This smothered chicken is packed with flavor! Juicy chicken pieces are covered in a delicious, creamy sauce made with onions and spices. It’s comfort food at its best!
I love serving it over rice or mashed potatoes to soak up all that yummy sauce. Just a warning: it’s hard to stop at one plate! 🍽️
Key Ingredients & Substitutions
Chicken Thighs: Bone-in, skin-on thighs give great flavor and moisture. If you prefer white meat, you could use chicken breasts, but be mindful they may cook quicker.
Bacon: Adds a savory crunch. Turkey bacon is a great lower-fat alternative, but it won’t be as crispy as pork. For a vegan version, try using smoked tempeh or mushrooms for that umami kick.
Onions: Sweet or yellow onions work perfectly. If you don’t have fresh onions, shallots can be a nice substitute for a milder taste.
Heavy Cream: This creates a rich sauce. For a lighter version, half-and-half or coconut cream can work, but the sauce’s richness will change.
Dijon Mustard: It gives a little zing. If you don’t have Dijon, yellow mustard is a good alternative, or you can skip it for a milder taste.
How Do I Achieve Perfectly Crispy Chicken Skin?
Getting crispy chicken skin is all about the heat and patience. Here’s how to do it right:
- Make sure to dry chicken thoroughly with paper towels. Moisture will prevent crispiness.
- Start with medium-high heat to sear the skin-side down first. Aim for 5-7 minutes until golden brown.
- Don’t overcrowd the pan; cook in batches if necessary, so each piece has enough room to crisp.
After searing, you can lower the heat for the sauce without worrying about cooking it further! This technique makes the chicken both crispy and tender when finished cooking in the sauce.
The Best Ever Smothered Chicken
Ingredients You’ll Need:
For the Chicken:
- 4 bone-in, skin-on chicken thighs
- Salt and black pepper, to taste
- 1 teaspoon smoked paprika
For the Sauce:
- 2-3 slices bacon, diced
- 1 large onion, thinly sliced
- 2 cloves garlic, minced
- 1 cup chicken broth
- 1 cup heavy cream
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 tablespoon fresh parsley, chopped (plus extra for garnish)
For Serving:
- 2 cups cooked white rice
How Much Time Will You Need?
This recipe takes about 15 minutes of preparation time and roughly 35-40 minutes of cooking time. You’ll have a delicious meal ready in just under an hour!
Step-by-Step Instructions:
1. Prepare the Chicken:
Start by patting the chicken thighs dry with paper towels. This helps them get crispy when cooking. Next, season both sides of the chicken with salt, pepper, and smoked paprika for that delicious flavor.
2. Cook the Bacon:
In a large skillet over medium heat, add the diced bacon. Cook it until it’s nice and crispy, which will take about 4-5 minutes. Once done, use a slotted spoon to remove the bacon from the skillet and place it on paper towels to drain, leaving that flavorful bacon fat behind.
3. Sear the Chicken:
Turn the heat up to medium-high. Place the chicken thighs skin-side down in the skillet, allowing them to sear for about 5-7 minutes or until the skin is golden brown and crispy. Once the skin is nice and crispy, flip them over and cook the other side for about 4-5 minutes. Then, remove the chicken from the skillet and set it aside.
4. Sauté Onions and Garlic:
In that same skillet, add the sliced onions. Sauté them until they are soft and caramelized, which should take around 8-10 minutes. After that, toss in the minced garlic and cook it for an additional minute until fragrant.
5. Make the Sauce:
Pour in the chicken broth, using a wooden spoon to scrape up any browned bits stuck to the bottom of the pan. This adds lots of flavor! Next, stir in the heavy cream, Dijon mustard, and Worcestershire sauce, bringing the mixture to a simmer.
6. Combine Chicken and Sauce:
Return the chicken thighs to the skillet, nestling them into the creamy sauce. Cover the skillet and let it simmer gently for 15-20 minutes, until the chicken is cooked through and tender.
7. Final Touches:
Once the chicken is done, stir in the chopped parsley and sprinkle the crispy bacon pieces over the top. This adds a wonderful flavor and crunch!
8. Serve:
To serve, spoon the smothered chicken over a bed of cooked white rice. Make sure to drizzle plenty of that creamy sauce over everything for extra delight. Garnish with additional parsley for that pop of color.
Enjoy this rich, flavorful, and satisfying meal that perfectly combines tender chicken with a creamy, savory onion sauce and crispy bacon!
Can I Use Different Cuts of Chicken?
Absolutely! While bone-in, skin-on chicken thighs work best for flavor and moisture, you can substitute with chicken breasts or drumsticks. Just keep in mind that cooking times may vary, especially for breasts, which usually require less cooking time.
What Can I Use Instead of Heavy Cream?
If you want a lighter option, you can use half-and-half or even coconut cream for a dairy-free alternative. Just be aware that the sauce may be slightly less rich, but it will still be delicious!
How Long Will Leftovers Last?
Leftovers can be stored in an airtight container in the fridge for up to 3 days. To reheat, gently warm them on the stove or in the microwave, adding a splash of chicken broth or water if the sauce seems too thick.
Can I Make This Recipe Ahead of Time?
Definitely! You can prepare the dish up to the point where you combine the chicken with the sauce. Just let it cool, then store it in the fridge for up to 2 days. When you’re ready to serve, just reheat it on the stove until warmed through.