This Easy Smothered Chicken recipe is just as the title suggests – super easy and smothered with bacon, cheese, onions, and a delectable creamy sauce!
Guess what? I’ve got a real treat for you today – my Easy Smothered Chicken recipe. Trust me, it’s every bit as good as it sounds! This dish is the epitome of comfort food, and it’s so easy to make, you’ll be amazed. Imagine tender chicken draped in a creamy, dreamy sauce, all jazzed up with onions, crispy bacon, and a generous sprinkle of cheese. Are you drooling yet? Because I sure am!
Here’s the kicker – this is my go-to recipe for those evenings when I’m staring into the fridge thinking, “What in the world am I gonna make for dinner?” It’s a lifesaver, y’all. I just brown the chicken for a few minutes, let the oven do its magic for about 40 minutes, and voila! Dinner is served in under an hour.
At our house, we love piling this heavenly chicken over a bed of fluffy rice or beside a heap of creamy mashed potatoes and roasted green beans.
And the best part? Any leftovers can be tucked away in the fridge for up to 3 days, ready to be zapped in the microwave for a quick, scrumptious meal. Easy, delicious, and oh-so-satisfying – this Easy Smothered Chicken is a winner in my book!
What ingredients do I need to make Smothered Chicken?
Y’all, let me tell you about my take on smothered chicken. It’s like a hug on a plate, and my recipe? It’s as straightforward as it gets, but packed with flavor.
Start by cooking about 1/2 pound of bacon until crisp then crumble it up. But don’t drain that bacon grease away!
Next, take about 1 1/2 pounds of boneless, skinless chicken tenders and give them a quick coat in a simple mix of all-purpose flour, a pinch of salt, and a dash of black pepper. That’s your ticket to crispy, golden perfection right there.
Now, for the sizzle – you can use that good ol’ bacon grease (because everything’s better with bacon, right?) or about 2 tablespoons of vegetable oil. Just heat it up in your skillet or nonstick pan and get those chicken pieces nice and browned.
And here’s where the magic happens: toss in some sliced yellow onion and smother it all in a gravy-like sauce that’s a no-fuss blend of cream of chicken with mushroom soup and a little water. Give that a good mix, pour it over your chicken, and let the oven do the rest. Bake it, and before you know it, you’ve got a plate of simple, mouthwatering goodness ready to be devoured. Right before it finishes up in the oven, top it with some Italian blend cheese and that crumbled bacon you cooked earlier for the perfect gooey, crunchy, smoky topping!
What is the secret to juicy chicken?
The most common culprit of dry chicken is overcooking. Chicken breasts and tenders, in particular, can go from juicy to jerky in a matter of minutes. Use a meat thermometer to check doneness – you’re aiming for 165°F (74°C). Once you hit that sweet spot, get it out of the heat!
Recipe FAQs
Can I use other types of chicken? Sure! You could use chicken breasts, chicken legs, or chicken thighs. However, you may need to adjust your cook time based on what type of chicken you go with.
Can I freeze and reheat this recipe? Yes! You will want to bake it first. Then, place it in the freezer in a freezer-safe and airtight container. Finally, I recommend allowing the dish to thaw in the fridge overnight before reheating it in an oven that is preheated to 350°F for about 20 minutes or until warmed through.
What is Cream of Chicken and Mushroom Soup?
One of my favorite things to have in the arsenal when it comes to casseroles is a can of Cream of Chicken and Mushroom soup. Now, this confuses folks sometimes because they’ve either never heard of it, or they think I’m talking about one can of each. Nope. It’s one can that’s cream of chicken and mushroom all in one. And, it’s delicious! It gives you great chicken flavor and savory mushroom flavor all together. I almost always use it when a recipe calls for one or the other. You should have no trouble finding it in your local grocery store right with the other condensed soups. That said, if you can’t get your hands on it, one can of either cream of chicken or cream of mushroom will work just fine.
Recipe Card
Easy Smothered Chicken
Ingredients
- 1/2 pound bacon
- 1 1/2 pounds boneless, skinless chicken tenders
- salt
- pepper
- 1/2 cup all-purpose flour
- 1 medium onion, sliced
- 1 (10.5-ounce) can cream of chicken and mushroom soup*
- 2 cups Italian blend shredded cheese
Instructions
- Cook the bacon over medium heat in a large skillet until crisp. Remove the bacon to a plate lined with paper towels, but leave the bacon grease in the skillet. Once the bacon is cool, crumble it and set aside.
- Preheat oven to 350°F and spray a 9×13-inch baking dish with nonstick cooking spray. Set aside.
- Season the chicken tenders with salt and pepper (or your favorite all-purpose seasoning) and lightly coat with all-purpose flour.
- Lightly brown chicken in bacon drippings over medium heat and place the chicken in the prepared baking dish.
- Add the onions to the skillet and cook for about 5 minutes or until soft and lightly browned. Spread the onions over the chicken.
- In a small bowl, combine the cream of chicken and mushroom soup with one can of water and pour over the chicken.
- Bake uncovered for 25 to 30 minutes, or until chicken is cooked through.
- Remove from oven and top with the cheese and crumbled bacon. Return to the oven 5 to 7 minutes, or until cheese is melted and bubbly. Serve over hot white rice or mashed potatoes.
Notes
Nutrition
* If nutritional values are provided, they are an estimate and will vary depending on the brands used. The values do not include optional ingredients or when ingredients are added to taste. If calorie count and other nutritional values are important to you, I recommend grabbing your favorite brands and plugging those ingredients into an online nutritional calculator.
From Original Post – March 1, 2011
Hey y’all! We sure have been having a stint of BEAUTIFUL weather here in the South! In the 70s nearly every day for the past several weeks. Things are budding out, bulbs are coming up, it’s really starting to seem like spring.
To take advantage of the beautiful weather, we spent last Sunday out on my Dad’s land. It was a big day because it was the first time I was able to take my little guy fishing, cooking hot dogs over an open fire, riding on a 4-wheeler, and learning to shoot his Red Ryder BB gun!
We squeezed a bunch of firsts into this one! He had a blast, and we had a blast. So nice to get outdoors with family and soak up the sun. I hope you all are able to do start doing that soon!
When we got in Sunday afternoon, we all were tired, but HUNGRY. So I whipped up one of my family favs, Smothered Chicken. I’m not sure what it is about Smothered Chicken that makes people come ‘a runnin’, but it does.
Mary Milina
This meal is delicious! Packed full of flavor and so hearty filled our tummies felt so good.
Wonderful! So glad you enjoyed it!
Patrick L. Mundy
Made this recipe for a very picky eater. She went back for seconds.
Sounds like a WIN! Thanks for sharing, Patrick!
Jane
Simple comfort food. It’s 90 degrees today so I just cooked this up on the stovetop. Used some milk to thin it out a bit, cut the chicken up bite sized for even cooking, threw in roasted cauliflower and served it over a microwaved spud. Super filling!
That sounds delicious! Glad you enjoyed it, Jane!
Desiree Lamberth
I saw this recipe on the post the other day and just knew I had to make it. Today was the day and wow was it a hit. Our youngest daughter was over and before she left not only did I send her the recipe, she got the leftovers too. So so easy and what a treat for the mouth.
So glad y’all enjoyed it, Desiree!
Teresa
I made this dish minus the cheese and flour dredging, using fresh boneless chicken breasts which I had frozen then sliced into tenders. So much easier to cut when partial frozen.
Because of a busy schedule, I tossed into crock pot to finish. Was great!
Thanks for sharing your twist! Using partially frozen chicken is a smart hack, and the crock pot sounds like a perfect way to save time. I’m glad it turned out great for you!
Mandy Wallace
I wish I had thought to take a picture. We had it tonight over rice and it is simply delicious. This is a recipe we will enjoy again and again!
I’m so glad to hear you enjoyed it. Hope you’ll make it again soon!
LORA J. TAYLOR
I am gluten free. Any way to substitute the soups.
Hi Lora! I actually saw that Campbells now have gluten free versions of many of their soups. Have you tried any of those?
Susan
What about milk instead of water in the soup for a creamy or sauce?
Yep! That will surely work.
Janet Anderson
Very tender and delicious. My family agrees. I will definitely make this again.
Love hearing that! So glad y’all enjoyed it!
Paul Fisher
If you double the recipe for a large family, what size pan would you recommend? Also would you double all ingredients?
A 9×13 will still work, the cook time might just be slightly longer. Yes, I’d simply double everything.
Georgia
Comfort food!❤️❤️❤️❤️❤️
Couldn’t agree more!
Grammy2
I read your recipe last night before bed. I must have dreamt about it since I woke up remembering I’ve made this in the crockpot. I didn’t brown tho! Served over rice and everyone licked their plates clean! To make it richer I use your soup and a can of mushroom soup instead of water. Guess what’s in my crockpot today! Thanks for the great recipe!
LOL! That’s so funny! Glad to hear you’ve enjoyed this one! 🙂
kodakay
NO! I don’t want cheese or soup anywhere near my real gravy! First you make a roux!
Not everyone has time for that, but you go for it! 🙂
nicoal
I’ve made this a few times, (using your cookbook) and we love it! Couldn’t find the soup mix, so I use cream of chicken with a small can of (drained) mushrooms instead. I also add a couple of handfuls of frozen spinach. It doesn’t change the flavor and adds a little more nutrition.
Wow! Those are some great ideas! Way to make it your own!
sheri
Hi, love this but the family does not do crunchy onions!! So I cook them with the chicken a bit and all is happy!! Thanks for the recipe.
Good way to adapt to your tastes!
Michelle
If you don’t have chicken tenders can you use chicken legs and or thighs? (Bone in)
Sure. You’ll just have to adjust the cooking time appropriately.
Melissa @ Served Up With Love
Anything with bacon involved is a winner in my book. I am so looking forward to trying this recipe soon. Yum!
Yes it is! And this is one of my favorites!! We just had it the other night!
Penny Terry
Stacey
This recipe sounds great. I have fixed a lot of your recipes and never been disappointed. Could I use a rotisserie chicken instead of the chicken tenders???
Loved the pic of you and the baby boy!!!
Hi Penny! Thanks so much!! I’ve never tried it that way, but it would stand to reason that it would work. The cook time should be less though being that the rotisserie chicken is already cooked.
Deanne
I’m making this right now for dinner tonight. It’s in the oven. Can’t WAIT to eat it…it sounds delish!!
I sure hope you enjoyed it!
Nada Davis
This sounds delicious, and I want to try it…..However, I’m just starting a diet and would like to know the calorie count if possible. I realize I can just take a small amount, but it looks and sounds so good, I know I’d want a normal portion. Thank you
Hi Nada! I’m sorry, but I don’t keep up with that info. You might find some success with this recipe calculator: https://recipes.sparkpeople.com/recipe-calculator.asp
Fran
I have made this recipe once, and it was absolutlely delicious!!!! I plan on making it again this weekend.
Wonderful!! So glad y’all enjoyed it. I hope you’ll enjoy it just as much the second time around!
J. Thomas
Do you know how this would freeze? I like to freeze leftovers for quick meals later since there are only two of us to eat it all. I’m trying this tomorrow. Looks yummy!
It’s great leftover so I would imagine that it would freeze just fine. 🙂
Angela Kennaugh
wow, I made this for my large family tonight and it was so good, flavor like crazy!! Thanks for this everyone loved it!
So glad that y’all enjoyed it!
Amy Bagnall
Do you reckon I could make this with Pre-cooked grilled chicken strips? I just took some out of the freezer (never opened)
Sure. The flavor will be different, but I’m sure it will still be delicious!
Ronda
Do you have any nutritional or serving size info for this dish?
You can serve 4 to 5 people, but I don’t have any nutritional info. This might be helpful to you, though: https://recipes.sparkpeople.com/recipe-calculator.asp#sthash.ps2KXnId.dpuf
Bettie Martin
Stacey, I made this for dinner tonight and let me say it didn’t disappoint. My daughter said it has “Heaven on a plate”. I’ve pinned many of your recipes and this is the first one I’ve tried. Now I’m really looking forward to trying more of your recipes. Thanks for sharing this one. I will definitely be making this again. Bettie Martin
Germantown, TN
Hi Bettie! I’m so glad everyone enjoyed it!
ronny gray
I just have to say I made this tonight for my husband and son and it was a big hit! I used extra bacon grease since I always save my leftover bacon grease drippings in the fridge. Also I was short on flour so instead of flour I used bisquik very tasty. Thank you for the recipe I will be making this again for sure.
So glad y’all enjoyed it!
Ciindy Schottie
The chicken sounds yummy. I saw the cream of chicken and cream of mushroom, combined in one can and thought this would be good in something. Well, now I have a recipe for it. I use good ole bacon grease.Love it in my greenbeans, along with some onion. Thanks for all your recipes.
You are so welcome! Thank you!
Tina Butler
Now this is easy and delish. I added it to my November Menu and I will let you know how the family likes it. I mean how can you go wrong with bacon and chicken. BTW the photo of you and your son look identical. So sweet and I miss you my friend.
I hope y’all love it as much as we do! Miss you, too! Maybe I can get out that way for a signing or something soon. 🙂
Tina Butler
Fingers crossed you can make this way. If not I do understand and I just know we all will see each other again. I am making this tomorrow night when my oldest son (19) brings his new GF over for dinner. He bragged about my blog and my cooking and now I am making a new dish, no pressure right? I am sure it will be delicious.. I can’t wait.
You’re a brave woman! But you’re a great cook, so I know it turned out great!
Maria E Parascan
Thank you for the great recipe!!!
Absolutely!
Stacey
OMG!!! This sounds and looks so DARN good!!!!!
Thanks!
Allyson Rose
Stacey, I’ll be making this tonight! Also the picture of you and your sweet little boy is just precious.
beverly
Would this cook in slow cooker, adding cheese when done?
Absolutely! Just be cautious about cook times and temps.
Pam
I’m new to your site, recommended by The Southern Lady Cooks via Facebook, and I’m really enjoying reading all your recipes and can’t wait to try them! Thank you!
Out of curiosity, and being a Yankee married to a southerner, what is “that pre-cooked bacon stuff” used in lieu of bacon drippings?
Have a beautiful and blessed day! 🙂
Welcome! You can buy precooked bacon, but if you do that, you’ll need to replace the bacon drippings with a little vegetable oil.
Mike
Fantastic recipe! I too love Campbell’s Cream of Chicken with Mushroom Soup…it makes a great fried chicken gravy too, with the drippings plus 1 can of soup and a can or so of milk, cream, or even water. Serve over rice.
Thanks for the great website…Mike
carole
This sounds so good, I’m hungry even though I just finished lunch! I love Southern cooking even though I’m a Yankee. I tell people it’s cause I’m from SOUTH Philadelphia. 🙂
That’s great! You can be an honorary Southerner! But you know, you don’t have to be from the South to love Southern food!
Stacey West-Feather
I really like smothered chicken and your recipe sounds great!
Thanks, Stacey! Sincerely, Stacey. 🙂
Linda
I am confused about the soup in the recipe. Is it one can of cream of chicken with mushrooms or 1 can of cream of chicken and 1 can
of cream of mushroom
It’s actually one can of soup that is Cream of Chicken and Mushroom – it’s all in one can. But, you could use Cream of Chicken or Cream of Mushroom. I just use the combo one.
JOHN KLINE
I like that soup but sometimes not easy to find.
Steve
Would this work to prep and freeze uncooked for the next day?