Name: Smothered Chicken with Turkey Bacon
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Ingredients: 5 strips thick-cut turkey bacon; 2 large boneless, skinless chicken breasts; ½ cup vegetable oil, for frying; ½ cup all-purpose flour; ¼ cup breadcrumbs (plain or Italian); 1 tsp seasoned salt; ¾ tsp black pepper; 4 tbsp butter; 4 tbsp flour; 2 ½ cups chicken broth (low-sodium recommended); 1 beef bouillon cube or 1 tsp beef bouillon paste; ⅓ cup half-and-half (half milk, half cream); 1 tsp low-sodium soy sauce (or Worcestershire sauce); 1 tsp onion powder; 1 tsp garlic powder; ¼ tsp dried thyme; ¼ tsp dried rosemary; ¼ tsp ground sage; 2-3 drops Kitchen Bouquet (optional, for color)

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Smothered chicken is a comforting classic, known for its tender, flavorful chicken covered in a rich, savory gravy. This dish has its roots in Southern cuisine, where it’s celebrated for being both hearty and deeply satisfying. Traditionally made with bacon, this version offers a lighter twist by using turkey bacon. Turkey bacon brings a smoky, savory flavor without the extra fat of traditional pork bacon, allowing you to enjoy a balanced dish that’s still packed with taste.

In this recipe, we’ll coat the chicken with a seasoned flour mixture to create a crispy, golden crust. Then, we’ll make a creamy, herb-infused gravy using simple yet flavorful ingredients like chicken broth, butter, and a blend of spices. The combination of juicy chicken, crispy turkey bacon, and a well-seasoned gravy makes for a rich, comforting meal. This smothered chicken is ideal for family dinners and perfect to serve with sides like mashed potatoes or rice.

Ingredients Breakdown

This smothered chicken recipe is built around a few key ingredients, each adding its unique flavor and texture to create a satisfying, layered dish.

Main Ingredients:
The stars of this dish are boneless, skinless chicken breasts and thick-cut turkey bacon. Chicken breasts provide lean, tender meat that soaks up the seasonings and gravy beautifully. Turkey bacon offers a lighter alternative to pork bacon, with a smoky and slightly sweet taste that complements the chicken while adding a crispy texture.

Chicken Dredge:
The dredge consists of all-purpose flour, breadcrumbs, seasoned salt, and black pepper. The flour and breadcrumbs work together to create a crispy outer layer, giving the chicken a golden-brown crust when fried. The seasoned salt and pepper enhance flavor, ensuring every bite of chicken has a touch of spice and warmth.

Gravy Ingredients:
For the gravy, butter and flour form a roux, creating a thick, smooth base. Low-sodium chicken broth and half-and-half add creaminess and depth, while spices like garlic powder, onion powder, thyme, rosemary, and sage enhance the savory flavor profile. A hint of soy sauce adds umami, rounding out the gravy’s rich taste.

Optional Ingredients:
Kitchen Bouquet, an optional browning agent, can deepen the gravy’s color, giving it a more appealing, caramelized look. You can also substitute soy sauce with Worcestershire sauce for a different but equally rich flavor.

Step-by-Step Cooking Process

Step 1: Prepare the Chicken Dredge
Start by preparing the seasoned coating for the chicken. On a large plate, combine ½ cup of all-purpose flour, ¼ cup of plain or Italian breadcrumbs, 1 teaspoon of seasoned salt, and ¾ teaspoon of black pepper. The flour forms the base, creating a crispy layer, while the breadcrumbs add extra crunch. The seasoned salt and pepper provide balanced flavor, enhancing the taste of the chicken. Thoroughly mixing these ingredients ensures an even distribution of seasoning, which helps every piece of chicken achieve a consistent, flavorful crust once fried.

Step 2: Cooking the Turkey Bacon
Place a skillet over medium-low heat and cook five strips of thick-cut turkey bacon until crispy on both sides. This process takes around 5–8 minutes, depending on thickness. Cooking on medium-low allows the bacon to become crispy without burning. Once crispy, remove the bacon and set it aside on a paper towel to drain excess grease, keeping 2–4 tablespoons of clear drippings in the skillet for added flavor in later steps. If the bacon leaves any dark residue, gently wipe it from the pan to avoid a burnt taste in the final dish.

Step 3: Preparing the Chicken
To prepare the chicken, take two large boneless, skinless chicken breasts and slice each one in half lengthwise to create four thinner pieces. Place the pieces between two sheets of plastic wrap and use a meat mallet to pound them to an even thickness, approximately ¾ inch. This step is essential for even cooking, as uniform thickness allows the chicken to cook through without becoming dry. Pounding the chicken also helps tenderize it, making each bite juicy and easy to cut through when served.

Step 4: Dredging the Chicken
Pat each piece of chicken dry with a paper towel to help the coating stick better. Then, generously coat each piece in the prepared flour and breadcrumb mixture, pressing firmly to ensure the dredge adheres to the entire surface. The pressing step helps create a thick, even layer that will become crispy and golden when cooked. Make sure to shake off any excess dredge gently. This thorough coating is key to achieving a crispy exterior that contrasts perfectly with the tender chicken inside.

Step 5: Cooking the Chicken
In the same skillet used for the turkey bacon, add enough vegetable oil to cover the chicken pieces halfway. Heat the oil over medium-high heat, then carefully place the dredged chicken in the skillet in batches to avoid overcrowding. Cook each piece for 4–5 minutes on each side or until golden brown and crispy. Adjust the heat as needed to prevent the coating from burning; medium-high heat is ideal for creating a crispy exterior without overcooking the chicken inside. Once golden brown, transfer the chicken to a plate and set aside. Keeping the chicken warm while you prepare the gravy will ensure it stays tender and juicy until you’re ready to serve.

Step 6: Preparing the Pan for Gravy
After cooking the chicken, carefully remove any excess oil from the skillet, leaving about 1–2 tablespoons behind. This step is essential for making a flavorful gravy, as it retains the browned bits left by the bacon and chicken, which will add depth to the final sauce. Be careful not to leave any burnt residue; if needed, wipe any blackened areas with a paper towel. These browned bits (also known as fond) will add richness and complexity to the gravy, transforming simple ingredients into a well-rounded sauce.

Step 7: Making the Roux
To start the gravy, melt 4 tablespoons of butter in the skillet over medium heat. Once melted, add 4 tablespoons of flour gradually, whisking constantly to combine. This combination of fat and flour, known as a roux, is key to thickening the gravy. Whisk until the mixture is smooth and paste-like, without any lumps. The roux should cook for about 2–3 minutes, turning a light golden color, which develops a nutty flavor. Cooking the roux properly ensures the gravy will have a rich taste without a raw flour taste, laying the foundation for a creamy, flavorful sauce.

Step 8: Adding Broth and Half-and-Half
With the roux ready, slowly add 2 ½ cups of low-sodium chicken broth, a little at a time, whisking constantly to blend. The gradual addition of liquid helps prevent lumps, ensuring a smooth consistency. Next, add ⅓ cup of half-and-half, continuing to whisk to incorporate it fully into the gravy. The half-and-half brings a creamy texture, while the broth adds depth of flavor without making the gravy too thick. Once all the liquid is added, let the mixture simmer for a few minutes, allowing it to thicken slightly. Whisking continuously prevents lumps and keeps the gravy silky and smooth, perfect for smothering the chicken in the final step.

Step 9: Seasoning the Gravy
Once the gravy has reached a smooth, thickened consistency, it’s time to enhance its flavor with seasonings. Add one beef bouillon cube (or one teaspoon of beef bouillon paste) to the gravy, which provides a deeper, more savory base. Next, add one teaspoon each of onion powder and garlic powder, along with ¼ teaspoon each of dried thyme, rosemary, and ground sage. Finally, add one teaspoon of low-sodium soy sauce or Worcestershire sauce, adding a subtle umami flavor that enriches the gravy. Allow the gravy to simmer for a few minutes, letting the flavors meld together for a full-bodied taste.

Step 10: Finishing the Dish
Return the cooked chicken and chopped turkey bacon to the skillet, nestling the chicken pieces in the gravy. Spoon some gravy over each piece to coat them fully, then partially cover the pan and let everything simmer on low heat for 10–15 minutes. This final cook allows the chicken to soak up the flavors of the gravy while staying moist and tender. To check for doneness, use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F (74°C). Once ready, remove from heat and prepare to serve while hot.

Serving Suggestions

For a complete meal, serve smothered chicken with classic side dishes like creamy mashed potatoes, which pair beautifully with the savory gravy. Steamed vegetables, such as green beans or broccoli, add a fresh contrast and balance to the richness of the dish. For a Southern-inspired presentation, consider a side of cornbread or buttermilk biscuits.

To elevate the dish’s appearance, garnish with freshly chopped parsley, which adds a pop of color and a hint of freshness. Another option is a light sprinkle of black pepper over the gravy for added contrast.

If you’re preparing this meal in advance, keep the chicken and gravy warm on low heat or in the oven (covered) at 200°F (93°C) until ready to serve. This will help maintain the texture and temperature, ensuring that each plate comes out hot and flavorful.

Tips and Variations

This smothered chicken recipe can be easily customized to suit various tastes and dietary preferences. If you’re out of half-and-half, feel free to substitute with whole milk for a slightly lighter texture or heavy cream for extra richness. You can also replace chicken broth with vegetable broth to make it more versatile or add depth by combining chicken and beef broths.

For a bit of spice, consider adding a pinch of cayenne pepper or red pepper flakes to the dredge or gravy. A smoky touch can be achieved by incorporating smoked paprika or liquid smoke into the gravy, enhancing the flavor profile without overpowering the dish. You could also experiment with different herbs, such as basil or oregano, for a Mediterranean twist, or use marjoram and sage to deepen the earthy flavor.

To make this recipe more unique, try topping the finished dish with sautéed mushrooms, caramelized onions, or even a handful of shredded cheddar cheese, melting it slightly for extra creaminess. Each variation allows you to create a different flavor experience while preserving the dish’s comforting essence.

Healthier Alternatives

To make this dish lighter, consider baking the chicken instead of frying. Simply dredge as directed, place on a baking sheet lined with parchment paper, and bake at 400°F (200°C) for 20–25 minutes, or until golden and cooked through. Baking reduces the oil needed, lowering the overall fat content.

For a lower-sodium option, choose low-sodium broth and seasoned salt alternatives, allowing you to control the saltiness without compromising flavor. You can also replace half-and-half with a light milk alternative, such as unsweetened almond or oat milk, which will make the dish less rich but still creamy.

Using turkey bacon instead of traditional pork bacon not only reduces the fat but also cuts down on calories, making it a leaner option. The smoky flavor of turkey bacon complements the dish without adding as much saturated fat, helping you enjoy the dish’s flavors with a healthier twist.

Common Mistakes and How to Avoid Them

One common mistake when making smothered chicken is overcooking the chicken, which can make it dry and tough. To avoid this, slice and pound the chicken to a uniform thickness and monitor the internal temperature, removing it from heat once it reaches 165°F (74°C). Another pitfall is burning the dredge coating, which often happens if the oil is too hot. Keep the skillet at medium-high heat, adjusting as necessary to maintain a golden-brown crust.

Lumpy gravy can also be an issue if the broth and half-and-half are added too quickly to the roux. To prevent this, add liquids slowly and whisk constantly, allowing the roux to blend smoothly with each addition. If lumps do form, a quick whisking or a few seconds of blending can help create a smooth texture. By following these steps, you’ll ensure a moist chicken, a well-coated crust, and a creamy, lump-free gravy.

FAQs

Can I use regular bacon instead of turkey bacon?
Yes, regular bacon can be used in place of turkey bacon. It will add a richer flavor but may increase the fat content. Make sure to drain excess grease to avoid a heavy, oily dish.

What’s the purpose of Kitchen Bouquet, and is it necessary?
Kitchen Bouquet is a browning and seasoning sauce that enhances the color and depth of the gravy. It’s optional but adds a rich, caramel-like hue. If you don’t have it, the gravy will still taste great, just lighter in color.

How do I keep the chicken crispy when adding it back to the gravy?
To retain crispiness, partially cover the pan and simmer on low. Avoid fully submerging the chicken in gravy; spoon it over the top instead. This method keeps the top of the chicken crisper while letting it absorb some flavor.

Can I make the gravy thicker or thinner?
Yes, for thicker gravy, simmer longer or add an extra tablespoon of flour to the roux. For a thinner consistency, add more broth or half-and-half gradually until you reach the desired texture.

Can I prepare the dish ahead of time?
Yes, you can make the gravy and cook the chicken ahead, storing them separately. When ready to serve, reheat the gravy slowly and add the chicken, allowing it to warm through in the sauce for the best flavor and texture.