Smothered chicken is the ultimate Southern comfort dish, featuring crispy pan-fried chicken breasts bathed in a rich, savory gravy with bacon for a smoky crunch.
This recipe delivers the kind of deep flavor and creamy texture that feels like home, especially when paired with mashed potatoes or buttery rice.
What You’ll Need for Smothered Chicken
- Chicken breasts – Sliced and pounded thin, they cook quickly and absorb the savory gravy beautifully.
- Thick-cut bacon – Fried to crispy perfection, it adds smoky, salty notes and irresistible crunch.
- Flour and breadcrumbs – This dynamic duo forms the crisp, golden coating that clings to the chicken.
- Seasoned salt & black pepper – Simple spices that punch up the base layer of flavor.
- Butter – Essential for building a rich roux and that classic Southern gravy.
- Chicken broth – Provides the savory backbone for the gravy; low-sodium options give more control.
- Beef bouillon – Adds unexpected depth and a hint of umami richness.
- Half and half – Delivers creamy texture to balance out the savory and spice.
- Soy sauce – Just a splash for that elusive, earthy edge.
- Onion powder, garlic powder, thyme, rosemary, sage – This aromatic blend infuses the gravy with herbaceous warmth.
How to Make Smothered Chicken in a Skillet
Start by crisping up your bacon, saving those flavorful drippings for frying. While that sizzles, slice and tenderize your chicken breasts so they cook evenly and hold onto their golden breading.
Coat the chicken thoroughly in the flour mixture, pressing it into every crevice. Fry until beautifully golden, working in batches to keep the pan hot and crispy.
Once fried, set the chicken aside and wipe out the pan, keeping the tasty brown bits (fond). Build your roux with butter and flour, then whisk in the broth and cream in small amounts, letting it thicken slowly. Add your herbs, bouillon, and seasonings to round out the gravy.
Nestle the fried chicken back into the pan, top with chopped bacon, and simmer gently until the flavors melt together and the chicken is tender and cooked through.
Recipe Tips for Creamy, Crispy Smothered Chicken Success
Pounding the chicken ensures even cooking and helps the breading cling tightly. Let the oil heat properly before frying—if it’s too cool, the coating will slip right off.
Add your liquid to the roux gradually, always whisking, to avoid a lumpy or broken gravy. If your gravy seems too thick, just whisk in a little broth or cream until it smooths out.
Chicken thighs can be swapped in for a juicier, more forgiving cut, and pork chops make a bold variation. Feel free to skip the bacon if you’re cutting down on sodium, but its smokiness adds a deeply satisfying finish.
Keeping It Cozy: How to Store Leftover Smothered Chicken
Cool leftovers completely before storing in an airtight container. Refrigerate for up to 3 days, and gently reheat on the stove over low heat with a splash of broth or cream to loosen the gravy.
For longer storage, freeze individual portions in airtight containers for up to 2 months. Thaw overnight in the fridge before reheating for best texture.
Smothered Chicken
Ingredients
For the Chicken and Bacon
- 2 large boneless skinless chicken breasts
- 5 strips thick-cut bacon
- 1/2 cup vegetable oil for frying
For the Chicken Dredge
- 1/4 cup plain or Italian-style breadcrumbs
- 3/4 teaspoon ground black pepper
- 1/2 cup all-purpose flour
- 1 teaspoon seasoned salt
For the Gravy
- 4 tablespoons butter
- 1 teaspoon garlic powder
- 1/4 teaspoon ground sage
- 2.5 cups low sodium chicken broth
- 1 teaspoon low sodium soy sauce or substitute Worcestershire sauce
- 1/3 cup half and half equal parts milk and cream
- 1 beef bouillon cube or 1 teaspoon beef base e.g., Better Than Bouillon
- 1 teaspoon onion powder
- 1/4 teaspoon dried rosemary
- 2 –3 drops Kitchen Bouquet optional, for color
- 1/4 teaspoon dried thyme
- 4 tablespoons all-purpose flour
Instructions
- Combine the dredging ingredients on a large plate and mix thoroughly; prepare the measured components for the gravy.
- In a large skillet over medium-low heat, cook the bacon until crisp. Transfer to a plate, reserving 2 to 4 tablespoons of the rendered fat, and discard the remainder. Wipe out any burnt residue from the pan.
- While the bacon cooks, slice each chicken breast lengthwise to create two thinner cutlets. Cover with plastic wrap and pound to approximately 3/4-inch thickness using a meat mallet.
- Pat the chicken dry, then dredge each piece in the seasoned flour mixture, ensuring full coverage.
- Add the reserved bacon fat and enough vegetable oil to a clean pan to coat the bottom. Heat over medium-high until shimmering. Fry the chicken in batches, two at a time, for 4 to 5 minutes per side, or until golden brown. Adjust the heat as needed to prevent burning. Transfer the cooked chicken to a plate.
- Drain the pan, leaving the browned bits (fond) intact.
- Melt the butter over medium heat, using a spatula to deglaze the bottom. Gradually sprinkle in the flour while whisking continuously to form a roux.
- Add chicken broth and half and half slowly, whisking constantly to maintain a smooth consistency and prevent breaking the roux.
- Incorporate the bouillon, soy sauce, and all remaining seasonings. Bring the gravy to a gentle boil, then reduce to a simmer. Optionally add a few drops of Kitchen Bouquet for a richer hue.
- Return the chicken and any accumulated juices to the pan. Crumble the bacon and sprinkle over the top. Cover the pan partially and allow it to cook over low heat for 10 to 15 minutes, or until the chicken reaches an internal temperature of 165°F.
- Serve garnished with fresh parsley, accompanied by mashed potatoes if desired.
Notes
Ensure the oil is sufficiently hot before frying to secure the breading. Use a meat tenderizer for added surface texture.
Chicken thighs or pork chops are suitable substitutes. For reduced sodium, opt for unsalted butter and low-sodium broth. Bacon may be omitted, though it contributes notable flavor and crispn
