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Skillet Fried Chicken with Bacon Gravy

Easy meals like this Skillet Fried Chicken with Bacon Gravy are terrific for quick and filling weekday meals. The ingredients are simple and you may have everything you need already in your pantry. Lightly floured boneless skinless chicken breasts are pan fried then smothered with a decadent bacon, onion and mushroom gravy. It’s so tender and flavorful it’s a dish that puts the comfort in comfort food.

Fried Chicken with Bacon Gravy

Easy Skillet Fried Chicken With Bacon Onion and Mushroom Gravy

This dish is a product of an uber busy day when I was and running short on time. I knew I had chicken breasts thawed and a pound of mushrooms that were needing to be used. So, I threw together these ingredients choosing to dredge the chicken pieces in a homemade seasoned flour. Lo and behold, it was an immediate hit. How to make Fried Chicken with Bacon Gravy. (Scroll down for full printable recipe.)

  • Bacon – Cook the bacon until crispy. Drain on paper towels reserving drippings in the pan. Crumble the bacon and set aside.
  • Seasoned Flour – Use a whisk to sift together 1/2 cup all-purpose flour, seasoned salt, paprika, dried Italian seasoning, garlic powder, onion powder, tarragon and black pepper.
  • Dredge the Chicken – Coat the chicken pieces on all sides with the seasoned flour.
  • Heat Oil – Add a couple of drizzles of olive oil to the bacon drippings in the pan.
  • Brown Chicken – Cook the chicken pieces over medium-high heat for 3-4 minutes per side until golden and the juices run clear. Remove from the pan to a platter and keep warm while you make the gravy.
  • Mushrooms and Onions – Add the reserved bacon drippings back to the pan. Add the sliced mushrooms and green onion season with seasoned salt and black pepper to your taste. Cook until softened and beginning to brown.
  • Make Gravy – Sprinkle all-purpose flour over the cooked mushrooms. Stir and cook over medium heat just until the flour has absorbed the liquid.
  • Milk – Add the milk stirring constantly. Bring the gravy to a simmer. continue to stir. Taste and adjust the seasonings if needed. Bubble gently for 5 minutes or until thickened. After thickened, stir in 1/2 of the bacon crumbles.
  • Combine – Return the chicken to the pan, spooning the gravy on top. Garnish with the reserved green onion and bacon crumbles. Serve immediately.
Skillet Chicken With Bacon, Onion And Mushroom Gravy

How to Make the BEST Skillet Fried Chicken and Bacon Gravy

This skillet fried chicken is an amped up version of smothered chicken that can be prepared in one skillet on the stove top any day of the week. I particularly love the smokiness that the bacon lends to the mushrooms and onions in the luscious cream gravy. This is the sort of meal that my family practically inhales and it always leaves them asking for more.

  • Ingredients you’ll need to make Skillet Fried Chicken and Bacon Gravy: Boneless skinless chicken breasts or thighs, bacon, all-purpose flour, seasoned salt, paprika, dried Italian seasoning or oregano, garlic powder, onion powder, dry tarragon, black pepper plus additional as needed, olive oil, sliced baby bella mushrooms, green onions, whole milk or half and half.
  • Kitchen tools you’ll need: Large 12 inch skillet, measuring cups and spoons, whisk, small bowl, plate for breading the chicken, sharp knife and cutting board.
  • If you don’t care for mushrooms, you can omit them without any other adjustments.
  • Serve this chicken with a heaping helping of mashed potatoes or over buttered rice with a side of sweet peas or green beans.
  • The cooking time may be adjusted depending on the size of the chicken pieces being used.  Larger pieces may take slightly longer and smaller pieces will cook more quickly. Adjust accordingly.
  • Store Skillet Fried Chicken and Bacon Gravy chilled in the refrigerator for up to 3 days.
  • Reheat chicken and gravy separately thinning gravy with additional milk.
Fried Chicken with Bacon Gravy

More Easy Chicken Recipes to Make

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Skillet Fried Chicken with Bacon Gravy

Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Main Course, Poultry
Cuisine: American, Southern
Keyword: skillet-chicken-with-bacon-onion-mushroom-gravy
Servings: 4 servings
Calories: 378kcal
Author: Melissa Sperka

Ingredients

  • 6 slices bacon cooked and crumbled
  • 3/4 cup all-purpose flour divided
  • 1 tsp seasoned salt plus additional as needed
  • 1 tsp paprika
  • 1/2 tsp dried Italian seasoning or oregano
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp dry tarragon
  • 1/4 tsp black pepper plus additional as needed
  • 4 8 oz boneless skinless chicken breasts
  • 2 Tbsp olive oil
  • 8 oz sliced baby bella mushrooms (may omit, if desired)
  • 3 medium green onions thinly sliced plus additional for garnishing
  • 2 cup whole milk or half and half

Instructions

  • In large heavy bottomed skillet cook the bacon, over medium high heat until crispy. Drain on paper towels reserving 2 Tbsp of drippings in the pan. Reserve the rest for cooking the mushrooms and onions. Crumble the bacon and set aside.
  • In a small bowl use a whisk to sift together 1/2 cup all-purpose flour, seasoned salt, paprika, dried Italian seasoning, garlic powder, onion powder, tarragon and black pepper.
  • Coat the chicken pieces on all sides with the seasoned flour.
  • Add a couple of drizzles of olive oil to the bacon drippings in the pan.
  • Cook the chicken pieces over medium-high heat for 3-4 minutes per side until golden and the juices run clear. Add additional oil as needed. Adjust the cooking time according to the thickness of the chicken.
  • Remove from the pan to a platter and keep warm while you make the gravy.
  • Mushrooms and Onions: Add the reserved bacon drippings back to the pan. Add additional olive oil if needed to equal around 1/4 cup total.
  • Add the sliced mushrooms and green onion. Season with seasoned salt and black pepper to your taste.
  • Cook over medium-high heat for 5 minutes or until the mushrooms have softened and are beginning to brown.
  • Sprinkle 1/4 cup of all-purpose flour over the cooked mushrooms. Stir and cook over medium heat just until the flour has absorbed the liquid.
  • Gradually add the milk stirring constantly. Bring the gravy to a gentle simmer. Continue to stir.
  • Bubble gently for 5 minutes or until thickened. After thickened, stir in 1/2 of the bacon crumbles.
  • Return the chicken to the pan spooning the gravy on top. Garnish with the reserved green onion and bacon crumbles.
  • Serve immediately.

Notes

You may omit mushrooms, if desired.

Nutrition

Serving: 1serving | Calories: 378kcal | Carbohydrates: 28g | Protein: 12g | Fat: 24g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 34mg | Sodium: 860mg | Potassium: 508mg | Fiber: 2g | Sugar: 8g | Vitamin A: 563IU | Vitamin C: 2mg | Calcium: 152mg | Iron: 2mg
Tried this recipe?Mention @melissassk or tag #melissassk!

9 Comments

  1. Hi! This sounds absolutely delicious! Unfortunately my husband wont eat anything even resembling a mushroom. Could those be left out or something else put in as a substitute?

    1. I was wondering if there was a substitute for mushrooms as well. I have a kid that is allergic in my home. Has anyone made this dish without mushrooms or substituted it with something else?

  2. Sounds delicious! Along the lines of the previous comment, do you think leftovers would reheat well or will the sauce break? It’s only my husband and I but I always like having leftovers for another dinner.
    Thanks!
    Noga

  3. Hi Patricia, I usually make this dish and serve it because as gravy cools it thickens. I think if you’re hard pressed for time, you probably could, but keep the chicken and gravy separate and reheat separately. When warming the gravy you’ll need to have warm milk or broth ready to thin. Pour over the chicken and garnish with bacon crumbles and green onion just before serving.

  4. This dish sounds wonderful……I would be interested in serving this for guests but I would need to prepare it earlier in the day and hold it over until our guests arrive. Is this possible? I would like to serve it with wild/long grain rice and either green beans or asparagus which I would prepare just before serving.
    Patricia

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