Southern-Style Smothered Chicken With Creamy Herb Gravy
This smothered chicken recipe uses juicy fried chicken breasts tossed in a flavorful gravy with crispy bacon. It's truly a restaurant-worthy meal right at home!
Servings: 4 People
Calories: 810kcal
Equipment
Ingredients
- 5 strips thick-cut bacon
- 2 large boneless skinless chicken breasts
- ½ cup Vegetable oil for frying.
Seasoned flour for dredging chicken:
- ½ cup all-purpose flour
- ¼ cup breadcrumbs plain or Italian
- 1 teaspoon seasoned salt
- ¾ teaspoon black pepper
- Gravy
Gravy ingredients:
- 4 Tablespoons Butter
- 4 Tablespoons Flour
- 2.5 cups chicken broth consider low sodium
- 1 beef bouillon cube or 1 teaspoon beef flavored Better than Bouillon
- ⅓ cup half and half half milk, half cream
- 1 teaspoon low sodium soy sauce can sub Worcestershire sauce
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ¼ teaspoon dried thyme
- ¼ teaspoon dried rosemary
- ¼ teaspoon ground sage
- 2-3 drops of Kitchen Bouquet optional gives the gravy a richer look
- Fresh thyme for sprinkling on top
Instructions
First steps:
- Add chicken dredge ingredients to a large plate and toss to combine. Set aside.
- Measure out gravy ingredients before beginning.
Fry the bacon:
- Fry bacon over medium-low heat until crispy on both sides. Remove from the pan and pour grease into a heat-safe bowl.
- Reserve 2-4 Tablespoons of clear bacon drippings. Wipe any black residue from the pan if needed.
Prepare the chicken:
- While the bacon cooks, slice each chicken breast in half lengthwise to create 2 thinner slices. Place saran wraps over them and use a tenderizer meat mallet to pound them about ¾ inches thick. This will give them a little more texture for the flour dredge to grab.
- Wipe the chicken dry and coat generously in the flour mixture, making sure to get in every nook and cranny.
Cook the chicken:
- Add the reserved bacon drippings to the clean pan and enough vegetable oil to cover the chicken by half. Heat the oil over medium-high heat. Once the fat is heated and glistening, add the chicken. Fry 2 at a time for 4-5 minutes per side until they have a nice golden sear.
- Set aside on a plate. Adjust the heat either up or down while cooking the chicken as needed. You want to keep an even heat and not brown the chicken too quickly.
Make the herb gravy:
- Remove the oil from the pan, use a paper towel to remove any black remnants, and leave any brown bits on the bottom of the pan. These little bits are called ‘fond’ and flavor the gravy.
- Make a Roux by melting the butter over medium heat and use a silicone spatula to scrape up the bits from the bottom of the pan. Sprinkle the flour gradually and whisk continuously until a paste forms.
- Combine the Broth and Half and Half and add the liquid in small increments, whisking constantly. The liquid will thicken in between splashes of liquid. Only add the liquid a little at a time; if you add it all at once, you'll break down the roux, and it won't be thick.
- Slowly add the beef bouillon, soy sauce, and seasonings.
- Bring to a gentle boil, then reduce the heat to a simmer. Add a few drops of kitchen bouquet if a darker color is desired.
Finishing the Smothered Chicken
- Add the chicken back to the pan with any juice from the plate.
- Chop up the bacon and add it to the top of the chicken.
- Cover partially and cook over low heat for 10-15 minutes. The internal temperature of the chicken should reach 165 degrees before serving.
- Garnish with thyme and serve with mashed potatoes, noodles, or rice.
Notes
Important Note: Nutritional information is per serving and is based on using all of the breading and oil without any ingredient being discarded. All of the oil and breading is NOT used per serving.
How to control the consistency of the gravy:
Add the chicken broth/half and half to the roux slowly and in small increments. This is crucial for maintaining a nice and thick consistency.
For thicker gravy: Let it continue to simmer, uncovered.
To thin gravy: Add a splash of half and half, milk, or broth.
Kitchen Pro Tips:
1. Ensure the oil is hot enough before adding the chicken so that the breading stays on.
2. Roughen up the surface of the chicken with a meat mallet. This tenderizing method also gives the breading a surface to cling to. Work the breading into every nook and cranny of the surface.
3. Chicken thighs or pork chops can be used instead of chicken breasts in this recipe.
4. If you want to control your sodium, you can use unsalted butter and reduced sodium broth.
Add the chicken broth/half and half to the roux slowly and in small increments. This is crucial for maintaining a nice and thick consistency.
For thicker gravy: Let it continue to simmer, uncovered.
To thin gravy: Add a splash of half and half, milk, or broth.
Kitchen Pro Tips:
1. Ensure the oil is hot enough before adding the chicken so that the breading stays on.
2. Roughen up the surface of the chicken with a meat mallet. This tenderizing method also gives the breading a surface to cling to. Work the breading into every nook and cranny of the surface.
3. Chicken thighs or pork chops can be used instead of chicken breasts in this recipe.
4. If you want to control your sodium, you can use unsalted butter and reduced sodium broth.
Nutrition
Calories: 810kcal | Carbohydrates: 26g | Protein: 35g | Fat: 63g | Saturated Fat: 20g | Polyunsaturated Fat: 20g | Monounsaturated Fat: 19g | Trans Fat: 1g | Cholesterol: 142mg | Sodium: 1761mg | Potassium: 630mg | Fiber: 1g | Sugar: 2g | Vitamin A: 480IU | Vitamin C: 2mg | Calcium: 61mg | Iron: 2mg