Craving comfort food? Look no further than this Smothered Chicken with Rice recipe! Juicy, seasoned chicken is cooked to perfection in a savory onion gravy and served over warm, fluffy rice. This dish is packed with rich flavors, making it the perfect meal for cozy family dinners or when you just need a taste of home.
Ingredients
For the Chicken:
- 4 bone-in, skin-on chicken thighs or drumsticks
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 2 tablespoons olive oil
For the Gravy:
- 2 tablespoons unsalted butter
- 1 large onion, thinly sliced
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 2 cups chicken broth
- 1/2 cup heavy cream (optional, for creamier gravy)
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon dried thyme
- Salt and black pepper, to taste
For the Rice:
- 1 cup long-grain white rice
- 2 cups water or chicken broth
- 1/4 teaspoon salt
Equipment Needed
- Large skillet with lid
- Medium saucepan
- Mixing spoon or whisk
Instructions
- Cook the Rice:
In a medium saucepan, bring the water or chicken broth to a boil. Add the rice and salt, reduce the heat to low, cover, and simmer for 15–20 minutes or until the rice is tender and all the liquid is absorbed. Fluff with a fork and set aside. - Season and Sear the Chicken:
Pat the chicken dry with paper towels and season it with salt, pepper, garlic powder, and smoked paprika. Heat olive oil in a large skillet over medium-high heat. Sear the chicken on both sides until golden brown, about 4–5 minutes per side. Remove the chicken and set aside. - Prepare the Gravy:
In the same skillet, melt the butter over medium heat. Add the sliced onions and cook until soft and golden, about 8–10 minutes. Stir in the minced garlic and cook for 1 minute. Sprinkle the flour over the onions and stir well, cooking for 1–2 minutes to remove the raw flour taste. - Build the Sauce:
Gradually whisk in the chicken broth, ensuring there are no lumps. Add the Worcestershire sauce, dried thyme, and heavy cream (if using). Bring the mixture to a simmer and season with salt and pepper to taste. - Smother the Chicken:
Return the seared chicken to the skillet, nestling it into the gravy. Reduce the heat to low, cover, and simmer for 25–30 minutes, or until the chicken is fully cooked (internal temperature of 165°F/74°C) and tender. - Serve:
Spoon the fluffy rice onto plates and top with the smothered chicken and gravy. Garnish with fresh parsley if desired.
Tips for Success
- Bone-in chicken adds extra flavor, but boneless chicken thighs can be used for convenience.
- For a spicier kick, add a pinch of cayenne pepper to the seasoning mix.
- Make sure to scrape up any browned bits from the bottom of the skillet when making the gravy—they add tons of flavor!
This Smothered Chicken with Rice is the epitome of comfort food—hearty, flavorful, and satisfying. With tender chicken, rich gravy, and perfectly cooked rice, it’s a dish that will have everyone at the table coming back for seconds. Serve it up for dinner tonight and enjoy a classic recipe that never goes out of style!
Smothered Chicken with Rice: A Comfort Food Classic
Tender, flavorful chicken smothered in a rich, savory gravy and served over fluffy rice. This hearty dish is a family favorite that’s perfect for any night of the week!
Equipment
- Large skillet with lid
- Medium saucepan
- Mixing spoon or whisk
Ingredients
- For the Chicken:
- 4 bone-in skin-on chicken thighs or drumsticks
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 2 tablespoons olive oil
- For the Gravy:
- 2 tablespoons unsalted butter
- 1 large onion thinly sliced
- 2 cloves garlic minced
- 2 tablespoons all-purpose flour
- 2 cups chicken broth
- 1/2 cup heavy cream optional, for creamier gravy
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon dried thyme
- Salt and black pepper to taste
- For the Rice:
- 1 cup long-grain white rice
- 2 cups water or chicken broth
- 1/4 teaspoon salt
Instructions
- Cook the Rice:
- In a medium saucepan, bring the water or chicken broth to a boil. Add the rice and salt, reduce the heat to low, cover, and simmer for 15–20 minutes or until the rice is tender and all the liquid is absorbed. Fluff with a fork and set aside.
- Season and Sear the Chicken:
- Pat the chicken dry with paper towels and season it with salt, pepper, garlic powder, and smoked paprika. Heat olive oil in a large skillet over medium-high heat. Sear the chicken on both sides until golden brown, about 4–5 minutes per side. Remove the chicken and set aside.
- Prepare the Gravy:
- In the same skillet, melt the butter over medium heat. Add the sliced onions and cook until soft and golden, about 8–10 minutes. Stir in the minced garlic and cook for 1 minute. Sprinkle the flour over the onions and stir well, cooking for 1–2 minutes to remove the raw flour taste.
- Build the Sauce:
- Gradually whisk in the chicken broth, ensuring there are no lumps. Add the Worcestershire sauce, dried thyme, and heavy cream (if using). Bring the mixture to a simmer and season with salt and pepper to taste.
- Smother the Chicken:
- Return the seared chicken to the skillet, nestling it into the gravy. Reduce the heat to low, cover, and simmer for 25–30 minutes, or until the chicken is fully cooked (internal temperature of 165°F/74°C) and tender.
- Serve:
- Spoon the fluffy rice onto plates and top with the smothered chicken and gravy. Garnish with fresh parsley if desired.
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