Best Smothered Chicken and Rice Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
