Smothered Chicken
User Reviews
5
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Prep Time
15 mins
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Cook Time
25 mins
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Total Time
40 mins
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Servings
4
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Calories
852 kcal
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Course
Main Course, Dinner
Smothered Chicken
Description
The Smothered Chicken recipe combines sliced chicken breasts coated in a seasoned flour and breadcrumb blend for a crisp exterior. After searing in heated canola oil, the chicken is complemented by a creamy gravy prepared in the same pan, using butter, flour, chicken stock, heavy cream, and bacon fat reserved from crisped bacon pieces. The result is a deeply flavored dish with the savory, smoky notes of bacon enhancing the creamy gravy, creating a balanced and satisfying plate. The cooking method allows for the chicken to finish tender while the gravy binds the elements together.
The dish is well suited for a family dinner serving four pieces of chicken with gravy on top, pairing nicely with mashed potatoes, rice, or steamed vegetables to soak up the sauce. Parsley garnish adds a fresh touch to the presentation. The bacon serves both as a crispy component and a flavor base in the gravy, making it integral to the dish's character.
Ingredients
Bacon
- 8 trips Bacon chopped into ¼-inch pieces, thick-cut
Chicken
- 2 large chicken breast boneless, skinless
- ½ cup all-purpose flour 62.5 g
- ¼ cup breadcrumbs Italian, 27 g
- ½ teaspoon garlic salt
- ½ teaspoon paprika
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ½ cup canola oil for frying
Gravy
- 2 tablespoons butter unsalted
- ¼ cup all-purpose flour
- 2 cups chicken stock 480 g
- 2 tablespoons heavy cream
- ¼ teaspoon black pepper
- 1 pinch cayenne pepper optional
- parsley for garnish
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.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 852 kcal
% Daily Value*
| Calories | 852kcal | 43% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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