Introduction

Stovetop Smothered Chicken is a classic comfort dish featuring crispy, golden chicken smothered in a rich, flavorful gravy. The combination of bacon, herbs, and creamy sauce makes it perfect for a hearty family meal.

The image shows three golden-brown cooked chicken breasts in a black pan, each topped with creamy light beige sauce that has green herbs mixed in. The sauce surrounds the chicken, pooling slightly in the pan. Small dark reddish-brown bacon pieces are scattered over the chicken and sauce, adding texture and color contrast. The surface beneath the pan is a white marbled texture. A silver spoon held by a woman's hand is lifting one of the chicken pieces, showing the thick sauce dripping slightly. photo taken with an iphone --ar 4:5 --v 7

Ingredients

5 strips thick cut bacon
2 large boneless skinless chicken breasts
1/2 cup vegetable oil for frying
1/2 cup all-purpose flour
1/4 cup plain or Italian breadcrumbs
1 teaspoon seasoned salt
3/4 teaspoon black pepper
4 tablespoons butter
4 tablespoons flour
2.5 cups chicken stock
1 beef bouillon cube
1/3 cup half and half
1 teaspoon soy sauce
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)

Instructions

Step 1: Prepare the dredge by mixing flour, breadcrumbs, seasoned salt, and black pepper on a large plate. Set aside. Measure out the gravy ingredients to have them ready.
Step 2: Cook the bacon in a pan over medium-low heat until crispy. Remove the bacon and transfer the bacon grease to a heat-safe bowl, reserving 2-4 tablespoons for frying the chicken. Wipe out any burnt bits from the pan if needed.
Step 3: Slice each chicken breast in half lengthwise to create thinner pieces. Cover with plastic wrap and gently pound to about 3/4 inch thickness using a meat mallet. This helps the dredge stick and ensures even cooking.
Step 4: Pat the chicken dry and thoroughly coat each piece with the flour and breadcrumb mixture, covering all sides.
Step 5: Heat the reserved bacon drippings in the cleaned pan. Add enough vegetable oil to cover the chicken halfway. Once the oil is hot and shimmering, fry the chicken in batches for 4-5 minutes per side until golden brown. Set aside on a plate.
Step 6: Drain excess oil from the pan and wipe out burnt residue, leaving the flavorful browned bits (fond) behind.
Step 7: Melt the butter in the same pan over medium heat. Use a spatula to scrape the bottom clean, then gradually whisk in the 4 tablespoons of flour to form a smooth roux.
Step 8: Slowly add chicken stock and half and half in small increments, whisking constantly and allowing the mixture to thicken between additions to avoid breaking the roux.
Step 9: Stir in the beef bouillon cube, soy sauce, onion powder, garlic powder, dried thyme, rosemary, and ground sage.
Step 10: Bring the sauce to a gentle boil, then reduce heat to a simmer. Add Kitchen Bouquet drops if you prefer a darker, richer color.
Step 11: Return the fried chicken and any collected juices to the pan.
Step 12: Crumble the cooked bacon and sprinkle it evenly over the chicken.
Step 13: Cover the pan partially and let everything simmer on low for 10-15 minutes until the chicken reaches an internal temperature of 165°F.
Step 14: Garnish with fresh parsley and serve hot, ideally alongside mashed potatoes for a complete meal.

Tips & Variations

Use Italian-seasoned breadcrumbs for extra herbal flavor or substitute panko for a crunchier crust.
If you prefer less fat, you can partially drain the bacon grease and use more vegetable oil for frying chicken.
Add a splash of white wine to the sauce for a subtle depth of flavor.
Serve with steamed vegetables or over rice for a different side option.

Storage

Store leftover smothered chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of chicken stock or water to loosen the gravy if needed. Avoid microwaving for best texture.

How to Serve

The image shows a white plate with a meal of three parts arranged clearly. At the bottom right, there is a layer of creamy mashed potatoes, white with soft, smooth texture and slight peaks. On top of the mashed potatoes, centered, lies a grilled chicken breast, golden brown with visible grill marks and a crispy texture. Covering the chicken is a layer of light brown creamy gravy sprinkled with small green herbs and topped with crispy, dark red-brown bacon bits scattered generously. To the left side of the plate, a neat row of bright green steamed green beans with a shiny surface adds a fresh contrast. The whole plate is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use bone-in chicken for this recipe?

Boneless chicken breasts work best for even cooking and easier dredging. Bone-in pieces may require longer cooking and may not brown as evenly in the pan.

What can I substitute for Kitchen Bouquet?

Kitchen Bouquet is optional and used mainly for color. You can omit it or use a small amount of soy sauce or Worcestershire sauce to deepen the sauce’s color and flavor.