Smothered Chicken
Juicy chicken breasts topped with a creamy, savory sauce and crispy bacon—perfect for a cozy, satisfying meal.
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Servings: 6
Calories: 310kcal
Cost: $12
Equipment
- 1 Large skillet A 12-inch skillet works best. Cast iron or stainless steel are great choices because they hold heat well.
- 1 Shallow Bowl For the flour mixture. A pie dish works perfectly.
- 1 Meat thermometer This is super helpful to make sure the chicken is cooked through without being dry.
- 1 Whisk For making the sauce smooth and lump-free.
Ingredients
- 2 strips thicker cut bacon or 3 strips thinner cut bacon for more crispiness
- 2 large boneless skinless chicken breasts about 1.1-1.25 lbs sliced in half horizontally to make 4 thin cutlets
- ¼ cup all-purpose flour or gluten-free flour if preferred
- 1 teaspoon garlic powder adds savory flavor
- 1 teaspoon onion powder for depth of taste
- 1 teaspoon dried parsley for a touch of freshness
- ½ teaspoon paprika adds a subtle smokiness
- ½ teaspoon fine salt adjust to taste
- ¼ teaspoon black pepper add more to taste
- 1 –2 tablespoons butter used to enhance sauce flavor
- 1 cup low-sodium chicken broth or bone broth for extra richness
- ¼ cup half-and-half or heavy cream for a richer sauce
- Optional garnish: fresh chopped parsley for color and freshness
Instructions
- Heat a large skillet over medium-high heat. Once hot, add the bacon. Cook bacon strips for 2-3 minutes on each side until crisp. Remove from the skillet and set aside on paper towels. Do not clean the skillet, as you’ll use the bacon grease to cook the chicken.
- While bacon cooks, combine the flour, garlic powder, onion powder, parsley, paprika, salt, and pepper in a shallow bowl. Set aside 2 tablespoons of the seasoned flour in a small bowl for later use.
- Dredge each chicken cutlet one at a time in the seasoned flour mixture, ensuring both sides are lightly coated.
- In the same skillet, over medium-high heat, cook the coated chicken in the bacon grease for 5-6 minutes on each side until the chicken reaches an internal temperature of 165°F. Remove the chicken and set it aside.
- Add butter to the skillet. Once melted, sprinkle the reserved 2 tablespoons of seasoned flour over the butter. Whisk until a paste forms. Slowly add the chicken broth, whisking until smooth. Stir in the cream and simmer on low for 4-5 minutes, whisking often until the sauce thickens.
- Return the chicken to the skillet, nestling it in the sauce. Spoon the sauce over the chicken.
- Chop the cooked bacon and sprinkle it over the chicken. Garnish with fresh parsley, if desired. Serve hot.
Notes
This dish is full of flavor and richness, and it pairs wonderfully with roasted vegetables or a simple salad for a comforting weeknight dinner.
Nutrition
Serving: 1g | Calories: 310kcal | Carbohydrates: 7g | Protein: 29g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 127mg | Sodium: 394mg | Potassium: 370mg | Vitamin A: 8IU | Vitamin C: 4mg | Calcium: 2mg | Iron: 10mg