One Pan Smothered Chicken

One Pan Smothered Chicken is pure comfort food for busy nights when you want a meal that delivers tender chicken, smoky bacon, and savory gravy in just one skillet. This recipe pulls together classic homestyle flavors but keeps the process foolproof and mess-free.

The first time I made this for my family it became an instant favorite They always ask for extra sauce to soak up with mashed potatoes

Ingredients

• Bacon: Adds smoky crunch that infuses the whole skillet with rich flavor Choose thick-cut bacon for bigger pieces
• Boneless skinless chicken breasts: Stay juicy and get a beautiful sear Pound them even so they cook perfectly
• All purpose flour and plain breadcrumbs: Create that golden crust Make sure your breadcrumbs are fresh for best texture
• Salt and black pepper: Balances all the deep flavors Use freshly ground pepper for more punch
• Butter: Gives the gravy a creamy base Opt for unsalted so you can control the seasoning
• Onion and garlic: These aromatics build a sweet savory depth Choose firm onions and fresh garlic for fullest taste
• Vegetable oil: Helps the chicken brown evenly Use a neutral oil or swap in light olive oil
• Chicken stock: Forms the savory backbone of the gravy Pick low-sodium stock so you do not oversalt
• Half and half: Makes the sauce extra creamy You can mix whole milk and cream if you do not have this
• Chicken bouillon cube: Boosts that homemade taste in the gravy Use a quality brand without too much salt
• Worcestershire sauce: Adds tang and umami Grab a bottle without added sugar for best flavor
• Onion powder garlic powder fresh thyme fresh rosemary: Layer on the comfort Choose fresh herbs for maximum aroma
• Fresh parsley: Finishes everything with a bright pop Select flat-leaf parsley for best results

Step-by-Step Instructions

Cook the Bacon:

Heat a large skillet on medium high Add bacon strips and cook until crispy then transfer to a plate lined with a paper towel to drain off any excess fat The leftover fat in the pan will flavor the next steps

Prep the Chicken:

Slice each chicken breast in half lengthwise to make four thinner pieces Lay plastic wrap over them and use a mallet or rolling pin to gently pound to an even thickness about three quarters of an inch This step ensures even cooking

Coat the Chicken:

Mix the flour breadcrumbs salt and pepper in a shallow bowl Dredge each piece of chicken in this blend so every side is well coated Set aside on a plate

Brown the Chicken:

Add vegetable oil to the skillet and warm over medium high When hot add the chicken breasts Cook for two to four minutes until golden then flip and fry another two to three minutes Remove to a plate and keep warm

Start the Gravy:

Drain any excess oil and wipe out the skillet Add butter diced onion and minced garlic Cook for two to three minutes until the onion is soft and translucent

Build the Gravy Base:

Sprinkle flour over the onions and whisk to combine Cook for about one minute to take away any raw flour taste

Finish the Gravy:

Pour in chicken stock and whisk until the mixture is smooth Stir in half and half then let simmer for a few minutes until everything thickens

Season the Gravy:

Whisk in the chicken bouillon cube Worcestershire sauce onion powder garlic powder fresh chopped thyme and rosemary Stir until the bouillon dissolves fully

Combine and Serve:

Add the browned chicken back into the skillet Spoon the luscious gravy and onions over the chicken Sprinkle with chopped crispy bacon and a handful of fresh parsley Season with salt and pepper to taste Serve hot straight from the skillet

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My favorite part is the crispy bacon topping It reminds me of family Sunday dinners where the kitchen would fill with that irresistible savory aroma My kids love spooning extra gravy over mashed potatoes much to their delight

Storage Tips

Store leftover chicken and sauce in an airtight container in the fridge for up to four days When ready to reheat transfer both chicken and gravy to a skillet and warm gently on the stove to restore the sauce’s creaminess You can also freeze portions in airtight freezer safe bags or containers for up to two months To reheat from frozen thaw in the fridge overnight then warm in a pan until hot through

Ingredient Substitutions

Swap chicken breasts with boneless thighs or bone in legs for more rich flavor Just adjust the cooking time to make sure they reach an internal temperature of one hundred sixty five degrees Fahrenheit If you do not have half and half mix equal parts whole milk and heavy cream Gluten free flour and breadcrumbs work for gluten sensitive eaters You can also use turkey bacon if you prefer a lighter flavor

Serving Suggestions

This chicken loves mashed potatoes egg noodles or rice to soak up the savory gravy Try serving with roasted carrots or green beans for balance For an extra special meal finish with a sprinkle of extra fresh herbs and black pepper

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Cultural Context

Smothered chicken hails from Southern American kitchens where one pan meals created hearty filling dinners for families The technique of deglazing a pan with broth or cream makes the most of simple ingredients By including bacon this recipe offers a modern spin on a traditional comfort food classic

Frequently Asked Questions

→ What makes the sauce creamy?

The sauce combines butter, flour, chicken stock, and half and half, resulting in a smooth, creamy texture that pairs perfectly with savory chicken.

→ Can I use other chicken cuts?

Yes, boneless thighs or legs work well. Adjust cooking time to ensure the meat is fully cooked and juicy.

→ How do I get the chicken crispy?

Ensure the skillet is hot before frying and dredge the chicken in flour and breadcrumb mixture to achieve a golden, crispy finish.

→ What herbs complement the dish?

Fresh thyme, rosemary, and parsley add aromatic notes that enhance the savoriness of the meal.

→ Can leftovers be stored?

Store in an airtight container with sauce for up to four days. Reheat gently in a skillet for best results.

→ Is it freezer friendly?

Yes, cool completely and store in a freezer-safe container. Thaw and reheat on the stovetop for best texture.