Best Smothered Chicken and Rice Recipe

Introduction

This Best Smothered Chicken and Rice recipe delivers tender, flavorful chicken thighs covered in a rich, creamy gravy. It’s a comforting dish perfect for weeknight dinners or when you want a meal that feels like a warm hug.

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

1. Step 1: Pat the chicken dry and season both sides with salt, black pepper, paprika, and garlic powder. Lightly dredge each piece in the 1/2 cup of flour, shaking off any excess.
2. Step 2: Heat 2 tablespoons of butter in a large skillet over medium heat. Add the chicken thighs skin-side down and sear until the skin is golden brown, about 4 to 5 minutes per side. Remove the chicken and set aside.
3. Step 3: In the same skillet, add the chopped onion and sauté until translucent, about 3 to 4 minutes. Add the minced garlic and cook for an additional 30 seconds, stirring constantly.
4. Step 4: Stir in 2 tablespoons of flour to the onion and garlic mixture and cook for 1 minute to form a roux. Gradually whisk in the chicken broth until smooth, then pour in the heavy cream. Simmer the gravy until it thickens slightly.
5. Step 5: Return the chicken thighs to the pan, cover with a lid, and reduce the heat to low. Let the chicken simmer in the creamy gravy for 25 to 30 minutes, or until cooked through.
6. Step 6: While the chicken simmers, prepare the white rice according to the package instructions.
7. Step 7: Serve the smothered chicken and creamy gravy over the cooked white rice. Garnish with chopped fresh parsley for a burst of color and freshness.

Tips & Variations

• For extra crispy skin, pat the chicken very dry before seasoning, and avoid overcrowding the pan when searing.
• Add sliced mushrooms to the onion and garlic for added earthiness and texture.
• Use brown rice or cauliflower rice as a healthy alternative to white rice.
• Swap heavy cream for half-and-half for a lighter gravy variation.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat or in the microwave, adding a splash of broth or water if the gravy has thickened too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use boneless chicken thighs instead?

Yes, boneless chicken thighs work well and will cook slightly faster. Adjust simmering time to about 20 minutes or until cooked through.

Is it possible to make this dish gluten-free?

Absolutely! Substitute the all-purpose flour with a gluten-free flour blend or cornstarch for dredging and making the roux. This will keep the gravy thick and creamy without gluten.

Best Smothered Chicken and Rice Recipe

Print Recipe

★★★★★

4.7 from 146 reviews

This Best Smothered Chicken and Rice recipe features tender, flavorful chicken thighs simmered in a rich, creamy gravy made with onions, garlic, and chicken broth, served over fluffy white rice. Perfectly seasoned and cooked to juicy perfection, this comforting one-pan dish is perfect for a hearty family meal.

• Author: Ruby
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 6 servings 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: American Southern

Ingredients

Scale 1x2x3x

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)

Gravy and Rice

• 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

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 piece in 1/2 cup of all-purpose flour, shaking off excess flour.
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 is golden brown and crispy, about 4–5 minutes per side. Remove the chicken from the skillet and set aside.
3. Sauté Aromatics: In the same pan, add the chopped onion and sauté until translucent, about 3-4 minutes. Add the minced garlic and cook for 30 seconds until fragrant.
4. Make the Roux and Gravy: Sprinkle 2 tablespoons of flour over the onions and garlic, stirring constantly, and cook for 1 minute to form a roux. Gradually whisk in the chicken broth, ensuring there are no lumps. Pour in the heavy cream and continue simmering the mixture until it thickens to a gravy consistency, about 3-5 minutes.
5. Simmer Chicken in Gravy: Return the seared chicken thighs to the skillet, nestling them into the gravy. Cover the skillet and reduce heat to low. Let the chicken simmer gently for 25–30 minutes until fully cooked and tender.
6. Prepare Rice: While the chicken simmers, cook white rice according to the package instructions until fluffy and tender.
7. Serve: Spoon the cooked rice onto plates and top with the smothered chicken and generous amounts of creamy gravy. Garnish with freshly chopped parsley for a burst of color and freshness.

Notes

• Use bone-in, skin-on chicken thighs for maximum flavor and moisture.
• Dredging the chicken in flour helps achieve a crispy sear and thickens the gravy.
• Adjust seasoning in the gravy to taste before serving.
• Leftovers keep well and can be refrigerated for up to 3 days.
• For a lower-fat version, substitute heavy cream with half-and-half or milk, but the gravy will be less rich.

Keywords: smothered chicken, chicken thighs, creamy gravy, chicken and rice, southern cooking, comfort food