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This smothered chicken is pure comfort food with tender golden chicken simmered in a creamy savory gravy filled with onions and smoky bacon. The sauce is smooth and flavorful, coating every piece so you get the perfect bite each time. With simple ingredients and straightforward steps, this dish delivers a rich homemade taste without keeping you in the kitchen all evening. It’s the kind of meal that feels hearty and satisfying while staying easy enough for a weeknight.
Smothered chicken features juicy chicken simmered in a creamy onion and bacon gravy. It’s easy to prepare and loaded with comforting flavor in every bite.
You might also like creamy lemon chicken thighs, one pot chicken stew, Tuscan chicken orzo, and chicken Florentine.
Why You’ll Love It
Easy to make: Straightforward steps keep things simple and stress-free.
Full flavor: Bacon, onions and savory seasonings bring richness to the dish.
Flexible recipe: Use chicken breasts or thighs based on preference.
Comfort food: Creamy gravy and tender chicken make a hearty satisfying meal.
Smothered Chicken Breast Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
Chicken breasts: Lean and tender, perfect for soaking up the sauce. If using very large chicken breasts, you can slice in half lengthwise to make thinner cuts. Cut it into cubes if you want bite-sized pieces.
Flour and seasonings: Coat the chicken with all purpose flour, onion powder, garlic powder, paprika and cayenne for a crisp golden crust and flavor boost.
Unsalted butter: To saute the onions.
Oil: For searing the chicken to lock in moisture and add texture. I used avocado oil but vegetable oil would work. If you’re starting with cooked chicken, use about 3 tablespoons of oil, otherwise just leave the fat from the bacon in there and use that with a splash of oil if needed.
Yellow onion: Cooked until soft and sweet to form the base of the gravy.
Chicken broth: Blends with cream and seasonings for the perfect sauce consistency.
Half & Half: Adds creaminess without feeling heavy.
Worcestershire sauce: Deepens the flavor with subtle tang.
Bacon: Adds smoky salty richness to the final dish.
Fresh parsley: Optional garnish for color and freshness.
How to Make Smothered Chicken
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Cook bacon: Fry bacon until crispy then chop.
Season chicken: Pat chicken dry, season with salt and black pepper.
Coat chicken: Mix flour and seasonings to make seasoned flour, then coat chicken pieces. You can do this while the bacon cooks.
Sear chicken: Add the chicken to a skillet and cook both sides over medium heat or medium high heat until nicely browned.
Cook onions: Add butter and chopped onion to the same skillet, cooking until softened.
Build gravy: Sprinkle reserved flour, stir, then gradually add broth, Half & Half and Worcestershire sauce.
Simmer: Return cooked chicken to the flour mixture in the skillet with crispy bacon on top. Let the chicken cook over a medium low heat until heated through.
Finish: Spoon the flavorful gravy and onions over chicken, garnish with parsley if liked.
Substitutions and Variations
Gluten-free option: Use a gluten-free flour blend for dredging and thickening.
Different herbs: Swap Italian seasoning for thyme, oregano or rosemary.
Gravy consistency: Simmer the gravy for longer for a thicker gravy. If it’s still too thin, mix a teaspoon or 2 of cornstarch with a teaspoon or 2 of cold water, then stir it in and continue to simmer. If it’s too thick, thin it with chicken broth or water.
Extra vegetables: Mushrooms, carrots or celery add more texture and flavor.
Chicken broth: Use low sodium chicken bouillon to make bouillon (or broth).
Half & Half: Substitute heavy cream or half heavy cream and half whole milk for the homemade gravy.
Chicken breasts: Chicken thighs would also work if you prefer those. You can use bone-in chicken (you might need to adjust the cooking time if you choose this).
Lower spice: Reduce or omit cayenne pepper if you prefer a mild sauce.
Cajun smothered chicken: Replace the Italian seasoning with Cajun seasoning, then add diced bell peppers and celery along with the onions. A pinch of cayenne or a dash of hot sauce brings authentic Louisiana heat to this delicious recipe.
Garnish: Swap the parsley for fresh thyme or another herb.
Serving Suggestions
With potatoes: Garlic mashed potatoes or mashed red skin potatoes would be really good with this.
With bread: Pair your creamy smothered chicken with French bread rolls or toasted sourdough bread.
With veggies: Add some crack green beans or garlic green beans to the plate. Smoked asparagus would be good too.
How to Store Smothered Chicken
Store: Refrigerate leftovers in an airtight container for up to 3 days.
Freeze: I don’t recommend freezing because the sauce can separate.
Reheat: Warm gently on the stovetop over a low heat, stirring occasionally.
Top Tips
Avoid overcrowding: Sear chicken in batches for the best golden crust.
Deglaze well: Scrape up all the browned bits when adding broth for richer flavor.
Thicken as needed: Simmer longer or add a cornstarch slurry if the sauce is too thin.
Slice chicken: For quicker cooking, cut large breasts in half horizontally.
Southern Smothered Chicken FAQs
In this recipe, smothered means the chicken is browned, then simmered in a rich gravy until tender. The sauce “smothers” the meat, adding flavor and keeping it juicy.
You could, but the gravy wouldn’t be as rich or creamy.
Easy Smothered Chicken Recipe
Smothered Chicken
Equipment
- Skillet Large
Ingredients
- 2 Pounds chicken breasts, boneless and skinless, 4 or 5 breasts
- 4 Tablespoons unsalted butter
- ¾ Cup all-purpose flour
- 1 Tablespoon garlic powder
- 1 Tablespoon oil, or as needed, for frying
- 1 onion, medium, cut into slivers
- 1 ½ Cups chicken broth, more as needed
- ½ Teaspoon Italian seasoning
- ¾ Cup Half & Half
- 1 Teaspoon Worcestershire sauce
- 1 Tablespoon onion powder
- ½ Teaspoon cayenne pepper
- ½ Tablespoon smoked paprika
- 6 to 8 Slices bacon
- salt and pepper, to taste
Optional Garnish
- fresh parsley
Instructions
Cook the Bacon
- Fry the bacon in a skillet (in batches if needed) then chop. Leave the bacon grease in the skillet.
Prepare the Chicken
- Meanwhile, pat the chicken dry with paper towels and season with salt and pepper on both sides.
- Combine the flour with the garlic powder, onion powder, cayenne, paprika, and Italian seasoning in a bowl.
- Reserve 3 tablespoons of the flour mixture and coat the chicken breasts all over in the remainder.
Brown the Chicken
- Brown the chicken for 5 minutes per side in the bacon grease left in the skillet. You can also add oil if needed.
- Once the chicken is golden brown, set it aside. It doesn’t have to be cooked through at this point.
- Drain the fat from the skillet and remove any grease with paper towels.
Make the Gravy
- Melt the butter in the same skillet.
- Add the onions and sauté for 5 to 8 minutes, stirring often, until translucent and tender. Turn the heat down if they start to burn.
- Sprinkle the reserved flour mixture on top and cook, stirring constantly, for 1 minute. Don’t let it burn.
- Add the broth a bit at a time, stirring all the time and scraping up any brown bits stuck to the bottom of the pan into the sauce.
- Add the Worcestershire sauce and Half & Half and stir well.
- Bring the mixture to a boil and then reduce the heat to a simmer.
Add the Chicken Back In
- Add the chicken back in, topping each piece with chopped bacon.
- Cook for 10 to 12 minutes until the chicken is cooked through. You can use a meat thermometer to check it’s reached 165°F in the thickest part.
Serve and Enjoy
- Spoon some of the onions and gravy over the chicken.
- Serve hot, garnished with chopped parsley if liked.
Notes
Deglaze well: Scrape up all the browned bits when adding broth for richer flavor.
Thicken as needed: Simmer longer or add a cornstarch slurry if the sauce is too thin.
Slice chicken: For quicker cooking, cut large breasts in half horizontally.
Nutrition
Served in a creamy onion gravy with bacon and warm spices, smothered chicken checks every comfort box without complicated steps. The flour coating gives the meat a light crust that soaks up the sauce, and a quick simmer brings everything together. It’s rich yet balanced, savory yet mellow and just as good for Sunday dinner as it is for a weeknight. Expect clean plates, happy faces and requests to make it again soon.
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Bella Bucchiotti
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.
