Smothered Chicken

Name: Smothered Chicken
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 serving
Ingredients: 8 trips thick-cut bacon; 2 large boneless, skinless chicken breasts; ½ cup (62.5 g) all-purpose flour; ¼ cup (27 g) Italian breadcrumbs; ½ teaspoon garlic salt; ½ teaspoon paprika; ½ teaspoon kosher salt; ¼ teaspoon black pepper; ½ cup Canola oil; 2 tablespoons unsalted butter; ¼ cup (31 g) all-purpose flour; 2 cups (480 g) chicken stock; 2 tablespoons heavy cream; ¼ teaspoon black pepper; 1 pinch cayenne pepper; Parsley

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5.0

24 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
40 mins
Servings
4
Calories
852 kcal
Course
Main Course, Dinner

Smothered Chicken

Iris Hanson

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Smothered Chicken is seasoned pan-fried chicken breasts nestled in a rich, creamy bacon gravy, topped with extra pieces of crispy bacon.

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Ingredients

Servings

Bacon

8 trips thick-cut bacon, chopped into ¼-inch pieces

Chicken

2 large boneless, skinless chicken breasts
½ cup (62.5 g) all-purpose flour
¼ cup (27 g) Italian breadcrumbs
½ teaspoon garlic salt
½ teaspoon paprika
½ teaspoon kosher salt
¼ teaspoon black pepper
½ cup Canola oil, for frying

Gravy

2 tablespoons unsalted butter
¼ cup (31 g) all-purpose flour
2 cups (480 g) chicken stock
2 tablespoons heavy cream
¼ teaspoon black pepper
1 pinch cayenne pepper, optional
Parsley, for garnish

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Instructions

Bacon

In a large skillet over medium heat, cook the bacon until crispy. Transfer to a paper towel-lined plate and reserve 2 tablespoons of bacon fat to use in the gravy. Then, wipe out the skillet and set aside.

Chicken

Pat the chicken dry and slice each breast in half horizontally to make two pieces (for a total of 4 halves). Using a meat mallet, pound each piece to an even thickness.
On a large shallow plate, combine the flour, breadcrumbs, garlic salt, paprika, kosher salt, and pepper. Whisk to combine.
Dredge each piece of chicken in the flour mixture, pressing it to make sure it's coated on all sides. Set aside.
In the same skillet you cooked the bacon, heat the oil over medium heat until shimmering. Add the chicken and cook until seared, about 3-5 minutes per side, or until browned. (The chicken will not be cooked through yet.) Remove the chicken from the pan, place it on a plate, and tent to keep it warm.

Gravy

Drain the oil from the skillet, leaving the browned bits. Add the reserved bacon fat and butter and heat over medium heat until melted. Sprinkle the flour over the top and whisk to combine, scraping up the browned bits as you go. Cook until the roux is golden brown, about 4-6 minutes.
Slowly pour in the chicken stock, whisking constantly to remove lumps. Cook, stirring occasionally until the gravy thickens and coats the back of a spoon.
Add the bacon pieces (reserving some for topping), heavy cream, pepper, and cayenne. Bring to a boil, then reduce heat to low and simmer for 1-2 minutes.
Place the chicken back into the skillet. Cover and simmer for an additional 10 minutes, or until chicken is cooked through to an internal temperature of 165°F.
Spoon the sauce over the chicken breasts. Serve topped with the reserved bacon and parsley for garnish.