Smothered Chicken – Get ready to experience a truly indulgent and comforting dish with our Smothered Chicken recipe. This classic favorite takes succulent chicken breasts, coats them in a flavorful flour dredge, and then cooks them to golden perfection. But what truly sets this dish apart is the luscious gravy that blankets the chicken, making it a feast for both the eyes and the taste buds. If you’re looking for a meal that brings warmth and satisfaction to your table, this recipe is a must-try!
In our household, Smothered Chicken has become a beloved dish that holds a special place in our hearts. I vividly remember the first time I cooked this recipe for my husband and little family. As the tantalizing aroma filled the air, their curiosity grew, and their mouths began to water in anticipation. When they took their first bites, their eyes widened with delight, and their faces lit up with joy. From that day forward, this dish has been requested time and time again, becoming a cherished tradition that brings us together at the dinner table. The tender chicken, the crispy bacon, and the rich gravy have woven themselves into the fabric of our family memories, creating a culinary legacy that we treasure.
Why This Smothered Chicken Recipe Will Win You Over?
- Juicy and Flavorful Chicken: Our Smothered Chicken recipe starts with tender, boneless, and skinless chicken breasts that are sliced, pounded, and coated in a delightful flour dredge. This ensures a crispy outer layer and a moist and succulent interior that bursts with flavor.
- Heavenly Gravy: The pièce de résistance of this recipe is the heavenly gravy that smothers the chicken. Made with a combination of butter, flour, chicken broth, and a medley of aromatic spices, the gravy elevates the dish to new heights. It’s velvety, savory, and brimming with savory notes that will make your taste buds dance.
- Crispy Bacon Topping: As if the chicken and gravy weren’t enough, we take it up a notch by adding crispy bacon on top. The smoky, salty goodness of the bacon adds a delightful crunch and an extra layer of flavor that takes this dish from delicious to extraordinary.
Ingredients:
- 5 strips thick-cut bacon
- 2 large boneless, skinless chicken breasts (approximately 1 lb. or 450g)
- 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 (consider low sodium)
- 1 beef bouillon cube or 1 teaspoon 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)
Directions:
Start by cooking the bacon over medium-low heat until crispy on both sides. Once done, remove the bacon from the pan and set it aside, reserving 2-4 tablespoons of the clear bacon drippings. Wipe any black residue from the pan if necessary.
While the bacon is cooking, slice each chicken breast in half lengthwise to create two thinner slices. Place them between plastic wrap and use a meat tenderizer to pound them to approximately 3/4 inches thick. This step enhances the texture and ensures the flour dredge adheres well to the chicken.
Pat the chicken dry and generously coat it in the flour mixture, making sure to cover every nook and cranny.
Add the reserved bacon drippings and enough vegetable oil to cover the chicken by half in a clean pan. Heat over medium-high heat until glistening. Once heated, add the chicken and fry it for about 5 minutes per side until it develops a golden sear. Set aside on a plate. Adjust the heat as needed throughout cooking.
Remove the excess oil from the pan, leaving behind the brown remnants called “fond.” This adds depth and flavor to the gravy.
Melt the butter in the same pan over medium heat, using a silicone spatula to clean the bottom. Gradually sprinkle in the flour, whisking continuously until a paste forms.
Add the chicken broth and half and half in small increments, whisking constantly. The mixture will thicken between each addition of liquid. It’s important to add the liquid gradually to maintain a thick and smooth consistency.
Slowly incorporate the beef bouillon, soy sauce, and seasonings into the gravy, ensuring they are well combined. If you prefer a darker color, add a few drops of Kitchen Bouquet.
Return the chicken to the pan, along with any juice from the plate. Chop up the bacon and sprinkle it on top of the chicken.
Cover the pan partially and let the chicken simmer over low heat for 10-15 minutes, until the internal temperature reaches 165 degrees Fahrenheit (74 degrees Celsius).
Garnish with parsley, and serve this delightful Smothered Chicken with creamy mashed potatoes.
Notes:
- Feel free to adjust the seasoning according to your taste preferences. Add a pinch of cayenne pepper for a hint of spice or experiment with different herbs to create your own flavor profile.
- For a healthier alternative, you can bake the chicken instead of frying it. Simply preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius), place the coated chicken on a baking sheet, and bake for approximately 20-25 minutes or until fully cooked.
- Make sure to choose low sodium options for the chicken broth and soy sauce if you are watching your sodium intake.
In conclusion, our Smothered Chicken recipe is more than just a meal—it’s a culinary experience that satisfies both the stomach and the soul. With its juicy chicken, crispy bacon, and heavenly gravy, this dish has all the elements of comfort and indulgence. Whether it becomes a family favorite or a go-to recipe for special occasions, one thing is certain: it will leave a lasting impression on your taste buds.
So why wait? Gather the ingredients, follow the simple steps, and embark on a journey of flavors that will transport you to a place of pure culinary delight. Treat yourself and your loved ones to this sensational dish that not only fills your belly but also warms your heart. Smothered Chicken is a recipe worth trying, and once you do, it may just become a cherished part of your own family’s story. Bon appétit!
FAQs
Can I use bone-in chicken for this recipe?
Absolutely! While boneless, skinless chicken breasts are commonly used, you can certainly use bone-in chicken for a richer flavor. Just adjust the cooking time accordingly to ensure the chicken is fully cooked.
Can I make the gravy in advance?
Yes, you can prepare the gravy in advance. Simply store it in an airtight container in the refrigerator. When you’re ready to serve, gently reheat the gravy on the stovetop, stirring occasionally until warmed through. You may need to add a splash of water or chicken broth to adjust the consistency.
Can I substitute the half and half with a different dairy product?
Certainly! If you don’t have half and half on hand, you can use a combination of milk and heavy cream. Alternatively, you can use whole milk or even evaporated milk, although the texture and richness of the gravy may vary slightly.
Smothered Chicken
Ingredients
- 5 strips thick-cut bacon
- 2 large boneless skinless chicken breasts (approximately 1 lb. or 450g)
- 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 consider low sodium
- 1 beef bouillon cube or 1 teaspoon 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
Instructions
- Start by cooking the bacon over medium-low heat until crispy on both sides. Once done, remove the bacon from the pan and set it aside, reserving 2-4 tablespoons of the clear bacon drippings. Wipe any black residue from the pan if necessary.
- While the bacon is cooking, slice each chicken breast in half lengthwise to create two thinner slices. Place them between plastic wrap and use a meat tenderizer to pound them to approximately 3/4 inches thick. This step enhances the texture and ensures the flour dredge adheres well to the chicken.
- Pat the chicken dry and generously coat it in the flour mixture, making sure to cover every nook and cranny.
- Add the reserved bacon drippings and enough vegetable oil to cover the chicken by half in a clean pan. Heat over medium-high heat until glistening. Once heated, add the chicken and fry it for about 5 minutes per side until it develops a golden sear. Set aside on a plate. Adjust the heat as needed throughout cooking.
- Remove the excess oil from the pan, leaving behind the brown remnants called "fond." This adds depth and flavor to the gravy.
- Melt the butter in the same pan over medium heat, using a silicone spatula to clean the bottom. Gradually sprinkle in the flour, whisking continuously until a paste forms.
- Add the chicken broth and half and half in small increments, whisking constantly. The mixture will thicken between each addition of liquid. It's important to add the liquid gradually to maintain a thick and smooth consistency.
- Slowly incorporate the beef bouillon, soy sauce, and seasonings into the gravy, ensuring they are well combined. If you prefer a darker color, add a few drops of Kitchen Bouquet.
- Return the chicken to the pan, along with any juice from the plate. Chop up the bacon and sprinkle it on top of the chicken.
- Cover the pan partially and let the chicken simmer over low heat for 10-15 minutes, until the internal temperature reaches 165 degrees Fahrenheit (74 degrees Celsius).
- Garnish with parsley, and serve this delightful Smothered Chicken with creamy mashed potatoes.
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