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Easy Smothered Chicken

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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.

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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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