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.

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)

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)

Instructions

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.
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.
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.
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.
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.
Prepare the Rice: While the chicken simmers, cook 2 cups of white rice according to package directions, until fluffy and tender.
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