Best Smothered Chicken and Rice Recipe

Introduction

This smothered chicken and rice recipe is a comforting classic that blends tender, flavorful chicken thighs with a creamy, savory gravy. It’s an easy one-pan dish perfect for weeknight dinners or cozy meals any time of the year.

Ingredients

• 6 bone-in, skin-on chicken thighs
• Salt and black pepper to taste
• 1 tsp paprika
• 1 tsp garlic powder
• 1/2 cup all-purpose flour (for dredging)
• 2 tbsp butter (plus more if needed)
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 2 tbsp flour (for roux)
• 2 cups chicken broth
• 1/2 cup heavy cream
• 2 cups cooked white rice
• Fresh parsley, chopped (for garnish)

Instructions

1. Step 1: Pat the chicken dry and season all over with salt, black pepper, paprika, and garlic powder. Lightly dredge each piece in the 1/2 cup of flour, shaking off excess.
2. Step 2: In a large skillet, heat 2 tablespoons of butter over medium heat. Add the chicken thighs skin-side down and sear until golden brown, about 4 to 5 minutes per side. Remove the chicken and set aside.
3. Step 3: Using the same skillet, sauté the chopped onion until translucent, about 3 to 4 minutes. Add minced garlic and cook for 30 seconds until fragrant.
4. Step 4: Stir in 2 tablespoons of flour to make a roux and cook for 1 minute, stirring constantly. Gradually whisk in the chicken broth, then add heavy cream. Simmer the mixture until it thickens slightly.
5. Step 5: Return the chicken thighs to the skillet, spoon some gravy over them, cover, and simmer on low heat for 25 to 30 minutes until the chicken is cooked through and tender.
6. Step 6: While the chicken simmers, prepare white rice according to package directions.
7. Step 7: Serve the smothered chicken over the cooked rice, spooning extra gravy on top and garnishing with fresh chopped parsley.

Tips & Variations

• For extra crispy skin, avoid moving the chicken too much while searing and use a heavy-bottomed skillet.
• You can substitute heavy cream with half-and-half for a lighter gravy.
• Add mushrooms or bell peppers to the onion for additional flavor and texture.
• Use bone-in chicken breasts if you prefer white meat, adjusting cooking time as needed.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of chicken broth or cream to loosen the gravy if it thickens too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use boneless chicken thighs for this recipe?

Yes, boneless thighs can be used. Reduce the simmering time to about 15–20 minutes to avoid drying out the chicken.

Is it possible to make this dish dairy-free?

Absolutely. Substitute the butter with oil and use coconut milk or a dairy-free cream alternative instead of heavy cream to keep it dairy-free.

Best Smothered Chicken and Rice Recipe

Print Recipe

★★★★★

4.8 from 65 reviews

This Best Smothered Chicken and Rice recipe features tender, juicy chicken thighs cooked in a rich, creamy gravy made with sautéed onions, garlic, and chicken broth, served over fluffy white rice. Perfect for a comforting, homestyle meal that is both satisfying and flavorful.

• Author: Elias
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: American Southern

Ingredients

Scale 1x2x3x

Chicken

• 6 bone-in, skin-on chicken thighs
• Salt and black pepper to taste
• 1 tsp paprika
• 1 tsp garlic powder
• 1/2 cup all-purpose flour (for dredging)
• 2 tbsp butter (plus more if needed)

Sauce

• 1 medium onion, chopped
• 3 cloves garlic, minced
• 2 tbsp flour (for roux)
• 2 cups chicken broth
• 1/2 cup heavy cream

Other

• 2 cups cooked white rice
• Fresh parsley, chopped (for garnish)

Instructions

1. Prepare and season the chicken: Pat the chicken thighs dry with paper towels. Season both sides with salt, black pepper, paprika, and garlic powder. Lightly dredge each piece in 1/2 cup of all-purpose flour, shaking off any excess.
2. Sear the chicken: Heat 2 tablespoons of butter in a large skillet over medium heat. Place the chicken thighs skin-side down and sear until the skin turns golden brown, about 4–5 minutes per side. Remove the chicken from the skillet and set aside.
3. Sauté onions and garlic: In the same pan with remaining fat, add chopped onions and sauté until translucent, about 3–4 minutes. Add the minced garlic and cook for an additional 30 seconds, stirring constantly to prevent burning.
4. Create the roux and add liquid: Stir in 2 tablespoons of flour to the onion and garlic mixture and cook for 1 minute to remove the raw flour taste. Gradually whisk in the chicken broth, ensuring there are no lumps. Then, stir in the heavy cream and continue to simmer the sauce until it thickens slightly.
5. Simmer the chicken in the gravy: Return the seared chicken thighs to the pan, nestling them into the sauce. Cover the skillet and reduce the heat to low. Let the chicken simmer gently for 25 to 30 minutes, allowing the flavors to meld and the chicken to cook through.
6. Cook the rice: While the chicken is simmering, prepare 2 cups of white rice according to package instructions so it is ready to serve.
7. Serve and garnish: Spoon the creamy chicken and gravy over a bed of cooked white rice. Garnish with chopped fresh parsley for a touch of color and freshness. Serve hot and enjoy!

Notes

• For extra crispy skin, avoid moving the chicken during searing until it’s well browned.
• If the gravy is too thick, thin with a little additional chicken broth or water.
• Bone-in chicken thighs add flavor but can be substituted with boneless thighs or breasts if preferred, adjusting cooking time accordingly.
• Leftover smothered chicken stores well in the refrigerator for up to 3 days.
• Use low-sodium chicken broth to better control the salt level in the recipe.

Keywords: smothered chicken, chicken thighs, creamy chicken gravy, chicken and rice, comfort food recipe