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

Scale

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)

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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