Name: Delicious Smothered Chicken: 10 Comforting Recipes
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Southern
Ingredients: 4 strips bacon (drained and chopped for garnish); 1¼ – 1½ lbs boneless skinless chicken breasts (2 large breasts – room temperature); ⅔ cup all-purpose flour; 1 teaspoon onion powder; 1 teaspoon garlic powder; 1 teaspoon dried parsley; ½ teaspoon sweet paprika; ½ teaspoon salt; ½ teaspoon black pepper; 3 tablespoons unsalted butter; 3 tablespoons reserved flour mixture; 2 cups chicken broth (heated); ¼ cup heavy cream (light cream or half and half can be used); ½ teaspoon Worcestershire sauce; 1 teaspoon Italian Parsley (finely chopped for garnish)

Jump to Recipe

Introduction

Smothered Chicken is a Southern comfort food made with tender, crispy-seared chicken breasts, savory gravy, and topped with crispy bacon. This dish is not only delicious but also evokes warmth and nostalgia, making it a staple in homes across the South. It’s the perfect choice for family dinners or a cozy night in, offering a hearty meal that satisfies everyone at the table.

Why You’ll Love This Smothered Chicken

This dish offers mouthwatering flavors and easy preparation, making it a true weeknight hero. The comforting combination of chicken in gravy is perfect for busy schedules, while the simple ingredients ensure that you always have what you need in your pantry. Plus, it can easily be served as a one-pot meal, making cleanup a breeze. Whether you’re looking for a creamy chicken dish or a classic Southern style smothered chicken recipe, this dish delivers on all fronts.

Ingredients for Smothered Chicken

Gather these items:

4 strips bacon (drained and chopped for garnish)
1¼ – 1½ lbs boneless skinless chicken breasts (2 large breasts – room temperature)
⅔ cup all-purpose flour
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon dried parsley
½ teaspoon sweet paprika
½ teaspoon salt
½ teaspoon black pepper
3 tablespoons unsalted butter
3 tablespoons reserved flour mixture
2 cups chicken broth (heated)
¼ cup heavy cream (light cream or half and half can be used)
½ teaspoon Worcestershire sauce
1 teaspoon Italian Parsley (finely chopped for garnish)

How to Make Smothered Chicken Step-by-Step

Step 1: Add the flour, black pepper, salt, onion powder, garlic powder, paprika, and dried parsley to a shallow bowl.
Step 2: Mix to combine and set aside until needed. Reserve 3 tablespoons of the flour mixture for the gravy.
Step 3: If the breasts are large, use a sharp knife to split them lengthwise to make 2 thinner cutlets.
Step 4: Place them on a cutting board lined with plastic wrap. Cover the chicken with another sheet of plastic wrap and, using a meat hammer, lightly pound the chicken breasts to about ¾ of an inch thick.
Step 5: Cook the bacon for 2-3 minutes on each side or until crisp. Remove it from the skillet and set aside on paper towels to drain. Don’t wipe out the skillet; the bacon grease is used to cook the chicken.
Step 6: Dredge the chicken in the seasoned flour to get a good coating on both sides.
Step 7: Place the large frying pan with the bacon grease over medium heat.
Step 8: When the pan is hot, place the floured breasts in the hot pan and cook for 4-5 minutes on each side or until the internal temperature reaches 165℉.
Step 9: Remove the chicken from the pan and set aside until needed.
Step 10: Wipe any remaining bacon grease from the pan, but do not wash the pan.
Step 11: Add the butter to the pan over medium heat.
Step 12: When the butter is melted, add the reserved flour and stir to combine, making a roux. Cook the roux over low to medium heat for 2-3 minutes to let the flour cook. The roux can get a little brown.
Step 13: Add the warmed chicken broth to the pan and whisk until smooth and creamy.
Step 14: Add the heavy cream and Worcestershire sauce to the pan, whisking to combine.
Step 15: Bring the gravy to a low simmer and cook until the sauce is slightly thickened, 4-5 minutes. Continue whisking during the cooking.
Step 16: Return the chicken to the pan along with any juices.
Step 17: Spoon the gravy over the chicken until it’s fully coated, and let it simmer for 2 minutes.
Step 18: While the chicken is simmering, chop the bacon.
Step 19: Sprinkle the chopped cooked bacon and fresh parsley over the top and serve.
Step 20: Serve with mashed potatoes and your favorite vegetable.

Pro Tips for the Best Smothered Chicken

Keep these in mind:

This dish pairs well with mashed potatoes.
Feel free to add your favorite vegetables on the side.

Best Ways to Serve Smothered Chicken

Enjoy this dish with rice or as a one-pot meal. It can also be served with a creamy side salad to balance out the richness of the chicken with sauce.

How to Store and Reheat Smothered Chicken

Store leftovers in the fridge for up to 3 days. Reheat gently on the stovetop, adding a splash of chicken broth to keep the gravy smooth.

Frequently Asked Questions About Smothered Chicken

What’s the secret to perfect Smothered Chicken?

The key is achieving a crispy exterior while keeping the chicken tender and juicy inside. This balance is essential for a great chicken with creamy sauce.

Can I make Smothered Chicken ahead of time?

Yes, you can prepare the chicken and gravy in advance. Just reheat before serving for the best flavor.

How do I avoid common mistakes with Smothered Chicken?

Ensure the chicken is properly coated with the flour mixture and the gravy is whisked until smooth to avoid lumps.

Variations of Smothered Chicken You Can Try

Consider adding Cajun spices for a kick or including vegetables like mushrooms and bell peppers for added flavor and nutrition. You can also explore different flavor profiles to make this dish your own.

Delicious Smothered Chicken: 10 Comforting Recipes

Author: basmer
Total Time: 50 minutes
Yield: 4 servings 1x
Diet: Gluten Free

Print Recipe

Description

Smothered Chicken is a Southern comfort food made with tender, crispy-seared chicken breasts, savory gravy, and topped with crispy bacon.

Instructions

Add the flour, black pepper, salt, onion powder, garlic powder, paprika, and dried parsley to a shallow bowl.
Mix to combine and set aside until needed. Reserve 3 tablespoons of the flour mixture for the gravy.
If the breasts are large, use a sharp knife to split them lengthwise to make 2 thinner cutlets.
Place them on a cutting board lined with plastic wrap. Cover the chicken with another sheet of plastic wrap and, using a meat hammer, lightly pound the chicken breasts to about ¾ of an inch thick.
Cook the bacon for 2-3 minutes on each side or until crisp. Remove it from the skillet and set aside on paper towels to drain. Don’t wipe out the skillet; the bacon grease is used to cook the chicken.
Dredge the chicken in the seasoned flour to get a good coating on both sides.
Place the large frying pan with the bacon grease over medium heat.
When the pan is hot, place the floured breasts in the hot pan and cook for 4-5 minutes on each side or until the internal temperature reaches 165℉.
Remove the chicken from the pan and set aside until needed.
Wipe any remaining bacon grease from the pan, but do not wash the pan.
Add the butter to the pan over medium heat.
When the butter is melted, add the reserved flour and stir to combine, making a roux. Cook the roux over low to medium heat for 2-3 minutes to let the flour cook. The roux can get a little brown.
Add the warmed chicken broth to the pan and whisk until smooth and creamy.
Add the heavy cream and Worcestershire sauce to the pan, whisking to combine.
Bring the gravy to a low simmer and cook until the sauce is slightly thickened, 4-5 minutes. Continue whisking during the cooking.
Return the chicken to the pan along with any juices.
Spoon the gravy over the chicken until it’s fully coated, and let it simmer for 2 minutes.
While the chicken is simmering, chop the bacon.
Sprinkle the chopped cooked bacon and fresh parsley over the top and serve.
Serve with mashed potatoes and your favorite vegetable.