Bacon-Smothered Chicken
Craving comfort? Try this Bacon-Smothered Chicken tonight! It’s crispy, creamy, and absolutely delicious! Perfect for a hearty dinner.
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.
Tried this recipe?Let us know how it was!