Introduction

Smothered chicken and rice is a comforting, hearty dish perfect for family dinners. Tender chicken thighs are cooked in a creamy, flavorful gravy and served over fluffy white rice. This classic Southern-inspired meal is easy to make and sure to satisfy.

The image shows a close-up of a white plate filled with cooked white rice forming the bottom layer, soft and fluffy with visible grains. On top, there are six grilled chicken pieces with a golden-brown, slightly charred surface, covered with a creamy, light brown sauce. The sauce has small, dark herb specks and a smooth texture, spreading lightly over the rice around the chicken. Fresh green parsley is sprinkled generously over the chicken and sauce, adding a pop of color. The plate rests on a white marbled surface, and the warm lighting highlights the food’s texture and moisture. 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 season them evenly with salt, black pepper, paprika, and garlic powder. Lightly dredge each piece in the 1/2 cup of flour, shaking off any excess.
Step 2: Heat 2 tablespoons of butter in a large skillet over medium heat. Add the chicken thighs skin-side down and cook for about 4–5 minutes on each side until golden brown. Remove the chicken from the pan and set aside.
Step 3: 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.
Step 4: Sprinkle 2 tablespoons of flour over the onions and garlic, stirring constantly for 1 minute to form a roux. Gradually whisk in the chicken broth to prevent lumps.
Step 5: Stir in the heavy cream and continue to simmer the gravy until it thickens slightly, about 3–5 minutes.
Step 6: Return the browned chicken thighs to the skillet, spoon some gravy over them, cover the pan, and reduce heat to low. Let the chicken simmer gently for 25–30 minutes, until cooked through and tender.
Step 7: While the chicken simmers, prepare the white rice according to package instructions.
Step 8: Serve the smothered chicken and gravy over the cooked rice. Garnish with chopped fresh parsley before serving.

Tips & Variations

For extra crispy skin, finish the chicken briefly under a broiler after simmering.
Substitute chicken thighs with bone-in chicken breasts if preferred.
Add sliced mushrooms or bell peppers to the gravy for added flavor and texture.
Use low-sodium chicken broth to control salt levels in the dish.

Storage

Store leftover smothered chicken and rice in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a skillet over low heat or microwave until heated through, adding a splash of broth or water to loosen the gravy if needed.

How to Serve

The image shows a close-up of a dish with a white plate filled with white rice spread around the edge and topped with five large pieces of grilled fish covered in a creamy brown sauce. The fish pieces have a golden, slightly charred surface and are sprinkled with chopped green herbs. The creamy sauce pools lightly around the rice, adding a rich texture and color contrast. The background features a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use boneless chicken instead of bone-in thighs?

Yes, boneless chicken thighs or breasts can be used, but adjust cooking time accordingly to avoid drying them out. Boneless pieces usually take less time to cook through.

How can I thicken the gravy if it’s too thin?

If the gravy is too thin, mix a small amount of flour or cornstarch with cold water to create a slurry, then whisk it into the simmering gravy until it reaches your desired thickness.

Best Smothered Chicken and Rice Recipe

Print Recipe

★★★★★

4.5 from 79 reviews

This Best Smothered Chicken and Rice recipe features tender, juicy chicken thighs seared to golden perfection and simmered in a rich, creamy gravy made from a flavorful roux and chicken broth. Served over fluffy white rice and garnished with fresh parsley, this comforting one-pan meal is perfect for family dinners or cozy nights at home.

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

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)

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

To Serve

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

Instructions

Prepare the Chicken: Pat the chicken thighs dry with paper towels and season them evenly with salt, black pepper, paprika, and garlic powder. Then dredge each piece lightly in 1/2 cup all-purpose flour, shaking off excess to ensure an even coating.
Sear the Chicken: Heat 2 tablespoons of butter in a large skillet over medium heat. Place the chicken thighs skin-side down in the hot skillet and cook for about 4–5 minutes until the skin is golden brown and crispy. Flip the chicken and cook the other side for another 4–5 minutes. Once browned, remove the chicken from the pan and set aside.
Sauté Aromatics: In the same skillet, add the chopped onion and sauté over medium heat until translucent, about 3-4 minutes. Add the minced garlic and cook for an additional 30 seconds to release its fragrance, being careful not to burn it.
Make the Roux and Gravy: Sprinkle 2 tablespoons of flour over the onions and garlic, stirring constantly for 1 minute to cook out the raw flour taste. Gradually whisk in 2 cups of chicken broth until smooth, then add 1/2 cup heavy cream. Bring the mixture to a simmer and cook until the gravy thickens, about 3-5 minutes.
Simmer the Chicken: Return the seared chicken thighs to the skillet, nestling them into the creamy gravy. Cover the pan and reduce heat to low. Let the chicken simmer gently for 25–30 minutes, or until cooked through and tender.
Cook the Rice: While the chicken simmers, prepare 2 cups of white rice according to package directions until fluffy.
Serve: Spoon the cooked rice onto plates, place the smothered chicken thighs on top, and ladle the creamy gravy over everything. Garnish with freshly chopped parsley before serving.

Notes

For extra crispy skin, avoid moving the chicken too much while searing.
You can substitute heavy cream with half-and-half or whole milk for a lighter gravy, though it may be less rich.
Use bone-in, skin-on thighs for best flavor and moisture retention.
Feel free to add vegetables such as mushrooms or bell peppers to the gravy for additional texture and flavor.

Keywords: smothered chicken, chicken and rice, creamy chicken, skillet chicken, comfort food, one pan meal