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Smothered Chicken with Bacon and Creamy Gravy Recipe

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★★★★★

4.4 from 94 reviews

Smothered Chicken is a comforting Southern classic featuring tender chicken breasts coated in a seasoned flour mixture, pan-fried to a golden brown, and smothered in a rich, creamy homemade gravy infused with crispy bacon. This hearty dish delivers layers of savory flavors enhanced with aromatic herbs and is perfect served over mashed potatoes for a satisfying meal.

Ingredients

Scale

Chicken and Coating

  • 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

Gravy

  • 4 tablespoons butter
  • 4 tablespoons flour
  • 2.5 cups chicken broth (low sodium recommended)
  • 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 (or 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, for color)

Instructions

  1. Prework: Combine the flour, breadcrumbs, seasoned salt, and black pepper in a large plate to create the chicken dredge mixture. Measure out all gravy ingredients before starting the cooking process for efficiency.
  2. Cook the Bacon: Fry the bacon strips over medium-low heat until crispy on both sides. Remove the bacon and pour the grease into a heat-safe bowl, reserving 2-4 tablespoons of the clear bacon drippings. Clean the pan of any burnt bits to avoid bitterness in later steps.
  3. Slice & Pound the Chicken: Slice each chicken breast lengthwise to form two thinner cutlets. Cover with plastic wrap and gently pound to an even thickness of about 3/4 inch. This tenderizes the chicken and improves flour adhesion.
  4. Coat the Chicken: Pat the chicken pieces dry and thoroughly dredge them in the seasoned flour and breadcrumb mixture, ensuring full coverage in every crevice.
  5. Cook the Chicken: In the cleaned pan, add reserved bacon drippings and enough vegetable oil to reach halfway up the chicken pieces. Heat over medium-high until shimmering, then fry the chicken in batches, about 4-5 minutes per side, until golden brown and cooked through. Adjust the heat as needed to maintain a steady frying temperature. Set cooked chicken aside on a plate.
  6. Drain the Oil: Discard the excess oil from the pan. Wipe the pan gently with paper towels to remove blackened spots but keep the brown flavorful bits (fond) on the bottom for gravy.
  7. Make the Roux: Melt butter over medium heat in the pan and use a spatula to scrape up the fond. Gradually sprinkle in the flour while whisking consistently to form a smooth paste (roux).
  8. Add Broth and Half and Half: Slowly pour in the chicken broth in small increments, whisking constantly to combine and thicken the roux without breaking it. After fully incorporating broth, add half and half similarly.
  9. Add Remaining Gravy Ingredients: Stir in the beef bouillon cube (or paste), soy sauce, onion powder, garlic powder, thyme, rosemary, and sage. Mix well to meld the flavors evenly.
  10. Simmer the Gravy: Bring the gravy to a gentle boil, then reduce heat to a low simmer. Add a few drops of Kitchen Bouquet if desired to deepen the gravy’s color.
  11. Add Chicken and Bacon: Return the fried chicken pieces to the pan along with any juices collected on the plate. Chop the cooked bacon and sprinkle evenly over the top.
  12. Finish Cooking: Partially cover the pan and simmer over low heat for 10-15 minutes, allowing flavors to meld and chicken to reach an internal temperature of 165°F (74°C).
  13. Serve: Garnish with fresh parsley and serve the smothered chicken hot, ideally over creamy mashed potatoes for a complete meal.

Notes

  • Use low sodium chicken broth and soy sauce to control the salt content.
  • Kitchen Bouquet is optional; it adds a richer brown color to the gravy but does not affect taste significantly.
  • Ensure the chicken is pounded evenly for consistent cooking and better texture.
  • Monitor the heat while frying to avoid burning the flour coating.
  • Leftover gravy can be refrigerated and reheated gently with a splash of broth or milk to thin.

Keywords: smothered chicken, southern fried chicken, chicken with gravy, bacon gravy chicken, comfort food chicken, fried chicken breasts

Find it online: https://ricoloranz.com/smothered-chicken-with-bacon-and-creamy-gravy-recipe/