Best Smothered Chicken and Rice Recipe

Introduction

This Best Smothered Chicken and Rice recipe delivers tender, flavorful chicken thighs in a rich, creamy gravy served over fluffy white rice. It’s a comforting, hearty dish perfect for weeknight dinners or casual gatherings.

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 with salt, pepper, paprika, and garlic powder. Lightly dredge each piece in flour.
2. Step 2: Heat butter in a large skillet over medium heat. Sear the chicken thighs skin-side down until golden, about 4–5 minutes per side. Remove and set aside.
3. Step 3: In the same pan, sauté the chopped onion until translucent. Add minced garlic and cook for 30 seconds until fragrant.
4. Step 4: Stir in 2 tablespoons flour and cook for 1 minute to form a roux. Gradually whisk in the chicken broth, then stir in the heavy cream. Simmer until the sauce thickens.
5. Step 5: Return the chicken to the pan, cover, and simmer on low heat for 25–30 minutes until cooked through and tender.
6. Step 6: While the chicken simmers, prepare white rice according to package instructions.
7. Step 7: Serve the smothered chicken and creamy gravy over the cooked rice. Garnish with chopped fresh parsley for a bright finish.

Tips & Variations

• Use bone-in chicken for juicier meat; skin-on adds crispiness and flavor.
• For a lighter version, substitute half-and-half for heavy cream.
• Add sliced mushrooms or diced bell peppers with the onions for extra veggies.
• If the gravy is too thick, thin it with a splash of chicken broth or water.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the microwave, stirring occasionally to keep the gravy smooth. Avoid overheating to prevent the cream from curdling.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use boneless chicken instead of bone-in?

Yes, you can use boneless chicken thighs, but cooking time will be shorter. Watch carefully to avoid overcooking and drying out the meat.

Is this dish freezer-friendly?

Yes, you can freeze the smothered chicken and gravy separately from the rice for up to 2 months. Thaw in the refrigerator overnight before reheating gently on the stovetop.

Best Smothered Chicken and Rice Recipe

Print Recipe

★★★★★

4.5 from 64 reviews

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 velvety roux. Served over fluffy white rice and garnished with fresh parsley, this comforting Southern-style dish is perfect for a satisfying family meal.

• Author: Marco
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 6 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Southern American

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

• 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

Other

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

Instructions

1. Prepare the chicken: Pat the chicken thighs dry using paper towels. Season both sides evenly with salt, black pepper, paprika, and garlic powder. Lightly dredge each piece in all-purpose flour, shaking off any excess flour.
2. Sear the chicken: Heat 2 tablespoons of butter in a large skillet over medium heat. Once melted and hot, place the chicken thighs skin-side down in the skillet. Cook for about 4–5 minutes per side until the skin is golden brown and crispy. Remove the chicken from the skillet and set aside.
3. Sauté onions and garlic: In the same skillet, add the chopped onion and sauté until translucent and softened. Add minced garlic and cook for an additional 30 seconds until fragrant, taking care not to burn the garlic.
4. Make the roux and gravy: Stir in 2 tablespoons of flour into the onion and garlic mixture to create a roux. Cook the roux for one minute, stirring constantly to avoid lumps. Gradually whisk in the chicken broth until smooth. Add the heavy cream and let the sauce simmer gently until it thickens to a creamy consistency.
5. Simmer the chicken: Return the seared chicken thighs to the skillet, nestling them into the gravy. Cover the skillet with a lid and reduce the heat to low. Let the chicken simmer in the creamy gravy for 25–30 minutes until fully cooked and tender.
6. Prepare the rice: While the chicken is simmering, cook white rice according to package directions until fluffy and fully cooked.
7. Serve: Spoon cooked rice onto plates, top with a chicken thigh and ladle the creamy gravy over the top. Garnish with freshly chopped parsley and serve hot for a comforting, hearty meal.

Notes

• Use bone-in, skin-on chicken thighs for the best flavor and juiciness.
• If the gravy becomes too thick, add a splash of chicken broth to loosen it.
• You can substitute heavy cream with half-and-half for a lighter version, but the gravy will be less rich.
• Make sure to gently simmer the chicken on low heat to avoid toughening the meat.
• Leftovers keep well refrigerated for up to 3 days and can be reheated gently on the stove.

Keywords: smothered chicken, chicken and rice, creamy chicken recipe, comfort food, stovetop chicken, southern chicken recipe