Smothered Chicken with Rice is the ultimate comfort food. Perfectly seasoned chicken is seared to golden perfection, then simmered in a creamy, savory gravy. Paired with fluffy rice, it’s a hearty, soul-warming meal that’s perfect for weeknights or family gatherings.
Ingredients:
For the Chicken:
- 4–6 bone-in chicken thighs (skin-on or skinless)
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
For the Gravy:
- 1 medium onion, thinly sliced
- 2 garlic cloves, minced
- 2 tablespoons all-purpose flour
- 1 ½ cups chicken broth
- ½ cup heavy cream or milk
- 1 teaspoon dried thyme
- 1 teaspoon Worcestershire sauce
- Salt and pepper to taste
For the Rice:
- 2 cups cooked white or brown rice
- Optional: chopped parsley for garnish
Equipment:
- Large skillet or frying pan
- Mixing spoon
- Whisk
- Rice cooker or pot for cooking rice
Instructions:
- Season and sear the chicken:
- Pat the chicken thighs dry with paper towels. Season both sides with salt, pepper, paprika, and garlic powder.
- Heat the olive oil and butter in a large skillet over medium heat. Sear the chicken thighs, skin-side down, until golden brown (about 5–7 minutes per side). Remove the chicken and set aside.
- Prepare the gravy:
- In the same skillet, sauté the onions over medium heat until softened and caramelized (about 5 minutes). Add the garlic and cook for another minute.
- Sprinkle the flour over the onions and stir well to coat. Cook for 1–2 minutes to remove the raw flour taste.
- Gradually whisk in the chicken broth, ensuring no lumps remain. Add the heavy cream, thyme, Worcestershire sauce, and adjust salt and pepper to taste. Simmer for 2–3 minutes until the gravy thickens.
- Smother the chicken:
- Return the chicken thighs to the skillet, nestling them into the gravy. Reduce the heat to low, cover, and simmer for 25–30 minutes, or until the chicken is tender and fully cooked (internal temperature should reach 165°F/74°C).
- Cook the rice:
- While the chicken is simmering, cook the rice according to package instructions. Keep warm.
- Serve:
- Spoon the fluffy rice onto plates, then top with the smothered chicken and a generous ladle of gravy. Garnish with chopped parsley if desired.
Tips:
- For extra flavor, use bone-in chicken thighs or legs. Boneless chicken breasts can be used, but reduce the cooking time slightly to prevent overcooking.
- Add mushrooms or bell peppers to the gravy for additional texture and flavor.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days.
Smothered Chicken with Rice is a comforting and flavorful dish that’s sure to become a household favorite. With its creamy gravy and tender chicken, paired perfectly with rice, it’s a meal that warms both the heart and the belly. Try this recipe tonight for a delicious, homemade dinner the whole family will love!
Smothered Chicken with Rice
Tender, flavorful chicken smothered in a creamy gravy, served over fluffy rice. This comforting Smothered Chicken with Rice recipe is a family favorite that’s easy to make and oh-so-satisfying!
Equipment
- Large skillet or frying pan
- Mixing spoon
- Whisk
- Rice cooker or pot for cooking rice
Ingredients
- For the Chicken:
- 4 –6 bone-in chicken thighs skin-on or skinless
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- For the Gravy:
- 1 medium onion thinly sliced
- 2 garlic cloves minced
- 2 tablespoons all-purpose flour
- 1 ½ cups chicken broth
- ½ cup heavy cream or milk
- 1 teaspoon dried thyme
- 1 teaspoon Worcestershire sauce
- Salt and pepper to taste
- For the Rice:
- 2 cups cooked white or brown rice
- Optional: chopped parsley for garnish
Instructions
- Season and sear the chicken:
- Pat the chicken thighs dry with paper towels. Season both sides with salt, pepper, paprika, and garlic powder.
- Heat the olive oil and butter in a large skillet over medium heat. Sear the chicken thighs, skin-side down, until golden brown (about 5–7 minutes per side). Remove the chicken and set aside.
- Prepare the gravy:
- In the same skillet, sauté the onions over medium heat until softened and caramelized (about 5 minutes). Add the garlic and cook for another minute.
- Sprinkle the flour over the onions and stir well to coat. Cook for 1–2 minutes to remove the raw flour taste.
- Gradually whisk in the chicken broth, ensuring no lumps remain. Add the heavy cream, thyme, Worcestershire sauce, and adjust salt and pepper to taste. Simmer for 2–3 minutes until the gravy thickens.
- Smother the chicken:
- Return the chicken thighs to the skillet, nestling them into the gravy. Reduce the heat to low, cover, and simmer for 25–30 minutes, or until the chicken is tender and fully cooked (internal temperature should reach 165°F/74°C).
- Cook the rice:
- While the chicken is simmering, cook the rice according to package instructions. Keep warm.
- Serve:
- Spoon the fluffy rice onto plates, then top with the smothered chicken and a generous ladle of gravy. Garnish with chopped parsley if desired.
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