Pioneer Woman Smothered Chicken Recipe

Pioneer Woman Smothered Chicken recipe is Southern comfort food at its finest. Ree Drummond is known for dishes that stick to your ribs, and this one is no exception. It features juicy, bone-in chicken thighs that are seared until golden, then braised in a rich, savory onion gravy spiked with heavy cream and crispy bacon. It is a “one-skillet wonder” that fills the kitchen with incredible aromas and results in meat so tender it practically falls off the bone.

Try more Recipes:

• Pioneer Woman Spatchcock Turkey
• Pioneer Woman Chicken Taco Salad
• Pioneer Woman Tequila Lime Chicken Recipe

🧡 Why You Will Love This Smothered Chicken Recipe:

• The Gravy: It is not just a sauce; it is a thick, creamy, savory blanket made from chicken drippings, onions, and heavy cream.
• Budget Friendly: Chicken thighs are an affordable cut of meat, and this recipe transforms them into a restaurant-quality meal.
• Juicy Meat: Unlike chicken breasts which can dry out, bone-in thighs stay incredibly moist and flavorful during the simmering process.
• One Pan: You sear the meat, make the sauce, and bake the dish all in the same cast-iron skillet, meaning fewer dishes to wash.
• Bacon Flavor: The entire dish is cooked in rendered bacon fat, infusing a smoky depth into every bite.

🐔Smothered Chicken Ingredients

• 8 bone-in, skin-on chicken thighs
• 6 slices bacon, chopped
• 1 large onion, sliced into strips
• 2 cloves garlic, minced
• 2 cups chicken broth (low sodium is best)
• 1/2 cup heavy cream (whipping cream)
• 2 tbsp all-purpose flour (optional, for thicker gravy)
• 1 tbsp fresh thyme leaves (or 1 tsp dried)
• Salt and freshly ground black pepper
• Canola oil or vegetable oil (if needed for frying)
• Fresh parsley, chopped (for garnish)

🍲How To Make Pioneer Woman Smothered Chicken

1. Prep the Oven: Preheat your oven to 375°F (190°C).
2. Crisp the Bacon: In a large cast-iron skillet (or heavy oven-safe pan), fry the chopped bacon over medium-high heat until crispy. Remove the bacon bits with a slotted spoon and set aside on a plate, leaving the hot bacon grease in the pan.
3. Sear the Chicken: Season the chicken thighs generously with salt and pepper. Place them skin-side down in the hot bacon fat. Sear for 5 to 7 minutes until the skin is deep golden brown and crispy. Flip and sear the other side for 2 minutes. Remove the chicken to a plate.
   • Note: You don’t need to cook the chicken all the way through yet; you just want color.
4. Sauté Onions: Drain most of the fat from the pan, leaving about 2 tablespoons. Add the sliced onions to the skillet. Cook for 5 minutes over medium heat until softened and slightly caramelized. Add the garlic and cook for 1 minute.
5. Make the Gravy: Sprinkle the flour over the onions (if using) and stir for 1 minute to cook off the raw flour taste. Pour in the chicken broth, scraping the bottom of the pan to release the flavorful browned bits (fond). Bring to a simmer. Stir in the heavy cream and fresh thyme.
6. Combine: Return the seared chicken thighs to the pan, nestling them skin-side up into the gravy. Scatter the crispy bacon bits over the top.
7. Bake: Cover the skillet with a lid (or tight foil) and place it in the preheated oven. Bake for 30 to 35 minutes.
8. Finish: Remove the lid. If the skin has softened too much, you can place the skillet under the broiler for 1-2 minutes to re-crisp it (watch carefully!).
9. Serve: Garnish with fresh parsley and serve hot, spooning the gravy generously over the chicken.

✨Recipe Tips

• Cast Iron is King: A cast-iron skillet creates the best sear on the chicken and transitions perfectly from stovetop to oven.
• Don’t Skip the Sear: The color on the chicken skin provides the base flavor for the gravy. If you skip this, the dish will look pale and taste bland.
• Thickening: Ree Drummond’s original version often relies on reduction, but adding a little flour (roux) helps the gravy cling to the chicken better.
• Chicken Breasts: If you prefer boneless skinless breasts, reduce the cooking time significantly (15-20 minutes total) so they don’t become rubbery.

🍛 What To Serve With Smothered Chicken Recipe?

This rich, gravy-laden Smothered Chicken dish demands sides that can soak up every drop of the sauce. Creamy Mashed Potatoes are the classic choice, acting as the perfect fluffy bed for the tender chicken and savory onion gravy. For a bit of texture and color, simple Sautéed Green Beans with garlic or sweet Roasted Carrots balance the salty richness of the bacon. If you want to ensure no gravy is left behind, warm, flaky Buttermilk Biscuits are excellent for mopping up the plate.

🧊 How To Store Leftovers Smothered Chicken?

• Refrigerate: Store the chicken and gravy together in an airtight container for up to 3 to 4 days. The gravy will thicken in the fridge.
• Freeze: You can freeze this dish for up to 3 months. Thaw overnight in the refrigerator before reheating.

🔥 How To Reheat Leftovers Smothered Chicken?

• Stovetop (Best): Place the chicken and gravy in a skillet. Add a splash of water or broth to loosen the sauce. Cover and simmer gently on low heat until the chicken is heated through (about 10 minutes).
• Microwave: Heat on medium power to prevent the chicken from becoming rubbery.

❓FAQs

Try more Recipe:

• Pioneer Woman Tex Mex Chicken Spaghetti
• Pioneer Woman Turkey Cutlets
• Pioneer Woman Slow Cooker Chicken and Broccoli

📊Smothered Chicken Nutrition Facts

Serving Size: 2 chicken thighs with gravy

• Calories: 650 kcal
• Total Fat: 45g
• Saturated Fat: 18g
• Cholesterol: 220mg
• Sodium: 850mg
• Total Carbohydrate: 8g
• Dietary Fiber: 1g
• Sugars: 3g
• Protein: 42g

Pioneer Woman Smothered Chicken Recipe

Recipe by Imen DridiCourse: Main, Lunch, DinnerCuisine: Southern, AmericanDifficulty: Easy

Servings

4

servings

Prep time

20

minutes

Cooking time

45

minutes

Calories

650

kcal

Pioneer Woman Smothered Chicken is a quintessential comfort food dish that relies on the “holy trinity” of Southern cooking: chicken, bacon, and cream. By searing bone-in thighs in rendered bacon fat, Ree Drummond builds a foundation of deep, smoky flavor. The chicken is then “smothered” in a savory onion gravy and baked until tender. It’s a hearty, warming meal perfect for Sunday family dinners, best served atop a mound of mashed potatoes to catch every drop of the sauce.

Ingredients

• 8 bone-in, skin-on chicken thighs

• 6 slices bacon, chopped

• 1 large onion, sliced into strips

• 2 cloves garlic, minced

• 2 cups chicken broth (low sodium is best)

• 1/2 cup heavy cream (whipping cream)

• 2 tbsp all-purpose flour (optional, for thicker gravy)

• 1 tbsp fresh thyme leaves (or 1 tsp dried)

• Salt and freshly ground black pepper

• Canola oil or vegetable oil (if needed for frying)

• Fresh parsley, chopped (for garnish)

Directions

• Prep the Oven: Preheat your oven to 375°F (190°C).
• Crisp the Bacon: In a large cast-iron skillet (or heavy oven-safe pan), fry the chopped bacon over medium-high heat until crispy. Remove the bacon bits with a slotted spoon and set aside on a plate, leaving the hot bacon grease in the pan.
• Sear the Chicken: Season the chicken thighs generously with salt and pepper. Place them skin-side down in the hot bacon fat. Sear for 5 to 7 minutes until the skin is deep golden brown and crispy. Flip and sear the other side for 2 minutes. Remove the chicken to a plate.
  Note: You don’t need to cook the chicken all the way through yet; you just want color.
• Sauté Onions: Drain most of the fat from the pan, leaving about 2 tablespoons. Add the sliced onions to the skillet. Cook for 5 minutes over medium heat until softened and slightly caramelized. Add the garlic and cook for 1 minute.
• Make the Gravy: Sprinkle the flour over the onions (if using) and stir for 1 minute to cook off the raw flour taste. Pour in the chicken broth, scraping the bottom of the pan to release the flavorful browned bits (fond). Bring to a simmer. Stir in the heavy cream and fresh thyme.
• Combine: Return the seared chicken thighs to the pan, nestling them skin-side up into the gravy. Scatter the crispy bacon bits over the top.
• Bake: Cover the skillet with a lid (or tight foil) and place it in the preheated oven. Bake for 30 to 35 minutes.
• Finish: Remove the lid. If the skin has softened too much, you can place the skillet under the broiler for 1-2 minutes to re-crisp it (watch carefully!).
• Serve: Garnish with fresh parsley and serve hot, spooning the gravy generously over the chicken.

Notes

• Cast Iron is King: A cast-iron skillet creates the best sear on the chicken and transitions perfectly from stovetop to oven.
  Don’t Skip the Sear: The color on the chicken skin provides the base flavor for the gravy. If you skip this, the dish will look pale and taste bland.
  Thickening: Ree Drummond’s original version often relies on reduction, but adding a little flour (roux) helps the gravy cling to the chicken better.
  Chicken Breasts: If you prefer boneless skinless breasts, reduce the cooking time significantly (15-20 minutes total) so they don’t become rubbery.