Description
Smothered Chicken is a comforting Southern-style dish featuring tender, pan-fried chicken breasts coated in a seasoned flour dredge, topped with crispy bacon, and smothered in a rich, savory homemade gravy. Served best with mashed potatoes, this hearty meal combines crispy textures and creamy flavors for a satisfying classic dinner.
Ingredients
Scale
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
- 2.5 cups low sodium chicken broth
- 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
- Prework: Combine the chicken dredge ingredients on a large plate by tossing them together. Set this aside. Measure out all the gravy ingredients before starting the cooking process to streamline preparation.
- Cook the Bacon: Fry bacon strips over medium-low heat until crispy on both sides. Remove bacon from the pan and pour the grease into a heat-safe bowl. Reserve 2-4 tablespoons of the clear bacon drippings. Wipe out any burnt residue from the pan if needed to prepare for cooking the chicken.
- Slice & Pound the Chicken: While the bacon cooks, slice each chicken breast in half lengthwise to create thinner cutlets. Cover with plastic wrap and gently pound the chicken to about 3/4 inch thickness using a meat tenderizer. This tenderizes the meat and helps the dredge adhere better.
- Coat the Chicken: Pat the chicken dry with paper towels. Generously coat each piece in the flour and breadcrumb mixture, ensuring every nook is covered for a crispy crust after frying.
- Cook the Chicken: Add reserved bacon drippings and enough vegetable oil to cover half the thickness of the chicken to the cleaned pan. Heat over medium-high until the oil shimmers. Fry two pieces of chicken at a time for 4-5 minutes per side, achieving a golden brown crust. Adjust heat as needed during cooking to prevent burning. Set cooked chicken aside on a plate.
- Drain the Oil: Remove the frying oil from the pan carefully. Use paper towels to wipe away any black burnt spots, but leave the brown fond remnants on the bottom of the pan because they add rich flavor to the gravy.
- Make the Roux: Melt butter over medium heat, using a silicone spatula to scrape and clean the pan bottom. Gradually sprinkle in flour, whisking continuously to form a smooth paste without lumps.
- Add Broth and Half and Half: Slowly add chicken broth and half and half in small increments, whisking continuously. Allow the mixture to thicken slightly between each addition to prevent the roux from breaking.
- Add Remaining Gravy Ingredients: Stir in the beef bouillon, soy sauce, onion powder, garlic powder, thyme, rosemary, and sage. Bring the gravy to a gentle boil, then reduce to a simmer. Add a few drops of Kitchen Bouquet if a darker gravy color is desired.
- Simmer with Chicken and Bacon: Return the cooked chicken to the pan along with any juices from the plate. Chop the crispy bacon and sprinkle it over the chicken. Partially cover the pan and simmer over low heat for 10-15 minutes until the chicken is heated through and reaches an internal temperature of 165°F (74°C).
- Serve: Garnish the smothered chicken with fresh parsley and serve hot alongside creamy mashed potatoes for a classic Southern meal.
Notes
- Nutritional information assumes all breading and oil are consumed and no ingredients are discarded.
- Use low sodium chicken broth and soy sauce to control the salt content.
- Partially covering the pan while simmering helps thicken the gravy without losing moisture.
- Kitchen Bouquet is optional and adds color but no additional flavor.
- Carefully monitor frying temperature to avoid burning the dredge coating on the chicken.
