The Cozy Cook

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 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.

Tools For This Recipe

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

Smothered Chicken

4.99 from 53 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 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 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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153 comments on “Smothered Chicken”

  1. Made it for Sunday dinner.  Probably the best gravy I’ve ever had!  Chicken was delicious too!

  2. going to make this for hubby and our son tomorrow for Vet’s day. sounds really good. tanks for sharing your skills.

  3. Amaaaziiing

  4. I’m excited to cook this today. I was wondering if it’s okay to freeze this dish for later enjoyment.  😀

     

    • Absolutely! I love freezing this, I either microwave leftovers or defrost it in the fridge and reheat in a lightly greased, covered casserole dish at 350 degrees for about 20 minutes or so! Enjoy!

  5. Oh my goodness!!!   I made this for Sunday dinner tonight,  and had the family over.  I tripled the recipe because I had a large crowd, and can I just say this meal was hands down the bomb!  It was pretty time consuming, but we’ll worth the time and labor involved in making it!  Thank you for sharing!!!!!

    • I’m so happy you and the family enjoyed the Smothered Chicken Laurie! This is one of my go to recipes for when I have family over. Thanks so much for taking the time to leave a review!❤️

  6. For once, my husband didn’t dip his chicken in ketchup. Huge hit.

  7. I’m excited to make this. I am goingvto be using bone in chicken thighs. Can you tell me if I can put the chicken and sauce in the oven to bake or will this cause the gravy to thicken too much? Thank you!

    • Hey Tracy! I haven’t tried it this way but I think you should be fine baking it in the oven!! 🙂

      • I’m curious if I can do this in the crock pot. Any suggestions?

      • Hi Sonja, the majority of this needs to be done on the stove top (searing the chicken, creating a roux, adding the gravy ingredients slowly to the roux to preserve the thickness of the gravy), I suppose once it’s all said and done you could transfer it to the Crock Pot from there but at that point it’s pretty much ready.

  8. I never enjoyed cooking until the pandemic happened and I really didn’t have another choice. 🙂 I never knew what a “roux” was?! I’d be hiding the truth if I didn’t say I’m 52!! My grown children rave about your meals and give me a hard time for never having cooked like this when they were still at home. 🙂 I make many of your recipes and freeze the leftovers, as it’s just my husband and I now. It is SO great to pull a leftover meal from the freezer on days I just don’t feel the joy of creating one of your new masterpieces! Your blog has absolutely changed my life, and THANK YOU many times over for sharing! A meal from your weekly menu plans make it to our table 3-4 nights a week! It’s so fun – and tantalizing to our taste buds!

    • Thanks so much for your amazing support and great comments Brenda!❤️ It’s so funny, my husband just learned what “roux” was and now he goes around the house saying he’s a professional chef😂. It’s true though, some simple tips make a big difference! Thanks so much for taking the time to comment and review! Enjoy some yummy leftovers!

  9. Made this for my family last night. HUGE hit! The gravy has amazing flavor. I’m so thankful I found this page. You are a life saver! I’m tired of the same boring recipes. Thank you a millon times!

    • I love these great comments Debra! It’s great hearing from people that have been in a bit of a dinner rut. This recipe is a great way to win the family back! Thanks so much for the great comments and review!❤️

  10. The sauce in recipe is delicious. I will be cooking this on repeat! So good!

    • That’s so great to hear Jennifer! I have made this one for so many dinner guests. It always gets such great comments. Thank you so much for taking the time to leave a review!💖

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