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Creamy Smothered Chicken and Rice Recipe taken with iphone 15 pro max --iw 2 --ar 4:5 --v 6.1 --raw

Smothered Chicken Pressure Cooker Recipe

This smothered chicken recipe features juicy fried chicken breasts simmered in rich gravy with herbs, bacon, and a silky finish—all done quicker and cozier in a pressure cooker.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Cuisine Mediterranean
Servings 4 people
Calories 666 kcal

Equipment

  • 1 Mixing bowl For dredging mixture
  • 1 Skillet Large
  • 1 Whisk For roux and gravy
  • 1 Tongs For flipping chicken

Ingredients
  

Main Ingredients

  • 5 strips Thick cut bacon
  • 2 Boneless skinless chicken breasts cut lengthwise to thin cutlets
  • 0.5 cup Vegetable oil for frying
  • 0.5 cup All-purpose flour
  • 0.25 cup Breadcrumbs plain or Italian
  • 1 teaspoon Seasoned salt
  • 0.75 teaspoon Black pepper
  • 4 tablespoon Butter
  • 4 tablespoon Flour for roux
  • 2.5 cups Chicken broth preferably low sodium
  • 1 cube Beef bouillon or 1 teaspoon beef better than bouillon
  • 0.33 cup Half and half
  • 1 teaspoon Low sodium soy sauce or Worcestershire
  • 1 teaspoon Onion powder
  • 1 teaspoon Garlic powder
  • 0.25 teaspoon Dried thyme
  • 0.25 teaspoon Dried rosemary
  • 0.25 teaspoon Ground sage
  • 2-3 drops Kitchen Bouquet optional

Instructions
 

Instructions

  • Fry bacon until crispy. Set aside and reserve 2–4 tablespoons of drippings.
  • Slice chicken breasts lengthwise into cutlets. Pound to ¾ inch thick.
  • Mix flour, breadcrumbs, seasoned salt, and pepper. Dredge chicken pieces until coated.
  • Heat oil and bacon drippings in pan. Fry chicken 4–5 mins per side until golden. Set aside.
  • Drain oil, then wipe pan clean, leaving browned bits (fond).
  • Melt butter and whisk in flour to make a roux. Stir constantly for 2–3 minutes.
  • Slowly add chicken broth and half and half while whisking. Add remaining gravy ingredients.
  • Bring gravy to gentle boil, then reduce to a simmer.
  • Add chicken back to pan with any juices. Chop and add bacon over top.
  • Simmer covered partially over low heat for 10–15 minutes until chicken reaches 165°F.
  • Garnish with parsley and serve with mashed potatoes or veggies.

Notes

Use chicken thighs or pork chops if desired. Control gravy thickness by simmering or adding broth. For leftovers, store airtight in fridge up to 4 days or freeze for 2 months.