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Smothered chicken breasts covered in thick mushroom onion gravy with crispy bacon pieces in a cast iron skillet

Smothered Chicken

Seared chicken breasts simmered in a thick bacon and mushroom gravy until tender.
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Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 50 minutes
Servings: 4
Course: Comfort Food, Dinner, Main Course
Cuisine: Soul Food, Southern American
Ingredients Method Notes

Ingredients
  

  • 4 boneless skinless chicken breasts, about 6 ounces each
  • ¾ teaspoon fine salt divided
  • ½ teaspoon black pepper divided
  • ½ teaspoon garlic powder
  • ½ teaspoon smoked paprika
  • 2 tablespoons all purpose flour for dredging
  • 4 slices thick cut bacon diced
  • 1 medium yellow onion thinly sliced
  • 8 ounces cremini mushrooms sliced
  • 3 garlic cloves minced
  • 3 tablespoons all purpose flour
  • 2½ cups chicken broth
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon fresh thyme leaves
  • ¼ cup heavy cream optional
  • 2 tablespoons chopped fresh parsley

Method
 

  1. Crisp the bacon, then remove it and leave the fat in the pan.
  2. Sear the dredged chicken 4 minutes per side in the bacon fat, then remove.
  3. Sauté the onion and mushrooms 6 minutes until browned.
  4. Add garlic for 30 seconds, then sprinkle in the flour and cook 2 minutes.
  5. Whisk in the broth gradually, then add Worcestershire sauce and thyme.
  6. Return the chicken to the gravy and spoon gravy over the top.
  7. Cover and simmer 15 to 18 minutes until the chicken reaches 165°F.
  8. Stir in the cream and half the bacon, simmer uncovered 2 minutes.
  9. Rest 5 minutes.
  10. Top with remaining bacon and parsley before serving.

Notes

Storage: Refrigerate up to 4 days. Reheat gently with a splash of broth. Freezes up to 3 months.
Allergens: Contains dairy and gluten. Check Worcestershire sauce for fish or soy.
Notes: Nutrition values are estimates based on USDA FoodData Central data.