Smothered Chicken Bacon Gravy

Golden chicken covered in cozy gravy with crispy bacon is the kind of dinner that brings smiles. Whenever I want something that feels special but isn't a hassle to make, this is my go-to. It's filling and just hits the spot after a long day.

This is always a favorite at our place and gives me those homey vibes with everyone crowding the table. The sizzle and smell of that bacon on top gets everybody running to eat before I've even finished serving.

Delicious Ingredients

• Chicken breasts (boneless and skinless): they soak up all that tasty gravy and crust, so go for chicken that's plump and fresh
• Breadcrumbs (Italian or plain) and all purpose flour: combine for a breading that's perfectly crispy—use flour that's not expired for a crunch that sticks
• Vegetable oil: gives the chicken that great fry and keeps the edges crisp
• Thick cut bacon: delivers a rich smoky crunch—grab the good stuff for max flavor
• Butter: melts into the gravy for that dreamy smoothness—real butter's the move here
• Seasoned salt and black pepper: balances out the breading and makes the chicken taste its best
• Beef bouillon and chicken broth: layer on that deep hearty taste—pick low sodium if you're watching salt
• Half and half: makes the sauce extra velvety—fresh is best for richness
• Low sodium soy sauce or Worcestershire sauce: both bring a punch of umami—use the one you like most
• Ground sage, dried rosemary, onion powder, garlic powder, and dried thyme: these round the dish out with earthy flavors—use dried herbs so the taste stays the same every time
• Kitchen Bouquet (if you want): gives the sauce a deeper color

Easy Steps to Make It

Serve and Enjoy:

Chop fresh parsley over the top and scoop big spoonfuls onto mashed potatoes—trust me, it’s the best way

Smother and Finish Cooking:

Put your cutlets and whatever juices they've left right back into the pan Scatter bacon pieces all over, partially cover, then let everything bubble super gently till the chicken’s fully cooked and extra tender (about ten to fifteen minutes)

Season and Simmer:

Stir in beef bouillon, Worcestershire or soy sauce, garlic and onion powder, thyme, rosemary, and sage. Let it bubble softly on a low simmer, and if you want it a darker brown, mix in a few drops of Kitchen Bouquet

Whisk in the Broth and Cream:

Gradually pour the chicken broth in while whisking to keep things smooth and lump free. When it thickens, add half and half until you have a glossy gravy

Make the Roux:

Drop in butter over medium heat and, as it melts, use a spatula to scrape up those browned bits at the bottom. Sprinkle flour in slowly and whisk until it’s golden and thickened up (about two minutes)

Drain and Prepare for Gravy:

Pour off the leftover oil but don’t lose those brown bits stuck to the pan—they’re flavor gold for your gravy. Wipe out any burnt spots with a paper towel

Fry the Chicken:

With the pan wiped, heat up bacon drippings and enough oil to cover half your chicken. Test with flour to make sure it sizzles, then lay the chicken in, cooking four to five minutes per side until golden brown. Drain on a plate

Coat the Chicken:

Dry off each cutlet before really pressing them into the flour mix so they’re totally covered. Do this for all pieces to get that even crust

Pound and Slice the Chicken:

While your bacon’s doing its thing, split each chicken breast in half sideways, cover them, and pound with something heavy until each is about three quarters of an inch tall—this helps them cook evenly and catch more breading

Fry the Bacon:

Set a big skillet over medium low heat and lay bacon strips in. Let them cook slowly, flipping as needed till crisp. Keep a couple tablespoons of bacon fat for later—make sure it’s clear and not dark, that’s the good stuff

Prepare the Chicken Dredge:

Mix flour, breadcrumbs, salt, and pepper right on a big plate. Toss together with your fingers, so the seasonings are everywhere for a perfect coating on every piece

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Thick bacon is a must for me here. That crunch and bold flavor just make the dish. Bacon’s always felt like a bit of a treat in our house, and this meal warms everyone up exactly when we need it.

Keeping It Fresh

This chicken stays good in a sealed container in your fridge for up to three days. For the nicest leftovers, let it come to room temp and warm it slowly in a pan with a splash of broth. If you’ve made lots, stash extra portions in freezer friendly containers and defrost overnight before warming back up.

Swap Ideas

No chicken breasts? Boneless thighs or pork chops work too. Out of bacon? Try turkey bacon or pancetta—they're solid options. If you want to lighten the sauce, whole milk can stand in for half and half. Gluten free? Just use gluten free flour and breadcrumbs.

What to Serve It With

This dish really shines with a scoop of buttery mashed potatoes or creamy grits. Big egg noodles or fluffy rice are awesome, too. Throw in a green veggie like sautéed beans or simple steamed broccoli to round it all out.

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Southern Comfort

This style of chicken turns up on loads of Southern tables for a reason. It's a tasty way to stretch basic, affordable food into something that feels much more special. Every generation tweaks it a bit, but frying and then simmering the chicken in a creamy sauce always feels like a warm hug for dinner.

Frequently Asked Questions

→ How do I keep the breading on chicken from falling off?

Pat your chicken dry, then really press that coating in so it sticks. Hot oil helps the crust set and stay put while frying.

→ Can I use chicken thighs instead of breasts?

You sure can. Thighs stay nice and juicy. Pound them a little if they’re too thick before you start.

→ What sides go well with smothered chicken?

Mashed potatoes, noodles with butter, or a bowl of rice will soak up all that tasty gravy. Roasted veggies fit right in, too.

→ How can I thicken or thin the gravy?

If it’s too thin, just simmer uncovered. Want it thinner? Pour in more broth, milk, or half and half and stir.

→ Can I make ahead and reheat leftovers?

Yep! Store both chicken and gravy in the fridge, then warm on the stove. If the gravy gets thick, splash in some broth as it heats.