Bacon & Gravy Smothered Chicken – Easy Bacon Dinner Favorite

 Nothing says comfort quite like the smell of sizzling bacon filling the kitchen, and this Bacon & Gravy Smothered Chicken delivers that cozy magic in every bite. Golden-brown chicken breasts are pan-seared to perfection, then generously covered in a rich, savory gravy and topped with crispy bacon for a dish that feels indulgent without being complicated. It’s the kind of meal that turns an ordinary evening into something everyone looks forward to.

This recipe checks all the boxes for anyone searching for satisfying Recipes With Bacon Dinner that don’t require hours in the kitchen. The combination of tender chicken and smoky bacon makes it a standout among classic Chicken With Bacon Recipes, while the creamy gravy ties everything together into one unforgettable plate. It’s hearty enough to qualify as a true Bacon Dinner, yet simple enough to fit seamlessly into busy weeknights.

Whether you’re building reliable Meal Planning Menus or looking for budget-friendly Student Recipes, this dish is a win. It reheats beautifully, making it perfect for Dinner Meal Prep and leftovers that actually taste better the next day. Serve it over mashed potatoes, rice, or alongside steamed veggies, and you’ve got a comforting option that belongs on your list of go-to Dinner Entrees.

From family dinners to casual gatherings, this is one of those Chicken Bacon Recipes that everyone asks for again. With bold flavors, satisfying textures, and that irresistible bacon-gravy combo, it easily earns its place among your favorite Bacon Recipes For Dinner—a true comfort classic made easy at home. 🥓🍗

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Bacon & Gravy Smothered Chicken – Easy Bacon Dinner Favorite

⭐ 4.7 (16 ratings) · Prep: 20 mins · Cook: 30 mins

Ingredients

• 2 large boneless, skinless chicken breasts
• 5 thick-cut bacon slices
• ½ cup vegetable oil, for frying

For the Coating

• ½ cup all-purpose flour
• ¼ cup plain or Italian-style breadcrumbs
• 1 teaspoon seasoned salt
• ¾ teaspoon black pepper

For the Gravy

• 4 tablespoons butter
• 4 tablespoons flour
• 2½ cups low-sodium chicken broth
• ⅓ cup half-and-half (equal parts milk and cream)
• 1 beef bouillon cube or 1 teaspoon beef Better Than Bouillon
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• ¼ teaspoon dried rosemary
• ¼ teaspoon dried thyme
• ¼ teaspoon ground sage
• 1 teaspoon low-sodium soy sauce or Worcestershire sauce
• 2–3 drops Kitchen Bouquet (optional)

Instructions

1. On a large plate, mix together the flour, breadcrumbs, seasoned salt, and black pepper to create the dredging blend. Set aside and measure out the remaining gravy ingredients.
2. Cook the bacon in a skillet over medium-low heat until crisp. Remove and reserve 2–4 tablespoons of the clear drippings. Wipe out burnt bits if needed.
3. Slice each chicken breast lengthwise into thinner cutlets. Cover with plastic wrap and gently pound to about ¾-inch thickness.
4. Pat chicken dry and coat thoroughly in the flour mixture.
5. Add reserved bacon fat and enough vegetable oil to reach halfway up the chicken. Heat until shimmering and fry chicken in batches for 4–5 minutes per side. Set aside.
6. Discard frying oil, leaving browned bits in the pan.
7. Melt butter over medium heat and scrape up fond. Whisk in flour to form a roux.
8. Slowly whisk in chicken broth and half-and-half until thickened.
9. Add beef bouillon, soy sauce, herbs, spices, and Kitchen Bouquet if using. Bring to a gentle boil, then reduce to a simmer.
10. Return chicken and juices to the pan. Chop bacon and sprinkle over top.
11. Cover partially and simmer on low for 10–15 minutes, until chicken reaches 165°F.
12. Garnish with parsley and serve, preferably over mashed potatoes.

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