Smothered Chicken
User Reviews
5
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Prep Time
15 mins
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Cook Time
50 mins
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Total Time
1 hr 5 mins
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Servings
4 people
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Calories
666 kcal
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Course
Main Course
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Cuisine
American
Smothered Chicken
Description
This recipe starts with slicing chicken breasts thinly and pounding them to a uniform thickness to help the coating adhere and ensure even cooking. The chicken is dredged in a mixture of all-purpose flour, breadcrumbs, seasoned salt, and black pepper for a crispy exterior.
Thick-cut bacon is fried until crisp, and its drippings are combined with vegetable oil to pan-fry the chicken, adding flavor. The gravy is prepared separately by making a roux of butter and flour, then slowly whisking in chicken broth and half-and-half along with aromatics like onion and garlic powder, thyme, rosemary, sage, and soy sauce for depth.
Smothered Chicken is hearty and flavorful, providing a homestyle comfort food experience with a crisp crust on the chicken and smooth, well-seasoned gravy. It can be paired with classic sides such as mashed potatoes or vegetables.
To control gravy consistency, add broth and cream slowly and adjust with additional liquid as needed. Using a meat tenderizer helps the coating stick. Bacon can be omitted or substituted according to preference, and different cuts of poultry or pork can be used if desired. Adjust sodium by selecting reduced-sodium ingredients when preferred.
Ingredients
- 5 Bacon thick cut, strips
- 2 chicken breast large, boneless, skinless
- 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 soy sauce can sub Worcestershire sauce, low sodium
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ¼ teaspoon thyme dried
- ¼ teaspoon rosemary dried
- ¼ teaspoon sage ground
- 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
- Adjust gravy thickness by adding broth or cream incrementally and simmering longer for thicker gravy.
- Ensure oil is hot enough before frying so the breading adheres well to the chicken.
- Using a meat tenderizer creates texture for the coating to cling to, enhancing the crispy crust.
- Chicken thighs or pork chops are suitable alternatives to chicken breasts in this recipe.
- Use unsalted butter and low-sodium broth to control sodium; add salt as needed.
- Bacon adds flavor and crunch but can be omitted if preferred.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 666 kcal
% Daily Value*
| Calories | 666kcal | 33% |
| Carbohydrates | 26g | 9% |
| Protein | 20g | 40% |
| Fat | 54g | 83% |
| Saturated Fat | 35g | 175% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 1g | 50% |
| Cholesterol | 92mg | 31% |
| Sodium | 1687mg | 70% |
| Potassium | 472mg | 10% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 456IU | 9% |
| Vitamin C | 11mg | 12% |
| Calcium | 60mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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