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
Bacon-Smothered Chicken
Equipment
- Large Skillet (I like cast-iron, it goes from stove/oven to table and keeps food hot)
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
Instructions
- 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.
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