Best Smothered Chicken and Rice Recipe

Introduction

Best Smothered Chicken and Rice is a comforting, flavorful dish that brings tender, juicy chicken thighs together with creamy gravy over fluffy rice. It’s perfect for a cozy family dinner that satisfies every time.

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 generously with salt, black pepper, paprika, and garlic powder.
2. Step 2: Lightly dredge each chicken thigh in 1/2 cup of flour, shaking off the excess.
3. Step 3: In a large skillet, heat 2 tablespoons of butter over medium-high heat. Add the chicken thighs skin-side down and cook until golden brown and crispy, about 5-7 minutes per side. Remove the chicken and set aside.
4. Step 4: In the same skillet, add chopped onion and cook until translucent, about 4 minutes. Add minced garlic and sauté for another 1 minute until fragrant.
5. Step 5: Sprinkle 2 tablespoons of flour over the cooked onions and garlic. Stir constantly and cook for 1-2 minutes to form a roux.
6. Step 6: Gradually whisk in the chicken broth, making sure there are no lumps. Bring the mixture to a simmer and cook until thickened, about 3-5 minutes.
7. Step 7: Stir in the heavy cream and return the chicken thighs to the skillet. Reduce heat to low, cover, and simmer for 20-25 minutes until the chicken is cooked through and tender.
8. Step 8: Serve the smothered chicken over cooked white rice and garnish with fresh chopped parsley.

Tips & Variations

• For extra flavor, marinate the chicken thighs with spices for at least 30 minutes before cooking.
• Use bone-in, skin-on thighs for juicier chicken and crispier skin.
• Add a splash of white wine to the roux for a richer gravy.
• Substitute heavy cream with half-and-half for a lighter sauce.
• Include sliced mushrooms or bell peppers when cooking the onions for added texture and flavor.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat or in the microwave until warmed through. Add a splash of chicken broth or water if the sauce thickens too much during storage.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use boneless chicken thighs instead?

Yes, boneless chicken thighs can be used, but cooking time will be shorter—about 12-15 minutes simmering. Keep an eye to avoid overcooking.

Can I make this recipe gluten-free?

Absolutely. Use gluten-free flour or cornstarch to dredge the chicken and for the roux. Make sure your chicken broth is gluten-free as well.

Best Smothered Chicken and Rice Recipe

Print Recipe

★★★★★

4.9 from 69 reviews

This Best Smothered Chicken and Rice recipe features juicy, bone-in chicken thighs seasoned and dredged, then browned and smothered in a rich homemade gravy made from butter, onions, garlic, and chicken broth, finished with a touch of cream. Served over fluffy white rice, this comforting Southern-style dish is perfect for a hearty and satisfying meal.

• Author: Bella
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 6 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Southern American

Ingredients

Scale 1x2x3x

Chicken

• 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)

Smothered Sauce

• 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

Side

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

Instructions

1. Season and Dredge the Chicken: Pat the chicken thighs dry. In a small bowl, combine salt, black pepper, paprika, and garlic powder. Season the chicken evenly with the spice mix. Dredge each piece in the 1/2 cup of flour, shaking off the excess.
2. Brown the Chicken: In a large skillet over medium-high heat, melt 2 tablespoons of butter. Add the chicken thighs skin-side down and cook for 5-7 minutes until the skin is crispy and golden brown. Flip and cook the other side for 4-5 minutes. Remove chicken from skillet and set aside.
3. Sauté Onions and Garlic: Reduce heat to medium. In the same skillet, add chopped onions and cook until translucent, about 3-4 minutes. Add minced garlic and cook for another 30 seconds until fragrant.
4. Create the Roux: Sprinkle 2 tablespoons of flour over the onions and garlic, stirring continuously to form a roux. Cook for about 1-2 minutes to remove the raw flour taste, stirring often to prevent burning.
5. Add Broth and Cream: Slowly whisk in the chicken broth to avoid lumps. Bring the mixture to a simmer and let it thicken slightly, about 3-5 minutes. Stir in the heavy cream and mix until smooth. Season with salt and pepper to taste.
6. Smother the Chicken: Return the browned chicken thighs to the skillet, placing them in the sauce skin-side up. Cover the skillet and reduce heat to low. Simmer for 25-30 minutes, or until the chicken is cooked through and tender.
7. Prepare the Rice and Serve: While the chicken simmers, warm the cooked white rice. Once the chicken is done, serve each thigh over a bed of rice, spooning the creamy smothered sauce over the top. Garnish with fresh chopped parsley for a burst of color and freshness.

Notes

• Use bone-in chicken thighs for the best flavor and moisture retention.
• Make sure to dredge the chicken well to get a crispy coating before smothering.
• If the sauce becomes too thick, add more chicken broth to loosen it.
• For a lighter version, substitute heavy cream with half-and-half or milk, though the sauce will be less rich.
• Leftover smothered chicken can be stored in the refrigerator for 3-4 days and reheated gently on the stovetop.

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