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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!
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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.