Ingredients
Chicken and Coating
- 2 Pounds chicken breasts, boneless and skinless (4 or 5 breasts)
- ¾ Cup all-purpose flour
- 1 Tablespoon garlic powder
- 1 Tablespoon onion powder
- ½ Teaspoon cayenne pepper
- ½ Tablespoon smoked paprika
- ½ Teaspoon Italian seasoning
- Salt and pepper, to taste
Cooking and Sauce
- 4 Tablespoons unsalted butter
- 1 Tablespoon oil (or as needed for frying)
- 1 medium onion, cut into slivers
- 1 ½ Cups chicken broth (more as needed)
- ¾ Cup Half & Half
- 1 Teaspoon Worcestershire sauce
- 6 to 8 slices bacon
Optional Garnish
- Fresh parsley, chopped
Instructions
- Cook the Bacon: Fry the bacon slices in a large skillet, working in batches if necessary, until crispy. Remove the bacon and chop into pieces, leaving the bacon grease in the skillet for cooking the chicken.
- Prepare the Chicken: Pat the chicken breasts dry with paper towels. Season both sides generously with salt and pepper. In a bowl, combine the flour with garlic powder, onion powder, cayenne pepper, smoked paprika, and Italian seasoning. Reserve 3 tablespoons of this flour mixture for the gravy. Coat the chicken breasts thoroughly with the remaining flour mixture.
- Brown the Chicken: Heat the bacon grease in the skillet over medium heat. Add oil if needed to prevent sticking. Brown the chicken breasts in the skillet for about 5 minutes per side, until golden brown. The chicken does not need to be fully cooked at this stage. Remove the chicken and set aside. Drain excess fat from the skillet, wiping it clean with paper towels if necessary.
- Make the Gravy: Melt the butter in the same skillet over medium heat. Add the sliced onions and sauté for 5 to 8 minutes, stirring frequently, until the onions are translucent and tender. Lower the heat if onions begin to burn. Sprinkle the reserved flour mixture over the onions and cook while stirring constantly for 1 minute without letting it burn. Gradually add the chicken broth a little at a time, stirring continuously and scraping the browned bits off the bottom of the pan to incorporate into the sauce. Stir in Worcestershire sauce and Half & Half, then bring the gravy to a boil. Reduce heat to a simmer.
- Add the Chicken Back In: Return the browned chicken breasts to the skillet, placing chopped bacon on top of each piece. Cover and simmer for 10 to 12 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
- Serve and Enjoy: Spoon the onion gravy generously over the chicken. Garnish with fresh chopped parsley if desired, and serve hot for a comforting meal.
Notes
- Use a meat thermometer to ensure chicken is cooked to a safe internal temperature of 165°F (74°C).
- If you prefer a richer gravy, you can add a splash more Half & Half or chicken broth while simmering.
- Adjust cayenne pepper to taste for spiciness.
- Leftover gravy is delicious over mashed potatoes or rice.
- Bacon grease adds great flavor; if you prefer, you can substitute with olive oil but the dish may be less smoky.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Pan-searing and simmering
- Cuisine: American Southern
- Diet: Low Salt
Nutrition
- Serving Size: 1 chicken breast with gravy
- Calories: 480
- Sugar: 3g
- Sodium: 600mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0.5g
- Carbohydrates: 18g
- Fiber: 1.5g
- Protein: 38g
- Cholesterol: 130mg
