Bacon-Smothered Chicken

Craving comfort? Try this Bacon-Smothered Chicken tonight! It’s crispy, creamy, and absolutely delicious! Perfect for a hearty dinner. 

Ingredients:

5 strips thick-cut bacon

2 large boneless, skinless chicken breasts

1/2 cup vegetable oil, for frying

Chicken Dredge:

1/2 cup all-purpose flour

1/4 cup breadcrumbs, plain or Italian

1 teaspoon seasoned salt

3/4 teaspoon black pepper

Gravy:

4 tablespoons butter

4 tablespoons flour

2.5 cups chicken broth (low sodium recommended)

1 beef bouillon cube (or 1 tsp beef better than bouillon)

1/3 cup half and half (mix of milk and cream)

1 teaspoon low sodium soy sauce (or substitute Worcestershire sauce)

1 teaspoon onion powder

1 teaspoon garlic powder

1/4 teaspoon each dried thyme, dried rosemary, ground sage

2-3 drops Kitchen Bouquet (optional)

Directions:

Prework: Combine chicken dredge ingredients on a large plate. Set aside. Prepare gravy ingredients.

Cook the Bacon: Fry bacon over medium-low heat until crispy. Remove and set aside. Reserve 2-4 tablespoons bacon drippings. Clean the pan.

Prepare Chicken: Halve each breast lengthwise, cover with plastic, and pound to 3/4 inch thickness.

Coat the Chicken: Dry chicken, coat thoroughly in flour mixture.

Fry the Chicken: Heat bacon drippings and oil in the pan. Fry chicken 4-5 minutes each side until golden. Set aside.

Make the Roux: Clear the pan, melt butter, and whisk in flour until a paste forms.

Create Gravy: Gradually add broth and half-and-half, whisking continuously. Add remaining gravy ingredients. Simmer until thick.

Combine: Return chicken to pan, add chopped bacon. Cover and cook low for 10-15 minutes. Chicken should reach 165°F.

Serve: Garnish with parsley. Ideal with mashed potatoes.

Prep Time: 25 minutes | Cooking Time: 45 minutes | Total Time: 70 minutes | Kcal: 550 | Servings: 4