Everyone needs a good chicken recipe to pull out for a delicious family dinner, and this one is so darn delicious! The juicy chicken thighs get pan fried in bacon drippings, then smothered in the creamiest, dreamiest gravy of all time. The best part? Everything cooks in the same pan, and it's ready in just over an hour. Count that as weeknight win!
What is smothered chicken made of?
The main ingredient in this one-pan meal may be the chicken thighs, but it's the gravy that transforms it. The gravy starts by sautéing mushrooms, onion, and red bell pepper in bacon drippings. Then goes in flour and next chicken stock to make it saucy. The cooked chicken thighs get nestled in the gravy. Cover the pan and the whole dish finishes cooking on the stove. The final step is to stir some heavy cream into the gravy, then it's time to eat!
What do you serve with smothered chicken?
Serve it with your favorite starch—mashed potatoes, egg noodles, rice—to sop up all of that heavenly gravy! Throw in a simple salad or vegetable side to round out dinner.
What kind of bacon should you use?
This isn't the time to skimp on bacon! Avoid center cut or thinly sliced bacon and go for fatty thick-cut bacon. You'll need plenty of drippings to cook the chicken and make the gravy.
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- Yields:
- 3 - 4 serving(s)
- Prep Time:
- 15 mins
- Total Time:
- 1 hr 10 mins
Ingredients
- 5
pieces thick-cut bacon
- 1/2 c.
all-purpose flour
- 1 tsp.
kosher salt
- 1 tsp.
paprika
- 1 tsp.
garlic powder
- 1/2 tsp.
ground black pepper
- 6
chicken thighs, bone-in, skin-on
- 8 oz.
baby bella mushrooms, sliced
- 1
medium yellow onion, peeled and chopped
- 1
red bell pepper, chopped
- 2 1/4 c.
chicken stock
- 1/4 c.
heavy cream
Chopped parsley, to serve
- Nutrition Information
- Per Serving (Serves 4)
- Calories977 Fat69 gSaturated fat22 gTrans fat0 gCholesterol328 mgSodium1184 mgCarbohydrates23 gFiber3 gSugar6 gProtein61 gVitamin D1 mcgCalcium61 mgIron4 mgPotassium1179 mg
- Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.Powered by
Directions
- Step 1Heat a large skillet over medium heat and add the bacon in a single layer. Cook, turning occasionally, until the bacon is deep brown and very crispy, about 10 minutes. Remove from the heat and transfer the bacon to a paper towel-lined plate, leaving the drippings in the pan. When cool enough to handle, crumble the bacon and set aside.
- Step 2While the bacon is cooking, whisk together the flour, salt, paprika, garlic powder, and pepper in a medium, shallow dish (a pie plate works great!).
- Step 3Dredge the chicken thighs in the flour mixture, taking care to cover the entire surface. Reserve ¼ cup of the remaining flour mixture for the gravy.
- Step 4Return the skillet to medium-high heat. Add the chicken thighs, skin-side down, to the skillet. Cook until deeply browned and crispy, 3 to 5 minutes on each side (the second side always seems to go faster than the first). Transfer the chicken to a plate and set aside.
- Step 5Pour off the grease into a heatproof bowl. Without cleaning the skillet, return it to the stove over medium-low heat. Add 1/4 cup of the grease back to the skillet. Add the mushrooms, onion, and bell pepper. Cook, stirring occasionally, until the vegetables are very tender and the mixture becomes very soft and golden, 8 to 10 minutes. Add the reserved flour mixture and stir constantly for 2 minutes.
- Step 6Gradually add the chicken stock, stirring until the flour is fully incorporated into the liquid. Cook, stirring frequently, until the mixture bubbles and thickens, about 5 minutes.
- Step 7Nestle the chicken thighs, skin-side up, into the thickened gravy and spoon some gravy on top. Cover and cook until the chicken thighs reach an internal temperature of 165°F, about 20 minutes.
- Step 8Remove the chicken from the pan and hold warm on a plate. Whisk in the heavy cream and heat until just warm. Serve the chicken thighs drizzled with gravy and topped with the reserved bacon and chopped parsley.
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