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Smothered Chicken

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:

Fluffy Creamy Mashed Potatoes

Chicken Skewers

Tandoori Chicken Recipe

Firecracker Chicken

BBQ Chicken Breasts

Southern Buttermilk Biscuit

Chicken Schnitzel

Baked Chicken Recipe

Smothered Chicken
Prep Time
15 mins
Cook Time
50 mins
 
Ingredients
  • 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
Instructions
  1. 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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  2. 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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  3. 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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  4. 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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  5. 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.
  6. 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.
  7. 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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  8. 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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  9. 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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  10. Check the seasonings and adjust as needed.

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  11. Serve with your favorite side and enjoy.
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  12. This was served with mashed potatoes and broccoli.
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