There’s something truly comforting about a dish that wraps you up in hugs made of flavor and warmth, and this Smothered Chicken with Bacon and Savory Gravy Recipe does exactly that. I love this because it combines crispy bacon, tender chicken, and a rich homemade gravy—all the elements for a soul-satisfying meal that feels like a comforting Sunday dinner any night of the week. Whenever I need a dish that’s both impressive and super approachable, this recipe is my go-to.
You’ll find that it’s perfect for those evenings when you want something hearty but also crave that deep, savory taste that only bacon and slow-simmered gravy can deliver. The best part? It’s one of those dishes that your family will go crazy for—they’ll keep asking when you’ll make it again. I discovered this trick when I first tried layering crispy bacon on smothered chicken and realized it takes the flavor to an entirely new level.
Why You’ll Love This Recipe
- Comforting and Flavor-Packed: Crispy bacon and savory gravy make every bite a cozy delight.
- Easy to Make: Step-by-step instructions help you nail this dish without stress.
- Versatile Protein: Uses chicken breasts, but works great with thighs or even pork chops.
- Perfect for Any Occasion: From weeknight dinners to special gatherings, it always impresses.
Ingredients You’ll Need
The magic of Smothered Chicken with Bacon and Savory Gravy Recipe happens because the ingredients play so nicely together. The bacon adds crunch and smoky flavor, the chicken stays tender and juicy, and the gravy is rich and herbaceous with just the right balance of savory depth.
- Bacon: Thick-cut works best for that perfect, crispy texture and flavor.
- Boneless skinless chicken breasts: Sliced and pounded for tender, even cooking.
- Vegetable oil: Needed for frying—the right temperature keeps the breading crispy.
- All-purpose flour: Forms the base of the dredge and the roux.
- Breadcrumbs (plain or Italian): Adds extra crunch to the chicken coating.
- Seasoned salt and black pepper: Essential seasonings that boost flavor in the dredge.
- Butter: For the roux that gives the gravy body and richness.
- Chicken broth: I recommend low sodium so you can control the saltiness.
- Beef bouillon cube or Better Than Bouillon: Adds a subtle umami depth to the gravy.
- Half and half: Makes the gravy creamy without being too heavy.
- Low sodium soy sauce or Worcestershire sauce: Adds savory complexity.
- Onion powder and garlic powder: For that background flavor you’ll love.
- Dried thyme, rosemary, and sage: The trio that infuses the gravy with fragrant warmth.
- Kitchen Bouquet (optional): A couple of drops to deepen the gravy’s color beautifully.
Variations
One of the things I adore about this Smothered Chicken with Bacon and Savory Gravy Recipe is how easy it is to make it your own. I often switch up the herbs or try cooking with chicken thighs instead of breasts to keep it juicy and slightly more forgiving.
- Use chicken thighs: I swapped chicken thighs once, and the richness was next-level delicious and held up really well under the gravy.
- Try pork chops: For a change of pace, pork chops work beautifully with the smothered technique and gravy flavors.
- Make it dairy-free: Substitute the half and half with coconut milk and use olive oil instead of butter for the roux.
- Add mushrooms: Sauteed mushrooms in the gravy add great earthiness and texture.
How to Make Smothered Chicken with Bacon and Savory Gravy Recipe
Step 1: Prep Your Chicken and Bacon
Start by prepping the chicken dredge mixture and setting aside. While you cook the bacon, slice each chicken breast lengthwise to get thinner portions—they’ll cook faster and stay juicy. Pounding the chicken to about ¾ inch thickness is a game changer; I learned this trick because it helps the flour mixture cling better and gives you that irresistible crispy coating.
Cook the bacon slowly over medium-low heat to get it crispy without burning. Don’t toss the bacon grease—pour it off carefully, reserving a couple of tablespoons for frying the chicken. This layer of smoky flavor locked into the fat makes a difference you’ll taste.
Step 2: Coat and Fry the Chicken
Dry your chicken well, then dive into the flour and breadcrumb mixture, pressing it in so it sticks in every nook and cranny. When the bacon drippings and oil are hot and shimmering in your pan, lay the chicken in without crowding. Fry them about 4-5 minutes per side until golden and crispy. I find adjusting the heat during cooking helps keep the breading intact and prevents burning.
Step 3: Make the Savory Gravy
Once the chicken is done, remove the oil and carefully wipe out the pan—leaving behind the brown bits called fond (those are packed with flavor!). Melt butter over medium heat, whisk in flour gradually to create a roux, and then slowly add the chicken broth and half and half bit by bit. This step is crucial; adding liquids slowly lets the gravy thicken perfectly without breaking.
Next, stir in the beef bouillon, soy sauce, onion and garlic powders, and herbs. If you want that rich, dark color, add a few drops of Kitchen Bouquet, but that’s optional. Then nestle the chicken back into the gravy along with any juices from the plate, sprinkle chopped bacon on top, cover loosely, and let it simmer over low heat for 10-15 minutes until the chicken is fully cooked.
Pro Tips for Making Smothered Chicken with Bacon and Savory Gravy Recipe
- Perfect Dredge: Use a meat tenderizer on the chicken first—this roughens the surface so the flour and breadcrumbs cling better, giving you a crispy crust.
- Slow Bacon Cooking: Cook bacon slowly over medium-low heat to avoid burning and to render out more flavorful drippings.
- Add Liquids Gradually: When making the gravy, add broth and half and half in small increments to keep the perfect thick consistency without lumps.
- Keep the Fond: Don’t clean the pan completely of brown bits after frying; these provide deep flavor for your gravy.
How to Serve Smothered Chicken with Bacon and Savory Gravy Recipe
Garnishes
I always sprinkle fresh flat-leaf parsley on top right before serving—it adds a fresh pop of color and a hint of brightness to balance the rich gravy. Sometimes I add a few crispy bacon pieces on top as a finishing touch for that little extra crunch my family loves.
Side Dishes
Mashed potatoes are a classic and my absolute favorite pairing because they soak up all that savory gravy so beautifully. But honestly, creamy polenta, buttered egg noodles, or even roasted green beans work wonderfully and add some fresh contrast to the meal.
Creative Ways to Present
For special dinners, I like to serve the chicken over fluffy mashed potatoes in shallow bowls, drizzle on extra gravy, and garnish with parsley and crisped bacon strips arranged on the side. It feels a bit fancy but is actually very easy to pull off. It definitely gets compliments every time!
Make Ahead and Storage
Storing Leftovers
I store any leftovers in an airtight container in the fridge for up to 3 days. The gravy helps keep the chicken moist, but I recommend reheating gently on the stove rather than the microwave for best texture.
Freezing
This Smothered Chicken with Bacon and Savory Gravy Recipe freezes well if you want to prepare ahead. Freeze in a sealed container for up to 2 months. Thaw overnight in the fridge before reheating slowly on the stove to preserve flavor and texture.
Reheating
When reheating, I warm the chicken and gravy gently over low heat on the stove, stirring occasionally until heated through. This keeps the gravy silky and prevents the chicken from drying out. A splash of chicken broth added during reheating can help loosen thicker gravy.
FAQs
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Can I use chicken thighs instead of breasts in this Smothered Chicken with Bacon and Savory Gravy Recipe?
Absolutely! Chicken thighs are a great substitution—they tend to be juicier and can handle the smothering process well. Just watch the cooking time since thighs might take slightly longer to cook through.
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How do I make the gravy thicker or thinner?
To thicken the gravy, let it simmer a bit longer uncovered so it reduces. If it gets too thick, simply stir in a little more half and half, milk, or chicken broth until you reach your desired consistency.
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Can I prepare this recipe ahead of time?
Yes, you can prep most components ahead! Keep the chicken and gravy separate if possible, then reheat them together gently before serving. The dish also freezes well for future meals.
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What’s the secret to crispy chicken coating in this dish?
The key is pounding the chicken to create texture for the dredge to stick to, using a combination of flour and breadcrumbs, and frying in hot oil with bacon drippings for extra flavor. Also, avoid moving the chicken too soon in the pan so the crust sets.
Final Thoughts
This Smothered Chicken with Bacon and Savory Gravy Recipe has quickly become one of those comforting dishes I love sharing with friends and family. It’s easy enough to make any night but special enough to bring out for weekend dinners. If you’re looking for a recipe with deep, rich flavors that everyone will enjoy, I wholeheartedly recommend giving this one a try—you’ll be hooked just like I was after my first bite!
Print
Smothered Chicken with Bacon and Savory Gravy Recipe
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: Southern American
Description
This classic Southern-style Smothered Chicken recipe features tender, thinly pounded chicken breasts coated in a flavorful flour dredge, pan-fried to a golden crisp using reserved bacon drippings and vegetable oil. The chicken is then smothered in a rich, savory homemade gravy made from a buttery roux, chicken broth, half and half, and aromatic herbs and spices. Crispy bacon bits are sprinkled on top for added texture and flavor. Perfectly comforting and hearty, this dish pairs exceptionally well with mashed potatoes for a satisfying meal.
Ingredients
Meat and Fat
- 5 strips thick cut bacon
- 2 large boneless skinless chicken breasts
- 1/2 cup Vegetable oil for frying
Chicken Dredge
- 1/2 cup all-purpose flour
- 1/4 cup plain or Italian breadcrumbs
- 1 teaspoon seasoned salt
- 3/4 teaspoon black pepper
Gravy
- 4 Tablespoons Butter
- 4 Tablespoons Flour
- 2.5 cups chicken broth (low sodium preferred)
- 1 beef bouillon cube or 1 teaspoon beef better than bouillon
- 1/3 cup half and half (half milk, half cream)
- 1 teaspoon low sodium soy sauce (or Worcestershire sauce as a substitute)
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried rosemary
- 1/4 teaspoon ground sage
- 2-3 drops Kitchen Bouquet (optional, for color)
Instructions
- Prework: Combine the flour, breadcrumbs, seasoned salt, and black pepper in a large plate and toss to mix evenly. Set this chicken dredge mixture aside. Also, measure out all the gravy ingredients to have them ready before cooking.
- Cook the Bacon: Fry the bacon strips over medium-low heat until crispy on both sides. Remove bacon from the pan and set aside on paper towels to drain. Pour the bacon grease into a heat-safe bowl and reserve 2 to 4 tablespoons of the clear bacon drippings. Clean the pan if black residue remains.
- Slice & Pound the Chicken: Slice each chicken breast in half lengthwise to create thinner, evenly sized pieces. Cover the slices with plastic wrap and gently pound them with a meat tenderizer until about 3/4 inch thick. This tenderizes the meat and helps the coating stick better.
- Coat the Chicken: Pat the chicken dry with paper towels. Generously dredge each piece in the flour mixture, making sure to coat every nook and cranny for a crispy crust.
- Cook the Chicken: Add the reserved bacon drippings back to the clean pan along with enough vegetable oil to cover the chicken halfway. Heat over medium-high until the oil is shimmering and hot. Fry two pieces of chicken at a time, cooking for 4 to 5 minutes per side until golden brown and nicely seared. Remove and set aside on a clean plate. Adjust heat to maintain steady frying without burning.
- Drain the Oil: Carefully pour out the oil from the pan and use a paper towel to wipe away any black spots but leave the browned bits (fond) on the bottom of the pan to enhance gravy flavor.
- Make the Roux: Melt butter in the pan over medium heat. Use a spatula to scrape the fond off the bottom, incorporating it into the butter. Sprinkle the flour gradually while continuously whisking until a smooth paste (roux) forms.
- Add Broth and Half and Half: Slowly add chicken broth and half and half in small increments while whisking constantly. This gradual addition prevents the roux from breaking and helps thicken the gravy evenly.
- Add Remaining Gravy Ingredients: Stir in the beef bouillon, soy sauce, onion powder, garlic powder, thyme, rosemary, and sage. For a darker color, add 2-3 drops of Kitchen Bouquet if desired. Bring the gravy to a gentle boil, then reduce the heat to a simmer.
- Simmer with Chicken: Return the fried chicken pieces along with any juices collected on the plate to the pan. Chop the cooked bacon and sprinkle it on top. Cover the pan partially and simmer over low heat for 10 to 15 minutes until the chicken reaches an internal temperature of 165°F (74°C).
- Serve: Garnish with fresh parsley if desired and serve the smothered chicken hot with mashed potatoes or your choice of side dishes.
Notes
- Nutritional info assumes use of all breading and frying oil without discarding any for maximum calorie estimation.
- To control gravy consistency, add liquids slowly and in small increments, whisking between additions.
- For thicker gravy, simmer uncovered; for thinner, add a splash more half and half, milk, or broth.
- Ensure oil is fully heated before adding chicken to keep breading intact and crisp.
- Pounding the chicken creates texture that helps the breading cling, mimicking fried chicken appearance.
- Chicken thighs or pork chops can substitute chicken breasts in this recipe.
- To reduce sodium, use unsalted butter and low sodium or homemade broth; omit bacon for lower salt and fat but note it adds flavor.
- This recipe is featured in The Cozy Cookbook on page 96.
Nutrition
- Serving Size: 1 serving
- Calories: 580 kcal
- Sugar: 2 g
- Sodium: 750 mg
- Fat: 40 g
- Saturated Fat: 15 g
- Unsaturated Fat: 20 g
- Trans Fat: 0.5 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 38 g
- Cholesterol: 130 mg
