Smothered Chicken
This indulgent smothered chicken dish features golden, pan-fried chicken breasts enveloped in a velvety, herb-infused gravy enriched with savory bacon. Ideal for an elevated home-cooked dinner, it delivers both comfort and refinement.
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
To thicken the gravy, allow it to simmer uncovered. For a thinner consistency, add a touch of milk, broth, or half and half.
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
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