Smothered Chicken Bacon Gravy

Juicy smothered chicken with crispy bacon and a rich, savory gravy turns a simple dinner into pure comfort food. I love making this when I need something hearty yet easy enough for a weeknight but special enough for Sunday dinner.

My whole family loves this recipe and it always reminds me of cozy evenings at home with everyone gathering around the dinner table. The crisp bacon topping gets everyone excited before they even take a bite.

Ingredients

• Thick cut bacon: gives an irresistible smoky crunch Use high quality bacon for best flavor
• Boneless skinless chicken breasts: soak up all the gravy and breading Look for plump and fresh chicken pieces
• Vegetable oil: is perfect for frying and keeps the chicken crisp
• All purpose flour and plain or Italian breadcrumbs: create a crunchy coating Use fresh flour for best results
• Seasoned salt and black pepper: balance flavors and bring out the best in the chicken
• Butter: provides richness as the base of the gravy Always use real butter for a silky sauce
• Chicken broth and beef bouillon: add layers of savory depth Choose low sodium if you prefer more control over the seasoning
• Half and half: makes the gravy extra creamy Opt for a fresh pint rather than pre opened for richer results
• Low sodium soy sauce or Worcestershire sauce: for a little umami Choose a brand you already love
• Onion powder, garlic powder, dried thyme, rosemary, and ground sage: bring an earthy warmth Use dried herbs for consistency
• Kitchen Bouquet (optional): adds a beautiful deep color

Step-by-Step Instructions

Prepare the Chicken Dredge:

Combine the flour breadcrumbs seasoned salt and black pepper on a large plate Mix with your fingers to distribute the seasonings evenly so every piece of chicken gets coated

Fry the Bacon:

Start your large skillet over medium low heat Add your strips of thick cut bacon and let them slowly cook until crisp turning as needed Remove bacon and reserve a couple tablespoons of the bacon fat Make sure the fat is clear and not burnt as this will help develop flavor in the gravy

Pound and Slice the Chicken:

While the bacon cooks carefully slice each chicken breast in half lengthwise to create thinner cutlets Cover them with plastic wrap and use a mallet or sturdy pan to pound them to an even thickness of about three quarters of an inch This helps the breading stick and ensures even cooking

Coat the Chicken:

Pat the pounded chicken very dry Dredge each cutlet in the flour mixture pressing it into every nook and cranny Repeat with all the chicken making sure it is completely covered

Fry the Chicken:

Wipe out the pan and return it to the stove Add reserved bacon drippings and enough vegetable oil to come halfway up the chicken Heat oil over medium high Test with a sprinkle of flour first it should sizzle Lay in the chicken and fry in batches about four to five minutes per side until deeply golden drain on a plate

Drain and Prepare for Gravy:

Carefully pour off the frying oil but leave the browned bits stuck to the bottom of the pan Wipe away any burnt bits with a paper towel The brown remnants or fond will enrich your gravy

Make the Roux:

Add butter to the pan over medium heat Once melted use a silicone spatula to gently scrape the pan as you go Sprinkle in the flour steadily whisking it in smooth to avoid lumps Cook for about two minutes until golden and thick

Whisk in the Broth and Cream:

Gradually pour in the chicken broth whisking constantly to keep the sauce velvety and not lumpy Allow the roux to thicken a bit with each addition before adding more Stir in half and half until smooth

Season and Simmer:

Mix in the beef bouillon soy sauce onion powder garlic powder thyme rosemary and sage Let the mixture come up to a soft boil then lower to a simmer If you want a darker color add a couple drops of Kitchen Bouquet

Smother and Finish Cooking:

Return the chicken cutlets and any juices back into the pan Scatter chopped bacon over the top Partially cover and simmer on low about ten to fifteen minutes until the chicken is cooked through and tender

Serve and Enjoy:

Sprinkle with chopped parsley Serve generous spoonfuls over mashed potatoes for best results

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I love using thick cut bacon for its texture and savoriness Bacon has always held a special place in our family recipes but here it totally brings the dish together on cold nights when everyone wants comfort food with big flavor

Storage Tips

Smothered chicken keeps well for up to three days in an airtight container in the refrigerator For best texture bring to room temperature before gently reheating on the stovetop with a splash of broth to refresh the gravy If you make a big batch freeze extra portions in freezer safe containers and thaw overnight before reheating

Ingredient Substitutions

You can swap chicken breasts for boneless chicken thighs or even pork chops If you are out of bacon turkey bacon or pancetta both give good flavor For a lighter sauce use whole milk instead of half and half If you need gluten free try a blend of gluten free flour and gluten free breadcrumbs

Serving Suggestions

This chicken is best with a side of buttery mashed potatoes or creamy grits You can also serve it over wide egg noodles or fluffy rice A green vegetable like sautéed green beans or simple steamed broccoli makes a complete meal

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Southern Roots

Smothered chicken is one of those classic comfort foods found on many Southern American tables It started as a way to stretch simple affordable ingredients into a rich and satisfying meal Across generations the technique of frying and then simmering chicken in gravy made every night feel special

Frequently Asked Questions

→ How do I keep the breading on chicken from falling off?

Make sure the chicken is patted dry before dredging, and press the coating into every nook and cranny. Fry in hot oil for a crisp exterior that holds together.

→ Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs work well and remain juicy during cooking. Adjust thickness by pounding for even results.

→ What sides go well with smothered chicken?

Mashed potatoes, rice, or buttered noodles are excellent bases to soak up the flavorful gravy. Roasted vegetables also make a great pairing.

→ How can I thicken or thin the gravy?

Simmer uncovered for a thicker consistency, or add extra half and half, milk, or broth for a looser sauce.

→ Can I make ahead and reheat leftovers?

Yes, store cooled chicken and gravy together, then reheat gently on the stovetop. Add a splash of broth if needed to loosen the gravy.