Chicken with gravy was a must for us served up with mashed potatoes or even just white bread to sop up the goodness. This is one of those feel good, comfort foods that leave you feeling all warm and fuzzy after a hearty meal with your family. We truly believe that bacon makes everything taste better, and you will too when you have a bite of this delicious, crispy chicken in creamy bacon sauce. The creamy bacon sauce is packed with flavor yet simple to make. Cut the bacon into thin strips this makes it nicer to eat as you get a good meaty chunk rather than small pieces floating in the sauce. And don’t be afraid to cook it over a high heat, the crispy edges and juices stuck to the bottom of the pan are what turns the plain cream into a true bacon sauce.
You will only need one skillet for this recipe. Start by dicing the 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. Dredge each piece of chicken completely on all sides in the flour. Shake off any excess flour and set the chicken pieces aside. 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.
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. 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.
- 6 Slices Bacon, Diced
- 2 Pounds Chicken Thighs
- 1 Cup All-Purpose Flour
- 2 Teaspoons Garlic Powder
- 2 Teaspoons Onion Powder
- 1 Teaspoon Paprika
- 1 Teaspoon Salt
- 1/2 Teaspoon Pepper
- 1/2 Teaspoon Italian Seasoning
- 1 Stick Butter, Divided
- 3 1/2 Cups Chicken Broth
- 1 Cup Milk
- Cook the diced bacon in a large skillet over medium-high heat until cooked through. Remove bacon to a paper towel-lined plate and set aside.
- While the bacon is cooking, mix together the flour, garlic powder, onion powder, paprika, salt, pepper, and Italian seasoning in a shallow bowl or dish.
- Pat the chicken thighs dry with paper towels and dredge the chicken on each side into the seasoned flour until coated. Shake off any excess flour and set the flour mixture aside for later.
- Once the bacon is removed from the pan, add half of the butter to the pan and allow to melt.
- When the butter is melted, add the flour coated chicken and cook for 4-5 minutes per side until golden brown.
- Remove the chicken to a plate and set aside.
- Add the remaining butter to the pan and allow it to melt.
- Sprinkle one cup of the remaining seasoned flour to the pan and whisk for 1 minute until the butter and flour are well combined.
- Gradually whisk in the chicken broth and milk until gravy is smooth.
- Return the cooked chicken and bacon to the pan.
- Bring the mixture to a boil then reduce the heat to low and simmer for 20 minutes, until chicken is cooked through.