Description
A cozy, flavorful dish of pan-fried chicken smothered in creamy, herb-rich gravy with crispy bacon. A comforting one-pan dinner perfect for weeknights or family gatherings.
Ingredients
For the Chicken
- 5 strips thick-cut bacon
- 2 large boneless skinless chicken breasts
- 1/2 cup vegetable oil (for frying)
Chicken Dredge
- 1/2 cup all-purpose flour
- 1/4 cup breadcrumbs (plain or Italian)
- 1 teaspoon seasoned salt
- 3/4 teaspoon black pepper
For the Gravy
- 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
- 1 teaspoon low-sodium soy sauce (or Worcestershire)
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried rosemary
- 1/4 teaspoon ground sage
- 2–3 drops Kitchen Bouquet (optional)
Instructions
- Prepare the Chicken
Slice each chicken breast lengthwise into 4 thin cutlets. Pat dry. - Cook the Bacon
Fry bacon in a skillet until crisp. Set aside, keeping 2 tablespoons of drippings in the pan. - Dredge the Chicken
Mix flour, breadcrumbs, seasoned salt, and pepper. Coat chicken evenly and shake off excess. - Pan-Fry the Chicken
Heat vegetable oil. Fry chicken 4–5 minutes per side until golden and cooked through. Remove from skillet. - Make the Gravy
Keep 2 tablespoons of oil in the pan. Add butter. Whisk in flour to form a roux. Slowly add chicken broth. Add bouillon, half-and-half, soy sauce, onion powder, garlic powder, thyme, rosemary, and sage. Simmer until thickened. - Combine
Return chicken to the skillet. Spoon gravy on top. Crumble bacon over. Simmer 10 minutes. - Serve
Enjoy over mashed potatoes, rice, egg noodles, or biscuits.
Notes
- Pound chicken for extra even cooking.
- Add mushrooms to the gravy for more depth.
- If gravy becomes too thick, whisk in a splash of broth.
- For a creamier gravy, use heavy cream instead of half-and-half.
- Prep Time: 10 minutes
- Cook Time: 35 minutes