Best Smothered Chicken and Rice Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- Cook the rice: While the chicken is simmering, prepare 2 cups of white rice according to package instructions so it is ready to serve.
- 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
Find it online: https://tastygenius.com/best-smothered-chicken-and-rice-recipe/
