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Best Smothered Chicken and Rice Recipe

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★★★★★

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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

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