One Pan Smothered Chicken
One Pan Smothered Chicken has a creamy, rich sauce with chunks of bacon and tender seared chicken breasts, making it so satisfying!
Servings 4
Calories 536kcal
Equipment
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: 1serving | Calories: 536kcal | Carbohydrates: 35g | Protein: 24g | Fat: 56g | Saturated Fat: 17g | Polyunsaturated Fat: 19g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 96mg | Sodium: 723mg | Potassium: 569mg | Fiber: 2g | Sugar: 5g | Vitamin A: 457IU | Vitamin C: 4mg | Calcium: 67mg | Iron: 2mg
