Pioneer Woman Best Smothered Chicken

Pioneer Woman best smothered chicken is an easy one-pot dinner made with crispy bacon, bone-in chicken thighs and a creamy mushroom gravy, ready in 1 hour 10 minutes. This comforting weeknight chicken dinner fits Sunday dinner, cozy fall nights and winter family meals, especially over mashed potatoes.

Brown the chicken thighs skin-side down until deeply crispy, because that crust is what holds up under the gravy. Skip it and the skin turns soft and pale, and the gravy loses that rich, roasty flavor from the browned bits.

Everything cooks in the same skillet, and the vegetables soften in bacon drippings instead of plain oil, so the gravy tastes smoky from the first spoonful. Stirring the cream in at the very end keeps the sauce silky and stops it from breaking while the chicken finishes cooking.

Pioneer Woman Best Smothered Chicken

0.0 from 0 votes

Course: DinnerCuisine: AmericanDifficulty: Medium

Servings

3

servings

Prep time

15

minutes

Cooking time

55

minutes

Calories

1302

kcal

Crispy-skinned chicken thighs simmer in a smoky bacon gravy loaded with mushrooms, onion and red pepper. A splash of cream at the end turns the sauce silky and spoonable.

Ingredients

• 5 pieces thick-cut bacon
  

• 1/2 c. 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 c. chicken stock
  

• 1/4 c. heavy cream
  

• Chopped parsley, to serve
  

Directions

• Cook the bacon: Lay 5 pieces thick-cut bacon in a single layer in a large skillet over medium heat. Cook, turning now and then, for about 10 minutes until deep brown and crispy. Then move it to a paper towel-lined plate, leave the drippings in the pan and crumble the bacon once it cools.
• Mix the flour coating: Whisk 1/2 cup all-purpose flour, 1 teaspoon kosher salt, 1 teaspoon paprika, 1 teaspoon garlic powder and 1/2 teaspoon ground black pepper in a shallow dish. A pie plate works great for this while the bacon cooks.
• Dredge the chicken: Press the 6 bone-in, skin-on chicken thighs into the flour mixture until the whole surface is coated. Then set aside 1/4 cup of the leftover flour mixture, since it thickens the gravy later.
• Brown the thighs: Return the skillet to medium-high heat and add the chicken skin-side down. Cook 3 to 5 minutes per side until deeply browned and crispy, then move the chicken to a plate.
• Soften the vegetables: Pour the grease into a heatproof bowl, then put 1/4 cup of it back into the unwashed skillet over medium-low heat. Add 8 ounces sliced baby bella mushrooms, 1 chopped yellow onion and 1 chopped red bell pepper. Cook 8 to 10 minutes until very tender and golden, then stir in the reserved flour mixture for 2 minutes.
• Build the gravy: Gradually pour in 2 1/4 cups chicken stock, stirring until the flour disappears into the liquid. Keep stirring often for about 5 minutes, until the gravy bubbles and thickens.
• Simmer the chicken: Nestle the thighs skin-side up into the gravy and spoon some over the top. Cover and cook about 20 minutes, until the chicken reaches 165°F inside.
• Finish and serve: Lift the chicken onto a plate to keep warm, then whisk 1/4 cup heavy cream into the gravy until just warm. Drizzle the gravy over the thighs and top with the crumbled bacon and chopped parsley.

Tools for this recipe

• Lodge 10.25-inch cast iron skillet, ThermoPro instant-read thermometer, Pyrex 9.5-inch glass pie plate, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

What can I serve with smothered chicken?

Mashed potatoes are my first pick, because they catch every bit of the gravy. Buttered egg noodles or plain white rice work too, and a simple green salad balances the richness.

Can I make the gravy ahead of time?

Yes, you can make the gravy through the stock step a day ahead and keep it in the fridge. Reheat it gently on the stove, then brown the chicken fresh so the skin stays crispy.

Can I use boneless chicken thighs instead?

You can, but they cook faster than bone-in thighs, so start checking the temperature around 12 minutes. You also lose the crispy skin, so the gravy carries more of the flavor.

How do I keep the gravy from getting too thick or too thin?

Keep stirring while it bubbles, and it will thicken in about 5 minutes. If it gets too thick, whisk in a splash of chicken stock, and if it's thin, let it simmer a few minutes longer.

What's the most common mistake with this recipe?

Rushing the browning is the big one, because pale skin ends up soft and rubbery under the gravy. Give each side its full 3 to 5 minutes and don't crowd the skillet.