Smothered Chicken in Gravy

Bacon onion smothered chicken in a skillet.

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Smothered Chicken in Gravy

This smothered chicken is a hearty skillet dinner made with chicken breasts or thighs simmered in a rich bacon-onion gravy. It’s an easy comfort food recipe that works well for weeknights and tastes great served over mashed potatoes or rice.

Prep Time15

Cook Time40

Total Time55

Course: Comfort Food, dinner, Main Course

Cuisine: American

Keyword: skillet dinner, smothered chicken

Servings: servings

Author: Dahn Boquist

Ingredients

Chicken

2 pounds boneless skinless chicken thighs or chicken breasts
1 teaspoon salt plus more as needed
1 teaspoon ground black pepper
1 teaspoon garlic powder
1 teaspoon smoked paprika
3 tablespoons all-purpose flour

Bacon-Onion Gravy

8 slices thick-cut bacon chopped
1 large onion thinly sliced (or 2 medium)
3 garlic cloves minced
2 teaspoons tomato paste
3 ½ tablespoons all-purpose flour
2 ½ cups chicken broth
½ teaspoon dried thyme or 1 teaspoon fresh thyme
2 teaspoons Worcestershire sauce
1 teaspoon yellow mustard
Salt and pepper to taste
1 to 2 tablespoons butter

Instructions

Pat the chicken dry. Lightly season both sides with salt and pepper.
In a shallow dish, stir together the flour, garlic powder, and paprika. Dredge the chicken in the seasoned flour, shaking off the excess and set aside.
Cook the bacon. Add the chopped bacon to a cold large, deep skillet (an 11 or 12-inch braiser that is 2 inches deep works great). Cook over medium heat until crisp. Remove bacon with a slotted spoon and set aside. Leave about 3 tablespoons bacon drippings in the skillet (pour off extra if needed).
Brown the chicken. Increase heat to medium-high. Brown the chicken thighs in the bacon drippings for 3 to 4 minutes per side (work in batches if needed). Transfer the chicken to a plate.
Cook the onions. Reduce heat to medium. Add onions to the skillet with a pinch of salt. Cook 8 to 10 minutes, stirring often, until softened and lightly golden. Add garlic and tomato paste and cook, stirring constantly for 30 seconds.
Make the gravy. Sprinkle 3 ½ tablespoons flour over the onions and stir constantly for 2 minutes to cook the flour. Slowly whisk in the chicken broth, scraping up browned bits from the pan. Stir in thyme, Worcestershire, and mustard. Bring to a simmer and cook 2 to 3 minutes until thickened.
Simmer the chicken. Return the chicken and any juices to the skillet. Reduce the heat to low, cover, and simmer, flipping once, until the chicken is cooked through. Chicken thighs should take about 15 to 22 minutes, while chicken breasts usually only need 8 to 12 minutes, depending on thickness.
Finish and serve. Stir the cooked bacon into the gravy. Stir in 1 to 2 tablespoons butter until glossy. Taste and season with salt and pepper as needed.

Notes

Make-ahead: The flavor gets even better the next day. Reheat gently and add a splash of broth if needed.

Serve over mashed potatoes or rice and garnish with parsley or green onions.

Storage: Store leftovers airtight for up to 3–4 days.

Freezer: Freeze for up to 2 months. Thaw overnight in the fridge and reheat gently; add broth if needed.

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