Ah, the joy of a quick, home-cooked meal—there’s nothing quite like it, right? Picture a busy weeknight, and you’re craving something that’s both indulgent yet uncomplicated. Enter Creamy Smothered Chicken, a dish that feels like a warm hug in culinary form. It’s like that surprise Drake album drop—unexpected but just what you needed.
Steps
- Cook the bacon over medium-low heat until crispy, then set it aside. Collect 2-4 tablespoons of the clear drippings, and clean the pan of any black residue if necessary.
- Cut each chicken breast lengthwise to create thinner slices and pound them to about 3/4 inches thick. Coat the chicken thoroughly with a flour and seasoning mixture, ensuring coverage in all areas.
- Add reserved bacon drippings and enough vegetable oil to a clean pan to cover half of the chicken. Heat over medium-high and fry the chicken in batches for 4-5 minutes on each side until golden brown, then set it aside.
- Remove the oil from the pan, leaving the flavorful brown bits. Melt butter over medium heat, stirring in flour gradually to create a paste, and scrape up the fond with a spatula.
- Slowly whisk in chicken broth and half and half in small amounts, allowing each addition to thicken before adding more. Gradually incorporate beef bouillon, soy sauce, and seasonings.
- Bring to a gentle boil, then reduce heat to a simmer. Return the chicken to the pan, adding any juices from the plate, and sprinkle the chopped bacon on top.
- Cover the pan partially and simmer on low heat for 10-15 minutes, ensuring the chicken reaches an internal temperature of 165°F. Garnish with parsley and serve with mashed potatoes.
Ingredients
- 5 slices of thick-cut bacon
- 2 large boneless, skinless chicken breasts
- 1/2 cup vegetable oil (for frying)
- 1/2 cup all-purpose flour
- 1/4 cup breadcrumbs (plain or Italian)
- 1 teaspoon seasoned salt
- 3/4 teaspoon black pepper
- 4 tablespoons butter
- 4 tablespoons flour
- 2.5 cups chicken broth (consider using low sodium)
- 1 beef bouillon cube (or 1 teaspoon beef better than bouillon)
- 1/3 cup half and half (half milk, half cream)
- 1 teaspoon low sodium soy sauce (or substitute with Worcestershire sauce)
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried rosemary
- 1/4 teaspoon ground sage
- 2-3 drops Kitchen Bouquet (optional, for color)
Nutritional Values
Calories: 2664kcal | Carbohydrates: 104g | Protein: 80g | Fat: 216g | Saturated Fat: 140g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 48g | Trans Fat: 4g | Cholesterol: 368mg | Sodium: 6748mg | Potassium: 1888mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1824IU | Vitamin C: 44mg | Calcium: 240mg | Iron: 8mg
FAQ
- Can I use a different cut of meat instead of chicken breasts in this recipe?
- Yes, you can substitute chicken thighs or pork chops for the chicken breasts in this recipe. Both options will work well and provide a delicious alternative.
- How can I control the consistency of the gravy?
- To achieve a thick gravy, add the chicken broth and half-and-half to the roux slowly in small increments, allowing it to thicken between additions. For a thinner gravy, simply add a splash of milk, half-and-half, or broth.
- What are some tips for ensuring the breading stays on the chicken?
- Make sure the oil is hot enough before adding the chicken. Additionally, using a meat tenderizer to create texture on the chicken’s surface will help the breading adhere better, giving it a fried chicken appearance.
- How can I manage the sodium content in this dish?
- You can control the sodium by using unsalted butter and low-sodium chicken broth. Omitting the bacon is another way to reduce sodium, although it does add a desirable flavor and crunch.
- What are some recommended side dishes to serve with smothered chicken?
- Smothered chicken pairs well with creamy mashed potatoes, buttermilk biscuits, and roasted vegetables such as green beans, asparagus, or carrots.
Tips
- Control Gravy Consistency: Gradually add the chicken broth and half-and-half to the roux, whisking constantly, to maintain a thick gravy. For a thicker consistency, allow it to simmer uncovered, and for a thinner consistency, add a bit more half-and-half, milk, or broth.
- Ensure Proper Breading: Make sure the oil is sufficiently hot before frying the chicken to ensure the breading adheres well. Pounding the chicken with a meat tenderizer will create a textured surface for the flour mixture to cling to, enhancing the fried chicken’s appearance.
- Use of Fond for Flavor: After frying the chicken, leave the brown remnants, or ‘fond,’ in the pan when making the gravy. This will infuse the gravy with rich flavor.
- Sodium Control: To manage the sodium level, consider using unsalted butter and low-sodium broth. While bacon adds a nice texture and flavor, it can be omitted if preferred.
Equipment
- Le Creuset Skillet – High-quality skillet known for its heat conduction and being oven safe.
- Meat Thermometer – To check the doneness of the meat.
- Kitchen Tongs – Useful for frying bacon and flipping the chicken.
- Meat Tenderizer – To pound the chicken to the desired thickness.
- Silicone Spatula – For making the roux and cleaning the pan.
- Measuring Spoons – Magnetic ones to keep your drawer organized.
- Pinch Bowls – For measuring out and organizing seasonings.
- Kitchen Bouquet Browning and Seasoning Sauce – Optional for darkening the color of homemade gravy.
