Description
Smothered Chicken and Rice is a comforting Southern dish made with golden-seared chicken thighs simmered in a rich, savory gravy and served over a bed of fluffy white rice. It’s hearty, flavorful, and perfect for both family dinners and casual entertaining.
Ingredients
For the Chicken:
- 6 bone-in, skin-on chicken thighs
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- 2 tbsp olive oil or vegetable oil
For the Gravy:
- 1 medium yellow onion, finely diced
- 3 garlic cloves, minced
- 3 tbsp all-purpose flour
- 2 cups chicken broth
- 1/2 cup heavy cream or whole milk
- 1 tsp dried thyme
- 1/2 tsp black pepper
- Salt to taste
- 1 tbsp unsalted butter (optional)
- 1 tbsp fresh parsley, chopped
For the Rice:
- 1 1/2 cups long-grain white rice
- 3 cups water or chicken broth
- 1/2 tsp salt
- 1 tbsp butter or oil
Instructions
- Pat chicken dry and season with salt, pepper, garlic powder, onion powder, and paprika.
- Heat oil in a skillet and sear chicken thighs, skin-side down, until golden. Flip and cook other side. Remove and set aside.
- In the same skillet, sauté onions until soft. Add garlic and cook briefly.
- Stir in flour and cook to make a golden roux.
- Slowly whisk in chicken broth, then cream. Add thyme, pepper, and salt. Simmer until thickened.
- Return chicken to the pan, cover, and simmer for 25–30 minutes.
- Meanwhile, cook rice: combine rice, water, salt, and butter in a saucepan. Bring to boil, then simmer covered until done. Let rest and fluff.
- Serve chicken and gravy over rice. Garnish with chopped parsley.
- Prep Time: 15 minutes
- Cook Time: 45 minutes