Best Smothered Chicken and Rice Recipe

Introduction

This Best Smothered Chicken and Rice recipe is a comforting classic that combines tender, flavorful chicken thighs with a rich, creamy gravy over fluffy white rice. It’s an easy, satisfying meal perfect for any night of the week.

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 thighs dry and season them evenly with salt, pepper, paprika, and garlic powder. Lightly dredge each piece in the 1/2 cup of flour, shaking off any excess.
2. Step 2: Heat 2 tablespoons of butter in a large skillet over medium heat. Place the chicken thighs skin-side down and sear for 4 to 5 minutes on each side until golden brown. Remove the chicken from the skillet and set aside.
3. Step 3: Using the same skillet, sauté the chopped onion until translucent, about 3 to 4 minutes. Add the minced garlic and cook for an additional 30 seconds, stirring constantly to avoid burning.
4. Step 4: Sprinkle 2 tablespoons of flour over the onions and garlic. Stir and cook for 1 minute to create a roux. Gradually whisk in the chicken broth, ensuring there are no lumps. Add the heavy cream and simmer the sauce until it thickens slightly.
5. Step 5: Return the chicken thighs to the pan, nestling them into the gravy. 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. Step 6: While the chicken simmers, prepare the white rice according to the package instructions so it’s ready to serve.
7. Step 7: Serve the smothered chicken and creamy gravy over the cooked rice. Garnish with freshly chopped parsley for a bright, fresh finish.

Tips & Variations

• For extra crisp skin, pat the chicken very dry before seasoning and dredging.
• Substitute heavy cream with half-and-half for a lighter gravy, but the sauce will be less rich.
• Add sliced mushrooms to the onion and garlic for an earthy boost.
• Use bone-in, skinless chicken thighs for less fat but slightly less crispy texture.
• Leftover smothered chicken makes great sandwiches or wraps.

Storage

Store leftover smothered chicken and rice in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a skillet over low heat or microwave until heated through, adding a splash of broth or cream if the sauce has thickened too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use boneless chicken thighs instead?

Yes, boneless chicken thighs work well and cook slightly faster. Adjust the simmer time to about 20 minutes to avoid overcooking.

Is it okay to skip the dredging step?

Dredging the chicken in flour helps create a thicker, flavorful gravy and gives the chicken a nice crust. You can skip it for a lighter meal, but the sauce may be thinner.

Best Smothered Chicken and Rice Recipe

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★★★★★

4.7 from 52 reviews

• Author: Simon
• Total Time: 55 minutes
• Yield: 6 servings 1x

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Description

This Best Smothered Chicken and Rice recipe features tender, juicy bone-in chicken thighs cooked in a rich, creamy gravy made from sautéed onions, garlic, chicken broth, and heavy cream, served over fluffy white rice and garnished with fresh parsley. A comforting, flavorful Southern-style dish perfect for a cozy family meal.

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Ingredients

Scale 1x2x3x

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)

For Cooking

• 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

Serving

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

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Instructions

1. Season and Dredge Chicken: Pat the chicken thighs dry with paper towels. Season all sides with salt, black pepper, paprika, and garlic powder. Lightly dredge the chicken 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 is golden brown and crisp, about 4–5 minutes per side. Remove the chicken from the skillet and set aside.
3. Sauté Onions and Garlic: In the same skillet, add chopped onion and sauté until translucent, about 3–4 minutes. Add minced garlic and cook for an additional 30 seconds until fragrant.
4. Make the Roux and Gravy: Sprinkle 2 tablespoons of flour over the onions and garlic, stirring continuously and cooking for 1 minute to form a roux. Gradually whisk in the chicken broth to avoid lumps. Add the heavy cream and simmer the mixture while stirring until the gravy thickens, about 3-5 minutes.
5. Simmer the Chicken: Return the seared chicken thighs to the skillet, nestling them into the gravy. Cover the skillet with a lid and reduce heat to low. Let the chicken simmer gently for 25–30 minutes until fully cooked through and tender.
6. Prepare the Rice: While the chicken simmers, cook 2 cups of white rice according to package directions, until fluffy and tender.
7. Serve: Plate the cooked rice and spoon the smothered chicken and creamy gravy on top. Garnish with freshly chopped parsley for a vibrant, fresh finish. Serve hot and enjoy your comforting meal.

Notes

• For extra richness, you can add an additional tablespoon of butter to the gravy.
• Bone-in, skin-on chicken thighs provide the best flavor and juiciness, but boneless chicken thighs can be used for quicker cooking.
• Make sure to dredge lightly in flour to avoid a heavy coating.
• Serve with steamed vegetables or a side salad for a balanced meal.
• Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Southern American

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