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Smothered Chicken

This smothered chicken recipe is made with juicy fried chicken breasts 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 green beans.

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 any black residue from the pan if needed.

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 4-5 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: Use unsalted butter and/or reduced sodium broth. You can also omit the bacon, but it does add a nice flavor and crunch!
  • This recipe is in The Cozy Cookbook on page 96!

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

4.99 from 220 ratings
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, consider low sodium
  • 1 beef bouillon cube, or 1 tsp beef better than bouillon
  • 1/3 cup half and half, (half milk, half cream)
  • 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 ground 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 any black residue from the pan if needed.
  • 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 4-5 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.

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!)
  • This recipe is in The Cozy Cookbook on page 96!

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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544 comments on “Smothered Chicken”

  1. I never do reviews for anything but this recipe has become my absolute favorite to make! The best gravy you’ll ever taste. Even when you’re at your fullest you’ll still find yourself trying very hard to eat every last bite!! Lol I make it with 6 thinly sliced breasts, a big serving of mashed potatoes of course and roasted green beans tossed in garlic and parmesan cheese, perfection. There’s always plenty of gravy to go around and even some leftover still. Perfect for a large family dinner.

    • I’m so happy this got you to leave a review Dylan! lol, I’ve definitely been in the situation where I’m totally full but try and soak up every last bit of gravy. Thanks so much for taking the time to comment💖

  2. Made this tonight. Delicious will definitely make again

  3. I make this all the time… Love love 💕 

  4. Stephanie, 
    THANK YOU!! This recipe is delicious! I followed all your instructions- thank you so much, and my family is acting like I’m an actual chef! Keeper for sure!!! 

    • Great job Amber, wahoooo! I love hearing that you got such a great response from your family, I love when I impress my family in the kitchen. Thanks so much for the great review!😃

  5. We tried this recipe tonight and it is absolutely delicious. My picky eater even went back for seconds. We used the gravy over potatoes and next time we are going to try it over egg noodles. We will be making this again and it may even become my new favorite comfort food! I used my 12 inch cast iron frying pan and everything fit perfectly in it. I also halved 3 chicken breasts and cooked them and honestly could have cooked a 4th. I hated to see the left over gravy go to waste. 

    All in all, an easy delicious meal that my entire family enjoyed.

    • I’m so happy even the picky eater went back for seconds! You definitely have the right idea serving with mashed potatoes, and egg noodles would be great too! Anything to soak up every bit of sauce. Thanks so much for taking the time to leave a review!💗

  6. Going to make it tonight but can omit the sundried tomatoes?

  7. Hello Stephanie,

    I made this recipe for my family of 5. They loved it. I bookmarked this recipe because it is worth making again! My husband really liked it. What I liked about is the gravy; I made mashed potatoes with it. Thank you so much for sharing!

  8. Quick and easy recipe. Delicious & a hit with the family 🙂

  9. Thad rRecipe was easy to follow and it was quite tasty

  10. I’ve made this twice in the last 10 days because my husband says he “can’t stop thinking about it” 😅 The first time I was pressed for time and made it alongside asparagus and small potatoes which was good. But agree with the author that this gravy calls for mashed potatoes as a side. I also 1.5x the gravy ingredients because I made 6 chicken breaststroke (3 breaststroke halved) for my family of 5. It was great. Will make again…

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