Name: Smothered Chicken Breasts
Prep time: 15 min
Cook time: 50 min
Total time: 1 h
Yield: 4 servings
Ingredients: 4 boneless skinless chicken breasts; 1/2 cup all-purpose flour; salt and pepper; 1/4 cup bacon fat; 2 tablespoons vegetable oil; 3 tablespoons all-purpose flour (can use leftover flour from dredging the chicken); 1 (14-ounce) can chicken broth; 1/2 teaspoon salt; 1/2 teaspoon poultry seasoning; 1/4 teaspoon pepper; 1/2 cup half-and-half; 1 (4-ounce) can sliced mushrooms; 2 green onions (sliced)

There’s no condensed chicken soup in this from-scratch chicken dinner. One bite of this Smothered Chicken and you’ll be hooked. The chicken breasts cook up tender and moist in a richly flavored gravy.

How To Make Smothered Chicken Breasts

Season the chicken breasts and dredge in flour. Heat the bacon grease and vegetable oil in a pan and brown the chicken on both sides. Place the chicken in a baking dish, but leave the grease in the pan.

Add the flour to the grease and cook for 1 minute. Whisk in the chicken broth and cook for 1 minute. Whisk in the chicken broth, the seasonings, half-and-half, mushrooms, and green onions. Simmer until thickened and pour over the chicken.

Smothered Chicken Breats in a simple mushroom cream sauce.

Cover with foil and bake for about 50 minutes to cook the chicken through.

Bacon Grease

Bacon Grease gives this chicken so much flavor. Whenever I cook bacon, I always save the grease. It can be refrigerated for 6 months. It can be used to cook so many things, including hash browns. I don’t add any bacon to this recipe, but you could definitely sprinkle crumbled bacon on top of the cooked dish for more bacon flavor. I don’t think anyone is going to complain about more bacon flavor.