Description
This Smothered Chicken recipe features tender pan-seared chicken breasts cooked in a rich, silky onion gravy with crispy bacon and warm spices. Quick to prepare and full of comforting, home-style flavors, it’s an ideal dish for a satisfying weeknight meal.
Ingredients
Chicken
- 2 Pounds chicken breasts, boneless and skinless (4 or 5 breasts)
- Salt and pepper, to taste
- 1 Tablespoon oil, or as needed, for frying
Breading and Seasoning
- ¾ Cup all-purpose flour
- 1 Tablespoon garlic powder
- 1 Tablespoon onion powder
- ½ Teaspoon cayenne pepper
- ½ Tablespoon smoked paprika
- ½ Teaspoon Italian seasoning
Gravy
- 4 Tablespoons unsalted butter
- 1 onion, medium, cut into slivers
- 1 ½ Cups chicken broth (more as needed)
- ¾ Cup Half & Half
- 1 Teaspoon Worcestershire sauce
Bacon
- 6 to 8 slices bacon
Optional Garnish
- Fresh parsley, chopped
Instructions
- Cook the Bacon: Fry the bacon slices in a large skillet, cooking in batches if necessary, until crisp. Remove the bacon, chop it, and leave the bacon grease in the skillet for flavoring the chicken.
- Prepare the Chicken: Pat the chicken breasts dry with paper towels. Season both sides with salt and pepper. In a bowl, combine the all-purpose flour with garlic powder, onion powder, cayenne pepper, smoked paprika, and Italian seasoning. Reserve 3 tablespoons of this flour mixture, then coat each chicken breast evenly with the remaining flour mixture.
- Brown the Chicken: Heat the bacon grease (add oil if needed) in the skillet over medium heat. Brown the chicken breasts for 5 minutes per side until golden brown. The chicken does not need to be fully cooked at this stage. Remove the browned chicken and set aside. Drain excess fat from the skillet and wipe out any remaining grease with paper towels.
- Make the Gravy: Melt the butter in the same skillet. Add the sliced onions and sauté for 5 to 8 minutes, stirring often, until the onions become translucent and tender. Avoid burning by reducing heat if necessary. Sprinkle the reserved flour mixture over the onions and cook, stirring constantly for 1 minute. Gradually add the chicken broth in increments, stirring continuously and scraping up any browned bits from the pan to incorporate into the sauce. Stir in Worcestershire sauce and Half & Half, mixing thoroughly. Bring the gravy to a boil, then reduce to a simmer.
- Add the Chicken Back In: Return the browned chicken breasts to the skillet, spooning the gravy over them. Sprinkle the chopped bacon on top of each chicken piece. Simmer for 10 to 12 minutes until the chicken is fully cooked and reaches an internal temperature of 165°F (74°C) when measured with a meat thermometer.
- Serve and Enjoy: Remove the skillet from heat. Spoon the onion gravy generously over the chicken and garnish with chopped fresh parsley if desired. Serve hot for a comforting and flavorful meal.
Notes
- Use a meat thermometer to ensure chicken is cooked through to 165°F for food safety.
- You can substitute Half & Half with whole milk or cream for a richer gravy.
- Adjust cayenne pepper to control the level of spiciness according to your preference.
- The bacon grease adds significant flavor, so avoid discarding it before browning the chicken.
- This dish pairs well with mashed potatoes, steamed vegetables, or rice to soak up the delicious gravy.
