Description
This Best Smothered Chicken and Rice recipe features tender, flavorful bone-in chicken thighs seared to golden perfection and simmered in a rich, creamy onion and garlic gravy. Served over fluffy white rice and garnished with fresh parsley, this comforting southern-inspired dish is perfect for a satisfying family meal.
Ingredients
Scale
Chicken and Seasoning
- 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)
Gravy and Sauce
- 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
Accompaniment and Garnish
- 2 cups cooked white rice
- Fresh parsley, chopped (for garnish)
Instructions
- Season and Dredge Chicken: Pat the chicken thighs dry with paper towels. Season generously with salt, black pepper, paprika, and garlic powder. Dredge each piece lightly in 1/2 cup all-purpose flour, shaking off excess.
- Sear the Chicken: Heat 2 tablespoons of butter in a large skillet over medium heat. Place the chicken thighs skin-side down and cook until golden brown, about 4 to 5 minutes per side. Remove the chicken from the skillet and set aside.
- Sauté Onion and Garlic: In the same skillet, add chopped onion and sauté until translucent and soft, about 4 to 5 minutes. Add minced garlic and cook for an additional 30 seconds, stirring constantly to avoid burning.
- Make the Roux and Gravy: Stir in 2 tablespoons of flour into the cooked onions and garlic, cooking for about 1 minute to remove the raw flour taste. Gradually whisk in the chicken broth to prevent lumps. Then pour in the heavy cream and bring the mixture to a gentle simmer. Cook, stirring frequently, until the sauce thickens into a creamy gravy.
- Simmer Chicken in Gravy: Return the seared chicken thighs to the skillet, nestling them into the gravy. Cover the pan with a lid and reduce heat to low. Let the chicken simmer gently for 25 to 30 minutes until fully cooked and tender.
- Prepare the Rice: While the chicken simmers, cook the white rice according to package instructions until fluffy and tender.
- Serve: Spoon cooked rice onto plates, top with a chicken thigh and generous ladle of the creamy gravy. Garnish with freshly chopped parsley for color and fresh flavor.
Notes
- Use bone-in, skin-on chicken thighs for more flavor and moisture retention.
- Adjust seasoning of the gravy with salt and pepper to taste before serving.
- For a thicker gravy, simmer a few extra minutes or add a slurry of flour and water.
- Leftover smothered chicken and rice can be stored in an airtight container in the refrigerator up to 3 days.
- Optionally, substitute white rice with brown rice or cauliflower rice for a healthier variation.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dinner, Main Course
- Method: Searing, Simmering
- Cuisine: Southern American
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 3 g
- Sodium: 750 mg
- Fat: 30 g
- Saturated Fat: 12 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 35 g
- Cholesterol: 130 mg
Keywords: Smothered chicken, chicken and rice, creamy chicken gravy, Southern chicken recipe, comfort food, bone-in chicken thighs
