Best Smothered Chicken and Rice Recipe
This Best Smothered Chicken and Rice recipe features tender, golden-brown chicken thighs cooked in a creamy garlic and onion gravy. Served over fluffy white rice and garnished with fresh parsley, this comforting Southern-inspired dish is perfect for a hearty family meal.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 servings 1x
- Category: Dinner
- Method: Searing and Simmering
- Cuisine: Southern American
- Diet: Halal
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)
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
Additional
- 2 cups cooked white rice
- Fresh parsley, chopped (for garnish)
Instructions
- Prepare the chicken: Pat the chicken thighs dry with paper towels. Season both sides generously with salt, black pepper, paprika, and garlic powder. Lightly dredge each piece in the 1/2 cup all-purpose flour, shaking off any excess.
- Sear the chicken: Heat 2 tablespoons of butter in a large skillet over medium heat until melted and hot. Place chicken thighs skin-side down in the skillet and cook until the skin is golden and crispy, approximately 4–5 minutes per side. Remove the chicken from the pan and set aside.
- Sauté aromatics: In the same pan, add the chopped onion and sauté until translucent and softened, about 3-4 minutes. Add the minced garlic and cook for an additional 30 seconds until fragrant, stirring constantly to avoid burning.
- Make the roux and sauce: Sprinkle 2 tablespoons of flour over the onions and garlic. Stir well and cook for about 1 minute to remove the raw flour taste. Gradually whisk in the chicken broth to avoid lumps. Once combined, stir in the heavy cream and allow the sauce to simmer gently until it thickens, about 5 minutes.
- Simmer the chicken: Return the seared chicken thighs to the skillet, nestling them into the sauce. Cover the pan and reduce the heat to low. Let the chicken simmer for 25–30 minutes until cooked through and tender.
- Prepare the rice: While the chicken simmers, cook the white rice according to package instructions until fluffy and fully cooked.
- Serve: Spoon the cooked rice onto plates and top with the smothered chicken and generous ladles of the creamy gravy. Garnish with freshly chopped parsley for a fresh pop of color and flavor.
Notes
- For extra crispy skin, ensure the chicken is patted completely dry before seasoning and dredging.
- You can substitute heavy cream with half-and-half or whole milk for a lighter version, but the sauce will be less rich.
- Leftover smothered chicken and rice can be refrigerated up to 3 days and reheated gently on the stovetop or microwave.
- Feel free to add vegetables like mushrooms or bell peppers to the sauce for added nutrition and flavor.
- This dish pairs well with steamed green beans or a fresh garden salad.
Nutrition
- Serving Size: 1 chicken thigh with sauce and 1/3 cup cooked rice
- Calories: 480 kcal
- Sugar: 2 g
- Sodium: 550 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 28 g
- Cholesterol: 125 mg
Keywords: smothered chicken, chicken thighs, creamy chicken gravy, Southern chicken recipe, chicken and rice, comfort food
