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.
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