Smothered Chicken

Smothered Chicken consists of juicy chicken breasts with a parmesan crust that is cooked in one skillet with a hearty gravy. You may prepare a meal fit for a restaurant just at home!

Just about everyone enjoys the traditional, home-style comfort dinner of chicken, gravy, and mashed potatoes. It warms the stomach and fills it up like nothing else. In this dish, the chicken and gravy are made in the same skillet. You may boil your potatoes and get ready to mash them into creamy, fluffy deliciousness while they’re cooking.

Smothered Chicken Ingredients

  • 6 pieces of bacon

For The Chicken:

  • 2 substantial skinless, boneless chicken breasts, cut in half horizontally to make Four filets
  • Four tablespoons of all-purpose flour and four tablespoons of fresh Parmesan cheese, finely grated
  • two teaspoons each of salt and garlic powder
  • one-half teaspoon lemon pepper
  • For frying, 4 tablespoons of vegetable oil

For The Gravy:

  • Unsalted butter, 4 tablespoons
  • 7-8 crushed garlic cloves
  • flour, 3 tablespoons
  • 12 ounces of chicken stock ( broth)
  • 1 cup heavy cream or half-and-half
  • 1 teaspoon of powdered onion
  • 1 teaspoon of seasoning mix
  • 5.0 ounces ( 150 grams) infant spinach
  • To garnish: fresh sage and parsley


  • Heat a container or skillet over medium intensity. Fry the bacon until both sides are crispy; Place on a plate.
  • Salt, garlic powder, and lemon pepper are used to season the chicken.
  • Combine the flour and Parmesan cheese in a small bowl. Dip the chicken in the mixture of flour; remove any excess.
  • In the same skillet or pan, heat vegetable oil. Add the chicken once it is hot and sear each side until golden, about 4-5 minutes per side (depending on your chicken’s thickness). Place on a plate. Place aside.
  • Using a paper towel, wipe the pan all over.
  • Use the back of your knife’s blunt edge to smash the garlic cloves.
  • In the same pan, add the garlic and butter. The mashed garlic should be fried for about one minute.
  • Whisk in the flour at regular intervals until smooth.
  • Whisking constantly, gradually add the half-and-half and chicken stock. The gravy will begin to thicken. To avoid breaking the roux, add liquids gradually.
  • Bring the sauce to a gentle simmer and season the gravy with salt, Italian seasoning, and onion powder. Cook for two minutes at a simmer.
  • Cook the baby spinach for about 2 minutes after it is added.
  • The chicken should be returned to the pan.
  • Add the chopped bacon to the pan as well.
  • Cook for 4-5 minutes over low heat, partially covered or uncovered for a thicker gravy.
  • Add parsley and fresh sage leaves as a garnish. Enjoy!