Smothered Chicken

Crispy chicken thighs smothered in a rich, savory gravy with bacon, mushrooms, onions, and bell peppers. A comforting Southern classic perfect for any night of the week.

american
southern
Nutrition

High in protein and fat with moderate carbohydrates, providing substantial energy from chicken, bacon, and cream-based gravy.

57% of daily energy
28 g
Carbs
82 g
Total fat
72 g
Protein
Egg FreeHigh ProteinNut FreePeanut FreeSesame FreeShellfish FreeSoy Free

This information is AI-estimated and percentages are of an average adult's recommended daily intake. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.

dinnermain coursestovetopfamily friendlylunch

Smothered Chicken

The Pioneer Woman (Georgia Goode)

3

servings

0

per serve

0

minutes

Log in to Tasty Bites to save this recipe to your personal digital cookbook.
Create meal plans, manage your grocery lists, and convert or scale ingredients with the step-by-step cooking assistant.
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Ingredients
Bacon
5 pieces Bacon thick-cut
All-purpose Flour
0.5 cup All-purpose Flour
Kosher Salt
1 teaspoon Kosher Salt
Paprika
1 teaspoon Paprika
Garlic Powder
1 teaspoon Garlic Powder
Ground Black Pepper
0.5 teaspoon Ground Black Pepper
Chicken Thighs
6 Chicken Thighs bone-in, skin-on
Baby Bella Mushrooms
8 ounce Baby Bella Mushrooms sliced
Yellow Onion
1 medium Yellow Onion peeled and chopped
Red Bell Pepper
1 Red Bell Pepper chopped
Chicken Stock
2.25 cup Chicken Stock
Heavy Cream
0.25 cup Heavy Cream
Parsley
Parsley chopped, to serve
Equipment
Large skillet

Large skillet

Paper Towels

Paper Towels

Medium shallow dish

Medium shallow dish

Whisk

Whisk

Plate

Plate

Heatproof bowl

Heatproof bowl

Measuring cups

Measuring cups

Measuring spoons

Measuring spoons

Knife

Knife

Cutting board

Cutting board

Meat Thermometer

Meat Thermometer

Lid

Lid

Instructions
1
Heat 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.
2
While the bacon is cooking, whisk together the flour, salt, paprika, garlic powder, and pepper in a medium, shallow dish (a pie plate works great!).
3
Dredge 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.
4
Return 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.
5
Pour 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.
6
Gradually 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.
7
Nestle 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.
8
Remove 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.
Smothered Chicken

Smothered Chicken

The Pioneer Woman (Georgia Goode)

3

servings

0

per serve

0

minutes

Crispy chicken thighs smothered in a rich, savory gravy with bacon, mushrooms, onions, and bell peppers. A comforting Southern classic perfect for any night of the week.

american
southern
Log in to Tasty Bites to save this recipe to your personal digital cookbook.
Create meal plans, manage your grocery lists, and convert or scale ingredients with the step-by-step cooking assistant.
Log in or sign up to get started
Ingredients
Bacon
5 pieces Bacon thick-cut
All-purpose Flour
0.5 cup All-purpose Flour
Kosher Salt
1 teaspoon Kosher Salt
Paprika
1 teaspoon Paprika
Garlic Powder
1 teaspoon Garlic Powder
Ground Black Pepper
0.5 teaspoon Ground Black Pepper
Chicken Thighs
6 Chicken Thighs bone-in, skin-on
Baby Bella Mushrooms
8 ounce Baby Bella Mushrooms sliced
Yellow Onion
1 medium Yellow Onion peeled and chopped
Red Bell Pepper
1 Red Bell Pepper chopped
Chicken Stock
2.25 cup Chicken Stock
Heavy Cream
0.25 cup Heavy Cream
Parsley
Parsley chopped, to serve
Equipment
Large skillet

Large skillet

Paper Towels

Paper Towels

Medium shallow dish

Medium shallow dish

Whisk

Whisk

Plate

Plate

Heatproof bowl

Heatproof bowl

Measuring cups

Measuring cups

Measuring spoons

Measuring spoons

Knife

Knife

Cutting board

Cutting board

Meat Thermometer

Meat Thermometer

Lid

Lid

Instructions
1
Heat 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.
2
While the bacon is cooking, whisk together the flour, salt, paprika, garlic powder, and pepper in a medium, shallow dish (a pie plate works great!).
3
Dredge 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.
4
Return 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.
5
Pour 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.
6
Gradually 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.
7
Nestle 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.
8
Remove 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.
dinnermain coursestovetopfamily friendlylunch
Nutrition

High in protein and fat with moderate carbohydrates, providing substantial energy from chicken, bacon, and cream-based gravy.

57% of daily energy
28 g
Carbs
82 g
Total fat
72 g
Protein
Egg FreeHigh ProteinNut FreePeanut FreeSesame FreeShellfish FreeSoy Free

This information is AI-estimated and percentages are of an average adult's recommended daily intake. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.

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