Savory Smothered Chicken

Name: Savory Smothered Chicken
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 4
Cuisine: American
Ingredients: 5 thick-cut bacon slices; 2 big chicken breasts (no bones or skin); 1/2 cup vegetable oil (for frying); 3/4 teaspoon black pepper; 1 teaspoon seasoned salt; 1/4 cup breadcrumbs (Italian or plain); 1/2 cup regular flour; 4 tablespoons of butter; 4 tablespoons plain flour; 2 1/2 cups chicken stock (lower salt, if possible); A teaspoon of low-sodium soy sauce; 1/4 teaspoon of ground sage; A beef bouillon cube or a teaspoon of beef bouillon paste; 1/4 teaspoon dried thyme leaves; 1/4 teaspoon dried rosemary; 1/3 cup of half-and-half; 1 teaspoon onion powder; 1 teaspoon garlic powder; A couple of drops of Kitchen Bouquet (optional)

Featured in: Quick and Satisfying Dinner Solutions for Busy Weeknights

Craving comfort food? This smothered chicken recipe turns simple chicken cutlets into an irresistible dish. The chicken is evenly flattened, tossed in a seasoned flour mix, and fried until golden perfection. It's then drenched in a creamy bacon-fat-based gravy with butter, herbs, and cream before being topped with crunchy bacon bits. Pairs perfectly with mashed potatoes for a cozy weeknight dinner or a fancy weekend meal.

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Chef with a smile, ready to cook and serve.

By Sandra

Updated on Mon, 03 Mar 2025 17:28:43 GMT

Classic comfort food reaches new heights with tender chicken breasts enveloped in rich, homemade gravy. This smothered chicken recipe combines crispy bacon, well-seasoned meat, and silky gravy for a dish that brings everyone back for seconds.

This cherished family recipe has graced our Sunday dinner table for generations, with its irresistible gravy turning even simple sides into something special.

Key Ingredients

Chicken breasts: Select uniform pieces for consistent cooking results
Bacon: Choose thick-cut for optimal flavor and rendering
Cream: Provides richness and body to the gravy
Fresh herbs: Enhance with parsley and thyme
Chicken stock: Forms the gravy base

Essential Techniques

Bacon Preparation:: Start with a cold pan for proper fat rendering
Chicken Handling:: Butterfly and pound for even thickness
Coating Method:: Season flour well and coat chicken evenly
Proper Searing:: Achieve golden crust using bacon drippings
Gravy Base:: Create smooth roux before adding liquids
Final Steps:: Simmer chicken in finished gravy

Serving Suggestions

Serve alongside creamy mashed potatoes to soak up the gravy. Fresh vegetables and warm dinner rolls complete the meal perfectly.

Recipe Variations

Substitute chicken thighs for richer flavor, or incorporate mushrooms into the gravy. For a lighter version, use whole milk instead of cream.

Storage Guidelines

Keep leftovers refrigerated for up to three days. Thin gravy with stock when reheating on low heat.

Gravy Mastery

The key to exceptional gravy lies in developing a proper roux. Cook it slowly until golden brown, then gradually incorporate warm stock while whisking constantly for silky smoothness.

Temperature Control

Maintain medium-high heat for searing chicken and medium-low for gravy preparation. The finishing simmer should be gentle enough to see only slight bubbling.

Presentation Tips

Arrange chicken on a serving platter nested in gravy. Garnish with fresh herbs and crispy bacon pieces. Provide extra gravy on the side.

Frequently Asked Questions

→ Can I prepare smothered chicken in advance?: Definitely! You can make it up to 2 days ahead. Warm it up gently on the stove, and add a bit of broth to loosen the gravy if it thickens.
→ What sides taste great with smothered chicken?: Mashed potatoes are a go-to, but you can also try rice, roasted veggies, or egg noodles—you can’t go wrong with any starchy side.
→ Is it okay to use chicken thighs instead of chicken breasts?: Totally fine! Thighs will taste amazing. Just remember they might need a little extra cooking time to hit 165°F.
→ How do I stop the coating from coming off the chicken?: Be sure to pat the chicken dry before coating. Let the oil get hot enough before frying, and give the breaded chicken about 5 minutes of resting time before cooking.
→ What causes lumpy gravy, and how do I avoid it?: If you pour in liquid too fast, lumps can happen. Slowly add broth while you whisk constantly to keep that gravy silky smooth.

Savory Smothered Chicken

This recipe brings together juicy fried chicken, crisp bacon pieces, and a rich, smooth gravy—perfect for making dinner feel special.

Prep Time

15 Minutes

Cook Time

50 Minutes

Total Time

65 Minutes

By: Sandra

Category: Weeknight Dinners

Difficulty: Intermediate

Cuisine: American

Yield: 4 Servings

Dietary: ~

Ingredients

→ For the Chicken and Bacon

01 5 thick-cut bacon slices

02 2 big chicken breasts (no bones or skin)

03 1/2 cup vegetable oil (for frying)

→ Crispy Coating Mix

04 3/4 teaspoon black pepper

05 1 teaspoon seasoned salt

06 1/4 cup breadcrumbs (Italian or plain)

07 1/2 cup regular flour

→ Rich Gravy Sauce

08 4 tablespoons of butter

09 4 tablespoons plain flour

10 2 1/2 cups chicken stock (lower salt, if possible)

11 A teaspoon of low-sodium soy sauce

12 1/4 teaspoon of ground sage

13 A beef bouillon cube or a teaspoon of beef bouillon paste

14 1/4 teaspoon dried thyme leaves

15 1/4 teaspoon dried rosemary

16 1/3 cup of half-and-half

17 1 teaspoon onion powder

18 1 teaspoon garlic powder

19 A couple of drops of Kitchen Bouquet (optional)

Instructions

Step 01

Get your gravy ingredients pre-measured and your crispy coating ingredients mixed together on a large plate. It'll make cooking so much easier!

Step 02

Slowly fry the bacon on medium-low until it's nice and crispy. Save 2-4 tablespoons of the clear oil from cooking, and put the rest aside in a heatproof bowl. If there are burnt bits in the pan, wipe them out.

Step 03

Slice each chicken breast down the middle to make thinner pieces and cover them with plastic wrap. Use a meat tenderizer to gently flatten them to about 3/4 inches thick for even cooking and to help the coating stick well.

Step 04

Pat the chicken dry and coat it generously in the seasoned flour mix. Add enough oil to your reserved bacon grease to fry the chicken halfway. Heat it on medium-high, then fry the chicken in small batches, about 4-5 minutes on each side, until crispy and golden.

Step 05

Dump out the cooking oil but keep the browned bits in the pan for flavor. Melt the butter in the pan, stir in the flour to make a roux, and slowly whisk in the chicken stock and half-and-half. Keep whisking and add in the seasonings and bouillon until the sauce is silky smooth.

Step 06

Place the chicken in the pan, sprinkle the crumbled bacon on top, and let it all bubble together for 10-15 minutes until the chicken's fully cooked (165°F). Top with parsley and serve with mashed potatoes.

Notes

Making thicker gravy? Let it boil uncovered for a bit. Want it thinner? Add a splash of chicken stock or half-and-half.
To get the perfect crispy coating, make sure the oil is hot enough before frying.
You could swap in chicken thighs or even pork chops if you want!

Tools You'll Need

A big skillet or frying pan
A meat mallet
A whisk
Measuring cups and spoons

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.

Gluten is present (flour, breadcrumbs)
Dairy is included (butter, half-and-half)

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Calories: 666
Total Fat: ~
Total Carbohydrate: ~
Protein: ~

Sandra

Hey there! I'm Sandra, and cooking is my greatest passion. Through YummyGusto, I share treasured family recipes, seasonal ingredients inspiration, and kitchen discoveries that bring warmth and joy to tables around the world.

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