Print

Stovetop Smothered Chicken Recipe

Print Recipe

★★★★★

4.8 from 54 reviews

This stovetop smothered chicken recipe features juicy, tender chicken breasts coated in a seasoned flour dredge, fried to golden perfection in bacon fat and vegetable oil, then simmered in a rich, flavorful homemade gravy made from a roux and chicken broth. Crispy bacon crumbles add smoky depth, making this comforting dish perfect for serving alongside mashed potatoes.

Ingredients

Scale

Chicken

  • 5 strips thick cut bacon
  • 2 large boneless skinless chicken breasts
  • 1/2 cup vegetable oil (for frying)

Chicken Dredge

  • 1/2 cup all-purpose flour
  • 1/4 cup plain or Italian breadcrumbs
  • 1 teaspoon seasoned salt
  • 3/4 teaspoon black pepper

Sauce

  • 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

  1. Prepare the Dredge: On a large plate, combine the flour, breadcrumbs, seasoned salt, and black pepper, mixing well. Set this mixture aside. Also, measure out all the ingredients needed for the gravy before starting to cook.
  2. Cook the Bacon: Over medium-low heat, fry the bacon strips until they become crispy. Remove the cooked bacon and transfer the bacon grease reserved in the pan to a heat-safe bowl. Keep about 2-4 tablespoons of clear bacon drippings for frying the chicken later. Wipe out any burnt bits from the pan if necessary.
  3. Slice and Pound the Chicken: Slice each chicken breast lengthwise to make thinner pieces. Place the slices between plastic wrap and gently pound them with a meat mallet until they are about 3/4 inch thick. This process tenderizes the chicken and helps the dredge adhere better.
  4. Coat the Chicken: Pat the pounded chicken dry with paper towels. Fully coat each piece in the prepared flour mixture, ensuring every surface is covered evenly.
  5. Fry the Chicken: In the cleaned pan, heat the reserved bacon drippings and add enough vegetable oil to come halfway up the chicken pieces. Once the oil is hot and shimmering, fry the chicken in batches for 4-5 minutes per side, until golden brown and cooked through. Transfer cooked chicken to a plate and adjust heat as needed during frying.
  6. Remove Excess Oil: Drain any excess oil from the pan. Wipe out burnt residue but leave behind the browned bits (fond) in the pan as these will add depth of flavor to the sauce.
  7. Make the Roux: Over medium heat, melt the butter in the pan, scraping up the browned bits with a spatula. Gradually whisk in the flour until it forms a smooth paste (roux).
  8. Add Liquids: Slowly pour in the chicken stock and half and half in small increments, whisking constantly to combine and prevent lumps. Allow the mixture to thicken slightly between additions for a smooth gravy.
  9. Add Seasonings: Stir in the beef bouillon cube, soy sauce, onion powder, garlic powder, dried thyme, rosemary, and ground sage.
  10. Simmer the Sauce: Bring the sauce to a gentle boil, then reduce heat to a simmer. Add 2-3 drops of Kitchen Bouquet if you desire a darker, richer color in the gravy.
  11. Return Chicken to Pan: Add the fried chicken pieces back into the pan along with any accumulated juices from the plate.
  12. Chop and Add Bacon: Crumble the cooked bacon and sprinkle it evenly over the chicken and gravy.
  13. Simmer to Finish: Partially cover the pan and let everything simmer on low heat for 10-15 minutes until the chicken reaches an internal temperature of 165°F and the flavors meld together.
  14. Garnish and Serve: Garnish the dish with chopped parsley. Serve the smothered chicken hot, ideally alongside creamy mashed potatoes.

Notes

  • Using thick cut bacon adds rich flavor and fat for frying the chicken, but you can substitute with regular bacon if unavailable.
  • Kitchen Bouquet is optional and used for adding a deeper color to the sauce; it has a slightly bitter taste so use sparingly.
  • Make sure to pat the chicken dry before dredging to ensure the coating sticks well and fries crisp.
  • Adjust seasonings in the gravy according to taste; you can add more herbs or spices like paprika for extra flavor.
  • Use a meat thermometer to ensure the chicken is cooked through to 165°F to guarantee safety and juiciness.
  • This dish pairs beautifully with mashed potatoes, rice, or steamed vegetables for a complete meal.

Keywords: smothered chicken, stovetop chicken, bacon chicken recipe, southern chicken gravy, fried chicken breasts, homemade chicken gravy

Find it online: https://todayquickmeals.com/stovetop-smothered-chicken-recipe/