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Smothered Chicken Skillet

Smothered Chicken Skillet

One-pan smothered chicken skillet with bacon, mushrooms, onions, and savory pan gravy topped with melted cheese
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4

INGREDIENTS

Chicken

  • 4 boneless skinless chicken breasts
  • 1 tsp kosher salt
  • 1 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 2 tbsp all purpose flour
  • 2 tbsp olive oil.

Smothered Topping

  • 6 slices bacon
  • 1 medium yellow onion sliced
  • 8 oz cremini mushrooms sliced
  • 2 cloves garlic minced.

Gravy

  • 2 tbsp unsalted butter
  • 2 tbsp all purpose flour
  • 1 1/2 cups chicken broth
  • 1/2 cup heavy cream
  • 1 tsp Worcestershire sauce
  • salt to taste
  • black pepper to taste.

Finish

  • 1 cup shredded cheddar cheese
  • chopped fresh parsley for garnish.

INSTRUCTIONS

Prep

  • pat chicken dry then season with salt pepper garlic powder and paprika
  • lightly dredge chicken with flour and shake off excess.

Sear and saute

  • cook bacon in a large skillet over medium heat until crisp then transfer to a plate and reserve 2 tbsp drippings
  • sear chicken in drippings plus olive oil over medium high heat until golden 4 to 5 minutes per side then transfer to a plate
  • add onion and mushrooms to the skillet and cook until softened and browned 6 to 8 minutes then stir in garlic for 30 seconds.

Make gravy

  • reduce heat to medium then add butter and melt
  • whisk in flour and cook 1 minute
  • slowly whisk in chicken broth then simmer until thickened 2 to 3 minutes
  • whisk in cream and Worcestershire and season to taste.

Smother and finish

  • return chicken and any juices to the skillet and spoon gravy over top then cover and simmer on low until chicken reaches 165F about 8 to 12 minutes depending on thickness
  • sprinkle cheese over chicken then cover 1 to 2 minutes to melt
  • top with crumbled bacon and parsley and serve.

Notes

1. Use chicken thighs instead of breasts and simmer until 175F to 185F for best texture; swap heavy cream for half and half for a lighter sauce; add a splash of broth if gravy gets too thick; use Monterey Jack or mozzarella in place of cheddar

Nutrition

Calories: 520kcal | Carbohydrates: 12g | Protein: 45g | Fat: 32g