If you’re searching for a comfort food classic that tastes like you spent hours in the kitchen, this smothered chicken recipe is about to become your new weeknight hero. Golden-fried chicken breasts swimming in rich, bacon-studded gravy – it’s the kind of dinner that makes everyone actually excited to sit down together.
Table of Contents
Ingredients for Smothered Chicken
I always start with quality chicken breasts and thick-cut bacon – they really make a difference in the final result. My go-to is organic chicken when possible, and I recommend bacon that’s at least ⅛-inch thick so it stays crispy even after simmering in the gravy. Here’s everything you’ll need:
For the Chicken:
- 2 large boneless skinless chicken breasts
- 4 tablespoons all-purpose flour
- ¼ cup plain or Italian-style breadcrumbs – I usually go with Italian for extra flavor
- 1 teaspoon seasoned salt
- ¾ teaspoon black pepper
- ½ cup vegetable oil (for frying)
For the Bacon:
- 5 thick-cut bacon strips – In my experience, thick-cut is essential for texture
For the Gravy:
- 4 tablespoons butter
- ½ cup all-purpose flour
- 2½ cups chicken broth (low-sodium preferred) – I recommend low-sodium so you control the salt
- ⅓ cup half and half
- 1 beef bouillon cube or 1 teaspoon 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 – Pro tip: fresh sage works beautifully too if you have it
- 2-3 drops Kitchen Bouquet (optional, for color)
Step-by-Step Instructions
I recommend getting all your gravy ingredients measured out before you start frying – it makes the whole process so much smoother. Here’s how to make this restaurant-worthy dish at home:
Step 1: Combine 4 tablespoons flour, breadcrumbs, seasoned salt, and black pepper on a large plate and set aside. This is your dredging station.
Step 2: Cook bacon strips in a large skillet over medium-low heat until crispy on both sides, about 8-10 minutes. Transfer to a plate, pour the bacon fat into a heatproof container, and reserve 2-4 tablespoons of the clear drippings (the lighter-colored fat, not the dark bits). Wipe the skillet clean of any dark bits.
Step 3: Slice each chicken breast horizontally to create four thinner fillets. Place plastic wrap over them and use a meat mallet to pound to about ¾-inch thickness – this helps the coating stick better and ensures even cooking.
Step 4: Pat chicken completely dry with paper towels (this is crucial for coating adhesion), then press each piece firmly into the flour mixture, coating all sides thoroughly.
Step 5: Add reserved bacon drippings back to the skillet along with enough vegetable oil to come halfway up the chicken. Heat over medium-high until shimmering (the surface will shimmer and ripple, around 350°F). Fry chicken two pieces at a time for 4-5 minutes per side until golden brown. The internal temperature should reach 165°F. Transfer to a plate and repeat with remaining pieces.
Step 6: Discard frying oil and wipe out any burnt bits, but leave those beautiful golden-brown bits (the fond) – they’re flavor gold for your gravy.
Step 7: Melt butter in the same pan over medium heat, scraping up the fond with a silicone spatula. Gradually sprinkle in ½ cup flour while whisking continuously to create a smooth paste (your roux). Cook for 1-2 minutes until it smells nutty.
Step 8: Slowly whisk in chicken broth and half and half in small amounts, letting the mixture thicken between additions. This prevents lumps and creates that silky texture. Add beef bouillon, soy sauce, and all the seasonings, plus Kitchen Bouquet if using. If your gravy seems too thick, add a splash more broth.
Step 9: Bring to a light boil, then reduce heat to low. Return chicken and any accumulated juices to the pan. Roughly chop the bacon and scatter it over everything.
Step 10: Cover partially and simmer gently for 10-15 minutes until chicken reaches 165°F internally and the gravy has thickened to your liking. Garnish with fresh parsley if desired.
Perfect Sides for Smothered Chicken
This rich, savory dish pairs beautifully with sides that can soak up all that incredible gravy while adding freshness and texture contrast.
Garlic Herb Chicken with Mashed Potatoes: The classic pairing for a reason – those fluffy potatoes are basically made to swim in bacon gravy. The starchy comfort complements the protein-rich chicken perfectly.
Buttered Egg Noodles: Wide egg noodles catch every drop of that silky gravy and add a satisfying chewiness that balances the tender chicken. Plus they cook in under 10 minutes. If you love noodle dishes, try our Sticky Garlic Chicken Noodles for another family favorite.
Steamed Green Beans: A crisp, bright vegetable cuts through the richness and adds nutritional balance. I like mine with a squeeze of lemon for extra freshness.
Roasted Brussels Sprouts: Their slight bitterness and caramelized edges provide a sophisticated contrast to the savory gravy. Roast them with a little olive oil while the chicken simmers.
Simple Coleslaw: The cool, crunchy, tangy slaw offers textural variety and refreshes your palate between bites. It’s especially great if you’re serving this during warmer months, similar to how we serve our BBQ Chicken Coleslaw Wraps.
Cheesy Ranch Potatoes: For an extra indulgent side that still complements the gravy beautifully, these cheesy potatoes are a crowd-pleaser at our house.
Keeping It Fresh: Storage Tips
Store leftover smothered chicken in an airtight container in the refrigerator for up to 3-4 days. The gravy may thicken as it cools, which is completely normal.
For reheating, I recommend using a covered skillet over low heat, adding a splash of chicken broth to loosen the gravy back to its original consistency. This gentle method prevents the chicken from drying out and keeps that silky texture. You can also reheat individual portions in the microwave at 50% power, stirring the gravy halfway through.
Pro tip: This dish actually tastes even better the next day as the flavors meld together. You can freeze portions in freezer-safe containers for up to 2 months – just thaw overnight in the fridge before reheating.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Bone-in, skin-on thighs work wonderfully and stay extra juicy. Just adjust cooking time to ensure they reach 165°F internal temperature, which may take a few minutes longer.
What if I don’t have half and half?
You can substitute with equal parts whole milk and heavy cream, or use all whole milk for a lighter gravy. The texture will be slightly thinner but still delicious.
Can I make this ahead of time?
Yes! You can fry the chicken and make the gravy up to a day ahead. Store separately in the fridge, then combine and reheat gently before serving for the best texture.
Smothered Chicken
Ingredients
Equipment
Method
- Combine 4 tablespoons flour, breadcrumbs, seasoned salt, and black pepper on a large plate. Set aside.
- Cook bacon strips in a large skillet over medium-low heat until crispy, about 8-10 minutes. Transfer to a plate, reserve 2-4 tablespoons of clear bacon drippings, and wipe skillet clean of dark bits.
- Slice each chicken breast horizontally to create four thinner fillets. Cover with plastic wrap and pound to 3/4-inch thickness.
- Pat chicken dry with paper towels, then coat thoroughly in flour mixture, pressing to adhere.
- Add reserved bacon drippings and enough vegetable oil to come halfway up chicken. Heat over medium-high until shimmering (about 350°F). Fry chicken two pieces at a time for 4-5 minutes per side until golden and internal temperature reaches 165°F. Transfer to plate.
- Discard frying oil and wipe out burnt bits, leaving golden-brown fond in pan.
- Melt butter over medium heat, scraping up fond. Gradually whisk in 1/2 cup flour to create smooth paste. Cook 1-2 minutes until nutty-smelling.
- Slowly whisk in chicken broth and half and half in small amounts, letting mixture thicken between additions. Add beef bouillon, soy sauce, and all seasonings. Add Kitchen Bouquet if desired.
- Bring to light boil, then reduce heat to low. Return chicken and juices to pan. Chop bacon and scatter over chicken.
- Cover partially and simmer 10-15 minutes until chicken reaches 165°F and gravy thickens. Garnish with fresh parsley if desired.
Notes
