Prep time: 15 mins | Cook time: 50 mins | Total time: 1 hr 5 mins | Servings: 4 PEOPLE
Enjoy another amazing dinner tonight with this crazy delicious Smothered Chicken! Tender and juicy chicken breasts clothed in the most flavorful gravy with crispy bacon. What not to love, right? All we crave is one easy yet restaurant-quality meal that anyone can whip up hassle-free!
Ingredients
1/2 c. Vegetable oil, for frying
5 strips thick-cut bacon
2 large boneless skinless chicken breasts
Chicken Dredge:
¼ c. breadcrumbs, plain or Italian
1/2 c. all-purpose flour
¾ tsp black pepper
1 tsp seasoned salt
Gravy:
2.5 c. chicken broth
4 tbsp Butter
4 tbsp Flour
1 tsp low sodium soy sauce, can sub Worcestershire sauce
1/3 c. half and half, (half milk, half cream)
1 tsp onion powder
¼ tsp dried thyme
1 tsp garlic powder
¼ tsp ground sage
¼ tsp dried rosemary
2-3 drops Kitchen Bouquet, optional
1 beef bouillon cube, or 1 teaspoon beef better than bouillon
How to make Smothered Chicken
Step 1: To a large plate, add the chicken dredge ingredients. Mix well until combined, then set aside. Before starting, make sure to measure out the gravy ingredients.
Step 2: Over medium-low heat, fry the bacon until all sides are crispy. Set the bacon aside. Into a heat-safe bowl, pour the grease, setting aside 2 to 4 tbsp of clear bacon drippings. If needed, wipe any black residue from the bottom of the pan.
Step 3: In half lengthwise, slice each chicken breast to make 2 thinner pieces. Over the slices, place saran wrap, then pound them to about 3/4-inch thickness using a meat tenderizer.
Step 4: After wiping the chicken dry, generously coat them in the flour mixture, getting in every nook and cranny.
Step 5: To the clean pan, add the reserved bacon drippings. Pour in enough vegetable oil to cover the chicken in half. Heat the oil over medium-high heat. Add the chicken once the oil is heated and glistening. Fry 2 pieces at a time for approximately 5 minutes on each side or until golden. Transfer the nice golden seared chicken to a plate when done. As needed, slightly turn the heat down and bring it back up throughout cooking.
Step 6: Discard the oil from the pot. Remove any black spots using a paper towel, leaving only the brown remnants.
Step 7: On medium heat, melt the butter. Scrape the bottom of the pan using a silicone spatula. Slowly sprinkle in the flour, stirring constantly until you have a paste.
Step 8: In small increments, pour the liquid into the pot, stirring constantly.
Step 9: Gradually add the beef bouillon to the pot, followed by the soy sauce, and seasonings. Bring everything to a gentle boil, then decrease the heat to a simmer. For darker colour, add a couple of drops of kitchen bouquet if desired.
Step 10: Return the chicken to the pan along with the accumulated juices. Add the chopped bacon on top.
Step 11: Partially cover the pot and cook the dish for about 10 to 15 minutes over low heat or until the internal temperature of the chicken reached 165 degrees.
Step 12: Before serving, garnish the smothered chicken with some parley. Enjoy it with mashed potatoes.
Notes:
1. To keep the consistency nice and thick, slowly and in small increments, add the chicken broth/half and a half to the roux.
2. If you prefer thicker gravy, continue to simmer the mixture, uncovered.
3. Or if you want thinner gravy, you can add a few splashes of half and half, milk, or broth.
Pro Tips:
1. To make sure the chicken breading stays on, ensure the oil is hot enough before frying the chicken.
2. Easily make a texture on the surface of the chicken using a meat tenderizer. This also gives the breading more to cling on. Make sure to get the breading to every nook and cranny of the chicken.
3. For this recipe, you can also use chicken thighs or pork chops in place of chicken breasts.
4. I suggest using unsalted butter and/or reduced-sodium broth to control the sodium in this recipe.
Nutrition Facts:
Calories: 666kcal, Carbohydrates: 26g, Protein: 20g, Fat: 54g, Saturated Fat: 35g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 12g, Trans Fat: 1g, Cholesterol: 92mg, Sodium: 1687mg, Potassium: 472mg, Fiber: 1g, Sugar: 1g, Vitamin A: 456IU, Vitamin C: 11mg, Calcium: 60mg, Iron: 2mg
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