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Yields:
3 - 4 serving(s)
Prep Time:
15 mins
Total Time:
1 hr 10 mins
It's always a good idea to have an easy chicken recipe in your back pocket for a tasty weeknight dinner, and this smothered chicken is a year-round winner. With chicken thighs pan-fried in smoky bacon drippings and covered in the creamiest gravy you've ever seen, it's a crowd pleaser every time. If you're not convinced yet, just know that this is also a one-pot recipe that's ready in just about an hour. Serve the saucy chicken with a starchy side like mashed potatoes, rice, or butter noodles, and call it a night.
What is smothered chicken made of?
The headlining ingredient in this one-pan meal may be the chicken thighs, but the gravy steals the show. The creamy sauce is made by sautéing mushrooms, onions, and red bell peppers in bacon drippings. Flour thickens things up, and chicken stock turns it into a silky sauce. Nestle the cooked chicken into its gravy bath, then finish heating everything through on the stove. The final step is to stir in a splash of heavy cream to really take things over the top.
Can you make smothered chicken with chicken breasts?
Yes, you can use chicken breasts or chicken cutlets in this recipe. Breasts cook faster than the bone-in, skin-on thighs that the recipe calls for, so keep an eye on the chicken and use a meat thermometer to test for doneness. Once the chicken hits 165 degrees, it's safe to eat.
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 slices. You'll need plenty of drippings to cook the chicken and make the gravy.
Can you use a different kind of mushroom for the gravy?
This recipe calls for baby bella mushrooms, which are easy to find in most grocery stores and have a mild flavor. If you'd like a more mushroomy gravy, you can certainly use a mix of your favorite varieties. Shiitake, portobello, and cremini would all make for a delicious, rich-tasting gravy.
How long will leftover smothered chicken last in the fridge?
If you're lucky enough to have leftovers, store them in an airtight container in the fridge for up to three days. Reheat the chicken and gravy on the stove in a covered pan over low heat.
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Ingredients
- 5
pieces thick-cut bacon
- 1/2 cup
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 cups
chicken stock
- 1/4 cup
heavy cream
Chopped parsley, to serve
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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