Description
This Smothered Chicken recipe features tender, juicy chicken breasts coated in a flavorful seasoned mixture, seared to golden perfection, and simmered in a rich, creamy bacon-infused gravy. Perfectly balanced with crispy bacon bits and fresh parsley garnish, this comforting dish is ideal for a hearty family meal.
Ingredients
Scale
Bacon:
- 8 strips thick-cut bacon, chopped into ¼-inch pieces
Chicken:
- 2 large boneless, skinless chicken breasts
- ½ cup (62.5 g) all-purpose flour
- ¼ cup (27 g) Italian breadcrumbs
- ½ teaspoon garlic salt
- ½ teaspoon paprika
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ½ cup canola oil, for frying
Gravy:
- 2 tablespoons unsalted butter
- ¼ cup (31 g) all-purpose flour
- 2 cups (480 g) chicken stock
- 2 tablespoons heavy cream
- 1 pinch cayenne pepper, optional
- Parsley, for garnish
Instructions
- Cook Bacon: In a large skillet over medium heat, cook the chopped bacon until crispy. Transfer the bacon to a paper towel-lined plate to drain excess fat. Reserve 2 tablespoons of the bacon fat to use later in the gravy. Wipe out the skillet and set aside for later steps.
- Prepare Chicken: Pat the chicken breasts dry and slice each breast in half horizontally to create four even pieces total. Use a meat mallet to pound each piece to an even thickness for uniform cooking.
- Mix Coating: On a large shallow plate, whisk together the flour, Italian breadcrumbs, garlic salt, paprika, kosher salt, and black pepper to create the seasoned coating mixture.
- Dredge Chicken: Coat each piece of chicken thoroughly in the seasoned flour mixture, pressing firmly to ensure an even coating. Set the coated chicken aside.
- Sear Chicken: Heat the canola oil in the previously used skillet over medium heat until shimmering. Add the coated chicken pieces and cook for 3 to 5 minutes on each side until the exterior is browned but the chicken is not fully cooked through. Remove the chicken onto a plate and tent with foil to keep warm.
- Start Gravy: Carefully drain excess oil from the skillet, leaving behind the browned bits. Add the reserved bacon fat and unsalted butter, heating over medium heat until melted. Sprinkle the flour over the fat and whisk continuously, scraping up the browned bits from the pan. Cook the roux until golden brown, about 4 to 6 minutes.
- Add Stock: Slowly pour in the chicken stock while whisking constantly to prevent lumps. Continue cooking, stirring occasionally, until the gravy thickens and coats the back of a spoon.
- Finish Gravy: Stir in the crispy bacon pieces (reserving some for topping), heavy cream, black pepper, and cayenne pepper if using. Bring the mixture to a boil, then reduce heat to low and let simmer for 1 to 2 minutes.
- Simmer Chicken in Gravy: Return the seared chicken pieces to the skillet and cover. Let simmer gently for an additional 10 minutes or until the chicken reaches an internal temperature of 165°F (74°C) and is cooked through.
- Serve: Spoon the rich gravy over the chicken breasts. Garnish with the reserved crispy bacon and chopped fresh parsley. Serve hot for a comforting and flavorful meal.
Notes
- To ensure even cooking, pounding the chicken to a uniform thickness is essential.
- Keep a close eye on the gravy as it thickens to prevent burning or clumping.
- Internal temperature of chicken should reach 165°F (74°C) for food safety.
- Cayenne pepper is optional and can be adjusted to taste for a bit of heat.
- For a gluten-free version, substitute all-purpose flour and breadcrumbs with gluten-free alternatives.
- Leftover smothered chicken can be refrigerated for up to 3 days and reheated gently on the stovetop.
Nutrition
- Serving Size: 1 chicken breast with gravy
- Calories: 520 kcal
- Sugar: 1 g
- Sodium: 700 mg
- Fat: 35 g
- Saturated Fat: 12 g
- Unsaturated Fat: 20 g
- Trans Fat: 0.5 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 35 g
- Cholesterol: 110 mg
