Skillet Fried Chicken with Bacon Gravy

This Skillet Fried Chicken with Bacon Gravy is a tasty option for a quick and filling weekday dinner. This recipe features lightly floured boneless chicken breasts that are breaded and pan fried until tender. To serve, they’re smothered with a creamy bacon, onion and mushroom gravy.

Ingredients to Make 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. The ingredients in this recipe are customizable, and the seasonings are likely already in your pantry. Ingredients to make easy Southern Fried Chicken Bacon Gravy. (Scroll down for full printable recipe card.)

• Chicken – Boneless skinless chicken breasts.
• Bacon – 6 slices bacon cooked and crumbled, reserve the bacon grease to make the gravy.
• Mushrooms – Sliced baby portabella mushrooms, omit, if desired.
• Onions – Green onions add a mild onion flavor.
• Oil – Olive oil or vegetable oil for browning the chicken.
• Liquid – Whole milk or half and half forms the base of the gravy.
• Flour – All-purpose flour forms the roux.
• Seasonings – Seasoned salt, paprika, dried Italian seasoning or oregano, garlic powder, onion powder, dry tarragon, black pepper.

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 creamy gravy. This is the sort of meal that my family practically inhales and it always leaves them asking for more.

• 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, spoon the bacon gravy over the top of the chicken.
• Serve – Garnish chicken bacon gravy with the reserved green onion and crumbled bacon. Serve immediately.

Tips for Making Fried Chicken Bacon Gravy

• Kitchen Tools You’ll Need: Large skillet, measuring cups and spoons, whisk, small bowl, plate for breading the chicken, sharp knife and cutting board.
• Adjust the Cooking Time Based on the Size of the Chicken Breasts: 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.
• No Chicken Gravy Mix Needed: This recipe doesn’t use a gravy mix packet I’m showing you how to make bacon gravy from scratch.
• What if My Gravy is Too Thick? If you accidentally add too much flour to your gravy, you can adjust it by gradually whisking in small amounts of liquid, such as chicken broth, heavy cream or milk, until the desired consistency is reached. Keep stirring and simmering until it thickens to your liking. Remember, it’s always easier to add more liquid to thin the gravy consistency than it is to fix a too-thin gravy!
• How to Serve: Serve this chicken with a heaping helping of mashed potatoes or over buttered rice with a side of sweet peas or green beans.

Recipe Variations

• Mushrooms: If you don’t care for mushrooms, you can omit them.
• Chicken: You can also make this recipe using boneless skinless chicken thighs.
• Tarragon: You can omit the tarragon or replace it with fresh thyme.
• Onion: You could use finely diced sweet onion or yellow onion in place of green onions.

Storage and Leftovers

• Leftovers: Store Skillet Fried Chicken and Bacon Gravy in an airtight container chilled in the refrigerator for up to 3 days.
• Reheating: Reheat chicken bacon gravy separately. The chicken can be reheated in an air fryer or in a 350°F oven just until crispy.
• Bacon Gravy: You’ll need to reheat the creamy bacon gravy in a saucepan over medium heat. Add chicken broth or milk to thin.
• Freezer: You can freeze leftover chicken and bacon gravy separately for up to 2 months. Thaw in the fridge and reheat just before serving.

More Easy Chicken Recipes to Make

• Treat the family to homemade Crispy Chicken Sandwiches.
• The kiddos will love this recipe for Easy Popcorn Chicken.
• Chicken Fried Chicken and Gravy with a side of mashed potatoes.
• Southern Fried Chicken and Waffles drizzled with maple syrup.
• Easy Oven Fried Chicken Tenders cook in no time flat.
• Decadent Honey Pecan Fried Chicken.
• Fried Chicken Cakes and remoulade sauce is a fan favorite.
• You may also like to try this Skillet Tomato Chicken from Well Plated.

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Helpful Kitchen Items: 

• 12-inch Skillet
• Measuring Set
• Whisks
• Sheet Pan with Rack

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Skillet Fried Chicken with Bacon Gravy

Prep Time15 minutes mins

Cook Time25 minutes mins

Total Time40 minutes mins

Course: Main Course, Poultry

Cuisine: American, Southern

Keyword: chicken-bacon-gravy, 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

• Mushrooms: If you don’t care for mushrooms, you can omit them.
• Chicken: You can also make this recipe using boneless skinless chicken thighs or chicken tenders.
• Tarragon: You can omit the tarragon or replace it with dried thyme.
• Onion: You could use finely diced sweet onion or yellow onion in place of green onions.

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

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