The Juiciest Bacon-Smothered Chicken Recipe You’ll Ever Try

Crispy, golden chicken takes on a whole new dimension when smothered in bacon, creating a mouthwatering symphony of flavors.

Tender chicken breasts become irresistible with smoky, salty bacon draped across their surface.

The combination promises a delectable meal that’s both comforting and indulgent.

Each bite delivers a perfect balance of juicy chicken and crisp bacon that melts in your mouth.

The recipe brings together simple ingredients to craft a restaurant-worthy dish right in your kitchen.

Minimal prep work and straightforward cooking techniques make this meal accessible to home cooks of all skill levels.

Bacon-Smothered Chicken Essentials

• Maximize Flavor Explosion: Bacon drippings and crispy bacon bits transform ordinary chicken into a mouthwatering masterpiece that will make taste buds dance with joy.
• Tackle Like a Pro Chef: Despite multiple steps, this recipe breaks down complex cooking techniques into simple, manageable actions that even novice cooks can confidently execute.
• Comfort Food Champion: Creamy gravy-smothered chicken delivers ultimate satisfaction, perfect for gathering family around the dinner table and creating warm, memorable moments.
• Versatile Meal Wonder: Adaptable to different side dishes like mashed potatoes, rice, or vegetables, making it a flexible option for various dining preferences and occasions.

Ingredients for Bacon-Smothered Chicken

• Chicken Breasts: A lean and tender meat that serves as the primary protein for this hearty dish.

• All-Purpose Flour, Salt, Black Pepper, Garlic Powder, Paprika: A blend of dry ingredients that creates a flavorful and crispy exterior for the chicken.

• Bacon, Bacon Drippings, Vegetable Oil: Provide rich, smoky flavor and create a perfect golden-brown crust for the chicken.

• Butter, All-Purpose Flour: Form the base of a classic roux that thickens and enriches the sauce.
• Chicken Broth, Half-and-Half: Add depth and creamy texture to the gravy.
• Worcestershire Sauce, Dijon Mustard: Contribute tangy and complex flavor notes to the sauce.

• Fresh Parsley: Adds a bright, fresh flavor and visual appeal to the finished dish.

Preparation Steps for Bacon-Smothered Chicken

Step 1: Prepare Chicken Pieces

Slice chicken breasts lengthwise into thinner portions.

Use a meat mallet to gently pound the chicken until it reaches an even thickness.

Pat the chicken dry with paper towels to ensure a crispy coating.

Step 2: Create Crispy Bacon Base

Heat a large skillet over medium-low heat.

Carefully lay bacon strips in the pan, cooking until they become golden and crisp.

Remove bacon and set aside on paper towels to drain excess grease.

Keep the delicious bacon drippings in the pan.

Step 3: Develop Flavorful Coating

• All-purpose flour
• Salt
• Black pepper
• Garlic powder
• Paprika

Thoroughly coat each chicken piece in the seasoned flour mixture, ensuring complete coverage.

Step 4: Fry Chicken to Golden Perfection

Add a splash of oil to the bacon drippings.

Carefully place coated chicken in the hot pan.

Cook for 4-5 minutes on each side until a beautiful golden-brown crust forms.

Remove chicken and set aside.

Step 5: Craft Creamy Bacon Gravy

In the same skillet, create a roux by melting butter and whisking in flour.

• Chicken broth
• Half-and-half
• Herbs
• Seasonings

Whisk continuously until the gravy thickens and becomes smooth.

Step 6: Combine and Finish

Return chicken to the skillet.

Crumble reserved bacon over the top.

Cover and simmer on low heat for 10-15 minutes.

Ensure chicken reaches an internal temperature of 165°F.

Step 7: Plate and Serve

Transfer chicken to serving plates.

Spoon extra gravy over the top.

Sprinkle with fresh chopped parsley.

Pair with creamy mashed potatoes or roasted vegetables for a complete meal.

Tips for Juicy Bacon-Smothered Chicken

• Use bacon drippings to enhance the chicken's richness and add deep, smoky undertones to the entire dish.
• Pound chicken breasts evenly to ensure consistent cooking and prevent dry or undercooked sections.
• Pat chicken completely dry before dredging to help flour mixture stick better and create a crispier exterior.
• Whisk continuously and add liquid gradually to prevent lumps and achieve a silky, smooth gravy consistency.
• Always verify chicken reaches 165°F internal temperature using a meat thermometer for safe consumption.

Variations for Bacon-Smothered Chicken

• Gluten-Free Version: Replace wheat flour with almond or rice flour for dredging chicken. Use gluten-free chicken broth and ensure all ingredients are certified gluten-free.
• Vegetarian Alternative: Substitute chicken with firm tofu or portobello mushrooms. Replace bacon with smoky tempeh strips or coconut bacon for similar flavor profile.
• Low-Carb Option: Use pork rinds or crushed pork cracklins instead of flour for coating. Swap half-and-half with heavy cream to reduce carbohydrate content.
• Dairy-Free Adaptation: Replace half-and-half with coconut milk or unsweetened almond milk. Use olive oil instead of butter when making the roux.

Serving Suggestions for Bacon-Smothered Chicken

• Comfort Food Companion: Pair this hearty chicken with creamy mashed potatoes to soak up the rich, savory gravy.
• Bacon Crunch Topping: Sprinkle extra crispy bacon bits over the chicken for added texture and smoky flavor.
• Family-Style Feast: Serve family-style on a large platter, allowing everyone to dig into this delicious comfort meal together.
• Fresh Green Balance: Add a side of steamed green beans or roasted asparagus to cut through the richness of the dish.

Storage Advice for Bacon-Smothered Chicken

• Store leftovers in an airtight container within 2 hours of cooking. Keeps fresh for 3-4 days in the refrigerator.
• Wrap chicken tightly in freezer-safe plastic wrap or container. Freezes well for up to 2 months. Avoid freezing gravy separately.
• Place chicken on microwave-safe plate. Cover with damp paper towel. Heat in 30-second intervals, checking temperature. Stop when internal temperature reaches 165°F.
• Preheat oven to 350°F. Place chicken in baking dish. Add splash of broth to prevent drying. Cover with foil. Warm for 15-20 minutes until heated through.

FAQs

• What kind of chicken works best for this recipe?

Boneless, skinless chicken breasts are ideal. They cook evenly and absorb flavors well, creating a tender result.

• Can I substitute the half-and-half in the gravy?

Yes, you can use heavy cream or whole milk. Each will slightly change the gravy’s richness and texture, but still provide a creamy base.

• How do I know if the chicken is properly dredged?

The chicken should be completely and evenly coated with the flour mixture, with no bare spots visible. Shake off excess flour to prevent clumping.

• Is it necessary to pound the chicken?

Yes, pounding helps create uniform thickness, ensuring even cooking and preventing dry or undercooked sections. Aim for about 3/4 inch thickness for best results.

Bacon-Smothered Chicken Recipe

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4.7 from 18 reviews

• Total Time: 50 minutes
• Yield: 2 1x

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Description

Bacon-smothered chicken brings classic comfort to dinner tables with rich, savory flavors melding perfectly. Crispy bacon and tender chicken create a mouthwatering combination that satisfies hunger and delights senses, promising you a memorable meal with minimal effort.

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Ingredients

Scale 1x2x3x

Meat and Protein:

• 5 strips thick-cut bacon
• 2 large boneless (skinless chicken breasts)

Coating and Seasoning:

• 1/2 cup all-purpose flour
• 1/4 cup breadcrumbs (plain or Italian)
• 1 teaspoon seasoned salt
• 3/4 teaspoon black pepper
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1/4 teaspoon dried thyme
• 1/4 teaspoon dried rosemary
• 1/4 teaspoon ground sage

Liquid and Fat Ingredients:

• 1/2 cup vegetable oil (for frying)
• 4 tablespoons butter
• 4 tablespoons flour
• 2.5 cups chicken broth (low sodium recommended)
• 1 beef bouillon cube (or 1 teaspoon beef better than bouillon)
• 1/3 cup half and half (mix of milk and cream)
• 1 teaspoon low sodium soy sauce (or substitute Worcestershire sauce)
• 2–3 drops Kitchen Bouquet (optional)

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Instructions

1. Prepare a seasoned flour mixture on a large plate for coating chicken. Gather all gravy ingredients nearby.
2. Render bacon in a skillet over medium-low heat until crisp and golden. Transfer bacon to paper towels, preserving 2-4 tablespoons of drippings. Wipe pan clean.
3. Butterfly chicken breasts horizontally, then gently pound between plastic wrap to create uniform 3/4-inch thickness.
4. Pat chicken pieces dry, then thoroughly dredge in seasoned flour mixture, ensuring complete and even coverage.
5. Reheat bacon drippings with additional oil in the skillet. Sear chicken for 4-5 minutes per side until achieving a rich golden-brown exterior.
6. Remove chicken from pan. Melt butter and whisk in flour to create a smooth, blonde roux.
7. Slowly incorporate broth and half-and-half into roux, whisking continuously to prevent lumps. Add remaining gravy seasonings and simmer until thickened.
8. Return chicken to gravy, sprinkle with crumbled bacon. Reduce heat, cover, and allow to simmer 10-15 minutes until chicken reaches 165°F internal temperature.
9. Plate and garnish with fresh chopped parsley. Recommend serving alongside creamy mashed potatoes for a complete meal.

Notes

• Choose high-quality bacon with good fat content for maximum flavor infusion into the chicken.
• Pat chicken breasts completely dry before dredging to ensure crispy, even coating that adheres perfectly.
• Use cast iron skillet for superior heat distribution and developing rich, deep browning on chicken.
• Adjust cooking temperature carefully to prevent burning while achieving golden-brown exterior and juicy interior.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Lunch, Dinner
• Method: Frying
• Cuisine: American

Nutrition

• Serving Size: 2
• Calories: 1065 kcal
• Sugar: 1 g
• Sodium: 1020 mg
• Fat: 88 g
• Saturated Fat: 32 g
• Unsaturated Fat: 52 g
• Trans Fat: 1 g
• Carbohydrates: 28 g
• Fiber: 2 g
• Protein: 62 g
• Cholesterol: 230 mg