Description
Smothered chicken and rice is a comforting, soul-warming dish featuring tender, seasoned chicken thighs cooked in a savory, creamy gravy served over fluffy white rice. This satisfying one-skillet meal combines perfectly seared, golden-brown chicken with a rich, herb-infused sauce, making it ideal for family dinners or cozy nights in.
Ingredients
Chicken and Seasoning
- 4 bone-in, skin-on chicken thighs
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
For Cooking
- 2 tablespoons olive oil
- 1 small onion, chopped
- 2 garlic cloves, minced
- 2 tablespoons all-purpose flour
- 1 1/2 cups chicken broth
- 1/2 cup heavy cream or whole milk
- 1 teaspoon dried thyme
- 1/2 teaspoon onion powder
To Serve
- 1 cup long grain white rice, cooked
- Chopped parsley for garnish (optional)
Instructions
- Season the Chicken: Thoroughly season the chicken thighs on all sides with salt, black pepper, paprika, and garlic powder to ensure they are well flavored.
- Sear the Chicken: Heat olive oil in a large skillet over medium heat. Place chicken skin-side down and sear for 4 to 5 minutes without moving until the skin is golden brown. Flip and sear the other side for another 4 to 5 minutes. Then remove the chicken and set aside.
- Sauté Aromatics: In the same skillet, add the chopped onion and sauté for 3 to 4 minutes until softened and translucent. Add the minced garlic and cook for an additional 30 seconds until fragrant.
- Make the Roux: Sprinkle the all-purpose flour over the onion and garlic, stirring constantly for 1 minute to cook out the raw flour taste and create a roux base for the gravy.
- Add Liquids and Herbs: Slowly whisk in the chicken broth followed by the heavy cream or milk, ensuring there are no lumps. Stir in the dried thyme and onion powder. Continue stirring until the sauce thickens, about 2 to 3 minutes.
- Simmer the Chicken: Return the chicken thighs to the skillet skin-side up. Reduce the heat to low and cover. Let the chicken simmer gently in the gravy for 30 to 35 minutes until fully cooked through and tender.
- Serve: Spoon the creamy gravy and chicken over the cooked white rice. Garnish with chopped parsley if desired for a fresh finish.
Notes
- For extra depth of flavor, substitute chicken broth with chicken stock and add a splash of white wine when deglazing the pan.
- You can use boneless chicken thighs or breasts; just reduce the simmering time to avoid overcooking.
- Leftovers keep well refrigerated for up to 3 days and reheat nicely on the stovetop or microwave.
- To make this dish dairy-free, substitute heavy cream with full-fat coconut milk or a dairy-free cream alternative.
