This delectable and comforting meal is a perfect choice for any night of the week, offering both ease of preparation and a decadent touch with the creamy bacon gravy.
Ingredients & Substitutions
Explore the art of crafting Smothered Chicken with these key ingredients:
- Bacon: Opt for thick-cut bacon, providing a robust flavor. However, regular bacon can also be used. Ensure you save a few tablespoons of bacon grease for the gravy, along with additional crispy bacon pieces for garnish.
- Chicken: While the recipe showcases chicken breasts, feel free to substitute with an equal amount of boneless, skinless chicken thighs. Adjust the cooking time as needed.
- Chicken Stock: If you lack chicken stock, create your own or substitute with chicken broth. Note that using broth may result in a slightly lighter gravy, but the flavor will remain delightful.
Storing and Reheating Smothered Chicken
Savor the Smothered Chicken experience beyond the initial serving. Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven at 350°F (175°C) for 15-20 minutes or on the stovetop in a saucepan over medium-low heat until warmed. Microwaving is an option, but be mindful of potential texture changes in the chicken.
Can I Freeze Smothered Chicken?
Indeed, Smothered Chicken can be frozen, though consider potential texture and flavor alterations upon thawing. To freeze, allow the chicken and gravy to cool completely. Store in a freezer-safe container or bag for 2-3 months. When ready to enjoy, thaw in the refrigerator overnight before reheating.
Ingredients:
Bacon
- 8 strips thick-cut bacon, chopped into ¼-inch pieces
Chicken
- 2 large boneless, skinless chicken breasts
- ½ cup (62.5 g) all-purpose flour
- ¼ cup (27 g) Italian breadcrumbs
- ½ teaspoon garlic salt
- ½ teaspoon paprika
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ½ cup (120 ml) canola oil, for frying
Gravy
- 2 tablespoons unsalted butter
- ¼ cup (31 g) all-purpose flour
- 2 cups (480 ml) chicken stock
- 2 tablespoons heavy cream
- ¼ teaspoon black pepper
- 1 pinch cayenne pepper, optional
- Parsley, for garnish
Instructions:
Bacon
- In a large skillet over medium heat, cook the bacon until crispy. Transfer to a paper towel-lined plate and reserve 2 tablespoons of bacon fat for the gravy. Wipe out the skillet and set aside.
Chicken
- Pat the chicken dry and slice each breast in half horizontally to make two pieces (for a total of 4 halves). Pound each piece to an even thickness using a meat mallet.
- On a large shallow plate, combine flour, breadcrumbs, garlic salt, paprika, kosher salt, and pepper. Whisk to combine.
- Dredge each piece of chicken in the flour mixture, pressing to coat on all sides. Set aside.
- In the same skillet used for bacon, heat oil over medium heat until shimmering. Add chicken and sear for 3-5 minutes per side or until browned. Remove chicken, place on a plate, and tent to keep warm.
Gravy
- Drain the oil, leaving browned bits in the skillet. Add reserved bacon fat and butter, melting over medium heat. Sprinkle flour over the top, whisking to combine and scraping up browned bits. Cook until the roux is golden brown (4-6 minutes).
- Slowly pour in chicken stock, whisking to remove lumps. Cook until the gravy thickens and coats the back of a spoon.
- Add bacon pieces (reserving some for topping), heavy cream, pepper, and cayenne. Bring to a boil, then reduce heat to low and simmer for 1-2 minutes.
- Place chicken back into the skillet. Cover and simmer for an additional 10 minutes or until chicken reaches an internal temperature of 165°F (74°C).
- Spoon the sauce over chicken breasts. Serve topped with reserved bacon and garnish with parsley.
