Smothered Chicken recipe
Nothing says comfort food quite like this Smothered Chicken recipe. Featuring crispy, tender chicken breasts nestled in a savory, creamy gravy with a hint of bacon, this dish brings a restaurant-style experience right to your dining table. Each bite is packed with layers of flavor from the perfectly seasoned chicken and the rich, homemade gravy, enhanced by a touch of rosemary, thyme, and a little kick of garlic.
Perfect for a cozy dinner, this dish captures the warmth of traditional Southern-style cooking with a modern twist. Smothered chicken pairs beautifully with mashed potatoes, rice, or even fresh bread, making it an ideal centerpiece for family meals or gatherings. The best part? This recipe is easy to follow, transforming simple ingredients into an impressive meal without hours in the kitchen.
Whether you’re a smothered chicken aficionado or just discovering this comforting classic, this recipe is sure to become a go-to favorite. So, grab your skillet and a few pantry staples, and let’s bring this hearty meal to life in under an hour!
Key Ingredients for Smothered Chicken
- Thick-Cut Bacon – Adds a smoky, salty layer to the dish and provides flavorful drippings for frying the chicken.
- Boneless, Skinless Chicken Breasts – Tender and juicy when fried and smothered in gravy.
- All-Purpose Flour – Forms the base of the chicken dredge, giving the chicken its crispy, golden crust.
- Breadcrumbs – Adds extra texture to the chicken coating, ensuring a satisfying crunch.
- Butter – Essential for creating the roux, giving the gravy a rich, creamy flavor.
- Chicken Broth – The backbone of the gravy, adding depth to the sauce.
- Half-and-Half – Combines milk and cream to create a smooth, creamy consistency in the gravy.
- Beef Bouillon – Intensifies the gravy’s savory flavor, enhancing the chicken and bacon notes.
- Garlic Powder and Onion Powder – Boost the flavor profile, adding subtle warmth and depth to the gravy.
- Dried Herbs (Thyme, Rosemary, Sage) – A mix of earthy herbs to infuse the gravy with comforting, aromatic notes.
How to Prepare the Perfect Smothered Chicken
- Mix the flour, seasoned salt, pepper, and breadcrumbs for the chicken dredge on a large plate, setting it aside for easy access.
- Cook the bacon in a skillet over medium heat until it’s crispy, then set it aside, reserving a few tablespoons of the drippings for frying the chicken. Clear out any dark bits from the pan.
- While the bacon cooks, slice each chicken breast in half lengthwise and pound them gently to an even thickness for faster, more even cooking.
- Coat each chicken piece in the prepared dredge, pressing gently to ensure an even layer of seasoning and crunch.
- Heat the reserved bacon drippings in the skillet with enough vegetable oil to cover the chicken halfway. Fry the chicken on both sides until golden and crisp, then set aside.
- Pour off the oil from the skillet, leaving any browned bits, which will add flavor to the gravy.
- Begin the roux by melting butter in the pan and scraping up the browned bits. Gradually whisk in the flour until a thick paste forms.
- Slowly pour in the chicken broth and half-and-half, whisking to create a smooth, thickened sauce.
- Add the beef bouillon, soy sauce, garlic powder, onion powder, thyme, rosemary, and sage. Simmer until the flavors meld together, and add Kitchen Bouquet for a rich color, if desired.
- Nestle the chicken back into the pan, sprinkle with crumbled bacon, cover partially, and let it simmer until the chicken is cooked through.
- Garnish with fresh parsley and serve alongside your favorite side dish.
Expert Tips for Smothered Chicken Success
- Tenderize for Even Cooking: Pounding the chicken to an even thickness helps it cook uniformly and ensures tender bites.
- Don’t Skip the Dredge: The seasoned flour and breadcrumb mixture gives the chicken a crispy crust that holds up beautifully in the gravy.
- Slowly Incorporate the Broth: Pouring the chicken broth gradually prevents lumps, creating a smooth, velvety gravy.
- Simmer Low and Slow: Letting the chicken simmer in the gravy allows it to absorb the rich flavors, making each bite mouthwateringly tender.
Variations to Try
To change up this smothered chicken, try using pork chops or bone-in chicken thighs for a heartier option. If you’d like a lighter sauce, you can replace the half-and-half with milk, though the sauce will be slightly thinner. For an extra kick, add a dash of cayenne pepper to the dredge mix or some hot sauce to the gravy. And if you’re a mushroom lover, add a handful of sliced mushrooms to the pan before making the roux for a delicious twist.
Storing Leftover Smothered Chicken
Leftovers of this dish store well in the refrigerator for up to three days. To reheat, warm the chicken and gravy in a skillet over medium-low heat, adding a splash of chicken broth or milk to keep the gravy creamy. Avoid using high heat, which can make the chicken dry and the gravy overly thick. For longer storage, freeze the smothered chicken in an airtight container for up to three months, thawing it overnight in the refrigerator before reheating.
Enjoy your homemade smothered chicken, with every bite as rich and satisfying as the last!
Smothered Chicken Recipe
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 teaspoon seasoned salt
- 3/4 teaspoon black pepper
- 1/4 cup plain or Italian breadcrumbs
Gravy
- 4 tablespoons butter
- 4 tablespoons flour
- 2.5 cups chicken broth low sodium recommended
- 1/3 cup half-and-half half milk, half cream
- 1 beef bouillon cube or 1 teaspoon beef Better Than Bouillon
- 1 teaspoon low-sodium soy sauce or Worcestershire sauce as a substitute
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried rosemary
- 1/4 teaspoon ground sage
- 2-3 drops Kitchen Bouquet optional, for color
Instructions
- Prepare the Dredge: On a large plate, mix together the flour, breadcrumbs, seasoned salt, and black pepper. Set this aside. Measure out all gravy ingredients for easy access.
- Cook the Bacon: Fry the bacon over medium-low heat until crispy on both sides. Remove and set aside, reserving 2-4 tablespoons of clear bacon drippings in a bowl. If needed, wipe any dark residue from the pan.
- Prepare the Chicken: While the bacon cooks, cut each chicken breast lengthwise to create two thinner pieces. Place them under plastic wrap and use a meat tenderizer to pound them to about 3/4-inch thickness.
- Coat the Chicken: Pat the chicken dry, then coat each piece thoroughly in the flour mixture, ensuring even coverage.
- Fry the Chicken: Heat the reserved bacon drippings in a clean pan, adding enough vegetable oil to cover the chicken halfway. Heat over medium-high until the oil is shimmering, then add the chicken in batches, cooking each side for 4-5 minutes until golden brown. Set aside, adjusting the heat as needed.
- Drain the Oil: Pour off the oil from the pan, leaving behind the browned bits (fond) for flavor in the gravy. Wipe away any dark spots with a paper towel.
- Make the Roux: Melt the butter in the pan over medium heat, using a spatula to scrape up the browned bits. Gradually add the flour, whisking continuously until a thick paste forms.
- Add Liquids: Gradually pour in the chicken broth and half-and-half, whisking steadily. Allow the mixture to thicken between each addition. Avoid adding too much liquid at once to maintain a smooth consistency.
- Finish the Gravy: Stir in the bouillon, soy sauce, and seasonings. Bring the mixture to a gentle boil, then reduce to a simmer. If desired, add a few drops of Kitchen Bouquet for a richer color.
- Combine and Simmer: Return the chicken to the pan, including any juices that may have collected. Crumble the cooked bacon and sprinkle it over the chicken. Cover partially and simmer over low heat for 10-15 minutes until the chicken reaches an internal temperature of 165°F.
- Serve: Garnish with fresh parsley and serve alongside mashed potatoes, if desired.