Smothered Chicken has the perfect blend of herbs, and spices, and is simmered in a rich, flavorful gravy. Easy to make and always a favorite!
There’s something about a dish of Smothered Chicken that just feels like a warm hug. You’ll love these tender, juicy chicken breasts coated in a golden breadcrumb mixture, then gently laid in a skillet to sizzle to perfection.
But wait, there’s more—imagine these succulent pan-fried chicken pieces getting smothered in a rich, creamy gravy, infused with herbs and spices, and topped off with crispy bacon pieces. It’s a combo of flavors and textures that turns a simple chicken dinner into a special occasion.
Whether you’re gathering around the dinner table with family or looking for a comforting meal to wind down with, smothered chicken is a classic choice that promises to please.
From the first bite, smothered chicken brings layers of texture and taste that are both familiar and satisfying. The crispy edges of the chicken, the rich and creamy gravy, and the salty bite of bacon come together to create a dish that’s more than just food—it’s a memory in the making.
Whether you’re cooking for the family, entertaining friends, or simply treating yourself, this smothered chicken recipe is a clear winner.
Common Questions About Smothered Chicken
Can I Use Boneless Chicken Thighs Instead of Breasts?
Yes, boneless skinless chicken thighs are a great substitute for chicken breasts in this recipe. They bring extra flavor and tenderness to the dish. The only downside would be the extra fat content in the meat. You can be the judge of that.
Can I Make This Dish Without Bacon?
While the bacon adds a savory depth and crispy texture, you can leave it out if you prefer. The chicken and gravy will still be delicious.
How Can I Thicken the Gravy If It’s Too Thin?
If your gravy hasn’t thickened enough, you can let it simmer a bit longer or mix a teaspoon of cornstarch with water and stir it into the gravy.
Storage
This tender chicken is even better the next day after all the flavors have had a chance to combine.
Refrigerator
Keep leftover smothered chicken in an airtight container in the fridge for up to 3 days.
Freezer
Freeze in a freezer-safe container for up to 2 months. Thaw in the fridge overnight and reheat gently.
Tips
Make sure you keep hold of the recipe card for later use. I think you’ll be making this dish again really soon!
- Season well: Don’t skimp on the seasoned flour mixture; it’s key for that initial flavor.
- Temp: Use a meat thermometer to check for doneness. Chicken is ready when it reaches an internal temperature of 165°F.
- Sauce: Reserve some seasoned flour for thickening the gravy for extra flavor.
- Skillet: Don’t overcrowd the pan when frying the chicken. Cooking in batches ensures a perfect golden brown sear.
- Consistency: Let the gravy simmer until it’s just the right consistency for a creamy, flavorful coating.
Ingredients
Just looking at this list gives you an idea of why this is a family favorite in our house. Is your mouth watering yet?
- Bacon
- Large boneless, skinless chicken breasts
- Vegetable oil
- All-purpose flour
- Breadcrumbs
- Seasoned salt
- Black pepper
- Butter
- Chicken broth
- Half and half
- Low-sodium soy sauce
- Onion powder
- Garlic powder
- Dried thyme
- Dried rosemary
- Ground sage
How to Make Smothered Chicken
I think the homemade gravy is really the key to this great recipe. It ties everything together and keeps that chicken sooo moist!
- Cook the bacon in a skillet over medium-low heat until crispy.
- Remove the bacon from the pan. Discard the excess grease, reserving 2 to 4 tablespoons of the bacon drippings in the skillet.
- While the bacon is cooking, slice each chicken breast in half lengthwise to create two thinner slices. Cover the slices with plastic wrap and use a meat tenderizer to pound them to approximately 3/4 inches thick.
- Combine the flour, breadcrumbs, seasoned salt, and black pepper in a shallow dish. Dredge the chicken through the mixture, coating both sides.
- Add vegetable oil to the reserved bacon drippings in the skillet. Use just enough to cover the chicken halfway.
- Heat over medium-high heat. Once hot, fry the chicken in the oil/grease in batches, cooking for 4-5 minutes per side until it achieves a golden sear. Set aside on a plate.
- Remove the excess oil from the pan, leaving behind the brown remnants or “fond” for added flavor. (Remove any blacked bits.)
- Melt the butter in the skillet over medium heat and use a wooden spoon to scrape/clean the bottom of the pan. Gradually sprinkle in the flour, whisking continuously until it thickens.
- Gradually add the chicken broth, whisking constantly to avoid lumps. Stir in the half and half.
- Slowly incorporate the soy sauce, onion powder, garlic powder, thyme, rosemary, and sage into the mixture.
- Bring to a gentle boil, then reduce to a simmer.
- Return the chicken to the pan. Sprinkle the bacon on top of the chicken.
- Cover partially and cook over low heat for 10-15 minutes, ensuring the internal temperature of the chicken reaches 165 degrees before serving.
- Garnish with parsley and serve with mashed potatoes if desired.
Kitchen Supplies You’ll Need for Smothered Chicken
Make sure you drain that bacon well when it’s done cooking. The last thing you want is to have your chicken be all greasy!
- Skillet or large frying pan
- Meat tenderizer or rolling pin
- Whisk for gravy
- Shallow dish for dredging
- Paper towels for draining bacon and chicken
- Small bowl for mixing spices
What to Serve With Smothered Chicken
Rich and savory smothered chicken goes hand-in-hand with sides that can soak up that delicious gravy. Think creamy mashed potatoes, southern green beans, or fluffy white rice.
For a lighter touch, a simple side salad or steamed vegetables also complement the dish beautifully.
Why You Should Make Smothered Chicken
Chicken and bacon is a classic pair that the whole family loves every time. Add in that luscious gravy and you’ve got a combo that is irresistible!
- It’s comfort food at its best, satisfying and heartwarming.
- Versatile for any day of the week, whether it’s a lazy Sunday dinner or a cozy weeknight meal.
- Impresses guests with its complex flavors and homely presentation.
- Leftovers are even better the next day as the flavors deepen.
Variations and Add-Ins for Smothered Chicken
Don’t hesitate to add the flavors you want in this dish. Let me know in the comments how it all went!
- Creamy mushroom gravy: Add sliced mushrooms to the pan drippings before making the gravy.
- Spicy kick: A dash of cayenne pepper or chili powder in the gravy can add some heat.
- Herb variations: Feel free to experiment with other herbs such as parsley or oregano for a different flavor profile.
- Cheese please: Top the chicken with shredded cheese during the last few minutes of cooking for a melty, cheesy twist.
If you love this easy dinner recipe, you’re going to love these other dinner ideas too. Please click each link below to find the easy, printable recipe!
More Great Chicken Dinner Ideas
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Smothered Chicken
Ingredients
- 6 slices bacon diced
- 3 chicken breasts – large boneless, skinless
- ½ cup vegetable oil for frying
Chicken
- ½ cup all-purpose flour
- ¼ cup breadcrumbs plain or Italian
- 1 teaspoon seasoned salt
- ¾ teaspoon black pepper
Gravy
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 2½ cups chicken broth consider low sodium
- ⅓ cup half and half a mixture of half milk and half cream
- 1 teaspoon soy sauce low sodium or substitute with Worcestershire sauce
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ¼ teaspoon dried thyme
- ¼ teaspoon dried rosemary
- ¼ teaspoon ground sage
Instructions
- Cook the bacon in a skillet over medium-low heat until crispy.
- Remove the bacon from the pan. Discard the excess grease, reserving 2 to 4 tablespoons of the bacon drippings in the skillet.
- While the bacon is cooking, slice each chicken breast in half lengthwise to create two thinner slices. Cover the slices with plastic wrap and use a meat tenderizer to pound them to approximately 3/4 inches thick.
- Combine the flour, breadcrumbs, seasoned salt, and black pepper in a shallow dish. Dredge the chicken through the mixture, coating both sides.
- Add vegetable oil to the reserved bacon drippings in the skillet. Use just enough to cover the chicken halfway.
- Heat over medium-high heat. Once hot, fry the chicken in the oil/grease in batches, cooking for 4-5 minutes per side until it achieves a golden sear. Set aside on a plate.
- Remove the excess oil from the pan, leaving behind the brown remnants or “fond” for added flavor. (Remove any blacked bits.)
- Melt the butter in the skillet over medium heat and use a wooden spoon to scrape/clean the bottom of the pan. Gradually sprinkle in the flour, whisking continuously until it thickens.
- Gradually add the chicken broth, whisking constantly to avoid lumps. Stir in the half and half.
- Slowly incorporate the soy sauce, onion powder, garlic powder, thyme, rosemary, and sage into the mixture.
- Bring to a gentle boil, then reduce to a simmer.
- Return the chicken to the pan. Sprinkle the bacon on top of the chicken.
- Cover partially and cook over low heat for 10-15 minutes, ensuring the internal temperature of the chicken reaches 165 degrees before serving.
- Garnish with parsley and serve with mashed potatoes if desired.
Nutrition
Nutritional information for the recipe is provided as a courtesy and is approximate. Please double-check with your own dietary calculator for the best accuracy. We at Yummi Haus cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
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