Description
A classic Southern-style smothered chicken dish featuring crispy pan-fried chicken breasts simmered in a rich, savory gravy made with bacon, herbs, and broth.
Ingredients
Chicken & Bacon
- 5 strips thick-cut bacon
- 2 large boneless skinless chicken breasts
- ½ cup vegetable oil (for frying)
Chicken Dredge
- ½ cup all-purpose flour
- ¼ cup plain or Italian breadcrumbs
- 1 teaspoon seasoned salt
- ¾ teaspoon black pepper
Gravy
- 4 tbsp butter
- 4 tbsp flour
- 2.5 cups chicken broth (low sodium)
- 1 beef bouillon cube (or 1 tsp Better Than Bouillon)
- ⅓ cup half and half
- 1 tsp low sodium soy sauce or Worcestershire sauce
- 1 tsp onion powder
- 1 tsp garlic powder
- ¼ tsp dried thyme
- ¼ tsp dried rosemary
- ¼ tsp ground sage
- 2–3 drops Kitchen Bouquet (optional)
Instructions
- Cook bacon in a large skillet until crisp; remove and set aside, leaving 2 tbsp bacon fat.
- Slice chicken breasts lengthwise into cutlets and pat dry.
- Mix flour, breadcrumbs, seasoned salt, and pepper. Dredge chicken generously.
- Heat oil over medium-high and fry chicken 4–5 minutes per side until golden; set aside.
- Remove excess oil, leaving 1 tbsp. Add butter, melt, then whisk in flour to make a roux.
- Slowly pour in chicken broth, whisking until smooth.
- Add bouillon, half and half, soy sauce, garlic powder, onion powder, thyme, rosemary, sage, and Kitchen Bouquet.
- Simmer until thickened. Return chicken to skillet and crumble bacon over top.
- Simmer 10–12 minutes, spooning gravy over chicken. Serve warm.
Notes
- Slice chicken evenly so it cooks consistently.
- Don’t skip browning; the fond adds richness to the gravy.
- Use low-sodium broth since the gravy includes bacon and bouillon.
- Add mushrooms or onions for extra depth.
- If gravy becomes too thick, thin with a splash of broth.
- Prep Time: 10 minutes
- Cook Time: 35 minutes