Smothered Chicken

This Southern Smothered Chicken Recipe is comfort food at its best. It features crisp bacon, lightly breaded chicken breasts, and lusciously creamy seasoned gravy made from common pantry spices. The family is always delighted to see this recipe cooking in the skillet when they come home from work and school.

How to make Smothered Chicken

First, cook the bacon in a skillet over medium-high heat until brown and crispy. Chop the bacon up and set it aside. Be sure to reserve the bacon grease. Then, in a medium bowl, whisk together the flour, onion powder, garlic powder, paprika, salt, pepper, ginger, and cinnamon. Next, set aside about 1/4 cup of the seasoned flour mixture. Pat the chicken dry with paper towels. Dredge the chicken in the remaining flour mixture, shaking off the excess flour. Melt a little butter in the skillet with the bacon grease over medium heat. Add the chicken to the skillet and cook until golden brown on both sides. Then, plate the chicken.

If you don’t have at least 4 tablespoons of fat left in the skillet, add enough butter to make up the difference. Whisk in the flour mixture that you set aside. Continue whisking and cooking over medium-low heat for about 3 minutes. Scrap those delicious brown bits off the bottom of the skillet. Slowly stir in the milk and chicken broth, alternating between the two while whisking constantly. Add the chicken back to the pan and simmer for about 10 minutes to warm the chicken and finish cooking it. Finally, sprinkle with crispy chopped bacon and garnish with fresh parsley or thyme.

Beth’s Recipe Tips

• If your chicken breasts are oversized, cut them in half or use chicken cutlets. If they are too thick on one end, pound them with a meat mallet.
• You can make it with thighs, legs, or breasts. They can be bone-in, skin-on, or skinless.
• Use the bacon grease to brown the chicken. It adds extra flavor and a crispy texture that can’t be beaten.
• Don’t overcook the chicken. Chicken is cooked through when it hits an internal temperature of 165 degrees.
• If the gravy gets too thick, add a little more milk or chicken broth.
• Remember to scrape the skillet to get those magical browned bacon and flour bits that add tons of flavor to your gravy.
• Make it Louisiana-style smothered chicken by substituting 1 tablespoon of Cajun or Creole seasoning for all the spices.

What to Serve With Smothered Chicken

I like to serve it over rice, egg noodles, twice-baked potato casserole, or garlic mashed potatoes. For a vegetable side dish try creamed peas and pearl onions, Southern green beans, or glazed carrots. For dessert enjoy fried apples or blackberry cobbler.

Storage and Reheat

Leftovers can be stored in an airtight container in the fridge for up to 3 days or frozen in a freezer-proof container for up to 3 months. For best results, thaw overnight in the fridge before reheating on low in a skillet or the microwave at reduced power.

More Chicken Recipes

Southern Smothered Chicken

This easy one-skillet Smothered Chicken is comfort food at its best with crisp bacon and creamy seasoned gravy.  Enjoy it over mashed potatoes, with collard greens and creamed peas.

4.97 from 31 votes

Print Pin Rate

Course: main meal chicken

Cuisine: Southern

Prep Time: 5 minutes minutes

Cook Time: 40 minutes minutes

Servings: 4 servings

Calories: 451kcal

Author: Beth Pierce

Ingredients

• 4 slices bacon
• 4 boneless skinless chicken breasts
• 1 cup all purpose flour
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• ½ teaspoon salt
• ¼ teaspoon fresh ground black pepper
• ¼ teaspoon ground ginger
• ¼ teaspoon ground cinnamon
• 2-3 tablespoons butter
• 1 ½ cups whole milk
• 1 ½ cups chicken broth or vegetable broth
• 1/2 tablespoon fresh chopped parsley or thyme

Instructions

• Cook the bacon in a skillet over medium heat until brown and crispy. Chop the bacon up and set it aside.  Reserve the bacon grease.
• Whisk together the flour, onion powder, garlic powder, paprika, salt, pepper, ginger, and cinnamon. Set aside 1/4 cup of the flour mixture.
• Pat the chicken dry with paper towels. Dredge the chicken in the remaining flour mixture shaking off the excess.  Melt 1 tablespoon butter in the skillet with the bacon grease over medium heat.  Add the chicken to the skillet and cook until it is golden brown on both sides. Plate the chicken.
• Melt enough butter in the skillet to have 4 tablespoons of fat in the skillet.  Turn heat to medium-low. Whisk in the flour that you set aside. Continue whisking and cooking for about 3 minutes, scraping the brown bits off the bottom of the skillet.
• Slowly add the milk and chicken broth alternating between the two while whisking constantly.  Add the chicken back to the pan and simmer for 10 minutes to warm the chicken and finish cooking it.  Sprinkle with the chopped bacon and garnish with fresh parsley or thyme.

Notes

• If your chicken breasts are oversized, cut them in half or use chicken cutlets. If they are too thick on one end, pound them a little bit with a meat mallet.
• Use the bacon grease to brown the chicken. It adds extra flavor and a crispy texture that can’t be beaten.
• Don’t overcook the chicken. Chicken is cooked through when it hits an internal temperature of 165 degrees.
• The spices for the breading and gravy are unusual yet delicious. They will tantalize your taste buds.
• If the gravy gets too thick, add a little more milk or chicken broth.
• Don’t forget to scrape the skillet and get those magical browned bacon and flour bits that add tons of flavor to your gravy.
• Make it Louisiana-style smothered chicken by substituting 1 tablespoon of Cajun or Creole seasoning for all the spices.
• Serve the chicken over rice, mashed potato, or egg noodles. Pour the sauce over the top.
• Store leftovers in an airtight container in the fridge for up to 3 days or freeze in a freezer-proof container for up to 3 months. For best results, thaw overnight in the fridge before reheating on low in a skillet or in the microwave at reduced power.

Nutrition

Calories: 451kcal | Carbohydrates: 31g | Protein: 33g | Fat: 21g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 113mg | Sodium: 1002mg | Potassium: 666mg | Fiber: 1g | Sugar: 5g | Vitamin A: 842IU | Vitamin C: 2mg | Calcium: 132mg | Iron: 2mg

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