The Cozy Cook

Smothered Chicken

This smothered chicken recipe is made with juicy fried chicken breasts tossed in a flavorful gravy with crispy bacon. It’s truly a restaurant worthy meal right at home!

Serve these with my creamy mashed potatoes, biscuits, and roasted carrots.

A skillet with Smothered Chicken in gravy topped with crispy bacon and parsley.

Smothered Chicken

I don’t know about you, but I could eat chicken, gravy, and mashed potatoes any day of the week. That’s the beauty of this Smothered Chicken Recipe. You can prepare the chicken and gravy in a single skillet while you boil up some creamy mashed potatoes next to it. This is definitely a comfort food recipe that your family will love. 

BONUS: You can use chicken thighs or pork chops in this recipe instead of chicken breasts. Check out the process shots below to see how this comes together, along with my PRO tips for success!

How to Make It

See recipe card below this post for ingredient quantities and full instructions.

Fry bacon until crispy and set aside. Reserve 2-4 Tablespoons of clear bacon drippings. Wipe the pan clean.

Slice each chicken breast in half lengthwise and pound to about 3/4 inch thick. Dredge in flour mixture and tap off excess.

Chicken breasts sliced in half and coated in flour.

Add the reserved bacon drippings to the clean pan and enough vegetable oil to cover the chicken by half. Heat over medium-high heat. Once heated and glistening, add the chicken. Fry 2 at a time for about 5 minutes per side, until they have a nice golden sear. Set aside on a plate.

Chicken breasts before and after frying in oil.

Remove the oil from the pot and use a paper towel to remove any black spots from the pan, but leave any brown remnants. This is called ‘fond’ and will give the gravy a nice flavor.

Make the Roux: Melt the butter over medium heat and use a silicone spatula to “clean” the bottom of the pan. Sprinkle the flour gradually, whisking continuously, until a paste forms.

Melting butter in a pot and adding flour to make a roux for gravy.

Add the Broth and Half and Half: Add the liquid in small increments, whisking constantly. It will thicken up in between each splash of liquid. If you add it all at once, you’ll “break” the roux and it won’t be thick. 

Adding chicken broth and cream to a roux to make gravy for Smothered Chicken.

Add beef bouillon, soy sauce, and seasonings. (Add 2-3 drops of Kitchen Bouquet if a darker color is preferred.)

Bring to a gentle boil, then reduce to a simmer. Add the chicken back to the pan along with any juice from the plate. Chop up the bacon and add it to the top of the chicken.

Cover partially and cook for 10 minutes. Garnish with parsley and serve with mashed potatoes.

A pan of gravy next to a pot of Smothered Chicken topped with bacon.

Pro Tips

To Control the Consistency of the Gravy:

  • Add the chicken broth/half and half to the roux slowly and in small increments. This is the key to keeping the consistency nice and thick.
  • For thicker gravy: Let it continue to simmer, uncovered.
  • For thinner gravy: Add a splash of half and half, milk, or broth.

Other Pro Tips:

  • Ensure the oil is hot enough prior to adding the chicken to ensure the breading stays on.
  • Create texture on the surface of the chicken with a meat tenderizer to give the breading more to cling on to, this will give it more of a fried chicken look. Work the breading into every nook and cranny.
  • Chicken thighs or pork chops can be used in this recipe instead of chicken breasts.
  • To control the sodium in this recipe, you can use unsalted butter and/or reduced sodium broth. Additional salt can always be added if desired. (You can also omit the bacon, but it does add a nice flavor and crunch!)

What to Serve with Smothered Chicken

Storage

Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.

A white plate with Smothered Chicken next to mashed potatoes with gravy and green beans.

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Smothered Chicken covered with gravy and topped with crispy bacon and parsley.

Smothered Chicken

5 from 26 votes
This smothered chicken recipe is made with juicy fried chicken breasts tossed in a flavorful gravy with crispy bacon. It's truly a restaurant worthy meal right at home!

Ingredients

  • 5 strips thick cut bacon
  • 2 large boneless skinless chicken breasts
  • 1/2 cup Vegetable oil, for frying.

Chicken Dredge

  • 1/2 cup all-purpose flour
  • ¼ cup breadcrumbs, plain or Italian
  • 1 teaspoon seasoned salt
  • ¾ teaspoon black pepper

Gravy

  • 4 Tablespoons Butter
  • 4 Tablespoons Flour
  • 2.5 cups chicken broth
  • 1 beef bouillon cube or 1 tsp better than bouillon
  • 1/3 cup half and half
  • 1 teaspoon low sodium soy sauce, can sub Worcestershire sauce
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • ¼ teaspoon dried thyme
  • ¼ teaspoon dried rosemary
  • ¼ teaspoon dried sage
  • 2-3 drops Kitchen Bouquet, optional

Instructions

  • Prework: Add chicken dredge ingredients to a large plate and toss to combine. Set aside. Measure out gravy ingredients prior to beginning.
  • Cook the Bacon: Fry bacon over medium-low heat until crispy on both sides. Remove from pan and pour grease into a heat-safe bowl. Reserve 2-4 Tablespoons of clear bacon drippings. Wipe the pan clean.
  • Slice & Pound the Chicken: While the bacon cooks, slice each chicken breast in half lengthwise to create 2 thinner slices. Place saran wrap over them and use a meat tenderizer to pound them to about 3/4 inches thick. This gives them a little more texture for the flour dredge to hold on to. They’ll plump up more when cooked.
  • Coat the Chicken: Wipe the chicken dry and coat generously in the flour mixture, get in every nook and cranny.
  • Cook the Chicken: Add the reserved bacon drippings to the clean pan and enough vegetable oil to cover the chicken by half. Heat over medium-high heat. Once heated and glistening, add the chicken. Fry 2 at a time for about 5 minutes per side, until they have a nice golden sear. Set aside on a plate. Adjust heat down slightly and back up throughout cooking as needed.
  • Drain the oil: Remove the oil from the pot and use a paper towel to remove any black spots from the pan, but leave any brown remnants. This is called ‘fond’ and will give the gravy a nice flavor.
  • Make the Roux: Melt the butter over medium heat and use a silicone spatula to “clean” the bottom of the pan. Sprinkle the flour gradually, whisking continuously, until a paste forms.
  • Add the Broth and Half and Half: Add the liquid in small increments, whisking constantly. It will thicken up in between each splash of liquid. If you add it all at once, you’ll “break” the roux and it won’t be thick. 
  • Add remaining gravy ingredients: Slowly add the beef bouillon, soy sauce, and seasonings.
  • Bring to a gentle boil, then reduce to a simmer. Add a few drops of kitchen bouquet if a darker color is desired.
  • Add the chicken back to the pan along with any juice from the plate.
  • Chop up the bacon and add it to the top of the chicken.
  • Cover partially and cook over low heat for 10-15 minutes. The internal temperature of the chicken should reach 165 degrees prior to serving.
  • Garnish with parsley and serve with mashed potatoes.

Video

Notes

*Nutritional information is per serving and is based on using all of the breading and oil without any ingredient being discarded.


To Control the Consistency of the Gravy:

  • Add the chicken broth/half and half to the roux slowly and in small increments. This is the key to keeping the consistency nice and thick.
  • For thicker gravy: Let it continue to simmer, uncovered.
  • For thinner gravy: Add a splash of half and half, milk, or broth.

Other Pro Tips:

  • Ensure the oil is hot enough prior to adding the chicken to ensure the breading stays on.
  • Create texture on the surface of the chicken with a meat tenderizer to give the breading more to cling on to, this will give it more of a fried chicken look. Work the breading into every nook and cranny.
  • Chicken thighs or pork chops can be used in this recipe instead of chicken breasts.
  • To control the sodium in this recipe, you can use unsalted butter and/or reduced sodium broth. Additional salt can always be added if desired. (You can also omit the bacon, but it does add a nice flavor and crunch!)

Nutrition

Calories: 666kcal, Carbohydrates: 26g, Protein: 20g, Fat: 54g, Saturated Fat: 35g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 12g, Trans Fat: 1g, Cholesterol: 92mg, Sodium: 1687mg, Potassium: 472mg, Fiber: 1g, Sugar: 1g, Vitamin A: 456IU, Vitamin C: 11mg, Calcium: 60mg, Iron: 2mg

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Recipe Rating




66 comments on “Smothered Chicken”

  1. Made this for dinner tonight, so so good, family loved it, had mashed potatoes and plenty of gravy to go on them,

    • I’m so happy the family loved it!❤️ Friends always go crazy for this when I make it. There’s definitely something that’s restaurant quality about this one! Thanks so much for taking the time to comment!

  2. Very good! My son is a picky eater and wasn’t sure how to approach it at first but he ended up with an empty plate and full belly! Lol! It was very helpful to have everything measured out and ready to go for the gravy before diving in. The flavor was amazing…a little rich for me, but my husband loved it. He is looking forward to taking leftovers in his lunch tomorrow. Thanks so much for sharing…I will have to check out some of your other recipes and find some more winners. 😁

    • I’m so happy your son and husband liked it so much Angela! Sounds like your son has a great lunch on his way!😃 Thanks so much for the great review, I can’t wait for you to check out some more recipes!❤️

  3. Ok, to preface, I hate cooking. It’s necessary, (but _why_?!) and I’m really trying to turn it into a love language because I love my family, but.. I just don’t enjoy it. (Oh hi Marlee, that’s who made me decide to try this, btw!)

    So that said, this recipe actually took me about 2 hours all told because I had to Google simple things like “how to cook bacon” (laughing is totally allowed, my partner is usually the one who cooks bacon!) And I spent more time on the roux than was probably necessary, but as I’ve never made it before, I wanted to be sure I got it right. 3/4 of the way through the liquid, I realized I had to actually _keep_ scraping the pan, it wasn’t enough to just stir.

    HOWEVER. Those trials and tribulations aside, it turned out quite well. My roux is darker than yours, and next time I make it I’ll add mushrooms to my portion, but please note the “next time” which is the important piece.

    As a first time recipe, my Goblins both ate two pieces of chicken. Nice. Surprisingly it was the potatoes left on the plates.

    • Hey Deb!!! This is probably the best comment ever, hahaha! I felt like I was right there in the kitchen with you while reading this! I am SO happy that you pulled this off successfully, next time will be easier and even better! Thank you so much for taking the time to leave this review, I really appreciate it! -Stephanie

    • Hahahaha.  I was busy last night too so couldn’t coach ya during it!
      Yes, my gravy was darker then the photo as well…but the best dang gravy ever!
      I’m actually making this AGAIN tomorrow!  
      I’m happy you tried it.  And you will get faster, I swear!  Recipes like this, I like to have everything “muse en place”. Mushrooms would be awesome in this too.  Just make sure you sweat them out a little first,  (I’d add them with the butter, then add the flour)

      Yep, lots of stirring when making the gravy, but it is worth it.  

  4. Fantastic.  I really have not a bad thing to say…besides add more bacon!  (Which I did!)
    If you like gravy, double it-you will want more then it makes, especially if the rest of the family has any. 
    I’ll make this again, for sure.

    • I’m so happy to hear you enjoyed this Marlee! I agree, if you want more bacon then go for it. My husband always appreciates some extra. Thanks so much for taking the time to leave a review!❤️

  5. Absolutely delicious!!! I could literally eat this gravy by the spoonful! It definitely takes some time to prepare this and it’s really helpful as you suggested, to have all of your ingredients measured out and ready to go, but oh so worth it! We are already looking forward to enjoying this gem of a recipe again soon – thank you so much for sharing!!

    • I am so happy to hear that you enjoyed it Susie!! This one is a huge favorite in our house too- I’m glad that you found the recipe tips helpful as well! Thank you so much for taking the time to leave this review, I really appreciate it! -Stephanie

  6. Was looking for something different to make with chicken. This tasted AMAZING!!! Will definitely be making again! Only thing is I did not have the sage, thyme and Rosemary, so I ended up using Italian seasoning. 

    • I’m so happy you enjoyed the Smothered Chicken! I love making this when for guests. People always say it feels like they’re eating a dish from a nice restaurant. And it’s actually really simple! Thanks so much for the review!❤️

  7. Soooo very good!! My husband even gave me a neck massage after the first bite because he loved it so much lol 😂😂

  8. This looks so delicious. Cant wait to try it for my guys.

  9. Lots of flavor with this recipe, it took a while to make though but was worth it. Everyone ate it so thats always good. I would double as its just enough for family of 4.

  10. This smothered chicken was a big hit at my house tonight!  My husband loved it!  A little time consuming to fix but it was worth it. I will definitely make it again!  Next time I will double the recipe so we can have leftovers!😊

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