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Best Smothered Chicken and Rice Recipe

Best Smothered Chicken and Rice Recipe
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★★★★★

4.8 from 16 reviews

This Best Smothered Chicken and Rice recipe features tender, bone-in, skin-on chicken thighs seared to a golden crisp and smothered in a rich, creamy gravy made from a savory roux, chicken broth, and heavy cream. Served over fluffy white rice and garnished with fresh parsley, this comforting southern-inspired dish is packed with deep flavors and satisfying textures.

Ingredients

Scale

Chicken and Seasoning

  • 6 bone-in, skin-on chicken thighs
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1/2 cup all-purpose flour (for dredging)

Gravy

  • 2 tbsp unsalted butter (plus extra if needed)
  • 1 medium onion, finely chopped
  • 3 garlic cloves, minced
  • 1 tbsp all-purpose flour (for roux)
  • 2 1/2 cups chicken broth
  • 1/4 cup heavy cream

Rice and Garnish

  • 1 1/2 cups white rice
  • 3 cups water (for cooking rice)
  • 2 tbsp fresh parsley, chopped

Instructions

  1. Season and Dredge the Chicken: Pat the chicken thighs dry with paper towels. Generously season both sides with salt, black pepper, paprika, and garlic powder. Lightly coat each piece in flour, shaking off any excess to ensure a thin, even layer. This step helps create a flavorful crust and thickens the gravy later.
  2. Sear the Chicken: In a large skillet or Dutch oven, melt 2 tablespoons of butter over medium heat. Place the chicken thighs skin-side down and cook for about 4 to 5 minutes until the skin is golden brown and crisp. Flip and sear the other side for another 4 to 5 minutes. Remove the chicken from the pan and set aside; it will finish cooking in the gravy.
  3. Sauté Onions and Garlic: If the pan is dry, add a little more butter. Add the finely chopped onions and sauté for about 5 minutes until they become translucent and slightly golden. Add the minced garlic and cook for an additional 30 seconds until fragrant, stirring constantly to avoid burning.
  4. Build the Gravy: Sprinkle 1 tablespoon of flour into the onion and garlic mixture, stirring well to form a roux. Gradually whisk in the chicken broth, ensuring no lumps remain. Let the mixture simmer gently until it thickens to a creamy consistency, about 5 to 7 minutes. Stir in the heavy cream and season with additional salt and pepper to taste.
  5. Simmer the Chicken: Return the seared chicken thighs to the skillet, nestling them into the gravy. Reduce the heat to low, cover with a lid, and let simmer gently for 25 to 30 minutes until the chicken is fully cooked and tender, absorbing the flavors of the gravy.
  6. Cook the Rice: While the chicken simmers, rinse the white rice under cold water until the water runs clear. In a medium saucepan, combine the rice with 3 cups of water and a pinch of salt, bring to a boil, then reduce to a simmer. Cover and cook for about 15 to 18 minutes until the water is absorbed and the rice is fluffy. Keep warm.
  7. Assemble and Garnish: On each plate, spoon a generous portion of fluffy white rice. Place a piece of the smothered chicken on top, then ladle plenty of the rich gravy over both. Finish with a sprinkle of fresh chopped parsley for a burst of color and fresh flavor.

Notes

  • Bone-in, skin-on chicken thighs provide the best flavor and moisture for this dish, but boneless thighs can be used with a shorter simmer time.
  • For a thicker gravy, add a little more flour when making the roux.
  • Heavy cream can be substituted with half-and-half for a lighter sauce, though it will be less rich.
  • Leftovers keep well refrigerated for 3 days; reheat gently to avoid drying out the chicken.
  • For extra smoky flavor, you can use smoked paprika instead of regular paprika.

Nutrition

Keywords: smothered chicken, chicken and rice, creamy chicken gravy, southern chicken recipe, comfort food chicken

Find it online: https://islawhite.com/best-smothered-chicken-and-rice-recipe/