Pioneer Woman Smothered Chicken

This delicious smothered chicken recipe from the Pioneer Woman is the perfect comfort meal! With crispy bacon, tender chicken thighs, and a creamy gravy made from everyday ingredients, it’s quick to make and full of flavor. You can easily customize it with your favorite veggies for a satisfying, simple dinner everyone will love.

Ingredients Needed:

• 5 pieces thick-cut bacon
• 1/2 cup all-purpose flour
• 1 teaspoon kosher salt
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1/2 teaspoon ground black pepper
• 6 chicken thighs, bone-in, skin-on
• 8 ounces 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, for garnish

How To Cook Smothered Chicken :

1. Cook the bacon: Heat a large skillet over medium heat. Add the bacon in a single layer and cook until crispy, about 10 minutes. Remove and place on a paper towel-lined plate. Once cooled, crumble the bacon and set aside. Leave the bacon drippings in the skillet.
2. Prepare the flour mixture: While the bacon cooks, whisk together the flour, salt, paprika, garlic powder, and black pepper in a shallow dish.
3. Dredge the chicken: Coat the chicken thighs in the flour mixture, making sure all sides are covered. Reserve 1/4 cup of the flour mixture for later.
4. Brown the chicken: Heat the skillet with the bacon drippings over medium-high heat. Add the chicken, skin-side down, and cook for 3-5 minutes on each side until browned and crispy. Transfer the chicken to a plate and set aside.
5. Cook the vegetables: Pour off any excess grease, leaving about 1/4 cup in the skillet. Add the mushrooms, onion, and red bell pepper. Cook for 8-10 minutes, stirring occasionally, until the vegetables are soft and golden. Stir in the reserved flour mixture and cook for another 2 minutes.
6. Make the gravy: Gradually add the chicken stock, stirring constantly until the liquid thickens, about 5 minutes.
7. Cook the chicken in the gravy: Place the chicken thighs back into the skillet, skin-side up, and spoon some of the gravy on top. Cover and cook for 20 minutes, or until the chicken reaches an internal temperature of 165°F.
8. Finish with cream and serve: Remove the chicken from the skillet. Stir the heavy cream into the gravy and heat through. Serve the chicken with the gravy, topped with the crumbled bacon and chopped parsley.

Recipe Tips

• Brown the chicken well: This step makes the chicken skin crispy and adds lots of flavor before you cook it in the gravy.
• Use fresh mushrooms: Fresh mushrooms taste better and have a nicer texture than canned ones.
• Stir the flour all the time: When you add the flour to the vegetables, keep stirring so the gravy doesn’t get lumpy.
• Watch the heat: Keep the skillet on medium heat so the bacon or vegetables don’t burn and spoil the taste.
• Add the cream last: Put the heavy cream in at the end to keep the gravy smooth and stop it from curdling.

How To Store Leftovers

• Refrigerate: Let the leftover Smothered Chicken cool to room temperature first. Then, transfer it to an airtight container and refrigerate for up to 3 days.
• Freeze: Place leftover Smothered Chicken in a freezer-safe container. You can freeze it for up to 2 months. To thaw, move it to the fridge overnight before reheating on the stove.

Nutrition Facts

Serving Size: 1 serving (610g)

• Calories: 720
• Total Fat: 33g
• Saturated Fat: 16g
• Cholesterol: 225mg
• Sodium: 1350mg
• Potassium: Not available
• Total Carbohydrate: 48g
• Dietary Fiber: 6g
• Sugars: 8g
• Protein: 53g

Try Pioneer Woman Smothered Chicken Recipes:

• Pioneer Woman Popcorn Chicken
• Pioneer Woman Chicken Teriyaki
• Pioneer Woman Chicken Breast Sheet Pan Dinner
• Pioneer Woman Baked Chicken Breast
• Pioneer Woman Air Fryer Chicken Thighs