One Pan Smothered Chicken is a classic recipe of seared chicken that is easy to make in 30 minutes! Tender chicken is smothered in a rich and creamy gravy with bacon!
I have to say that my love of smothered chicken started at a pretty young age. Scratch that, my love of GRAVY started at a young age because I grew up on comfort food! Chicken with gravy was a must for us served up with mashed potatoes or even just white bread to sop up the goodness. We all know how much I adore chicken thighs too and serving them in a delicious bacon gravy, it doesn’t get better!
How to Make Smothered Chicken:
- You will only need one skillet for this recipe. To keep things super easy I like to dice my bacon and get it in the pan first.
- While the bacon is cooking, grab your chicken thighs out of the refrigerator and pat them dry on both sides with a paper towel. Set them aside on a cutting board for now.
- Get a pie plate or another shallow bowl and use a fork to mix together your flour and seasonings.
- Dredge each piece of chicken completely on all sides in the flour. Shake off any excess flour and set the chicken pieces aside.
- Now, remove the bacon from the pan to a paper towel lined plate, and add 4 Tablespoons of butter to the hot skillet.
- Add your chicken pieces to the pan and allow them to cook on the first side for 4-5 minutes without turning until they are nicely seared and golded. Flip the chicken and repeat. Once the chicken is seared on both sides, you can remove it to a clean plate.
- Add the remaining butter to the hot skillet and reduce the heat to medium. You will whisk in 1 Cup of the remaining seasoned flour that you dredged your chicken in.
- The flour should cook while being whisked constantly for one minute. Then, you can gradually whisk in your chicken broth and milk until you have a smooth gravy.
- Next, add your cooked bacon and seared chicken back to the skillet. Cover and let the chicken simmer over low heat until cooked through to 165 degrees, about 20 minutes.
Is Smothered Chicken Fried?
Basically, yes! It consists of bone in, skin on chicken thighs that are dredged in flour, then fried in butter. However, they don’t finish cooking all the way through while frying. They will be seared until golden brown on both sides, then finish cooking as they simmer in the gravy.
What Goes with Smothered Chicken?
This smothered chicken recipe makes a whole lot of gravy! I recommend serving it with these Mashed Potatoes or if you have an Instant Pot try this Mashed Potato Recipe. It is also great served with rice, crusty bread, and veggies like cooked green beans.
Enjoy!
~Nichole
One Pan Smothered Chicken
Ingredients
- 6 Slices Bacon, Diced
- 2 Pounds Chicken Thighs, Bone in and skin on
- 1 Cup All-Purpose Flour
- 2 Teaspoons Garlic Powder
- 2 Teaspoons Onion Powder
- 1 Teaspoon Paprika
- 1 Teaspoon Salt
- 1/2 Teaspoon Pepper
- 1/2 Teaspoon Italian Seasoning
- 1 Stick Butter, Divided
- 3 1/2 Cups Chicken Broth
- 1 Cup Milk
Instructions
- Cook the diced bacon in a large skillet over medium-high heat until cooked through. Remove bacon to a paper towel lined plate and set aside.
- While the bacon is cooking, mix together the flour, garlic powder, onion powder, paprika, salt, pepper, and Italian seasoning in a shallow bowl or dish.
- Pat the chicken thighs dry with paper towels and dredge the chicken on each side into the seasoned flour until coated. Shake off any excess flour and set the flour mixture aside for later.
- Once the bacon is removed from the pan, add half of the butter to the pan and allow to melt.
- When the butter is melted, add the flour coated chicken and cook for 4-5 minutes per side until golden brown.
- Remove the chicken to a plate and set aside.
- Add the remaining butter to the pan and allow it to melt.
- Sprinkle one cup of the remaining seasoned flour to the pan and whisk for 1 minute until the butter and flour are well combined.
- Gradually whisk in the chicken broth and milk until gravy is smooth.
- Return the cooked chicken and bacon to the pan.
- Bring the mixture to a boil then reduce the heat to low and simmer for 20 minutes, until chicken is cooked through.
Great flavor! Oh my goodness!
I didnt have bacon so i used a bag of bacon pieces. I also sauteed half an onion. Too much flour. I had to double the liquid plus the seasonings to make up for the extra liquids. Before I doubled the liquids it was a paste. My arm got tired from whisking it. The flavor was perfect though. Best gravy I ever made. Served it over rice and with mixed veggies today.
Mine doesn’t look like yours ? but I haven’t tasted it yet.
Trying it for Easter
Made this last night. It was fantastic. A cup of flour was quite a lot for the gravy. Really only need 1/3 cup max or it’ll get too thick. Flavors were great. It’s made it to our monthly rotation!
Could I use boneless skinless? My family isnt a fan of the bone/skin?
You can, but they might not take as long to cook. Make sure your chicken reaches an internal temp of 165 before consuming and you’re good to go 🙂
Do you drain the bacon grease after you take out the bacon.
Amazing recipe! I used my iron skillet and at first thought the recipe called for too much broth but it thickened. I did add a sprinkle of salt while the gravy thickened and waited to add chicken back into pan. Hubs and kids loved this meal!
What do you serve with this?
As an 18 year old who doesnt cook much this is a god send thank you so much
Can you use chicken breasts for this recipe?
Great Recipe Nichole. I squeezed in some frozen brocolli when it was time to simmer for 20minutes which likely added to the fact that the chicken was still very pink at 20mins. I cooked the entire way uncovered though. I then covered the pan and simmered for another 10mjns. Very delicious.
I made this today. My husband was so happy. It was so close to his Moms stewed chicken. It will be a well used recipe. Thank you so much. I found it on Pinterest.
Thank you, Cathie! I’m glad you and your husband enjoyed my version! 🙂