Smothered Chicken Recipe

Make the ultimate Smothered Chicken Recipe with crispy golden chicken, smoky bacon, and a rich, flavorful homemade gravy. This Southern-inspired comfort food is perfect for weeknight dinners or special occasions. Tender chicken breasts are coated in a seasoned flour dredge, fried to perfection, and smothered in a creamy, herb-infused gravy made with chicken broth, garlic, onion, and a touch of soy sauce for added depth. Garnished with crispy bacon and served over mashed potatoes or rice, this dish delivers hearty, restaurant-quality flavor in every bite. Easy to make and incredibly satisfying, it’s a family favorite that’s sure to impress!

Ingredients

Main 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 teaspoon seasoned salt
• 3/4 teaspoon black pepper

Gravy

• 4 tablespoons butter
• 4 tablespoons flour
• 2.5 cups chicken broth (low sodium recommended)
• 1 beef bouillon cube (or 1 teaspoon beef Better Than Bouillon)
• 1/3 cup half-and-half (equal parts milk and cream)
• 1 teaspoon low-sodium soy sauce (or 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)

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Instructions

Prework

1. Combine all chicken dredge ingredients on a large plate, tossing to mix.
2. Measure and set aside all gravy ingredients before starting.

Cook the Bacon

1. In a skillet over medium-low heat, cook the bacon until crispy on both sides. Remove and set aside on a plate.
2. Pour the bacon grease into a heat-safe bowl, reserving 2-4 tablespoons of the clear drippings. Wipe out any black residue from the pan if necessary.

Prepare the Chicken

1. Slice each chicken breast in half lengthwise to create four thinner pieces. Cover them with plastic wrap and pound them to approximately 3/4 inch thickness using a meat tenderizer. This ensures even cooking and helps the dredge stick.
2. Pat the chicken dry and coat generously with the dredge mixture, ensuring every part is evenly covered.

Cook the Chicken

1. Heat the reserved bacon drippings along with enough vegetable oil in a clean skillet to cover the chicken halfway. Warm over medium-high heat until the oil is hot and shimmering.
2. Add the chicken, frying two pieces at a time for 4-5 minutes per side until golden brown. Adjust the heat as needed to maintain an even temperature.
3. Remove the chicken and place it on a plate.

Prepare the Pan for Gravy

1. Drain the oil from the skillet, leaving behind any browned bits (fond). Wipe out any black spots with a paper towel.

Make the Roux

1. Melt the butter in the skillet over medium heat. Use a spatula to scrape up the browned bits for added flavor.
2. Gradually whisk in the flour to form a paste.

Create the Gravy

1. Slowly whisk in the chicken broth and half-and-half in small increments, allowing the sauce to thicken between additions.
2. Stir in the beef bouillon, soy sauce, onion powder, garlic powder, thyme, rosemary, and sage. Bring to a gentle boil, then reduce to a simmer.
3. Add a few drops of Kitchen Bouquet if desired for a richer color.

Finish the Dish

1. Return the chicken to the skillet, along with any juices from the resting plate.
2. Chop the bacon and sprinkle it over the chicken.
3. Cover the skillet partially and simmer over low heat for 10-15 minutes, or until the chicken’s internal temperature reaches 165°F.

Serve

Garnish with parsley and serve over mashed potatoes, rice, or alongside your favorite vegetables.

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Why You’ll Love This Recipe

This smothered chicken combines crispy, golden-brown chicken with a rich, flavorful gravy and smoky bacon for a dish that feels both comforting and indulgent. Perfect for cozy family dinners or special occasions, it pairs beautifully with classic sides like mashed potatoes.

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Tips

• Pounding chicken: Ensures even cooking and better absorption of flavor.
• Don’t skip the fond: The browned bits left in the pan add incredible depth to the gravy.
• Adjust heat as needed: Prevent burning the dredge by keeping a consistent, moderate frying temperature.

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Variations and Substitutions

• Protein swap: Use pork chops or turkey cutlets instead of chicken.
• Herb variation: Add fresh thyme, parsley, or rosemary for a fragrant twist.
• Low-carb option: Skip the dredge and fry the chicken seasoned with salt, pepper, and paprika.

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FAQs

Can I make this ahead of time?

Yes! Prepare the chicken and gravy, then reheat gently on the stovetop before serving. Add a splash of chicken broth to loosen the gravy if needed.

Can I use a different kind of broth?

Beef broth can be substituted for chicken broth for a richer flavor, but adjust the salt to taste.

Can I bake instead of fry the chicken?

Yes, bake the chicken at 400°F for 20-25 minutes, flipping halfway through, until golden and fully cooked.

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Serving and Suggestions

Serve this smothered chicken over creamy mashed potatoes or fluffy white rice, with a side of steamed green beans or roasted vegetables. Pair with a glass of white wine or sweet iced tea for a meal that’s sure to impress.