Go Back
Smothered Chicken
Alyssa

Smothered Chicken

Savor Smothered Chicken! This comforting dish features tender chicken in rich gravy, perfect for serving over rice or mashed potatoes.
Print Recipe Pin Recipe
Ingredients Method

Ingredients
  

  • Turkey Bacon 5 strips: This will add a crispy texture and smoky flavor to your dish. It’s a healthier alternative to pork bacon and provides the same satisfaction with less fat.
  • Boneless Skinless Chicken Breasts 2 large: The main protein of the dish, these are juicy and tender, perfect for being smothered in rich gravy.
  • Vegetable Oil 1/2 cup: For frying the chicken and turkey bacon while ensuring a golden crust. Opt for high-quality vegetable oil to achieve an ideal frying temperature.
Dredge Ingredients:
  • Flour 1/2 cup: Used to coat the chicken, the flour helps create a crunchy crust when fried.
  • Breadcrumbs 1/4 cup: Adding breadcrumbs provides additional texture and crispiness to the outer layer of the chicken.
  • Seasoned Salt 1 tsp: This enhances the flavor of the chicken and dredge mixture.
  • Black Pepper 3/4 tsp: Adds a kick of spice and enhances the overall flavor of the dish.
Gravy Ingredients:
  • Butter 4 tbsp: This adds richness and depth to the gravy.
  • Flour 4 tbsp: Used for thickening the gravy, creating a velvety texture.
  • Chicken Broth 2.5 cups: Forms the base of the gravy, providing essential flavor. Opt for low-sodium options to control salt levels.
  • Beef Bouillon Cube 1: This adds a depth of flavor to the gravy, enhancing the savory profile.
  • Half and Half 1/3 cup: Adds creaminess to the gravy, creating a luscious sauce.
  • Low Sodium Soy Sauce 1 tsp: Introduces umami flavor and enhances the gravy.
  • Onion Powder 1 tsp: Offers a savory flavor that elevates the overall taste of the dish.
  • Garlic Powder 1 tsp: Provides aromatic richness to the gravy.
  • Herbs thyme, rosemary, sage: These fresh herbs bring a comforting warmth and complexity to the gravy.

Method
 

  1. Prepare the Dredge: In a shallow plate, mix together 1/2 cup of flour, 1/4 cup of breadcrumbs, 1 tsp of seasoned salt, and 3/4 tsp of black pepper until well combined. Set aside.
  2. Cook the Turkey Bacon: In a large skillet, heat 1/2 cup of vegetable oil over medium heat. Add 5 strips of turkey bacon and fry until crispy. Once cooked, remove the bacon and set aside, reserving the drippings in the skillet.
  3. Prepare the Chicken: Take 2 large boneless skinless chicken breasts, slice them into halves if thick, and pound them to an even thickness. Next, coat each piece generously with the dredge mixture, ensuring they are fully covered.
  4. Fry the Chicken: In the same skillet with reserved drippings, add the coated chicken and fry until golden brown, approximately 5-7 minutes per side. Make sure to cook until the internal temperature reaches 165°F.
  5. Make the Gravy: In a separate saucepan, melt 4 tbsp of butter over medium heat. Whisk in 4 tbsp of flour, stirring continuously to create a roux. Slowly add 2.5 cups of chicken broth and 1/3 cup of half and half while whisking to avoid lumps. Crumble in 1 beef bouillon cube and stir in 1 tsp of low sodium soy sauce, 1 tsp of onion powder, and 1 tsp of garlic powder. Allow the mixture to simmer until it thickens, about 5-10 minutes.
  6. Combine Chicken and Bacon with Gravy: Add the fried chicken back into the skillet with the gravy. Crumble the reserved crispy turkey bacon over the top and allow everything to cook covered on low heat for an additional 10 minutes.
  7. Serve and Enjoy: For the finishing touch, garnish with chopped parsley if desired. This dish pairs beautifully with creamy mashed potatoes or steamed vegetables.