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Savory Southern-Style Smothered Chicken and Rice

A creamy, flavorful dish featuring tender chicken and perfectly cooked rice smothered in a rich gravy, ideal for family dinners.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Southern
Calories: 500
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces bone-in chicken thighs (skin-on preferred) For extra flavor
  • 1 cup long-grain white rice (uncooked)
  • 2 tablespoons vegetable oil
  • 1 piece onion (diced)
  • 3 cloves garlic (minced)
  • 4 cups chicken broth (low sodium preferred)
  • 1 cup heavy cream
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • Salt and pepper (to taste)
  • Fresh parsley (for garnish) For a pop of color

Method
 

Preparation
  1. Season your chicken thighs generously with salt, pepper, garlic powder, and paprika.
  2. In a large skillet, heat the vegetable oil over medium-high heat. Place the chicken in the skillet, skin-side down. Sear for about 5-7 minutes until golden brown. Flip and brown the other side for an additional 5 minutes. Remove the chicken and set aside.
  3. In the same skillet, add diced onion and cook until they’re softened (about 3-4 minutes). Stir in the minced garlic and cook for 1 more minute, stirring frequently.
  4. Pour in the uncooked rice, stirring to coat it with the onion and garlic mixture. Then, return the chicken thighs to the skillet.
  5. Add the chicken broth and heavy cream, ensuring that the rice is submerged and the chicken is on top. Bring it to a simmer.
  6. Cover the skillet with a lid, reduce the heat to low, and let it cook for about 25-30 minutes, or until the rice is tender and has absorbed the liquids.
  7. Once cooked, remove from heat and garnish with freshly chopped parsley. Serve warm and enjoy!

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. You can freeze for up to a month. For reheating, add a splash of chicken broth or cream to restore creaminess.