Smothered Chicken with Bacon and Rich Gravy Recipe

Introduction

Smothered chicken is a comforting dish featuring tender, crispy chicken breasts bathed in a rich, savory gravy flavored with herbs and bacon. It’s a classic home-style meal that’s perfect for a hearty dinner any night of the week.

Ingredients

• ¼ teaspoon dried rosemary
• 1 teaspoon onion powder
• 4 tablespoons flour
• 2 large boneless skinless chicken breasts
• 1 beef bouillon cube or 1 teaspoon beef Better Than Bouillon
• 4 tablespoons butter
• ¼ cup plain or Italian-style breadcrumbs
• ¼ teaspoon dried thyme
• 1 teaspoon garlic powder
• ½ cup vegetable oil for frying
• ½ cup all-purpose flour
• 2–3 drops Kitchen Bouquet (optional)
• 1 teaspoon seasoned salt
• 1 teaspoon low-sodium soy sauce or substitute Worcestershire sauce
• 5 thick-cut bacon strips
• ¼ teaspoon ground sage
• ⅓ cup half and half (equal parts milk and cream)
• 2.5 cups chicken broth (preferably low-sodium)
• ¾ teaspoon black pepper

Instructions

1. Step 1: Prepare the dredging mixture by combining the flour, breadcrumbs, seasoned salt, and black pepper on a large plate. Set aside. Pre-measure the gravy ingredients for efficiency.
2. Step 2: In a skillet over medium-low heat, cook the bacon strips until crisp on both sides. Transfer bacon to a plate and pour the rendered fat into a heatproof container, reserving 2 to 4 tablespoons of the clear drippings. Wipe the skillet clean if needed.
3. Step 3: While bacon cooks, slice each chicken breast horizontally to create two thinner fillets. Cover with plastic wrap and gently pound to about ¾-inch thickness for better coating adherence.
4. Step 4: Pat the chicken dry with paper towels, then thoroughly coat each piece in the flour mixture, pressing to ensure the coating sticks well.
5. Step 5: Return reserved bacon drippings to the skillet and add enough vegetable oil to come halfway up the chicken pieces. Heat over medium-high until shimmering. Fry chicken in batches, 4 to 5 minutes per side, until golden brown. Set aside on a plate, adjusting heat to maintain an even fry.
6. Step 6: Discard frying oil and clean out any dark residue with a paper towel, leaving the golden-brown fond in the pan to enrich the gravy.
7. Step 7: Over medium heat, melt butter in the skillet and scrape up the fond. Gradually whisk in the flour to form a smooth paste.
8. Step 8: Slowly whisk in chicken broth and half and half in increments, allowing the sauce to thicken between additions so the roux remains smooth.
9. Step 9: Stir in the beef bouillon, soy sauce, onion powder, garlic powder, rosemary, thyme, sage, and a few drops of Kitchen Bouquet if desired for color.
10. Step 10: Bring to a light boil, then reduce to a gentle simmer. Return the chicken and any accumulated juices to the pan.
11. Step 11: Roughly chop the cooked bacon and scatter it over the chicken. Partially cover the pan and cook on low for 10 to 15 minutes, until the chicken reaches an internal temperature of 165°F.

Tips & Variations

• Use Italian-style breadcrumbs for extra flavor or plain for a more neutral crust.
• Substitute Worcestershire sauce for soy sauce if you prefer a slightly different umami profile.
• Add a splash of hot sauce to the gravy for a subtle kick.
• Serve with mashed potatoes or rice to soak up the delicious gravy.
• For a lighter version, bake the coated chicken and finish the gravy separately.

Storage

Store leftover smothered chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat or in a microwave, stirring the gravy occasionally to maintain a smooth texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs work well and remain juicy. Adjust cooking time as thighs may take a bit longer to cook through.

What is Kitchen Bouquet and can I skip it?

Kitchen Bouquet is a browning and seasoning sauce that adds color and depth to gravies. It’s optional and can be omitted if you don’t have it; the gravy will still be flavorful.

Smothered Chicken with Bacon and Rich Gravy Recipe

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4.9 from 63 reviews

Smothered Chicken is a comforting, savory dish featuring tender, pan-fried chicken breasts simmered in a rich, homemade gravy flavored with herbs, bacon, and savory seasonings. This hearty southern-style recipe combines crispy bacon, a golden dredged crust, and a velvety gravy made from chicken broth, half and half, and aromatic spices, making it perfect for a satisfying home-cooked meal.

• Author: Ruby
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Frying
• Cuisine: Southern American

Ingredients

Scale 1x2x3x

Chicken and Dredging

• 2 large boneless skinless chicken breasts
• 4 tablespoons flour
• ¼ cup plain or Italian-style breadcrumbs
• 1 teaspoon seasoned salt
• ¾ teaspoon black pepper

Cooking and Frying

• 5 thick-cut bacon strips
• ½ cup vegetable oil for frying
• 2 to 4 tablespoons reserved bacon drippings

Gravy

• 4 tablespoons butter
• ½ cup all-purpose flour
• 2.5 cups chicken broth, preferably low-sodium
• ⅓ cup half and half (equal parts milk and cream)
• 1 beef bouillon cube or 1 teaspoon beef Better Than Bouillon
• 1 teaspoon low-sodium soy sauce or Worcestershire sauce
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• ¼ teaspoon dried rosemary
• ¼ teaspoon dried thyme
• ¼ teaspoon ground sage
• 2–3 drops Kitchen Bouquet (optional)

Instructions

1. Prepare Dredging Mixture: Combine the flour, breadcrumbs, seasoned salt, and black pepper on a large plate. Set aside for coating the chicken later.
2. Cook Bacon: Heat a skillet over medium-low heat and cook the bacon strips until crisp on both sides. Transfer bacon to a plate and pour the rendered fat into a heatproof container, reserving 2 to 4 tablespoons. Clean the skillet as needed.
3. Prepare Chicken: Slice each chicken breast horizontally to create two thinner fillets. Cover with plastic wrap and pound to approximately ¾-inch thickness for even cooking and better dredge adherence.
4. Dredge Chicken: Pat the chicken dry and thoroughly coat each piece in the flour and breadcrumb mixture, pressing firmly to ensure even coverage.
5. Fry Chicken: Return reserved bacon drippings to the skillet and add vegetable oil to come about halfway up the sides of the chicken pieces. Heat over medium-high until shimmering. Fry chicken in batches, about 4 to 5 minutes per side, until golden brown. Set aside on a plate. Adjust heat to maintain even frying temperature.
6. Prepare Gravy Base: Discard frying oil and wipe skillet clean, leaving behind the golden-brown fond. Melt butter over medium heat and scrape up the fond. Gradually add flour, whisking continuously to form a smooth roux paste.
7. Add Liquids: Slowly whisk in chicken broth and half and half in batches, allowing the gravy to thicken between additions to prevent breaking the roux.
8. Season Gravy: Stir in beef bouillon, soy sauce, onion powder, garlic powder, rosemary, thyme, sage, and optional Kitchen Bouquet for color. Bring to a gentle boil, then reduce to a low simmer.
9. Combine and Simmer: Return the fried chicken with any accumulated juices to the pan. Roughly chop cooked bacon and scatter over the chicken. Partially cover the pan and simmer on low heat for 10 to 15 minutes until chicken reaches an internal temperature of 165°F.

Notes

• Use a meat thermometer to ensure chicken is cooked safely to 165°F internally.
• Kitchen Bouquet is optional but adds rich color to the gravy.
• Adjust seasoning to taste, especially salt, if using regular chicken broth.
• You can substitute Worcestershire sauce for soy sauce if preferred.
• Serve with mashed potatoes, rice, or vegetables for a complete meal.

Keywords: smothered chicken, southern chicken recipe, pan-fried chicken, chicken with gravy, comfort food, bacon gravy chicken