Description
This smothered chicken features crispy pan-fried chicken breasts simmered in a rich, savory gravy and topped with crisp bacon. It’s a comforting, hearty dish that comes together in one skillet and delivers impressive flavor every time.
Ingredients
For the Bacon and Chicken
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 plain or Italian breadcrumbs
1 teaspoon seasoned salt
3/4 teaspoon black pepper
Gravy
4 tablespoons butter
4 tablespoons flour
2 1/2 cups chicken broth (low sodium recommended)
1 beef bouillon cube or 1 teaspoon beef base
1/3 cup half-and-half
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 browning sauce (optional)
Instructions
1. Prepare the Dredge
Combine the flour, breadcrumbs, seasoned salt, and black pepper on a large plate. Set aside.
2. Cook the Bacon
Cook the bacon in a large skillet over medium-low until crisp. Transfer to a plate and reserve 2–4 tablespoons of the clear drippings. Wipe out any burnt bits, but leave the brown specks in the pan.
3. Slice and Pound the Chicken
Slice each chicken breast in half lengthwise to create thin cutlets. Pound to about 3/4 inch thickness between plastic wrap to help the coating adhere and ensure even cooking.
4. Coat the Chicken
Pat the chicken dry, then press each piece firmly into the dredge mixture, coating all sides thoroughly.
5. Pan-Fry the Chicken
Add the reserved bacon drippings and enough vegetable oil to cover the chicken halfway. Heat over medium-high until shimmering. Cook two pieces at a time for 4–5 minutes per side, adjusting heat as needed. Transfer the browned chicken to a plate.
6. Prepare the Roux
Discard the oil and wipe out any burnt residue. Add the butter to the skillet and melt over medium heat. Gradually sprinkle in the flour, whisking constantly until a smooth paste forms.
7. Add the Broth and Cream
Slowly whisk in the broth and half-and-half, adding small amounts at a time and allowing the mixture to thicken between additions.
8. Season the Gravy
Stir in the bouillon, soy sauce or Worcestershire, and the dried herbs. Add a few drops of browning sauce if you prefer a deeper color. Bring to a gentle boil, then reduce to a simmer.
9. Return Chicken and Bacon
Nestle the chicken back into the pan along with any accumulated juices. Chop the bacon and sprinkle it over the top. Partially cover the skillet and simmer for 10–15 minutes, until the chicken reaches 165°F.
10. Serve
Garnish with fresh parsley if desired and serve with mashed potatoes, biscuits, rice, or vegetables.
Notes
- Add broth or half-and-half a splash at a time to maintain a thick, smooth gravy.
- For thicker gravy, simmer uncovered. For thinner, add a small amount of liquid.
- Chicken thighs or pork chops can be substituted.
- To reduce saltiness, use unsalted butter and low-sodium broth.
- Bacon adds wonderful flavor, but the recipe still works without it.
- Prep Time: 15 min
- Cook Time: 50 min