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Smothered chicken breasts feature pan-fried chicken with a crispy breadcrumb coating topped with rich and creamy homemade gravy. Sprinkle a little chopped bacon over the top for a smoky, crispy finish!
I love a comfort food recipe that involves gravy, and these smothered chicken breasts are amazingly good! Similar to dishes like chicken and gravy or Salisbury steak with mushroom gravy, you’ll make a super smooth and savory gravy to beautifully coat juicy, tender chicken breasts. Serve with rice or mashed potatoes if you want to make a complete dinner.
Why You’ll Love These Smothered Chicken Breasts
You’ll need just one pan to cook the different components of this smothered chicken recipe, so I’m calling it a one-dish dinner!
- Rich and filling. Half-and-half as the base of the gravy plus protein-rich chicken breasts means that this meal will stay with you.
- Loads of texture. A crispy breadcrumb coating on the chicken balances the smoothness of the sauce.
- Simple ingredients. These pantry and fridge basics mean you’ll be able to whip this meal up whenever you want – and you will definitely want to.
Recipe Ingredients
I’ve outlined the ingredients in this smothered chicken recipe below. Don’t forget to check the recipe card at the end of this post for the full ingredient amounts and directions.
For the Chicken
- Chicken Breasts – I prefer boneless, skinless chicken breasts in this recipe. See my note on other cuts of chicken you can use below.
- Bacon – You’ll use some of the bacon grease for extra flavor as well as use the bacon for a garnish.
- Egg – Used in the coating process to help the breadcrumbs and flour mixture stick to the chicken, creating a crispy crust.
- Buttermilk – I like buttermilk in the coating for the chicken because it adds an additional tangy flavor note. You may use milk if needed.
- All-Purpose Flour – Flour is used for a coating on the chicken as well as in the gravy for a thickener.
- Breadcrumbs – For extra flavorful breadcrumbs you can use seasoned breadcrumbs. Plain is fine, too.
- Italian Seasoning – If you don’t have Italian seasoning, substitute an equal amount each of dried oregano and dried basil.
- Garlic Powder – Adds a mild garlic flavor to the coating without overpowering.
- Salt and Pepper – I use Kosher salt and black pepper.
- Vegetable Oil – This is used to fry the chicken.
For the Gravy
- Butter – Start with unsalted butter as the gravy base so you can adjust the salt to taste later.
- Shallot – You may substitute a yellow onion if you don’t have shallots.
- Garlic – Enhances the flavor of the gravy. You can also use 1/2 teaspoon garlic powder if fresh garlic isn’t available.
- All-Purpose Flour – Helps thicken the gravy.
- Chicken Stock – Either regular or low-sodium chicken broth works.
- Half and Half – I love half-and-half to make the richest gravy. You may substitute whole milk if needed.
- Worcestershire Sauce – Adds an umami flavor to the gravy to balance out the cream and butter.
- Salt and Pepper – Season the gravy to taste to bring out the flavors.
- Parsley – Fresh parsley adds color and a hint of freshness.
Can I Use Other Cuts of Chicken?
Yes, you can use any cut of chicken to make this smothered chicken recipe. I like chicken breasts because they are easy to tenderize and produce a larger portion size, but you can use the method in this post with chicken thighs, legs, or even bone-in chicken breasts. If you do use thighs or drumsticks, skip the tenderizing step in the instructions. Cooking time may vary depending on what cut of chicken you use.
How To Make Smothered Chicken
With just a few simple steps, you’ll create a golden, crispy coating on the chicken and a rich, savory gravy to smother it in. Follow the photos and directions below for all the tips and tricks to make this chicken recipe.
- Pound the chicken. Pound a chicken breast between two pieces of plastic wrap, then set up a dredging station.
- Cook the bacon. Cook the bacon over medium heat in a skillet, reserving ¼ cup of the bacon grease when it’s done.
- Dredge the chicken. Dip each piece of chicken in the breadcrumb mixture and then in the egg mixture. Make sure to coat both sides.
- Finish. As the last step, dip each piece of chicken back into the breadcrumb mixture.
- Fry the chicken. Cook the chicken in a combination of oil and bacon grease until it’s cooked through.
- Saute the aromatics. Melt the butter and cook the shallot and garlic until fragrant.
- Make a roux. Whisk the flour into the contents of the skillet and cook for 30 seconds.
- Build the gravy. Whisk in the chicken stock.
- Add half and half. Whisk in the half and half and Worcestershire and season with salt and pepper.
- Put it all together. Return the chicken to the skillet and flip to coat in gravy. Serve the chicken garnished with parsley and bacon.
Tips for Success
Pounding the chicken before you cook it will result in much more tender chicken breasts, so don’t skip this step! A few other tips include:
- Check for Doneness with a Meat Thermometer – I always use an instant-read thermometer to make sure my chicken is cooked to a safe temperature. Insert the thermometer in the thickest part of the chicken to check the internal temperature. Chicken is done when the thermometer reads 165°F.
- Cook the Flour Completely – If you’ve ever had gravy that tastes a little bit like raw flour, you’ll know this is something to avoid. Make sure you fully cook the flour before adding the broth. You want the flour to be just slightly brown.
- Skip the Bacon – If you don’t eat bacon, feel free to leave it out although it does add a lovely crisp saltiness. If you don’t make the bacon, substitute ¼ cup of melted butter or olive oil for the bacon grease.
- Make This Recipe Gluten-Free – If you want to make this smothered chicken gluten-free, use gluten-free flour and gluten-free breadcrumbs.
Serving Suggestions
- Rice. A simple pot of fluffy white rice is a welcome and easy side to smothered chicken. For a richer rice dish, make my Garlic Butter Parmesan Rice.
- Mashed Potatoes. Smothered chicken goes so well with mashed potatoes because you can dress them with that sumptuous gravy too! You can make my Classic Creamy Mashed Potatoes or try Creamy Baked Mashed Potatoes flavored with cheddar cheese for extra cheesy goodness.
- Easy Vegetables. A richer main dish needs a vegetable or two to balance it. I love Corn Souffle alongside chicken, and my savory-sweet Garlic Honey Roasted Sweet Potatoes are always a hit.
How To Store & Reheat Leftovers
- Fridge – Transfer the cooled smothered chicken and gravy to an airtight container and store it in the fridge for up to 3 days.
- To Reheat – Place the chicken and gravy on a microwave-safe plate, cover it with another plate to prevent any splattering, then reheat it in the microwave for 1-2 minutes, until heated through.
More Easy Chicken Recipes
Smothered Chicken
Smothered Chicken breasts feature pan-fried chicken in a crispy breadcrumb coating topped with a rich and creamy homemade gravy and crumbled bacon.
Ingredients
For the chicken
- 2 large chicken breasts
- 6 strips bacon, diced
- 1 large egg
- ¼ cup buttermilk
- ⅓ cup all-purpose flour
- ½ cup plain breadcrumbs
- 1 tablespoon Italian seasoning
- 2 teaspoons garlic powder
- 1½ teaspoons kosher salt
- 1 teaspoon ground black pepper
- ¼ cup vegetable oil
For the gravy
- 4 tablespoons unsalted butter
- 1 shallot, chopped
- 2 cloves garlic, minced
- 3 tablespoons flour
- 1½ cups chicken stock
- 1 cup half and half
- 1 teaspoon Worcestershire sauce
- salt and pepper to taste
- ¼ cup fresh chopped parsley
Instructions
- Prep the chicken. Place a chicken breast between two pieces of plastic wrap on a cutting board. Pound with a rolling pin to even thickness (about 1/4 inch). Repeat with the second piece of chicken. Set aside.
- Prep the bacon. Cook the diced bacon over medium heat in a large, heavy-bottomed skillet on the stovetop, stirring occasionally until crispy. Remove the bacon with a slotted spoon. Discard all but ¼ cup bacon grease. Turn the heat off.
- Make the buttermilk mixture & breadcrumbs. In a shallow bowl, whisk together the egg and buttermilk. In a separate bowl, whisk together the flour, breadcrumbs, Italian seasoning, garlic powder, salt, and pepper.
- Dredge the chicken. Dip each piece of chicken first in the breadcrumb mixture, coating both sides, then in the egg mixture, coating both sides. Finally, dip each piece of chicken back into the breadcrumb mixture, coating both sides.
- Cook the chicken breasts. Add enough vegetable oil to the skillet with the bacon grease to make it ~ ½ inch deep. Heat the oil over medium-high heat until shimmering. Add the chicken to the oil and cook for 3-4 minutes or until golden brown on the side in contact with the oil. Flip and cook for an additional 3-4 minutes or until the chicken is cooked through. Transfer the chicken to a plate lined with a paper towel.
- Saute the shallot and garlic. Turn the heat to medium and add the butter to the skillet. Once the butter has melted, add the shallot and saute for a minute or until translucent. Add the garlic and saute for 20 seconds until fragrant.
- Add flour. Whisk the flour into the contents of the skillet and cook for 30 seconds, whisking continuously.
- Finish the gravy. Whisk in the chicken stock and cook, whisking continuously, until the mixture starts to thicken. Whisk in the half and half and Worcestershire sauce. Cook until the mixture has thickened into a nice gravy. Taste the gravy and season with salt and pepper if desired. Return the chicken to the skillet and flip to coat in the gravy.
- Serve. Remove the skillet from the heat and let the smothered chicken rest for 4 to 5 minutes. Serve warm, garnished with fresh parsley and bacon.
Equipment
Nutrition
Calories: 563kcal | Carbohydrates: 30g | Protein: 25g | Fat: 38g | Saturated Fat: 12g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 12g | Trans Fat: 0.2g | Cholesterol: 120mg | Sodium: 1359mg | Potassium: 589mg | Fiber: 2g | Sugar: 4g | Vitamin A: 647IU | Vitamin C: 7mg | Calcium: 142mg | Iron: 3mg
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
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Great recipe – a total hit with the family! Every loved the creamy sauce and the bacon!
This was a huge smash with my family. We loved it, and I loved how easy it was to make!