Smothered chicken is the recipe of the day! The chicken was seasoned, brown, and simmered in delicious gravy. Crispy bacon added additional flavor to it; I used turkey bacon. The recipe is easy to make; if you prefer to use turkey breast, you can substitute it.
You can pair smothered chicken with vegetables or a side of your choice: rice, mashed potato, or biscuits. Biscuits and mashed potato recipes are available on the website as well.
There are other chicken recipes on the website; they’re easy to make delicious, and most ingredients are easy to source or pantry stable. Make sure to check them out and other recipes as well.
You might want to try:
- 2 big chicken breast (no skin; sliced into 2 to get 4 cutlets)
- salt and pepper
- ¼ cup oil to flash frying (add more if needed)
- 2 strips turkey bacon (or your choice; optional)
- For Dredging
- ½ cup of all-purpose flour
- 1 Teaspoon garlic powder onion powder, paprika (each)
- salt and pepper
- For Gravy
- 2 Tablespoons Vegetable oil (or your choice)
- 3 Tablespoons unsalted butter
- 2 Garlic cloves (minced)
- 1 small onion (peeled and thinly sliced)
- ¼ Teaspoon chili powder
- 1 cup chicken broth
- 2/3 cup half and half (or heavy cream)
- ½ teaspoon dried thyme
- bouillon powder to taste (optional)
- salt and pepper to taste
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Clean chicken and slice each into half lengthwise, cover with film/plastic wrap and flatten/ pound with a meat tenderizer or a rolling pin to get even sizes, season with salt and pepper.
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Combine dredge ingredients and set aside about tablespoon in a small container; this is for thickening. Coat the chicken onto the flour mixture and set aside.
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Heat oil in a large skillet or pan over medium-heat and cook bacon strips on both sides (if you’re using) until crispy, remove onto a plate and set aside.
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Remove any black bits/residue from the oil if needed. Cook the coated chicken on both sides in the same oil (add more oil if needed) for about 2 minutes depending on the thickness, (you don’t want to cook the chicken fully) and remove from the pan and set aside.
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Drain the frying oil and clean any black bits from the pan with paper towels making sure no black residue is left in the skillet/pan.
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Add butter to the skillet and melt over medium-heat and sliced onion, garlic and stir continuously making sure that you scrap any brown bits from the pan and the garlic isn’t burnt, reduce the heat if needed.
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Add the flour mixture (the one you set aside from the dredge) and cook the raw flour raw taste; this takes about 2 minutes.
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Make the gravy: add soy sauce, broth (whisk as you pour), cook for a couple of minutes, until simmer. Whisk in half and half (or heavy cream whichever one you’re using) and bring the mixture to a simmer. Add bouillon seasoning, thyme, chili powder, salt and pepper and combine.
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Add the chicken and spoon some of the gravy over to cover the chicken, cover and cook for additional 10 minutes until chicken is fully cooked. For some color I added a pinch of paprika, this is optional.
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Check the seasonings and adjust as needed.
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Serve with your favorite side and enjoy.
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This was served with mashed potatoes and broccoli.
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