Southern Smothered Chicken Recipe
The most succulent chicken is braised in flavorful gravy until tender and just falls apart with the swipe of a fork. This smothered chicken recipe is the ultimate comfort food for a cozy weeknight or Sunday dinner. Smothered chicken is a southern staple and best served over a plate of mashed potatoes or buttery white rice. It doesn't hurt that this recipe makes plenty of extra gravy for drizzling all over your rice and potatoes.
Servings: 4 servings
Ingredients
- 6 strips bacon
- 4 chicken breast cutlets or two chicken breasts sliced in half horizontally
Flour Dredge for Chicken
- 2/3 cup all-purpose flour
- 1/3 cup breadcrumbs
- 2 teaspoons blackened/cajun seasoning or all-purpose seasoning
Gravy
- 2 Tablespoons butter (salted)
- 2 tablespoons bacon drippings
- 3 Tablespoons flour
- 2.5 cups low sodium chicken stock
- 1 chicken bouillon cube
- 1/2 teaspoon salt (if needed)
- 1/2 cup half and half
Poultry Seasoning
- 1 teaspoon garlic powder
- 1 teaspoon dried onion flakes onion powder works as a substitute
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon freshly ground pepper flakes
- 1/4 teaspoon dried/rubbed sage
- 1/4 teaspoon rosemary
- 1/4 teaspoon thyme
Instructions
- Start by getting the diced bacon cooked in a large skillet over low heat until crisp.
- In a shallow dish, combine the flour, breadcrumbs, and seasonings and stir. Dredge the chicken, working the flour mixture into all the crevices. Set aside for 10 minutes to remove the chill from the fridge.
- Remove the crispy bacon bits and set aside 2 tablespoons of bacon drippings for later use in the gravy. Wipe pan clean.
- Add oil to the pan increase to medium heat. Add the chicken to the hot oil (working in batches to avoid overcrowding) and cook two minutes per side until it's browned on both sides.
- Set chicken aside on a plate and strain out the oil, leaving behind the brown bits.
- Into the same pan over medium-low, add bacon drippings and butter and stir until it melts through. Add flour and whisk for about 1 minute. Stir in the broth in increments to avoid the gravy splitting.
- Season up the sauce with the poultry seasoning, and bouillon. Finally, pour in the half and half and bring to a low boil. Taste and adjust with salt/pepper if needed.
- Nestle the chicken pieces back into the gravy and cover with the lid. Let it simmer for 20 minutes or until chicken is tender. Serve over mashed potatoes or white rice and sprinkle with the crispy bacon bits at the very end to keep them crispy.
Notes
This recipe was inspired by the fabulous CozyCook, with modifications that incorporate my own family recipes and methods.