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    Home » Entrees » One Pan Smothered Chicken

    One Pan Smothered Chicken

    Published: Nov 14, 2023 by Wendie · 2 Comments

    Jump to Recipe
    Smothered chicken in a skillet with a spatula picking up one pinterest pin.

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

    A spatula picking of a piece of chicken breast from a skillet.


    This post contains affiliate links. As an Amazon Affiliate, if you purchase through those links, I earn a small commission. Thank you! Read our disclosure policy here.

    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

    All the ingredients needed for this recipe.
    • 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

    Bacon cooked in a skillet and chicken breasts pounded out on a cutting board.
    • 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.
    Flour and seasoning mixed together in a bowl then the chicken breasts tossed in flour coating.
    • 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.
    Chicken breasts fried in a skillet, removed then onion, and flour added in.
    • 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.
    Stock whisked into the skillet with spices.
    • 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.
    A fork picking up a slice of chicken in a skillet with gravy.

    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. 
    Sliced smothered chicken on top of mashed potatoes with green beans.

    Recipe Faq's

    Why add a chicken boullion cube?

    A chicken bouillon cube is a great way to add an extra layer of flavor and depth to the dish while giving it more complexity. Using a bouillon cube can upgrade the flavor profile of any recipe, they're relatively affordable and great for leveling up your favorite comfort food recipe.

    Can I use a different cut of chicken?

    Yes, you can make this great recipe with other cuts of chicken like bone-in chicken legs or boneless chicken thighs. You will need to adjust the cooking time depending on your choice of chicken. Bone in chicken requires more total time cooking but is even more juicy than breasts. 

    What to serve with smothered chicken

    This easy dinner goes with so many different side dishes, like Garlic mashed potatoes, green beans or over a bed of white rice.

    How to store

    This should be stored in an airtight container with any extra sauce in the refrigerator for up to 4 days. When reheating, add the chicken and sauce to a skillet on the stovetop and reheat until warmed through.
    To freeze: You can freeze leftovers in a freezer safe container or freezer safe bag. 

    More Chicken Recipes

    • Sweet n spicy chicken stir fry on top of white rice in a white bowl with green onions sprinkled on top.
      Sweet and Spicy Chicken Stir Fry
    • Garlic mushroom chicken thighs in a cast iron skillet.
      Garlic Mushroom Chicken Thighs
    • Crispy chicken cutlets cut into slices on a white plate with a lemon slice.
      Crispy Fried Chicken Cutlets
    • Brined herb chicken breasts on a cutting board with lemons and a fork
      Brined Herb Chicken Breasts

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    A spatula picking of a piece of chicken breast from a skillet.

    One Pan Smothered Chicken

    Wendie
    One Pan Smothered Chicken has a creamy, rich sauce with chunks of bacon and tender seared chicken breasts, making it so satisfying!
    5 from 6 votes
    Print Recipe Pin Recipe Save Recipe Saved Recipe
    Prep Time 15 minutes mins
    Cook Time 50 minutes mins
    Course Entrees
    Cuisine American
    Servings 4
    Calories 536 kcal

    Equipment

    • skillet
    • Digital meat Thermometer

    Ingredients
      

    • 5 strips of bacon
    • 2 large boneless skinless chicken breasts
    • ½ cup all purpose flour
    • ½ cup plain breadcrumbs
    • 1 teaspoon salt
    • ½ teaspoon black pepper

    Gravy

    • 4 tablespoons butter
    • 1 medium onion diced
    • 3 cloves garlic minced
    • ¼ cup all purpose flour
    • ½ cup vegetable oil
    • 2 ½ cups chicken stock low sodium
    • 1/3 cup half n half
    • 1 chicken boullion cube
    • 1 teaspoon Worcestershire sauce
    • 1 teaspoon onion powder
    • 1 teaspoon garlic powder
    • 1 teaspoon fresh chopped thyme
    • 1 teaspoon fresh chopped rosemary
    • Fresh chopped parsley

    Instructions
     

    • Heat a 12 inch skillet on medium high heat and add the bacon cook until crispy and remove to a paper towel to drain
    • Slice the chicken breasts in half lengthwise so you have 4 thinner chicken breasts. Place a piece of plastic wrap on top ad pound out using a cooking mallet or rolling pin until about ¾ inch thick.
    • Mix the flour, breadcrumbs, salt and pepper together in a shallow bowl. Dredge the chicken breasts into the mixture until well coated and set aside to a plate.
    • Heat the skillet back up on medium high heat and add the vegetable oil, once heated add the chicken breasts and cook 2-4 minutes then flip and fry another 2-3 minutes. Remove to a plate.

    For the gravy

    • Drain and wipe out the skillet, add in the butter, onion and garlic and cook 2-3 minutes.
    • Sprinkle in the flour and whisk, cook another minute.
    • Pour in the chicken stock and whisk until smooth, pour in the half n half and simmer until thickened 2-4 minutes.
    • Whisk in the bouillon cube, Worcestershire sauce, onion powder, garlic powder, Thyme and rosemary
    • Add the cooked chicken back into the skillet, sprinkle the crispy bacon on top with fresh chopped parsley.
    • Salt and pepper to taste and serve!

    Notes

    You can use other cuts of chicken like bone-in chicken legs or boneless chicken thighs. You will need to adjust the cooking time depending on your choice of chicken.
    Make sure the internal temperature of your chicken reaches 165F
    Half and half is found in the dairy section of your grocery store. Or you can make your own using half whole milk and half heavy cream.
    Store in an airtight container with any extra sauce in the refrigerator for up to 4 days. When reheating, add the chicken and sauce to a skillet on the stovetop and reheat until warmed through.
    To freeze: You can freeze leftovers in a freezer safe container or freezer safe bag. 

    Nutrition

    Serving: 1servingCalories: 536kcalCarbohydrates: 35gProtein: 24gFat: 56gSaturated Fat: 17gPolyunsaturated Fat: 19gMonounsaturated Fat: 16gTrans Fat: 1gCholesterol: 96mgSodium: 723mgPotassium: 569mgFiber: 2gSugar: 5gVitamin A: 457IUVitamin C: 4mgCalcium: 67mgIron: 2mg
    Keyword Chicken, chicken and gravy, chicken breast, smothered chicken
    Tried this recipe?Let us know how it was!


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    Comments

    1. Wendie

      November 14, 2023 at 9:13 pm

      So happy everybody loved it Sue 🙂

    2. sue

      November 14, 2023 at 9:12 pm

      5 stars
      This was a huge hit, everybody devoured it. The chicken was super tender and juicy we had it over white rice. Definitely keeping this one on rotation!

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