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Smothered Chicken with Bacon and Rich Gravy Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 77 reviews
  • Author: Megane
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Frying
  • Cuisine: American Southern

Description

Smothered Chicken is a comforting and flavorful dish featuring tender, pan-fried chicken breasts coated in a seasoned flour mixture, topped with crispy bacon and smothered in a rich, homemade gravy. Perfectly paired with mashed potatoes, this recipe offers a hearty, satisfying meal with a balance of crispy textures and creamy sauce made from scratch.

Ingredients

Scale

Meat and Bacon

  • 5 strips thick cut bacon
  • 2 large boneless skinless chicken breasts

Chicken Dredge

  • 1/2 cup all-purpose flour
  • 1/4 cup plain or Italian breadcrumbs
  • 1 teaspoon seasoned salt
  • 3/4 teaspoon black pepper

Frying Oil

  • 1/2 cup vegetable oil for frying

Gravy

  • 4 tablespoons butter
  • 4 tablespoons flour
  • 2.5 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

  1. Prework: Combine all chicken dredge ingredients on a large plate and toss to mix well. Set aside. Measure and prepare all gravy ingredients before starting cooking.
  2. Cook the Bacon: Fry bacon strips over medium-low heat until they are crispy on both sides. Remove the bacon and pour the bacon grease into a heat-safe bowl. Reserve 2 to 4 tablespoons of the clear bacon drippings. Clean the pan of any black residue if needed.
  3. Slice & Pound the Chicken: Slice each chicken breast lengthwise into two thinner pieces. Cover with plastic wrap and pound with a meat tenderizer to about 3/4 inch thickness to help the flour coating adhere better and allow even cooking.
  4. Coat the Chicken: Pat the chicken pieces dry and thoroughly coat them in the flour and breadcrumb mixture, pressing to get the coating into every nook and cranny.
  5. Cook the Chicken: Add the reserved bacon drippings and enough vegetable oil to cover half the thickness of the chicken to the clean pan. Heat over medium-high until shimmering. Fry chicken two pieces at a time for 4 to 5 minutes per side until golden and crisp. Adjust heat as needed for even cooking. Set cooked chicken aside on a plate.
  6. Drain the Oil: Remove all oil from the pan and wipe with paper towels to remove black spots, but keep the browned remnants (‘fond’) that add flavor to the gravy.
  7. Make the Roux: Over medium heat, melt butter and use a silicone spatula to scrape the pan bottom clean while melting. Gradually whisk in flour until a smooth paste forms.
  8. Add Broth and Half and Half: Slowly add the chicken broth and half and half in small increments, whisking constantly to incorporate and thicken the roux without breaking it.
  9. Add Remaining Gravy Ingredients: Add beef bouillon, soy sauce, onion powder, garlic powder, dried thyme, rosemary, sage, and optional Kitchen Bouquet. Stir well.
  10. Simmer the Gravy and Chicken Together: Bring gravy to a gentle boil then reduce to a simmer. Return chicken and any accumulated juices to the pan. Chop cooked bacon and sprinkle on top. Partially cover and simmer over low heat for 10 to 15 minutes until chicken reaches an internal temperature of 165°F (74°C).
  11. Serve: Garnish with fresh parsley and serve with mashed potatoes or your preferred side dish.

Notes

  • Nutritional information is based on consuming all the breading and oil without discarding any ingredient.
  • Control gravy thickness by adding liquids slowly; for a thicker gravy, simmer uncovered longer; for thinner gravy, add extra broth, half and half, or milk.
  • Make sure the oil is hot before adding chicken to keep the coating intact and crispy.
  • Pounding the chicken adds texture for better breading adhesion and a fried chicken appearance.
  • Chicken thighs or pork chops can be substituted for chicken breasts.
  • Use unsalted butter or reduced sodium broth to control sodium levels. Bacon adds flavor and crunch but can be omitted for lower sodium.
  • Recipe is adapted from The Cozy Cookbook, page 96.

Nutrition

  • Serving Size: 1 serving
  • Calories: 620 kcal
  • Sugar: 2 g
  • Sodium: 850 mg
  • Fat: 38 g
  • Saturated Fat: 12 g
  • Unsaturated Fat: 22 g
  • Trans Fat: 0.2 g
  • Carbohydrates: 32 g
  • Fiber: 1.5 g
  • Protein: 38 g
  • Cholesterol: 140 mg

Find it online: https://comfortplates.com/smothered-chicken-with-bacon-and-rich-gravy-recipe/