January 24, 2024
Review RecipeSmothered Chicken
Smothered chicken is a flavorful and comforting Southern food dish of tender chicken cutlets, bacon, and delicious gravy, making it a family favorite.
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Indulge in the deliciousness of our smothered chicken recipe. Succulent chicken cutlets are pan-fried to perfection, then topped in a luscious gravy infused with crispy bacon and aromatic spices.
Smothered Chicken Ingredients
In this classic comfort food recipe, bacon adds a smoky and savory flavor to the dish, while the seasoned flour coating gives the chicken a crunchy crust.
The chicken broth, milk, and cream of chicken soup come together to create a velvety gravy.
Indulge in the flavors of our smothered chicken with these essential ingredients:
- 4 slices of bacon, diced into ½-inch pieces
- 4 boneless skinless chicken breast cutlets (Approximately 1½ pounds)
- ½ cup of all-purpose flour
- 1½ teaspoons of season salt, divided into ½ teaspoon and 1 teaspoon
- 3 tablespoons of canola oil
- ¾ cup of diced yellow onion
- 1 teaspoon of chicken bouillon seasoning
- ½ teaspoon of garlic powder
- ½ teaspoon of poultry seasoning
- ¼ teaspoon of black pepper
- 2 cups of low-sodium chicken broth
- 1 cup of whole milk
- 2 (10.5-ounce) cans of cream chicken soup
- 2 tablespoons of unsalted butter
- 1 tablespoon of fresh chopped parsley, optional garnish
PRO TIP:
Opt for low-sodium chicken broth to control the saltiness of the gravy.
If you use regular chicken broth, consider reducing the amount of seasoned salt in the recipe to a half teaspoon.
Adjust the salt level to your taste preference.
Substitutions And Additions
BACON: If you prefer a different type of meat, you can substitute bacon with diced ham or smoked sausage.
For a vegetarian version, try using smoky tempeh or tofu bacon for a similar flavor.
CHICKEN CUTLETS: If you can’t find boneless skinless chicken breast cutlets, you can use regular boneless skinless chicken breasts.
Slice them horizontally to create thinner cutlets.
Alternatively, you can use chicken thighs for a more flavorful and moist result.
ONION: Feel free to experiment with different types of onions, such as white or red onions, for subtle variations in flavor and color in this great recipe.
SEASONINGS: Adjust the seasoning blend to your taste. Add herbs like thyme, rosemary, or sage for additional depth of flavor.
CHICKEN BROTH: If you prefer a richer flavor, replace the low-sodium chicken broth with homemade chicken stock.
You can also use vegetable broth for a vegetarian version.
GARLIC: For a milder garlic flavor, you can use roasted garlic instead of fresh garlic cloves.
Roasted garlic adds a sweet and nutty undertone to the dish. Simply mash the roasted garlic and stir it into the sauce as directed in the recipe.
CAYENNE PEPPER: If you prefer a spicier kick, add a pinch of red pepper flakes to the sauce.
This will give the dish a subtle heat without altering the overall cooking process. Start with a small amount and adjust according to your heat tolerance.
CREAM OF CHICKEN SOUP: For a homemade alternative, you can make your own cream of chicken soup using a roux and chicken broth.
This allows you to control the ingredients and customize the thickness of the soup.
How To Make This Smothered Chicken Recipe
Get ready to create this comforting and flavorful smothered chicken dish with our step-by-step guide:
STEP ONE: Add the diced bacon to a large 12-inch skillet on medium-low heat.
Cook for 12-15 minutes or until the fat has rendered out and the bacon pieces are crispy.
STEP TWO: While the bacon is cooking, you can prepare the chicken cutlets.
Add the all-purpose flour and half a teaspoon of season salt to a medium-sized, shallow dish. Stir to combine.
Coat all four chicken cutlets on both sides with the seasoned flour.
Set them aside on a plate until the bacon is done cooking.
OUR RECIPE DEVELOPER SAYS
If your chicken cutlets vary in thickness, you can either cut them in half or use a meat mallet to pound them to a uniform thickness.
This ensures even cooking.
STEP THREE: Once the bacon has cooked and is crisp, use a slotted spoon and remove the bacon. Place it on a paper towel-lined plate to soak up extra grease.
Set the bacon aside. Be sure to leave about two tablespoons of the bacon grease in the bottom of the pan.
PRO TIP:
If your bacon renders more than two tablespoons of fat, pour out the excess to avoid making the gravy too greasy.
STEP FOUR: Add the canola oil to the skillet with the bacon grease and turn the heat up to medium-high heat.
Add the flour-coated chicken cutlets and cook for five to seven minutes on each side or until golden brown and cooked through.
Depending on the size of your chicken cutlets, you may need to cook it in two batches to avoid overcrowding the skillet.
This ensures that your chicken browns and cooks evenly.
Once the chicken is cooked, and browned, remove it from the skillet and place it on a plate to rest while the sauce is made.
STEP FIVE: Turn the heat of the skillet down to medium.
Add the diced yellow onion, chicken bouillon seasoning, garlic powder, poultry seasoning, and black pepper to the skillet.
Finally, add the remaining one teaspoon of season salt.
Saute the onions for one to two minutes or until the onions have softened.
STEP SIX: Add the low-sodium chicken broth, whole milk, and cream of chicken soup to the skillet. Whisk constantly until no lumps remain from the soup.
STEP SEVEN: Bring the sauce to a boil, then reduce the heat to low and simmer for six to eight minutes or until the sauce thickens.
STEP EIGHT: Remove from the heat and whisk in the unsalted butter until fully incorporated.
STEP NINE: Place the cooked and browned chicken cutlets back into the skillet along with any chicken juices from the plate.
STEP TEN: Spoon some of the warm homemade gravy over the top of the chicken.
Sprinkle the reserved crispy bacon pieces over the entire surface of the chicken and sauce.
Garnish with fresh parsley.
How To Serve
This Southern smothered chicken recipe is a versatile dish that pairs well with various accompaniments.
Serve this pan-fried chicken over a bed of creamy mashed potatoes, allowing the flavorful gravy to blend with the potatoes for a comforting combination.
Add a tomato cucumber salad for a well-rounded meal.
Pair the smothered chicken with al dente egg noodles for a delicious twist.
Consider adding a side of garlic bread or a simple green salad to complete the meal.
Serve the smothered chicken over fluffy white rice or a fragrant pilaf. Include a side of sauteed vegetables to add a bit of color.
Our Tuscan chicken and lemon chicken are two more chicken dishes we are certain you will enjoy.
When To Serve
WEEKNIGHT DINNER: Smothered chicken is a perfect choice for a weeknight meal.
FAMILY GATHERINGS: When you have family coming over for a gathering, smothered chicken can be a crowd-pleaser.
SUNDAY SUPPER: Make Sunday dinner extra special with smothered chicken. It’s a comforting dish that can bring the family together for a leisurely meal.
DATE NIGHT: Impress your significant other with a homemade date night dinner featuring smothered chicken.
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Storage
Here’s how to make sure you store this delicious chicken properly so that you can enjoy it later:
MAKE AHEAD: You can prepare certain components of the smothered chicken ahead of time to save cooking time later.
Cook the bacon in advance and store it in an airtight container in the refrigerator for up to three days.
You can also coat the chicken cutlets with the seasoned flour and refrigerate them for up to one day before cooking.
IN THE FRIDGE: If you have leftovers, store them in an airtight container in the refrigerator for up to two days.
Ensure that the chicken is completely cooled before refrigerating it.
When reheating, you may find that the gravy has thickened. To loosen it, add a splash of chicken broth while gently reheating the dish in a skillet or microwave.
IN THE FREEZER: While the leftover smothered chicken can be stored in the freezer, it may affect the texture.
If you choose to freeze it, place the cooled chicken and gravy in a freezer-safe container, leaving some headspace for expansion.
It can be stored in the freezer for up to two months. To thaw, transfer the container to the refrigerator overnight.
REHEATING: To reheat the smothered chicken, you can use various methods.
In a skillet, gently heat the chicken and gravy over medium-low heat, stirring occasionally until warmed through.
In the microwave, place the chicken and gravy in a microwave-safe dish and heat in 30-second intervals, stirring in between until heated to your desired temperature.
Remember to check the internal temperature of the chicken, ensuring it reaches 165°F (74°C) for safe consumption.
Why We Love This Recipe
Our smothered chicken recipe holds a special place in our hearts for the following reasons:
COMFORTING AND FLAVORFUL: This dish offers the ultimate comfort with its tender chicken, gravy, and bacon.
CROWD-PLEASER: Whether it’s a family gathering or a potluck party, smothered chicken is guaranteed to please a crowd.
LEFTOVERS WELCOME: The leftovers can be just as delicious as the initial serving. The flavors continue to develop, making it a great option for enjoying on subsequent days.
Our smothered chicken recipe offers a truly comforting and flavorful experience that will satisfy your cravings. The combination of tender chicken cutlets, crispy bacon, and rich gravy creates a harmony of flavors that will leave you wanting more.
Frequently Asked Questions
Can I use turkey bacon instead of regular bacon?
You can use turkey bacon as a leaner alternative.
Keep in mind that it may have a slightly different flavor and texture than regular bacon.
Can I use bone-in chicken for this recipe?
While bone-in chicken can be used, it will require adjustments in cooking time to ensure the chicken is fully cooked.
Boneless, skinless chicken breast cutlets are recommended for this recipe for quicker and more even cooking.
Can I make the gravy thicker?
If you prefer a thicker gravy, you can increase the amount of flour used in the recipe.
Simply add an additional tablespoon of flour to the seasoned flour mixture before coating the chicken cutlets.
Can I use chicken stock instead of low-sodium chicken broth?
You can use chicken stock instead of low-sodium chicken broth. Keep in mind that the saltiness may vary, so adjust the seasoning accordingly.
Can I make this recipe spicy?
If you prefer a spicy kick, you can add cayenne pepper, red pepper flakes, or hot sauce to the seasoning blend or the gravy.
Adjust the amount to your desired level of spiciness.
Can I double the recipe?
You can double the recipe to serve more people. However, be cautious not to overcrowd the skillet when cooking the chicken cutlets.
It’s recommended to cook them in batches to ensure proper browning.
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Smothered Chicken
Smothered chicken is a flavorful and comforting Southern food dish of tender chicken cutlets, bacon, and delicious gravy, making it a family favorite.
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 4
Ingredients
- 4 slices bacon, diced into ½ inch pieces
- 4 boneless skinless chicken breast cutlets, approximately 1½ pounds
- ½ cup all-purpose flour
- 1½ teaspoons season salt, divided into ½ teaspoon and 1 teaspoon
- 3 tablespoons canola oil
- ¾ cup diced yellow onion
- 1 teaspoon chicken bouillon seasoning
- ½ teaspoon garlic powder
- ½ teaspoon poultry seasoning
- ¼ teaspoon black pepper
- 2 cups low-sodium chicken broth
- 1 cup whole milk
- 21 ounces cream chicken soup
- 2 tablespoons unsalted butter
- 1 tablespoon fresh chopped parsley, optional garnish
Instructions
- Add the diced bacon to a large 12-inch skillet on medium-low heat. Cook for 12-15 minutes or until the fat has rendered out and the bacon pieces are crispy.
- While the bacon is cooking, you can prepare your chicken cutlets by adding the all-purpose flour and ½ teaspoon season salt to a medium-sized, shallow dish. Stir to combine. Coat all four chicken cutlets on both sides with the seasoned flour. Set them aside on a plate until the bacon is done cooking.
- Once the bacon has cooked and crisped, using a slotted spoon, remove the bacon and place it on a paper towel-lined plate. Set the bacon aside. Be sure to leave about 2 tablespoons of the bacon grease in the skillet.
- Add the canola oil to the skillet with the bacon grease and turn the heat up to medium-high. Add the flour-coated chicken cutlets and cook for 5-7 minutes on each side or until golden brown and cooked through. You will need to note that depending on the size of your chicken cutlets, you may need to cook your chicken in two batches to avoid overcrowding the skillet. This will ensure that your chicken browns and cooks evenly. Once the chicken is cooked, and browned, remove it from the skillet and place it on a plate to rest while the sauce is made.
- Turn the heat of the skillet down to medium and add to the skillet the diced yellow onion, chicken bouillon seasoning, garlic powder, poultry seasoning, black pepper, and the remaining 1 teaspoon of season salt. Saute the onions for 1-2 minutes or until the onions have softened.
- Add the low-sodium chicken broth, whole milk, and cream of chicken soup to the skillet, whisking constantly until no lumps remain from the soup.
- Bring the sauce to a boil, then reduce the heat to low and simmer for 6-8 minutes or until the sauce thickens.
- Remove from the heat and whisk in the unsalted butter until fully incorporated.
- Place the cooked and browned chicken cutlets back into the skillet along with any chicken juices from the plate.
- Spoon some of the warm gravy over the top of the chicken. Sprinkle the reserved crispy bacon pieces over the entire surface of the chicken and sauce. Garnish with the fresh chopped parsley.
Notes
- Opt for low-sodium chicken broth to control the saltiness of the gravy. If you use regular chicken broth, consider reducing the amount of season salt in the recipe to ½ teaspoon. Adjust the salt level to your taste preference.
- If your chicken cutlets vary in thickness, you can either cut them in half or use a meat mallet to pound them to a uniform thickness. This ensures even cooking.
- If your bacon renders more than 2 tablespoons of fat, pour out the excess to avoid making the gravy too greasy.
Nutrition
Calories: 624kcal | Carbohydrates: 30g | Protein: 37g | Fat: 39g | Saturated Fat: 12g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 17g | Trans Fat: 0.3g | Cholesterol: 121mg | Sodium: 2257mg | Potassium: 799mg | Fiber: 1g | Sugar: 5g | Vitamin A: 692IU | Vitamin C: 4mg | Calcium: 128mg | Iron: 4mg
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