Best Smothered Chicken and Rice Recipe
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.
- 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
