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Best Smothered Chicken Recipe
Ben Carraoli

Best Smothered Chicken Recipe

I just made this smothered chicken for dinner last night, and I can’t stop thinking about that rich, creamy gravy draped over golden chicken. Every bite felt like comfort—warm, hearty, deeply flavorful. I promise you this recipe is easier than it seems, and the results will impress your family or guests.
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Prep Time 15 minutes
Cook Time 50 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 5 strips thick-cut bacon — gives smoky flavor and fat for gravy
  • 2 large boneless skinless chicken breasts — I prefer breasts for lean meat
  • ½ cup vegetable oil for frying — helps create a crisp crust
  • ½ cup all-purpose flour — base for the breading and thickening
  • ¼ cup plain or Italian breadcrumbs — adds texture
  • 1 teaspoon seasoned salt — balanced seasoning
  • ¾ teaspoon freshly ground black pepper — fresher pepper flavor
  • 4 tablespoons ¼ cup butter — base for the roux
  • 4 tablespoons flour — thickener for the gravy
  • 2½ cups chicken broth low sodium is ideal — liquid body
  • 1 beef bouillon cube or 1 teaspoon “Better Than Bouillon” beef — adds depth
  • ⅓ cup half and half half milk, half cream — creaminess in gravy
  • 1 teaspoon low-sodium soy sauce or substitute Worcestershire — umami boost
  • 1 teaspoon onion powder — savory lift
  • 1 teaspoon garlic powder — classic flavor
  • ¼ teaspoon dried thyme — herbal note
  • ¼ teaspoon dried rosemary — fragrant accent
  • ¼ teaspoon ground sage — warms the gravy
  • 2 –3 drops Kitchen Bouquet optional — for deeper color

Method
 

  1. First, I mix the flour, breadcrumbs, seasoned salt, and pepper on a large plate. I set that aside as my dredge. Meanwhile, I get all the gravy ingredients measured and ready so there’s no scrambling later.
  2. Next, I fry the bacon over medium-low heat until crispy. I remove the bacon, reserving a few tablespoons of the rendered fat, and clean out any burnt bits. While it’s cooking, I slice each chicken breast in half lengthwise and pound them to about ¾ inch thick so the coating grips better.
  3. I dry the chicken pieces, then coat them thoroughly in the dredge. I heat the reserved bacon fat plus enough oil in the skillet to half-submerge the chicken. I fry in batches, 4–5 minutes per side, until golden and set them aside.
  4. In the same skillet (with fond left behind for flavor), I melt butter, then sprinkle flour gradually while whisking to make a smooth roux. I slowly add chicken broth and half-and-half in small increments, whisking so it doesn’t break. Then I stir in bouillon, soy sauce, and the seasonings.
  5. I nestle the fried chicken pieces back into the gravy, topping with crumbled bacon, cover partially, and simmer for 10–15 minutes until the internal temperature reaches 165°F. I like to add a few drops of Kitchen Bouquet if I want a richer color.
  6. Finally, I garnish with fresh parsley and serve immediately with mashed potatoes or your favorite side

Notes

  • Use freshly cracked pepper and not pre-ground—its flavor is more vibrant.
  • Always add the broth slowly to the roux—if you dump it in, the gravy can break.
  • During frying, I adjust heat as needed to avoid burning — keep a medium-high but steady temp.
  • Let the chicken rest a minute before returning to gravy so juices settle.
  • If the gravy becomes too thick, I add a splash of broth or cream to loosen it up.