Description
This Best Smothered Chicken and Rice recipe features tender, juicy chicken thighs cooked in a rich, creamy gravy made from sautéed onions, garlic, and a flavorful roux. Served over fluffy white rice and garnished with fresh parsley or green onions, this comforting dish is perfect for a hearty family meal.
Ingredients
Scale
For the Chicken:
- 4 bone-in, skin-on chicken thighs (or drumsticks)
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- 2 tbsp vegetable oil or olive oil
For the Gravy:
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 2 tbsp all-purpose flour
- 2 cups (480ml) chicken broth
- ½ cup (120ml) heavy cream or whole milk
- 1 tsp dried thyme or poultry seasoning
- Salt and pepper to taste
For the Rice:
- 2 cups cooked white rice (or brown/jasmine rice)
- Optional garnish: chopped parsley or green onions
Instructions
- Season Chicken: Pat the chicken dry with paper towels. Rub evenly with salt, black pepper, garlic powder, onion powder, and paprika, ensuring the seasoning covers all sides for maximum flavor.
- Sear Chicken: Heat the vegetable or olive oil in a large skillet over medium-high heat. Place the chicken skin-side down and sear for 5–7 minutes until the skin turns golden brown and crispy. Flip and sear the other side for another 5–7 minutes. Then, remove the chicken from the skillet and set aside.
- Sauté Onions & Garlic: Reduce the heat to medium-low. In the same skillet with the chicken drippings, add the finely chopped onions and cook until soft and translucent, about 3 to 4 minutes. Add the minced garlic and cook for an additional 30 seconds until fragrant.
- Make the Gravy: Sprinkle the all-purpose flour over the onions and garlic, stirring constantly to form a roux. Gradually whisk in the chicken broth to prevent lumps. Add the heavy cream or whole milk, then bring the mixture to a gentle simmer. Stir in the dried thyme or poultry seasoning, and season with salt and pepper to taste.
- Simmer Chicken: Return the seared chicken pieces into the skillet, nestling them into the gravy. Cover the skillet and simmer on low heat for 25 to 30 minutes, or until the chicken is fully cooked and tender.
- Serve: Spoon the cooked rice onto plates and top with the smothered chicken and creamy gravy. Garnish with chopped fresh parsley or green onions for a burst of color and freshness.
Notes
- Bone-in, skin-on chicken thighs provide the best flavor and moisture; however, bone-in drumsticks work well too.
- For a healthier option, substitute heavy cream with whole milk.
- You can prepare the rice in advance to save time.
- Leftover smothered chicken keeps well refrigerated for up to 3 days and reheats beautifully on the stovetop or microwave.
- To make this dish gluten-free, use a gluten-free flour blend for the roux.
