Smothered Chicken Breasts are first pan-seared in bacon grease and then baked in a creamy mushroom sauce. Pure comfort food and perfect for a weeknight dinner.

 
There’s no condensed chicken soup in this from-scratch chicken dinner. One bite of this Smothered Chicken and you’ll be hooked. The chicken breasts cook up tender and moist in a richly flavored gravy.
How To Make Smothered Chicken Breasts:
Season the chicken breasts and dredge in flour. Heat the bacon grease and vegetable oil in a pan and brown the chicken on both sides. Place the chicken in a baking dish, but leave the grease in the pan.
Add the flour to the grease and cook for 1 minute. Whisk in the chicken broth and cook for 1 minute. Whisk in the chicken broth, the seasonings, half-and-half, mushrooms, and green onions. Simmer until thickened and pour over the chicken.
 
Cover with foil and bake for about 50 minutes to cook the chicken through.
Bacon Grease gives this chicken so much flavor. Whenever I cook bacon, I always save the grease. It can be refrigerated for 6 months. It can be used to cook so many things, including hash browns. I don’t add any bacon to this recipe, but you could definitely sprinkle crumbled bacon on top of the cooked dish for more bacon flavor. I don’t think anyone is going to complain about more bacon flavor.
If you want to make this dish spicy, add a pinch or two of cayenne pepper.

 
What to Serve With Smothered Chicken Breasts"

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