Best Smothered Chicken and Rice Recipe
This Best Smothered Chicken and Rice recipe features tender, juicy bone-in chicken thighs seared to golden perfection and simmered in a rich, creamy gravy. Served over fluffy white rice and garnished with fresh parsley, it’s a comforting, flavorful one-pan meal perfect for family dinners.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: American Southern
Ingredients
Scale
Chicken and Seasoning
- 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)
Gravy
- 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
Other
- 2 cups cooked white rice
- Fresh parsley, chopped (for garnish)
Instructions
- Season and Dredge Chicken: Pat the chicken thighs dry with paper towels. Season evenly with salt, black pepper, paprika, and garlic powder. Lightly dredge each thigh in all-purpose flour, shaking off excess.
- Sear the Chicken: Heat 2 tablespoons of butter in a large skillet over medium heat. Place the chicken thighs skin-side down in the skillet and cook until the skin is golden and crisp, about 4–5 minutes per side. Remove the chicken from the skillet and set aside.
- Sauté Aromatics: In the same skillet, add the chopped onion and sauté until translucent, about 3-4 minutes. Add the minced garlic and cook for an additional 30 seconds until fragrant.
- Make the Gravy: Sprinkle 2 tablespoons of flour over the onions and garlic, stirring constantly to form a roux. Cook for 1 minute to eliminate the raw flour taste. Gradually whisk in the chicken broth to prevent lumps, then stir in the heavy cream. Bring the mixture to a gentle simmer and cook until thickened, about 3–5 minutes.
- Simmer Chicken in Gravy: Return the seared chicken thighs to the skillet, skin-side up. Cover the skillet with a lid and reduce the heat to low. Let the chicken simmer gently in the creamy gravy for 25 to 30 minutes until cooked through and tender.
- Prepare the Rice: While the chicken simmers, cook the white rice according to the package instructions until fluffy and fully cooked.
- Serve: Spoon the cooked rice onto plates. Place the smothered chicken thighs on top and generously ladle the creamy gravy over the chicken and rice. Garnish with freshly chopped parsley before serving.
Notes
- For extra crispy skin, avoid moving the chicken while searing.
- You can substitute heavy cream with half-and-half for a lighter sauce, but it may be less rich.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
- For gluten-free version, use gluten-free flour and check broth ingredients.
- Feel free to add vegetables like mushrooms or bell peppers during the onion sauté for extra flavor and nutrition.
Keywords: smothered chicken, chicken and rice, creamy chicken recipe, one-pan chicken, comfort food, chicken thighs, skillet chicken