One Pan Smothered Chicken (Print Version)

# Ingredients:

01 - 5 strips of bacon
02 - 2 large boneless skinless chicken breasts
03 - ½ cup all-purpose flour
04 - ½ cup plain breadcrumbs
05 - 1 teaspoon salt
06 - ½ teaspoon black pepper

→ Gravy

07 - 4 tablespoons butter
08 - 1 medium onion, diced
09 - 3 cloves garlic, minced
10 - ¼ cup all-purpose flour
11 - ½ cup vegetable oil
12 - 2 ½ cups low-sodium chicken stock
13 - 1/3 cup half-and-half
14 - 1 chicken bouillon cube
15 - 1 teaspoon Worcestershire sauce
16 - 1 teaspoon onion powder
17 - 1 teaspoon garlic powder
18 - 1 teaspoon fresh chopped thyme
19 - 1 teaspoon fresh chopped rosemary
20 - Fresh chopped parsley

# Instructions:

01 - Heat a 12-inch skillet on medium-high heat and add bacon. Cook until crispy and remove to a paper towel to drain.
02 - Slice the chicken breasts in half lengthwise so you have 4 thinner pieces. Cover with plastic wrap and pound to ¾-inch thickness using a cooking mallet or rolling pin.
03 - Mix flour, breadcrumbs, salt, and black pepper in a shallow bowl. Dredge chicken breasts in the mixture until well coated and set aside on a plate.
04 - Heat the skillet on medium-high heat and add vegetable oil. Cook chicken breasts 2-4 minutes on one side, then flip and cook another 2-3 minutes. Remove to a plate.
05 - Drain and wipe the skillet. Add butter, onions, and garlic, and cook for 2-3 minutes.
06 - Sprinkle flour into the skillet and whisk for 1 minute. Gradually pour in chicken stock while whisking and simmer until smooth. Add half-and-half and continue simmering for 2-4 minutes until thickened.
07 - Whisk in bouillon cube, Worcestershire sauce, onion powder, garlic powder, thyme, and rosemary.
08 - Add cooked chicken back to the skillet, top with crispy bacon, and sprinkle fresh chopped parsley. Salt and pepper to taste and serve.

# Notes:

01 - Adjust the cooking time for different chicken cuts, such as bone-in chicken legs or boneless thighs.
02 - Ensure the internal temperature of chicken reaches 165°F for safe consumption.
03 - Store leftovers in an airtight container in the refrigerator for up to 4 days. Use a skillet to reheat.
04 - To freeze, place leftovers in a freezer-safe container or bag.

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