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Best Smothered Chicken and Rice

Best Smothered Chicken and Rice for Cozy Nights In

Experience comfort food at its finest with this Best Smothered Chicken and Rice, featuring succulent chicken thighs in creamy gravy.
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Prep Time 15 minutes
Cook Time 50 minutes
Simmering Time 30 minutes
Total Time 1 hour 35 minutes
Servings: 6 servings
Course: Chicken
Cuisine: Southern
Calories: 560
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 6 pieces Chicken thighs, bone-in, skin-on Boneless thighs or breasts may be used
  • 1 teaspoon Salt To taste
  • 1 teaspoon Black pepper To taste
  • 1 teaspoon Paprika
  • 1 teaspoon Garlic powder
For the Gravy
  • 2 tablespoons Flour Can use gluten-free flour
  • 2 tablespoons Butter Olive oil can be used for a lighter version
  • 1 cup Onions, chopped Yellow or white are best choices
  • 2-3 cloves Minced garlic Fresh garlic preferred
  • 2 cups Chicken broth Homemade or low-sodium options work
  • 1 cup Heavy cream Can use half-and-half for lighter version
For Serving
  • 1/4 cup Fresh parsley, chopped For garnish
  • 2 cups White rice Substitute with brown rice if desired

Equipment

  • skillet
  • Dutch oven
  • Measuring Cups
  • Measuring Spoons
  • Wooden spoon
  • Meat Thermometer

Method
 

Step-by-Step Instructions
  1. Begin by patting the chicken thighs dry with paper towels, ensuring moisture is removed for a perfect sear. Season both sides generously with salt, black pepper, paprika, and garlic powder. Finally, dredge the seasoned chicken lightly in flour to create a flavorful crust that enhances the gravy later.
  2. In a large skillet or Dutch oven, melt 2 tablespoons of butter over medium heat. Carefully place the chicken thighs skin-side down in the hot butter, cooking for about 4-5 minutes until they are golden and crispy. Flip the chicken to the other side and cook for an additional 4-5 minutes. Remove the chicken from the skillet and set aside.
  3. In the same skillet, add a bit more butter if needed, then add one chopped onion. Sauté over medium heat for about 5 minutes until the onions are translucent and fragrant. Stir in 2-3 minced garlic cloves and cook for an additional minute, allowing the garlic to release its aromatic flavor while scraping up the chicken bits from the bottom of the pan.
  4. Sprinkle about 2 tablespoons of flour into the skillet, stirring well to form a roux. Gradually whisk in 2 cups of chicken broth, continuing to stir until the mixture thickens and bubbles. Once thickened, pour in 1 cup of heavy cream to create a rich, creamy gravy. Taste and adjust seasoning with salt and pepper if desired.
  5. Gently return the seared chicken thighs to the skillet, ensuring they are submerged in the gravy. Reduce the heat to low, cover the skillet, and let it simmer for 25-30 minutes. The chicken should reach an internal temperature of 175°F and become tender, soaking in the flavors of the creamy gravy.
  6. While the chicken is simmering, prepare the white rice according to the package instructions, usually boiling water and cooking for about 15-20 minutes until fluffy. Once cooked, fluff the rice with a fork, providing a perfect accompaniment to the savory dish.
  7. To serve, scoop a generous amount of fluffy rice onto each plate, followed by a few chicken thighs drenched in the luscious gravy. Garnish with freshly chopped parsley for a pop of color and flavor. Enjoy!

Nutrition

Serving: 1servingCalories: 560kcalCarbohydrates: 50gProtein: 34gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 150mgSodium: 850mgPotassium: 800mgFiber: 2gSugar: 1gVitamin A: 500IUVitamin C: 2mgCalcium: 40mgIron: 3mg

Notes

Ensure chicken is thoroughly dried before seasoning to achieve a crispy skin when searing. Season generously for optimal flavor.

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