 thinner slices. Place saran wrap over them and use a meat tenderizer to pound them to about 3/4 inches thick. This gives them a little more texture for the flour dredge to hold on to. They’ll plump up more when cooked.

Coat the Chicken: Wipe the chicken dry and coat generously in the flour mixture, get in every nook and cranny.

Cook the Chicken: Add the reserved bacon drippings to the clean pan and enough vegetable oil to cover the chicken by half. Heat over medium-high heat. Once heated and glistening, add the chicken. Fry 2 at a time for about 5 minutes per side, until they have a nice golden sear. Set aside on a plate. Adjust heat down slightly and back up throughout cooking as needed.

Drain the oil: Remove the oil from the pot and use a paper towel to remove any black spots from the pan, but leave any brown remnants. This is called ‘fond’ and will give the gravy a nice flavor.

Make the Roux: Melt the butter over medium heat and use a silicone spatula to “clean” the bottom of the pan. Sprinkle the flour gradually, whisking continuously, until a paste forms.

Add the Broth and Half and Half: Add the liquid in small increments, whisking constantly. It will thicken up in between each splash of liquid. If you add it all at once, you’ll “break” the roux and it won’t be thick.

Add remaining gravy ingredients: Slowly add the beef bouillon, soy sauce, and seasonings.

Notes:

• To make this recipe gluten-free, you can substitute the all-purpose flour with gluten-free flour and the breadcrumbs with gluten-free breadcrumbs.
• If you want to make this recipe a bit healthier, you can use turkey bacon instead of regular bacon, and use olive oil instead of vegetable oil for frying.
• Make sure to pound the chicken evenly to ensure even cooking and to get a nice crispy crust.
• If you prefer a thicker gravy, you can add more flour to the roux.
• Kitchen Bouquet is a browning sauce that can be found in most grocery stores. It is optional, but it adds a nice color to the gravy.
• Leftovers can be stored in an airtight container in the fridge for up to 3 days. To reheat, place the chicken and gravy in a skillet over medium heat, stirring occasionally until heated through.

In conclusion, Smothered Chicken is a delicious and comforting dish that is perfect for a family dinner or a special occasion. This recipe combines crispy and juicy chicken with a rich and flavorful gravy made from scratch, topped with crispy bacon. It may seem like a lot of steps, but the end result is definitely worth it. With its classic Southern flavors, this dish is sure to become a family favorite. So don’t hesitate to give it a try and enjoy the delicious taste and aroma of Smothered Chicken!

FAQs

Can I use bone-in chicken instead of boneless?

Yes, you can use bone-in chicken, but the cooking time will be longer.

Can I make the gravy ahead of time?

Yes, you can make the gravy ahead of time and reheat it when you’re ready to serve.

Can I freeze leftovers?

Yes, you can freeze leftovers in an airtight container for up to 2 months.

What can I serve with Smothered Chicken?

This recipe pairs well with mashed potatoes, rice, or roasted vegetables.

Can I make this recipe without bacon?

Yes, you can omit the bacon, but it adds a nice smoky flavor to the gravy. You can also use turkey bacon as a healthier alternative.

Smothered Chicken

Sacrlett

This smothered chicken recipe is a crowd-pleaser that is sure to impress your family and friends. The combination of crispy bacon, perfectly seared chicken, and a rich, creamy gravy is a match made in heaven. This recipe is perfect for those who love a little bit of Southern comfort in their meals.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 5 minutes mins

Course Main Course

Cuisine American

Servings 4 PEOPLE

Ingredients

  

• 5 strips of thick-cut bacon chopped
• 2 large boneless skinless chicken breasts, sliced in half lengthwise
• 1/2 cup vegetable oil for frying Chicken Dredge:
• 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 1/2 cups chicken broth 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 sub 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

Instructions

 

• Prework: Add chicken dredge ingredients to a large plate and toss to combine. Set aside. Measure out gravy ingredients prior to beginning.
• Cook the Bacon: Fry bacon over medium-low heat until crispy on both sides. Remove from pan and pour grease into a heat-safe bowl. Reserve 2-4 Tablespoons of clear bacon drippings. Wipe any black residue from the pan if needed.
• Slice & Pound the Chicken: While the bacon cooks, slice each chicken breast in half lengthwise to create 2 thinner slices. Place saran wrap over them and use a meat tenderizer to pound them to about 3/4 inches thick. This gives them a little more texture for the flour dredge to hold on to. They’ll plump up more when cooked.
• Coat the Chicken: Wipe the chicken dry and coat generously in the flour mixture, get in every nook and cranny.
• Cook the Chicken: Add the reserved bacon drippings to the clean pan and enough vegetable oil to cover the chicken by half. Heat over medium-high heat. Once heated and glistening, add the chicken. Fry 2 at a time for about 5 minutes per side, until they have a nice golden sear. Set aside on a plate. Adjust heat down slightly and back up throughout cooking as needed.
• Drain the oil: Remove the oil from the pot and use a paper towel to remove any black spots from the pan, but leave any brown remnants. This is called ‘fond’ and will give the gravy a nice flavor.
• Make the Roux: Melt the butter over medium heat and use a silicone spatula to “clean” the bottom of the pan. Sprinkle the flour gradually, whisking continuously, until a paste forms.
• Add the Broth and Half and Half: Add the liquid in small increments, whisking constantly. It will thicken up in between each splash of liquid. If you add it all at once, you’ll “break” the roux and it won’t be thick.
• Add remaining gravy ingredients: Slowly add the beef bouillon, soy sauce, and seasonings.
• Bring to a gentle boil, then reduce to a simmer. Add a few drops of kitchen bouquet if a darker color is desired.
• Add the chicken back to the pan along with any juice from the plate.
• Chop up the bacon and add it to the top of the chicken.
• Cover partially and cook over low heat for 10-15 minutes. The internal temperature of the chicken should reach 165 degrees prior to serving.
• Garnish with parsley and serve with mashed potatoes.

Notes

To make this recipe gluten-free, you can substitute the all-purpose flour with gluten-free flour and the breadcrumbs with gluten-free breadcrumbs.

If you want to make this recipe a bit healthier, you can use turkey bacon instead of regular bacon, and use olive oil instead of vegetable oil for frying.

Make sure to pound the chicken evenly to ensure even cooking and to get a nice crispy crust.

If you prefer a thicker gravy, you can add more flour to the roux.

Kitchen Bouquet is a browning sauce that can be found in most grocery stores. It is optional, but it adds a nice color to the gravy.

Leftovers can be stored in an airtight container in the fridge for up to 3 days. To reheat, place the chicken and gravy in a skillet over medium heat, stirring occasionally until heated through.

Keyword Smothered Chicken