Smothered Chicken with Bacon Gravy

Ingredients for Smothered Chicken with Bacon Gravy

I always start with thick cut bacon because it holds up beautifully in the gravy and adds incredible smoky flavor. My go-to is buying boneless skinless chicken breasts and slicing them myself so I can control the thickness for even cooking.

• 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 breadcrumbs (Italian style recommended) – I recommend Italian for extra flavor • 1 teaspoon seasoned salt • 3/4 teaspoon black pepper • 4 tablespoons unsalted butter • 4 tablespoons all-purpose flour • 2 1/2 cups low sodium chicken broth – My preference is low sodium to control salt • 1 beef bouillon cube • 1/3 cup half and half • 1 teaspoon low sodium soy sauce – I usually substitute Worcestershire sauce if I am out • 1 teaspoon onion powder • 1 teaspoon garlic powder • 1/4 teaspoon dried thyme • 1/4 teaspoon dried rosemary • 1/4 teaspoon ground sage – In my experience this adds amazing depth

Step-by-Step Instructions

I recommend measuring all your gravy ingredients before you start cooking to make the process much smoother.

Step 1: Combine the flour, breadcrumbs, seasoned salt, and pepper on a large plate. Set this dredging station aside.

Step 2: Cook the bacon in your skillet over medium low heat until crispy. Remove the bacon and reserve 2 to 4 tablespoons of the drippings. Wipe any black residue from the pan.

Step 3: Slice each chicken breast in half lengthwise to create thinner cutlets. Pound them to about 3/4 inch thickness. Pat the chicken dry and coat generously in the flour mixture.

Step 4: Add the reserved drippings and vegetable oil to the pan. Heat over medium high heat. Fry the chicken for 4 to 5 minutes per side until golden brown. Set aside on a plate.

Step 5: Drain the oil but leave the brown fond on the bottom of the pan. Melt the butter over medium heat and scrape up the fond. Whisk in the flour gradually to form a paste.

Step 6: Add the chicken broth and half and half in small splashes, whisking constantly. Stir in the bouillon, soy sauce, and spices. Simmer until thickened.

Step 7: Return the chicken to the pan and add the chopped bacon. Cover partially and simmer for 10 to 15 minutes until the chicken reaches 165 degrees F internally.

What to Serve with Smothered Chicken with Bacon Gravy

This rich dish calls for sides that can soak up the delicious sauce while providing texture contrast.

Creamy Mashed Potatoes: The classic pairing that never disappoints as the fluffy potatoes act like a flavor sponge for the savory gravy.

Buttermilk Biscuits: Warm biscuits are perfect for mopping up every last drop of gravy. For another hearty meal, try my <a href=”https://chick1.com/bobby-flay-chicken-thighs/”>Bobby Flay Chicken Thighs</a> which also pair well with robust sides.

Roasted Green Beans: These add a fresh, crisp element that cuts through the heavy gravy nicely.

Garlic Roasted Asparagus: The earthy notes complement the bacon and herbs in the gravy perfectly.

Rice Pilaf: A simple buttery rice works beautifully to balance the savory flavors. If you prefer pasta dishes, my <a href=”https://chick1.com/bang-bang-chicken-pasta/”>Bang Bang Chicken Pasta</a> offers a spicy kick for a different dinner vibe.

Storage & Serving Tips

Store leftover Smothered Chicken with Bacon Gravy in an airtight container in the refrigerator for up to 3 days. The gravy may thicken as it cools which is completely normal.

I recommend using the stovetop over low heat for reheating, adding a splash of chicken broth to loosen the gravy. This prevents the chicken from drying out. You can freeze portions for up to 3 months in freezer safe containers.

FAQs

Smothered Chicken with Bacon Gravy

Tender fried chicken breasts smothered in a rich, homemade bacon gravy.

Print Recipe Save to Pins

Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Servings: 4 portions

Course: Dinner, Main Course

Cuisine: American

Calories: 580

Ingredients Equipment Method Notes

Ingredients

  

• 5 strips thick cut bacon
• 2 large boneless skinless chicken breasts sliced in half horizontally
• 1/2 cup vegetable oil for frying
• 1/2 cup all-purpose flour for dredge
• 1/4 cup breadcrumbs Italian style recommended
• 1 teaspoon seasoned salt
• 3/4 teaspoon black pepper
• 4 tablespoons unsalted butter
• 4 tablespoons all-purpose flour for gravy
• 2 1/2 cups low sodium chicken broth
• 1 beef bouillon cube
• 1/3 cup half and half
• 1 teaspoon low sodium 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

Equipment

• Large skillet
• Meat Tenderizer

Method

 

1. Combine the flour, breadcrumbs, seasoned salt, and pepper on a large plate for dredging.
2. Cook the bacon in your skillet over medium low heat until crispy. Remove the bacon and reserve 2 to 4 tablespoons of the drippings.
3. Slice each chicken breast in half lengthwise to create thinner cutlets. Pound them to about 3/4 inch thickness. Pat the chicken dry and coat generously in the flour mixture.
4. Add the reserved drippings and vegetable oil to the pan. Heat over medium high heat. Fry the chicken for 4 to 5 minutes per side until golden brown. Set aside.
5. Drain the oil but leave the brown fond on the bottom of the pan. Melt the butter over medium heat and scrape up the fond. Whisk in the flour to form a paste.
6. Add the chicken broth and half and half in small splashes, whisking constantly. Stir in the bouillon, soy sauce, and spices. Simmer until thickened.
7. Return the chicken to the pan and add the chopped bacon. Cover partially and simmer for 10 to 15 minutes until the chicken reaches 165 degrees F internally.

Notes

I recommend using the stovetop for reheating to keep the gravy smooth. Add a splash of broth if the gravy is too thick.