Description
This Smothered Chicken recipe features tender, pan-seared chicken breasts coated in a flavorful seasoned breadcrumb and flour mixture, then smothered in a rich, creamy bacon gravy. Crispy bacon adds a smoky depth to the sauce, making this comforting dish perfect for a satisfying dinner.
Ingredients
Scale
Bacon
- 8 strips thick-cut bacon, chopped into ¼-inch pieces
Chicken
- 2 large boneless, skinless chicken breasts
- ½ cup (62.5 g) all-purpose flour
- ¼ cup (27 g) Italian breadcrumbs
- ½ teaspoon garlic salt
- ½ teaspoon paprika
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ½ cup canola oil, for frying
Gravy
- 2 tablespoons unsalted butter
- ¼ cup (31 g) all-purpose flour
- 2 cups (480 g) chicken stock
- 2 tablespoons heavy cream
- 1 pinch cayenne pepper, optional
- parsley, for garnish
Instructions
- Cook Bacon: In a large skillet over medium heat, cook the chopped bacon until crispy. Transfer the cooked bacon to a paper towel-lined plate to drain and reserve 2 tablespoons of the bacon fat in the skillet. Wipe out the skillet and set aside for the next steps.
- Prepare Chicken: Pat the chicken breasts dry and slice each horizontally to create four thinner pieces. Use a meat mallet to pound each piece evenly to ensure consistent cooking.
- Make Coating Mix: On a large shallow plate, whisk together the all-purpose flour, Italian breadcrumbs, garlic salt, paprika, kosher salt, and black pepper until well combined.
- Dredge Chicken: Press each chicken piece into the flour and breadcrumb mixture, ensuring all sides are evenly coated. Set coated chicken aside.
- Fry Chicken: Heat canola oil in the reserved skillet over medium heat until shimmering. Add the coated chicken pieces and sear for 3-5 minutes per side until golden brown; note the chicken will not be fully cooked yet. Remove and place chicken on a plate, covering to keep warm.
- Prepare Gravy: Drain excess oil from the skillet, leaving browned bits. Add the reserved bacon fat and unsalted butter, heating over medium until melted. Sprinkle the flour over the fat and whisk to form a roux, scraping browned bits and cooking until golden brown, about 4-6 minutes.
- Add Stock: Gradually pour in chicken stock while whisking constantly to prevent lumps. Continue cooking, stirring occasionally, until the gravy thickens and coats the back of a spoon.
- Finish Gravy: Stir in cooked bacon pieces (reserve some for garnish), heavy cream, black pepper, and optional cayenne pepper. Bring gravy to a boil, then reduce heat and simmer for 1-2 minutes.
- Simmer Chicken: Return chicken to the skillet, cover, and let simmer in the gravy for 10 minutes or until the internal temperature reaches 165°F, ensuring the chicken is cooked through.
- Serve: Spoon the rich gravy over the chicken breasts. Garnish with reserved crispy bacon and fresh parsley. Serve immediately for a comforting meal.
Notes
- You can substitute Italian breadcrumbs with plain breadcrumbs mixed with dried Italian herbs.
- Use a meat thermometer to check the chicken doneness to avoid overcooking.
- If you prefer a spicier gravy, increase the cayenne pepper to taste.
- For a lighter version, use turkey bacon and reduce the butter amount in the gravy.
- Make sure to pat the chicken dry before coating to help the breading stick better.
Nutrition
- Serving Size: 1 chicken breast with gravy
- Calories: 520 kcal
- Sugar: 2 g
- Sodium: 780 mg
- Fat: 35 g
- Saturated Fat: 12 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1.5 g
- Protein: 38 g
- Cholesterol: 130 mg
