Smothered chicken is the epitome of comfort food, combining tender, juicy chicken with a rich and creamy gravy, all elevated by the smoky depth of crispy bacon. This dish is a hearty crowd-pleaser, ideal for a weeknight family dinner or a cozy weekend indulgence. Its layers of flavor and texture make it a timeless classic that brings warmth to any table.

Ingredients Breakdown

The key to the success of this smothered chicken recipe lies in the thoughtful selection and use of ingredients.

For the chicken, large, plump chicken breasts ensure tender meat, while an egg and buttermilk mixture adds moisture and helps the breading stick. The combination of plain breadcrumbs and all-purpose flour forms a perfectly crisp coating when fried. Italian seasoning, garlic powder, kosher salt, and black pepper infuse the chicken with bold and savory notes. Bacon, diced and fried to golden perfection, not only provides crunch but also imparts its smoky flavor to the cooking oil, enriching the entire dish.

For the gravy, unsalted butter, chicken stock, and half and half create a silky, flavorful base. Shallots and garlic lend a subtle aromatic depth, while a touch of Worcestershire sauce enhances the umami profile. Fresh parsley offers a burst of color and brightness, perfectly balancing the dish’s richness.

Step-by-Step Instructions

Preparing the Chicken
Start by pounding each chicken breast to an even ¼-inch thickness, a step that ensures uniform cooking. Uneven chicken can lead to dry edges and undercooked centers, so this preparation is vital. Using plastic wrap helps contain any mess and makes cleanup easy.

Cooking the Bacon
Cooking the diced bacon in a heavy-bottomed skillet renders out its fat, leaving crispy bits of smoky goodness. This bacon grease is a culinary treasure its rich flavor forms the base for frying the chicken and sautéing the aromatics later. Keep a close eye on the bacon as it cooks, stirring frequently to achieve even crispness.

Creating the Coating Mixture
The breading process is where the magic begins. Whisk the egg and buttermilk together until smooth. In a separate bowl, mix breadcrumbs, flour, Italian seasoning, garlic powder, salt, and pepper. This combination creates a coating that crisps beautifully when fried. Double-dipping the chicken in the dry mixture ensures a thick, flavorful crust that clings to the meat.

Frying the Chicken
Heating the bacon grease and vegetable oil mixture to the right temperature is critical. Too low, and the coating will absorb oil, becoming soggy. Too high, and the crust will burn before the chicken cooks through. The ideal golden-brown crust forms within 3-4 minutes per side. Once cooked, allow the chicken to drain on a paper towel-lined plate to maintain its crisp texture.

Making the Gravy
The rich gravy ties the dish together. Start by melting butter in the skillet and sautéing shallots until translucent, followed by garlic, which releases its fragrance almost immediately. Whisking in the flour forms a roux, a base that thickens the gravy without lumps. Gradually add chicken stock and half and half, whisking continuously to create a smooth, creamy consistency. Worcestershire sauce adds depth, and salt and pepper fine-tune the seasoning.

Combining the Dish
Once the gravy is ready, return the cooked chicken to the skillet, ensuring each piece is thoroughly coated. The chicken absorbs the gravy’s flavors while retaining its crispy crust. Sprinkle the crispy bacon bits over the top for added texture and richness. A garnish of fresh parsley not only adds visual appeal but also a hint of freshness that balances the dish.

Recipe Tips & Frequently Asked Questions

Use turkey bacon for a lighter alternative or olive oil if bacon grease isn’t available.
Prep ahead by pounding the chicken and mixing the breading ingredients the night before.
Store leftovers in an airtight container; reheat in the oven to keep the chicken crisp.
For boneless thighs instead of breasts, reduce cooking time slightly as thighs cook faster.
To keep the coating from falling off, ensure the chicken is patted dry before dredging.
For thicker gravy, simmer longer; for thinner, add a splash of chicken stock.
If you’re out of buttermilk, mix regular milk with a teaspoon of vinegar or lemon juice as a substitute.

What to Serve With This Smothered Chicken Recipe

This smothered chicken pairs beautifully with classic sides that complement its creamy richness. Mashed potatoes or buttered noodles provide the perfect base for soaking up the velvety gravy. Steamed green beans or roasted broccoli add a refreshing crunch, balancing the dish’s hearty flavors. For an extra indulgence, serve with freshly baked dinner rolls to mop up every last drop of gravy. Pair the meal with a crisp white wine or a glass of sweet iced tea to complete the experience.

Conclusion

Smothered chicken is a dish that embodies comfort and indulgence, delivering bold flavors and textures in every bite. Its versatility allows you to pair it with various sides and beverages, making it suitable for any occasion. Whether you’re cooking for your family or entertaining guests, this smothered chicken recipe is sure to leave everyone satisfied and eager for seconds.

smothered chicken

Smothered chicken combines tender, crispy chicken with creamy gravy and smoky bacon, creating a comforting, flavorful dish perfect for family dinners or special occasions.

Print Pin Rate

Prep Time: 20

Cook Time: 35

Servings:

Author: Jessica Harmon

Ingredients

For the Chicken

2 large chicken breasts
1 large egg
¼ cup buttermilk
½ cup plain breadcrumbs
⅓ cup all-purpose flour
1 tablespoon Italian seasoning
6 strips bacon diced
2 teaspoons garlic powder
1½ teaspoons kosher salt
1 teaspoon ground black pepper
¼ cup vegetable oil

For the Gravy

4 tablespoons unsalted butter
1½ cups chicken stock
1 cup half and half
1 shallot chopped
2 cloves garlic minced
3 tablespoons flour
1 teaspoon Worcestershire sauce
Salt and pepper to taste
¼ cup fresh chopped parsley

Instructions

Prep the Chicken

Place one chicken breast between two sheets of plastic wrap on a sturdy cutting board. Using a rolling pin or meat mallet, pound the chicken to achieve an even thickness of about ¼ inch. Repeat with the second breast. Set the flattened chicken aside for later use.

Cook the Bacon

Heat a large, heavy-bottomed skillet over medium heat and add the diced bacon. Stir frequently until the bacon becomes crisp and golden. Using a slotted spoon, transfer the cooked bacon to a paper towel-lined plate. Carefully pour off excess grease, leaving about ¼ cup in the skillet. Turn off the heat while you prepare the chicken coating.

Prepare the Coating

In a shallow bowl, whisk together the egg and buttermilk until smooth. In a second bowl, combine the breadcrumbs, flour, Italian seasoning, garlic powder, salt, and black pepper. Ensure the mixture is well blended for an even coating.

Dredge the Chicken

Take each chicken breast and coat it thoroughly in the breadcrumb mixture, pressing firmly to adhere. Next, dip it into the buttermilk mixture, ensuring both sides are evenly coated. Return the chicken to the breadcrumb mixture for a second coating. This double-dipping process creates a crisp, flavorful crust.

Cook the Chicken

Add enough vegetable oil to the skillet with the bacon grease to form a layer approximately ½ inch deep. Heat over medium-high heat until the oil shimmers. Carefully place the coated chicken breasts into the hot oil. Cook each side for 3-4 minutes until golden brown and fully cooked through. Transfer the chicken to a plate lined with paper towels to drain any excess oil.

Saute the Aromatics

Reduce the skillet heat to medium and add the butter. Once melted, stir in the chopped shallot and sauté for about a minute until soft and translucent. Add the minced garlic and sauté briefly, about 20 seconds, until its aroma is released.

Make the Gravy

Sprinkle the flour evenly over the skillet’s contents and whisk continuously for about 30 seconds to eliminate any raw flour taste. Gradually pour in the chicken stock, whisking constantly to avoid lumps. Continue cooking until the mixture begins to thicken. Slowly stir in the half and half, followed by the Worcestershire sauce. Allow the gravy to simmer gently, stirring frequently, until it reaches a smooth, rich consistency. Adjust seasoning with salt and pepper to your preference.

Combine and Serve

Return the cooked chicken breasts to the skillet, ensuring they are well-coated in the gravy. Sprinkle the crispy bacon pieces over the top. Remove from heat and let the dish rest for 4-5 minutes. Serve warm, garnished with fresh parsley for a vibrant finish.

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