Smothered Chicken and Gravy Recipe
This classic midwestern one-pan dish features juicy chicken breasts smothered in a savory brown gravy topped with bacon and cheese. It takes only 30 minutes and only uses one pan!
- 2 large boneless skinless chicken breasts ((1 – 1.5 lbs))
- 5 slices thick-cut bacon (chopped)
- 1 cup chopped onion
- ¼ cup all-purpose flour
- 2 cups water
- 2 ½ teaspoons chicken base (or bouillon)
- 1 teaspoon poultry seasoning
- 1 teaspoon garlic powder
- 1 cup shredded cheddar cheese
- ¼ cup scallions
- Salt and pepper
- Cut the chicken breasts in half, lengthwise to create 4 thin chicken cutlets. Salt and pepper the pieces liberally on both sides.
- Set a large sauté pan (or deep cast iron skillet) over medium heat. Add the chopped bacon. Cook the bacon until brown, then remove the pieces with a slotted spoon and save for later.
- Place the chicken pieces in the hot bacon grease. Sauté for 2-3 minutes per side. Remove the chicken cutlets and place on a holding plate.
- Add the chopped onion to the hot grease. Sauté for 3-4 minutes to soften. Then mix in the flour. Stir for 1-2 minutes to create a thick roux.
- Whisk in 2 cups of water, followed by the chicken base, poultry seasoning, and garlic powder. Simmer another minute as the gravy thickens.
- Once the gravy is almost as thick as you want it. Place the chicken pieces back in the skillet. Coat them in gravy and simmer another 2 minutes to warm through.
- Top the chicken and gravy with shredded cheese, bacon pieces, and chopped scallions. Serve with a side of mashed potatoes, mashed cauliflower, or roasted root vegetables.
Why We Love Smothered Chicken
Growing up in Oklahoma, lots of foods were “smothered” in gravy. Smothered pork chops and cube steaks were the most common. Yet I always preferred smothered chicken with rich brown gravy, savory bacon, and perfectly melted cheese.
Doesn’t that make your mouth water just thinking about it?
Hold on to your hats, folks – ’cause this classic dish is even more delicious than it sounds. Plus, it’s actually a simple recipe to prepare!
This traditional smothered chicken breast recipe takes only 30 minutes to make and uses just one pan. So it is a real winner for those busy weeknights when you want something that really sticks to your ribs but requires little effort and cleanup! Serve it with a heaping scoop of mashed potatoes, and you’ve got a guaranteed crowd-pleaser.
All you need is one pan and one package of chicken breasts, and you’ve got one happy family!
If your family is anything like ours, you probably have all of these ingredients in your kitchen right now. These are all great pantry staples to keep on hand for any time you need a last-minute dinner that’s super hearty and flavorful!
To make the best smothered chicken and gravy you need:
Onion – chopped
Scallions – chopped
You’ll also need water for the gravy.
See the full post below for alternative ingredients you can swap to make this dish your own!
How to Make Smothered Chicken
Start by slicing the chicken breasts in half lengthwise, creating four thin cutlets. Season both sides generously with salt and pepper. To save some time, you can opt for precut breast cutlets instead.
Next, place a large sauté pan or deep cast-iron skillet over medium heat. Add the chopped bacon and cook until browned. Remove the bacon with a slotted spoon and set it aside for later.
Keep the heat on and add the chicken pieces directly to the hot bacon grease. Sauté for 2-3 minutes per side, or until they are no longer pink.
Remove the chicken cutlets and transfer them to a holding plate.
Add the chopped onion to the hot grease and sauté for 3-4 minutes until softened. Then, stir in the flour and cook for 1-2 minutes to form a thick roux.
Whisk in 2 cups of water, then add the chicken base, poultry seasoning, and garlic powder. Continue to whisk as the gravy thickens, simmering for another minute.
When the gravy is nearly at your desired thickness, return the chicken pieces to the skillet.
Coat the chicken pieces in the gravy and simmer for an additional 2 minutes to heat them through and finish thickening the gravy.
Sprinkle shredded cheese, bacon pieces, and chopped scallions over the chicken and gravy.
Turn off the stovetop, but let the skillet sit for a few minutes to allow the cheese to melt nicely.
Serve warm alongside your favorite comfort food side dishes.
Get the Complete (Printable) Smothered Chicken and Gravy Recipe + VIDEO Below. Enjoy!
This Cheesy Smothered Chicken recipe begs to be served with your favorite comfort food side dishes. These are a few that we love to have on the dinner table when we make Chicken and Gravy:
Can I make a gluten-free and paleo-friendly version of this chicken and gravy recipe?
Yes, this is a SUPER easy recipe to adjust and make GF. Simply use your favorite gluten-free-friendly replacement for all-purpose flour. Also, be sure to check the ingredients in your chicken stock to make sure no gluten is hiding in there. For a paleo version, substitute a paleo flour alternative and skip the cheese.
How do I make this a smothered chicken breast recipe without boneless skinless breasts?
The boneless and skinless requirements are essential for the one-pot cooking method… However, you can make this recipe with (boneless, skinless) thin breast cutlets, tenders, or thighs.
How long do leftovers keep?
This is a great recipe to make in the evening and have leftovers to enjoy for the next day or so! The flavors really meld together and hold up well when reheated. Let everything cool completely and then transfer to an airtight container, keeping the cheesy side upright. Store in the fridge for up to 4 days. Pro Tip: You might want to leave off the chopped scallions until ready to heat and enjoy.
