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Best Smothered Chicken and Rice Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.8 from 38 reviews
  • Author: Emma
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes
  • Yield: 4 servings 1x
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: American Southern

Description

This Best Smothered Chicken and Rice recipe features tender, juicy chicken thighs cooked in a rich, creamy gravy made from butter, onions, garlic, and chicken broth, served over fluffy white rice and garnished with fresh parsley. It’s a comforting, homestyle dish perfect for a satisfying dinner.

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)
  • 2 tbsp butter (plus more if needed)

Sauce

  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 2 tbsp flour (for roux)
  • 2 cups chicken broth
  • 1/2 cup heavy cream

Rice & Garnish

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

Instructions

  1. Season and Dredge Chicken: Pat the chicken thighs dry and season them evenly with salt, black pepper, paprika, and garlic powder. Lightly dredge each piece in all-purpose flour to create a coating that helps develop a crispy crust when seared.
  2. Sear the Chicken: Heat 2 tablespoons of butter in a large skillet over medium heat. Place the chicken thighs skin-side down and sear them until the skin is golden brown, about 4 to 5 minutes per side. Once seared, remove the chicken from the skillet and set aside.
  3. Sauté Aromatics: In the same pan, add the chopped onion and cook until translucent, which should take about 3 to 4 minutes. Then add the minced garlic and cook for an additional 30 seconds until fragrant.
  4. Make the Roux and Gravy: Stir in 2 tablespoons of flour and cook for 1 minute to form a roux. Gradually whisk in the chicken broth, ensuring there are no lumps. Next, pour in the heavy cream and let the gravy simmer gently until it thickens to a creamy consistency.
  5. Simmer Chicken in Gravy: Return the seared chicken thighs to the pan, placing them into the creamy gravy. Cover the skillet and let the chicken simmer on low heat for 25 to 30 minutes, allowing the flavors to meld and the chicken to fully cook through.
  6. Prepare the Rice: While the chicken simmers, cook white rice separately according to the package instructions until fluffy and tender.
  7. Serve: Spoon the cooked rice onto plates, place the smothered chicken thighs on top, and generously ladle the creamy gravy over the dish. Garnish with freshly chopped parsley for a burst of color and fresh flavor.

Notes

  • For an even richer gravy, you can add a splash of white wine when deglazing the pan after sautéing the onions.
  • If you prefer a thicker gravy, simmer it a bit longer or add a slurry of cornstarch and water towards the end.
  • Bone-in, skin-on chicken thighs provide the best flavor and tenderness, but you can substitute boneless thighs if preferred.
  • Leftover smothered chicken reheats well on the stovetop or in the oven, just cover to retain moisture.
  • For a lower-fat option, substitute heavy cream with half-and-half or evaporated milk, adjusting the cooking time accordingly.

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