I came up with this quick easy smothered chicken recipe on a night when I had some bacon and chicken breasts that needed to be used up. I didn't expect much, but wow - my family went crazy for it! Even Emily, who can be so picky sometimes, ate every bite and asked for more.
The combination of chicken cutlets with seasoned flour, rich creamy sauce, and crispy bacon bits creates a dinner that looks fancy but is actually super simple. The whole thing takes about 45 minutes from start to finish, which makes it perfect for those busy weeknights when I need something good on the table fast.
why you will like this recipe
We make this smothered chicken a lot at our house, and I think you'll see why once you try it:
- Ready in just 45 minutes from start to finish
- Uses basic ingredients from your pantry and fridge
- Makes the most delicious sauce that you'll want to eat with a spoon
- The chicken stays really tender and juicy
- Everything cooks in one pan (fewer dishes - yes please!)
- Goes with all kinds of sides from potatoes to veggies
Ingredients for quick easy smothered chicken
- 2 strips thicker cut bacon (or 3 strips thinner cut bacon)
- 2 large boneless, skinless chicken breasts (1-1¼ lbs), sliced in half lengthwise to make 4 thin cutlets
- ¼ cup all-purpose flour (use gluten-free, if needed)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried parsley
- ½ teaspoon paprika
- ½ teaspoon fine salt, more to taste
- ¼ teaspoon black pepper, more to taste
- 1–2 tablespoons butter
- 1 cup low sodium chicken broth or bone broth
- ¼ cup half and half or heavy cream
- Optional for garnish: chopped fresh parsley
instructions for making this smothered chicken recipe
- Heat a large skillet over medium-high heat. Once hot, add the bacon. Cook bacon strips for 2-3 minutes on each side or until crisp. Remove bacon from the skillet and set aside on paper towels. Do not wipe out the skillet, as the remaining bacon grease is used to cook the chicken.
- While the bacon is cooking, in a shallow bowl, combine the flour, garlic powder, onion powder, parsley, paprika, salt, and pepper. Remove 2 tablespoons of the seasoned flour mixture and set aside in a small bowl to add to the sauce later.
- One at a time, dredge each piece of chicken in the flour mixture, flipping it so the chicken is lightly coated on all sides. Repeat with each chicken cutlet.
- In the same large skillet over medium-high heat, cook the coated chicken in the bacon grease for 5-6 minutes on each side or until internal temperature reaches 165℉ on a meat thermometer.
- Remove the chicken to a clean plate and set aside.
- To the skillet add the butter. Once the butter is melted, sprinkle the reserved 2 tablespoons of seasoned flour over the butter. Whisk until a paste forms then add the chicken broth and whisk again until smooth. Stir in the cream. Bring it to a low simmer and cook, whisking often, until the sauce is slightly thickened, 4-5 minutes.
- Return the chicken to the skillet and nestle it into the sauce, spooning the sauce over top.
- Chop the cooked bacon. Top the chicken with the chopped bacon and fresh parsley, if desired, and serve.
- Store leftovers in an airtight container in the fridge for up to 3 days.
storage & reheating
This smothered chicken keeps really well in the fridge. Here's what I do:
- Store leftover chicken and sauce in an airtight container for up to 3 days
- For best results, reheat gently on the stovetop over medium-low heat
- Add a splash of chicken broth if the sauce has thickened too much
- You can also microwave portions for 1-2 minutes, but the stovetop method keeps the chicken more tender
- I don't recommend freezing this dish as cream-based sauces can separate when thawed
variations of smothered chicken recipe
I've made this smothered chicken recipe so many times, and I've tried some different versions that turned out great! Want to switch things up a bit? Here are some ideas:
- Add sautéed mushrooms to the sauce (I do this when Emily's not around - she hates mushrooms!)
- Sprinkle some shredded cheddar or mozzarella on top and place under the broiler for a minute for smothered chicken breast with cheese
- Mix in some caramelized onions for extra sweetness
- Add fresh herbs like thyme or rosemary to the flour mixture
- For a little heat, add a pinch of cayenne pepper to the flour mixture or a dash of hot sauce to the cream sauce
If you want to make this recipe a bit lighter, I've tried these tweaks:
- Use half-and-half instead of heavy cream
- If there's enough bacon drippings left after cooking the chicken, you can use less butter or skip it
- Turkey bacon works too if you want to cut down on fat
faq about quick easy smothered chicken recipe
Yes! You can make this dish up to 2 days ahead and keep it in the fridge. When you're ready to eat, just warm it up gently on the stove, adding a little broth if the sauce is too thick. I've done this before busy days and it's so nice to have dinner basically ready to go!
This chicken goes great with mashed potatoes, rice, or pasta - anything that soaks up the yummy sauce. For veggies, we like roasted asparagus, green beans, or a simple salad. My family's favorite is having it with mashed potatoes with the sauce poured all over - so good!
Absolutely! Boneless, skinless thighs work great in this recipe and usually turn out even more tender. Just cook them until they reach 165°F inside. I sometimes use thighs when I have them on hand, and the sauce works just as well with them!
Yes, you can use full-fat coconut milk or a dairy-free creamer instead of the cream. For a lighter option, try unsweetened almond milk mixed with a tablespoon of dairy-free butter. I made it with coconut milk when my sister (who can't have dairy) came over for dinner, and while it tasted a bit different, it was still really good!
final thoughts
This quick easy smothered chicken recipe has saved dinner at my house so many times. There's something about that creamy sauce that makes plain chicken breasts taste like something from a restaurant. I love that it's nice enough for company but easy enough for a Tuesday night when I'm tired and don't want to spend forever cooking.
The next time you need a dinner that will make everyone happy, try this smothered chicken. I bet it'll become a favorite at your house too! And if you make it, let me know how it turned out - I'd love to hear what sides you served with it!
Sarah
Quick Easy Smothered Chicken Recipe
Equipment
- Large Skillet
- Meat Thermometer
Ingredients
- 2 strips thicker cut bacon or 3 strips thinner cut bacon
- 2 large boneless, skinless chicken breast 1-1¼ lbs, sliced in half lengthwise to make 4 thin cutlets
- ¼ cup all-purpose flour use gluten-free, if needed
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried parsley
- ½ teaspoon paprika
- ½ teaspoon fine salt more to taste
- ¼ teaspoon black pepper more to taste
- 1-2 tablespoons butter
- 1 cup low sodium chicken broth or bone broth
- ¼ cup half and half or heavy cream
- fresh parsley chopped, for garnish (optional)
Instructions
- Heat a large skillet over medium-high heat. Once hot, add the bacon. Cook bacon strips for 2-3 minutes on each side or until crisp. Remove bacon from the skillet and set aside on paper towels. Do not wipe out the skillet, as the remaining bacon grease is used to cook the chicken.
- While the bacon is cooking, in a shallow bowl, combine the flour, garlic powder, onion powder, parsley, paprika, salt, and pepper. Remove 2 tablespoons of the seasoned flour mixture and set aside in a small bowl to add to the sauce later.
- One at a time, dredge each piece of chicken in the flour mixture, flipping it so the chicken is lightly coated on all sides. Repeat with each chicken cutlet.
- In the same large skillet over medium-high heat, cook the coated chicken in the bacon grease for 5-6 minutes on each side or until internal temperature reaches 165℉ on a meat thermometer.
- Remove the chicken to a clean plate and set aside.
- To the skillet add the butter. Once the butter is melted, sprinkle the reserved 2 tablespoons of seasoned flour over the butter. Whisk until a paste forms then add the chicken broth and whisk again until smooth. Stir in the cream. Bring it to a low simmer and cook, whisking often, until the sauce is slightly thickened, 4-5 minutes.
- Return the chicken to the skillet and nestle it into the sauce, spooning the sauce over top.
- Chop the cooked bacon. Top the chicken with the chopped bacon and fresh parsley, if desired, and serve.
- Store leftovers in an airtight container in the fridge for up to 3 days.
Leave a Reply