One Pan Smothered Chicken.’

This One Pan Smothered Chicken has a creamy, rich sauce with chunks of bacon and tender seared chicken breasts, making it so satisfying!

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Making Smothered Chicken is easy and so flavorful. If you want more tasty dishes, try these Slow Cooker Smothered Chicken Burritos or these fantastic Smothered Pork Chops. 

Why this chicken dish works

It’s an easy chicken dish that is ready in just over an hour. Nothing overly complicated about it and uses simple pantry ingredients like my Chicken Broccoli Bake. You can easily double or triple this recipe to have leftovers for the next few days.

Ingredients needed

• Bacon: I like to use smoky bacon.
• Chicken: Boneless skinless chicken breast
• Flour: All purpose flour
• Breadcrumbs: Plain breadcrumbs
• Herbs and spices: salt, black pepper, minced garlic cloves, onion powder, garlic powder, fresh chopped thyme, fresh chopped rosemary, and fresh chopped parsley.
• Butter
• Boullion: chicken bouillon cube.
• Onion: medium diced onion.
• Oil: vegetable oil for frying the chicken.
• Stock: low sodium chicken stock.
• Half and half: Half milk and half heavy cream.
• Worcestershire sauce

How to Make One Pan Smothered Chicken

• Step 1: Heat a large skillet and add the bacon. Cook until crispy and then remove and let drain on some paper towels.
• Step 2: Slice the chicken breasts in half, lengthwise. You should have 4 thin chicken breasts. Lay them on a cutting board and cover with plastic wrap. Use a cooking mallet or rolling pin to pound on chicken until they’re about ¾-inch in thickness.

• Step 3: In a shallow bowl, use a fork to mix flour, breadcrumbs, salt, and pepper together.
• Step 4: Use tongs to dredge each piece of chicken through the mixture and coat both sides of the chicken breast before setting the seasoned chicken aside.

• Step 5: Using the same skillet as before, heat it back up and add the vegetable oil. Once oil is hot, add chicken and let the chicken cook, flipping to fry on both sides.
• Step 6: Place cooked chicken pieces on a plate, drain the skillet and wipe the bottom of the pan. Add butter, onion, garlic, and cook. Add flour and whisk together.

• Step 7: Add chicken stock, and whisk until smooth. Add half and half and let simmer. 
• Step 8: Add bouillon cube, Worcestershire sauce, onion, garlic powder, thyme and rosemary. Whisk together. Add the chicken back to the sauce along with the bacon and parsley. Add salt and pepper to taste and serve.

Recipe Tips

• Make sure the internal temperature of your chicken reaches 165F for food safety purposes before consuming.
• Be sure to shake off any excess flour coating on the chicken before adding to the hot oil.
• Add some heat and extra flavor to your chicken by adding some cayenne pepper to the coating and/or the homemade chicken gravy.
• Change the consistency of your delicious gravy. Thicken up the homemade gravy by letting it simmer longer, thin it out by adding a splash more of half and half or heavy cream.
• Change up the flavor profile of the coating by adding some Italian seasoning, creole seasoning, chili powder, poultry seasoning, or a combination of any of these.