Introduction

Smothered Chicken is a comforting Southern classic featuring juicy chicken breasts fried to golden perfection and topped with a rich, flavorful gravy. Topped with crispy bacon and simmered gently, this dish pairs beautifully with mashed potatoes for a heartwarming meal.

The image shows several golden brown chicken breasts covered in a thick, creamy beige sauce with small chunks of crispy bacon scattered on top. The sauce has a smooth texture with some visible herbs and black pepper sprinkled over the chicken, which is arranged closely together in a white bowl. A silver spoon is partially submerged in the sauce at the upper right, resting on the edge of the bowl. The background surface is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

5 strips thick cut bacon
2 large boneless skinless chicken breasts
1/2 cup vegetable oil (for frying)
1/2 cup all-purpose flour
1/4 cup breadcrumbs (plain or Italian)
1 teaspoon seasoned salt
3/4 teaspoon black pepper
4 tablespoons butter
4 tablespoons flour
2.5 cups chicken broth (consider low sodium)
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

Step 1: Combine the all-purpose flour, breadcrumbs, seasoned salt, and black pepper on a large plate; mix well and set aside. Measure out all gravy ingredients before starting to cook.
Step 2: Fry the bacon strips over medium-low heat until crispy on both sides. Remove the bacon and pour grease into a heat-safe bowl, reserving 2 to 4 tablespoons of clear bacon drippings. Wipe the pan clean if needed, removing any black residue.
Step 3: While the bacon cooks, slice each chicken breast in half lengthwise to create thinner cutlets. Cover with plastic wrap and gently pound to about 3/4 inch thickness for better texture and coating adhesion.
Step 4: Pat the chicken dry and thoroughly coat each piece in the flour and breadcrumb mixture, ensuring even coverage.
Step 5: Heat the reserved bacon drippings and enough vegetable oil to cover half of each chicken piece in the cleaned pan over medium-high heat. Once the oil shimmers, fry the chicken in batches for 4 to 5 minutes per side until golden brown. Set cooked chicken aside.
Step 6: Remove all oil from the pan, then wipe out the pan with a paper towel, leaving any brown bits (fond) intact to add flavor to the gravy.
Step 7: Melt butter over medium heat in the same pan and use a spatula to scrape the bottom. Gradually sprinkle flour while whisking continuously to form a smooth roux paste.
Step 8: Slowly add chicken broth and half and half in small increments, whisking constantly and allowing the mixture to thicken before adding more liquid to prevent the gravy from breaking.
Step 9: Stir in the beef bouillon, soy sauce, onion powder, garlic powder, thyme, rosemary, and sage, mixing well.
Step 10: Bring the gravy to a gentle boil, then lower the heat to simmer. Add a few drops of Kitchen Bouquet if a darker gravy color is preferred.
Step 11: Return the chicken pieces to the pan, including any juices from the plate, and spoon some gravy over them.
Step 12: Chop the cooked bacon and sprinkle it evenly over the chicken and gravy.
Step 13: Partially cover the pan and simmer over low heat for 10 to 15 minutes, ensuring the chicken reaches an internal temperature of 165°F (74°C).
Step 14: Garnish with fresh parsley and serve hot with mashed potatoes or your favorite sides.

Tips & Variations

For extra crispy chicken, let the coated pieces rest for 10 minutes before frying to help the coating adhere better.
You can substitute turkey bacon or omit bacon entirely for a lighter version.
Use low sodium broth and soy sauce to better control the saltiness of the gravy.
Add a splash of hot sauce or cayenne pepper to the gravy for a subtle spicy kick.
Serve with steamed vegetables or rice instead of mashed potatoes for variety.

Storage

Store leftover smothered chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat to prevent the chicken from drying out, adding a splash of broth or water if needed to loosen the gravy.

How to Serve

A white round plate shows a meal with three main parts: green beans, mashed potatoes with gravy, and a large chicken breast covered in creamy gravy with small crispy bacon pieces on top. The chicken is browned and sits under the thick, light brown gravy with specks of herbs scattered through it. The mashed potatoes sit under some of the same gravy with a smooth, soft texture, slightly lumpy. The green beans are bright green and fresh, placed neatly at the top edge. A spoon with a black handle rests on the plate, digging into the mashed potatoes. The plate is on a white marbled surface with a soft cream fabric visible nearby. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use bone-in chicken breasts for this recipe?

Boneless skinless chicken breasts work best for even cooking and easy coating. Bone-in breasts may require longer cooking times and may not cook as evenly for this recipe.

What can I do if I don’t have Kitchen Bouquet?

Kitchen Bouquet is optional and used primarily to darken the gravy. You can omit it or substitute with a small amount of soy sauce or Worcestershire sauce to enhance color and flavor slightly.