This smothered chicken recipe is made with juicy fried chicken breasts tossed in a flavorful gravy with crispy bacon. It’s truly a restaurant worthy meal right at home!
I don’t think about you, however I could eat chicken, sauce, and pureed potatoes anytime. That is the magnificence of this Smothered Chicken Recipe. You can set up the chicken and sauce in a solitary skillet while you bubble up some rich pureed potatoes close to it. This is unquestionably a solace food formula that your family will cherish.
Reward: You can utilize chicken thighs or pork slashes in this formula rather than chicken bosoms. Look at the cycle shots beneath to perceive how this meets up, alongside my PRO tips for progress!
Professional Tips
- To Control the Consistency of the Gravy:
- Add the chicken stock/creamer to the roux gradually and in little augmentations. This is the way to keeping the consistency overall quite thick.
- For thicker sauce: Let it keep on stewing, uncovered.
- For more slender sauce: Add a sprinkle of cream, milk, or stock.
- Other Pro Tips:
- Chicken thighs or pork hacks can be utilized in this formula rather than chicken bosoms.
- Mushrooms can be added to the sauce when the cream is added, whenever wanted.
- To control the sodium in this formula, you can utilize unsalted spread as well as diminished sodium stock. Extra salt can generally be added whenever wanted. (You can likewise exclude the bacon, however it adds a decent flavor and crunch!)
This smothered chicken recipe is made with juicy fried chicken breasts tossed in a flavorful gravy with crispy bacon. It’s truly a restaurant worthy meal right at home!
Ingredients
- 5 strips thick cut bacon
- 2 large boneless skinless chicken breasts
- 1/2 cup Vegetable oil, for frying.
Chicken Dredge
- 3/4 cup all-purpose flour
- ¼ cup breadcrumbs, plain or Italian
- 1 teaspoon seasoned salt
- ¾ teaspoon black pepper.
Gravy
- 4 Tablespoons Butter
- 4 Tablespoons Flour
- 2 cups chicken broth
- 1 beef bouillon cube or 1 tsp better than bouillon
- 1/3 cup half and half
- 1 teaspoon low sodium soy sauce, can sub Worcestershire sauce
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ¼ teaspoon dried thyme
- ¼ teaspoon dried rosemary
- ¼ teaspoon dried sage.
Instructions
- Prework: Add chicken dredge ingredients to a large plate and toss to combine. Set aside. Measure out gravy ingredients prior to beginning.
- Cook the Bacon: Fry bacon over medium-low heat until crispy on both sides. Remove from pan and pour grease into a heat-safe bowl. Reserve 2-4 Tablespoons of clear bacon drippings. Wipe the pan clean.
- Slice & Pound the Chicken: While the bacon cooks, slice each chicken breast in half lengthwise to create 2 thinner slices. Place saran wrap over them and use a meat tenderizer to pound them to about 3/4 inches thick. This gives them a little more texture for the flour dredge to hold on to. They’ll plump up more when cooked.
- Coat the Chicken: Wipe the chicken dry and coat generously in the flour mixture, get in every nook and cranny.
- Sear the Chicken: Add the reserved bacon drippings to the clean pan and enough vegetable oil to cover the chicken by half. Heat over medium-high heat. Once heated and glistening, add the chicken. Fry 2 at a time for about 5 minutes per side, until they have a nice golden sear. Set aside on a plate.
- Drain the oil: Remove the oil from the pot and use a paper towel to remove any black spots from the pan, but leave any brown remnants. This is called ‘fond’ and will give the gravy a nice flavor.
- Make the Roux: Melt the butter over medium heat and use a silicone spatula to “clean” the bottom of the pan. Sprinkle the flour gradually, whisking continuously, until a paste forms.
- Add the Broth and Half and Half: Add the liquid in small increments, whisking constantly. It will thicken up in between each splash of liquid. If you add it all at once, you’ll “break” the roux and it won’t be thick.
- Add remaining gravy ingredients: Slowly add the beef bouillon, soy sauce, and seasonings.
- Bring to a gentle boil, then reduce to a simmer.
- Add the chicken back to the pan along with any juice from the plate.
- Chop up the bacon and add it to the top of the chicken.
- Cover partially and cook over low heat for 10-15 minutes. The internal temperature of the chicken should reach 165 degrees prior to serving.
- Garnish with parsley and serve with mashed potatoes.
Notes
To Control the Consistency of the Gravy:
- Add the chicken broth/half and half to the roux slowly and in small increments. This is the key to keeping the consistency nice and thick.
- For thicker gravy: Let it continue to simmer, uncovered.
- For thinner gravy: Add a splash of half and half, milk, or broth.
Other Pro Tips:
- Chicken thighs or pork chops can be used in this recipe instead of chicken breasts.
- Mushrooms can be added to the gravy when the half and half is added, if desired.
- To control the sodium in this recipe, you can use unsalted butter and/or reduced sodium broth. Additional salt can always be added if desired. (You can also omit the bacon, but it does add a nice flavor and crunch!)
