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Fried Chicken with Bacon Gravy

Skillet Fried Chicken with Bacon Gravy

Course Main Course
Cuisine American
Keyword skillet-chicken-with-bacon-onion-mushroom-gravy
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4 servings
Calories 378kcal
Author Melissa Sperka


  • 6 slices bacon cooked and crumbled
  • ¾ cup all-purpose flour divided
  • 1 teaspoon seasoned salt plus additional as needed
  • 1 teaspoon paprika
  • ½ teaspoon dried Italian seasoning or oregano
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon dry tarragon
  • ¼ teaspoon black pepper plus additional as needed
  • 4 8 oz boneless skinless chicken breasts
  • 2 tablespoon olive oil
  • 8 oz sliced baby bella mushrooms (may omit, if desired)
  • 3 medium green onions thinly sliced and divided
  • 2 cup whole milk or half & half


  • In large heavy bottomed skillet, cook the bacon, until crispy. Drain on paper towels reserving 2 tablespoon of drippings in the pan and reserve the rest for cooking the mushrooms and onions. Crumble the bacon and set aside.
  • Sift together ½ 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.
  • Add the reserved bacon drippings back to the pan. Add additional olive oil if needed to equal around ¼ cup total.
  • Add the sliced mushrooms and green onion, reserving 1 tablespoon of green onion for garnishing. 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 ¼ 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 simmer. continue to stir. Taste and adjust the seasonings if needed.
  • Bubble gently for 5 minutes or until thickened. After thickened, stir in ½ 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.


You may omit mushrooms, if desired.


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