Introduction

Best Smothered Chicken and Rice is a hearty, Southern-style comfort food dish featuring golden-seared chicken thighs simmered in a rich, creamy gravy and served over fluffy white rice. It’s deeply savory, satisfying, and perfect for a cozy meal at home.

The dish shows a white plate filled with a base layer of cooked white rice with some sauce around it, keeping a soft and grainy texture. On top of the rice, there are four pieces of golden-brown grilled chicken thighs with a slightly crispy skin texture, covered in a light brown sauce that glistens under the light. The dish is sprinkled all over with finely chopped fresh green herbs, adding a fresh and colorful touch. Everything is placed on a white marbled surface, with natural light highlighting the details. photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Pat the chicken thighs dry and generously season both sides with salt, black pepper, paprika, and garlic powder. Lightly dredge them in the 1/2 cup flour, shaking off any excess.
Step 2: In a large skillet or Dutch oven, melt 2 tbsp butter over medium heat. Place the chicken thighs skin-side down and sear until golden brown and crispy, about 4–5 minutes per side. Remove and set aside.
Step 3: In the same pan, add more butter if needed. Sauté the chopped onion until translucent and slightly golden, about 5 minutes. Add minced garlic and cook for 30 seconds until fragrant.
Step 4: Sprinkle 2 tbsp flour over the onions and garlic, stirring to create a roux. Slowly whisk in the chicken broth, making sure there are no lumps. Let it simmer until thickened, then stir in the heavy cream. Taste and adjust seasoning.
Step 5: Return the seared chicken thighs to the skillet, nestling them into the gravy. Reduce heat to low, cover, and simmer for 25–30 minutes until the chicken is cooked through and tender.
Step 6: While the chicken simmers, cook the white rice according to package instructions. Keep it warm and fluffy.
Step 7: Serve the chicken and creamy gravy over the rice. Garnish with chopped fresh parsley for a bright, fresh touch.

Tips & Variations

Don’t skip searing the chicken; it develops a flavorful crust and adds depth to the gravy.
Use the pan drippings to build your gravy’s flavor—scrape up any browned bits after searing.
Simmer the chicken gently to keep it juicy and prevent the sauce from breaking.
Season as you go and taste frequently to ensure balanced flavor.
Try boneless chicken thighs or breasts for a quicker option but watch cooking times closely.
Add a pinch of cayenne or hot sauce if you want a little heat in your gravy.
Serve with steamed green beans, cornbread, or roasted Brussels sprouts for a complete meal.

Storage

Allow leftovers to cool completely before storing. Keep the chicken and gravy in an airtight container in the refrigerator for up to 4 days. Store cooked rice separately to maintain texture. Reheat gently on the stovetop or microwave, adding a splash of broth or water to loosen the gravy if needed. For longer storage, freeze chicken and gravy (excluding rice) in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.

How to Serve

A white plate holds a bed of white rice, slightly sticky and glistening, spread evenly as the bottom layer. On top of the rice, there are four pieces of golden-brown grilled chicken thighs, showing a slightly crispy texture with charred spots and juicy inside. The chicken is coated with a glossy, light brown sauce that pools around the edges, blending into the rice. A sprinkling of finely chopped green herbs covers both the chicken and rice, adding a fresh contrast. The plate is set against a white marbled textured surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

What’s the best way to reheat leftovers?

Reheat gently on the stovetop over low heat, adding a splash of broth or water to loosen the gravy. Alternatively, microwave covered at medium power, stirring occasionally.

Can I use boneless chicken?

Yes, boneless thighs or breasts work well but cook faster and can dry out more easily, so monitor cooking time closely.

Best Smothered Chicken and Rice Recipe

Print Recipe

★★★★★

4.8 from 88 reviews

Best Smothered Chicken and Rice is a hearty Southern-style comfort food dish featuring golden-seared bone-in, skin-on chicken thighs simmered in a rich, creamy gravy made from chicken broth, butter, flour, onions, garlic, and heavy cream. Served over fluffy white rice and garnished with fresh parsley, this dish delivers savory, satisfying flavor and comforting textures perfect for a cozy home-cooked meal.

Author: Dana
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yield: 4–6 servings 1x
Category: Main Course
Method: Stovetop
Cuisine: Southern American

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)

Sauce and Gravy

2 tbsp butter (plus more if needed for sautéing)
1 medium onion, chopped
3 cloves garlic, minced
2 tbsp flour (for roux)
2 cups chicken broth
1/2 cup heavy cream

Base and Garnish

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

Instructions

Season and Dredge the Chicken: Pat the chicken thighs dry with paper towels. Generously season both sides with salt, black pepper, paprika, and garlic powder. Lightly dredge each piece in flour, shaking off any excess. This step helps form a flavorful crust and thickens the later gravy.
Sear the Chicken: In a large skillet or Dutch oven, melt 2 tablespoons of butter over medium heat. Place the chicken thighs skin-side down and sear until golden brown and crispy, about 4–5 minutes per side. Remove the chicken and set it aside; it will finish cooking in the gravy.
Sauté Onions and Garlic: In the same pan, add more butter if needed. Add the chopped onion and sauté over medium heat until translucent and slightly golden, about 5 minutes. Add the minced garlic and cook for another 30 seconds until fragrant, stirring constantly to prevent burning.
Build the Gravy: Sprinkle 2 tablespoons of flour over the onions and garlic to create a roux. Cook while stirring for about 1 minute to eliminate the raw flour taste. Gradually whisk in the chicken broth, ensuring the mixture is smooth without lumps. Let it simmer until thickened, then stir in the heavy cream. Taste the gravy and adjust salt and pepper as needed.
Simmer the Chicken: Return the seared chicken thighs to the skillet, nestling them into the gravy. Reduce the heat to low, cover the pan, and let the chicken simmer gently for 25–30 minutes until cooked through and fork-tender. The internal temperature should reach 175°F for best texture.
Cook the Rice: While the chicken simmers, prepare white rice according to package directions. Use long-grain white rice for the best fluffy texture. Keep the rice warm until ready to serve.
Assemble and Garnish: Spoon a generous portion of rice onto each plate. Place the smothered chicken thighs on top and ladle the creamy gravy over everything. Finish with a sprinkle of fresh chopped parsley for color and a fresh herbal note.

Notes

Ensure chicken is at room temperature for 15–20 minutes before cooking to promote even cooking.
Avoid overcrowding the pan when searing; sear chicken in batches if necessary to get a proper crust.
Don’t skip the roux step; it’s essential for thickening the gravy and creating its silky texture.
Simmer the chicken gently to keep it moist and prevent gravy from breaking.
Rest the dish off heat for 5–10 minutes to allow flavors to meld and sauce to thicken slightly.
Cook rice separately and fluff it immediately after cooking to avoid mushiness under the gravy.
Leftovers store well refrigerated for up to 4 days; store rice separately to maintain texture.
Freeze chicken and gravy without rice for up to 2 months; thaw overnight before reheating.
To reheat, warm gently on stovetop or microwave with a splash of chicken broth or water to loosen gravy.

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