Smothered Chicken with Bacon and Rich Gravy Recipe
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.
- 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
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
- Prepare Dredging Mixture: Combine the flour, breadcrumbs, seasoned salt, and black pepper on a large plate. Set aside for coating the chicken later.
- 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.
- 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.
- Dredge Chicken: Pat the chicken dry and thoroughly coat each piece in the flour and breadcrumb mixture, pressing firmly to ensure even coverage.
- 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.
- 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.
- 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.
- 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.
- 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
