Start by mixing ½ cup of all-purpose flour, ¼ cup of breadcrumbs, 1 teaspoon of seasoned salt, and ¾ teaspoon of black pepper on a large plate. This crispy dredge will create a delightful coating on your chicken.

In a skillet, fry 5 strips of thick-cut bacon over medium-low heat until crispy, about 8-10 minutes. Transfer bacon to a paper towel-lined plate and reserve the drippings for frying the chicken.

Slice 2 large boneless skinless chicken breasts in half horizontally to create thinner cutlets. Pound each piece to about ¾ inch thickness using a meat mallet.

Pat the chicken pieces dry with paper towels, then thoroughly coat each piece in the prepared dredge, pressing gently to ensure the mixture adheres well.

Heat the reserved bacon drippings along with ½ cup of vegetable oil in the skillet over medium-high heat. Fry the coated chicken for about 4-5 minutes on each side until golden brown and crispy.

In the same skillet after removing the chicken, reduce heat to medium and add 4 tablespoons of butter. Once melted, whisk in 4 tablespoons of flour, stirring continuously for about 2-3 minutes.

Slowly pour in 2.5 cups of chicken stock and ⅓ cup of half-and-half while whisking vigorously until the mixture is smooth and begins to thicken.

Stir in 1 beef bouillon cube, 1 teaspoon each of soy sauce, onion powder, and garlic powder, and ¼ teaspoon each of dried thyme, dried rosemary, and ground sage. Mix thoroughly.

Carefully add the crispy chicken back into the skillet, spooning gravy over the top. Cover partially and reduce heat to low, allowing it to simmer for 10-15 minutes.

Garnish your Stovetop Smothered Chicken with freshly chopped parsley for a pop of color. Serve it hot over creamy mashed potatoes or fluffy rice.