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 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 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 41 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
  • 1 beef bouillon cube or 1 tsp 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 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.

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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115 comments on “Smothered Chicken”

  1. This is a Sunday Family favorite. The gravy is just awesome. The chicken is so tender and moist.

  2. Excellent . Only different thing I did was use chicken tenderloins instead of breast . But it was an amazing dish. Thanks 

    • Hey Lacy! I’m sooo happy to hear that! Chicken tenderloins are a great choice. I’ve been craving this recipe a lot lately, I think it’s time to make some more 🙂 Thank you so much for taking the time to leave a review, I really appreciate it! -Stephanie

    • How long do you cook the chicken using tenderloins? 

  3. This so very amazingly great! Thank you for sharing. Everyone must try it. 

    • You’re very welcome Cindi! I’m so happy you enjoyed it❤️! It’s one of my family’s favorite meals. Thanks so much for taking the time to leave a review!

  4. Made this for my Husband.  He loved it.  I’ll definitely make it again.

  5. Sooo good! I don’t like soggy bacon leftover mixed in stuff so I just added it on top. it added some great texture! the gravy was perfect for mashed potatoes! I’ll definitely make it again!

  6. Very good recipe and easy. Will make this again. Thanks

  7. Very good and super easy to make, giving recipe to my daughter.

  8. This is fantastic!  I never follow a recipe to a T and enjoy adding my own flare, but in the 86 reviews of this recipe I didn’t see a single one suggesting revisions (ok, maybe I didn’t read all 86, but perty darn close!).  Only an embarrassing amount of gush over this decadent, flavorful, and comforting dish that was served to the ones they love (don’t waste this dish on someone you don’t love, you’ll only regret it. 😏).  I followed the recipe (almost) exactly.  I was feeding myself and 3 dinner lovin’ men so I doubled the recipe and added some boneless, skinless thighs to the mix.  Ehh, I’m a thigh girl.  A side of roasted potatoes and veggies and some Sister Schubert rolls (heaven!  Look in the frozen roll/biscuit section) made me the most popular person in the house for 2 days (leftovers over toast!).   Make this now!! 

    • I’m so happy to read these comments!!!😍 I totally agree, this one should be served to loved ones! I’m starting to cook with thighs more and more so I love that you were able to use thighs. Thanks so much for taking the time to comment and review!❤️

  9. You talk about breadcrumbs in the ingredients, but they’re not used 🙄

  10. This recipe was amazing! Ty

    • I’m so happy that you enjoyed it Vicky, thank you so much!! -Stephanie

    • So delicious!! I went the lazy route and skipped the bacon and the whole dredging process and it was still amazing. I used the leftover gravy to make poutine and man, I can’t stop dreaming about it. Will make again soon!

      • So happy to hear that you enjoyed the recipe Megan! I LOVE that you used the leftover gravy to make Poutine! I’m half Canadian and that melts my poutine-loving heart! Thank you for taking the time to leave a review! -Stephanie 🙂

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