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Best Smothered Chicken and Rice Recipe

Best Smothered Chicken and Rice Recipe
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★★★★★

4.8 from 15 reviews

This Best Smothered Chicken and Rice recipe features juicy, seasoned chicken thighs smothered in a creamy onion garlic gravy served over fluffy white rice. Perfect for a comforting and hearty meal, it combines simple ingredients and easy steps to deliver a flavorful Southern-inspired dish that’s satisfying and easy to prepare.

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)
  • 2 tbsp butter (plus more if needed)

Gravy

  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 2 tbsp flour (for roux)
  • 2 cups chicken broth
  • 1/2 cup heavy cream

Accompaniment

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

Instructions

  1. Season and Dredge Chicken: Pat the chicken thighs dry with paper towels. Season both sides generously with salt, black pepper, paprika, and garlic powder. Lightly dredge each thigh in 1/2 cup all-purpose flour, shaking off any excess to ensure an even coating.
  2. Sear Chicken: Heat 2 tablespoons of butter in a large skillet over medium heat. Place the chicken thighs skin-side down and sear until the skin turns golden brown and crispy, about 4 to 5 minutes per side. Remove the chicken from the skillet and set aside.
  3. Sauté Onion and Garlic: In the same skillet, add the chopped onion and cook over medium heat until translucent and softened, about 4 to 5 minutes. Add the minced garlic and cook for an additional 30 seconds, stirring frequently to prevent burning.
  4. Make the Roux and Gravy: Stir in 2 tablespoons of flour to the onion and garlic mixture and cook for 1 minute to eliminate the raw flour taste. Gradually whisk in the chicken broth to avoid lumps. Then stir in the heavy cream. Simmer the mixture, stirring occasionally, until the gravy thickens and coats the back of a spoon.
  5. Simmer Chicken in Gravy: Return the seared chicken thighs to the skillet nestling them into the gravy. Cover the pan and reduce heat to low. Simmer gently for 25 to 30 minutes until the chicken is fully cooked and tender, and the flavors meld together.
  6. Prepare Rice: While the chicken simmers, cook white rice according to package instructions until fluffy and tender.
  7. Serve: Spoon the cooked rice onto plates, place the smothered chicken thighs on top, and generously ladle the creamy gravy over the chicken. Garnish with freshly chopped parsley for a pop of color and freshness. Serve immediately.

Notes

  • Use bone-in, skin-on chicken thighs for best flavor and moisture retention.
  • Do not skip dredging; it gives the chicken a crispy exterior and helps thicken the gravy.
  • You can substitute white rice with brown rice or cauliflower rice for a healthier option.
  • If gravy is too thick, add a little more chicken broth to reach desired consistency.
  • Leftovers store well in the refrigerator for up to 3 days and reheat gently to prevent drying out.
  • For added depth, consider adding a splash of Worcestershire sauce or a pinch of cayenne pepper to the gravy.

Nutrition

Keywords: smothered chicken, chicken and rice, creamy chicken recipe, Southern chicken recipe, comforting chicken dish

Find it online: https://cheframi.com/best-smothered-chicken-and-rice-recipe/