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Best Smothered Chicken and Rice Recipe

Best Smothered Chicken and Rice Recipe
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★★★★★

4.9 from 29 reviews

This Best Smothered Chicken and Rice recipe features tender, juicy chicken thighs coated in a flavorful paprika and garlic seasoning, dredged in flour, and smothered in a rich, creamy onion and garlic gravy. Served over fluffy white rice and garnished with fresh parsley, this comforting Southern-inspired dish is perfect for a hearty family meal.

Ingredients

Scale

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

Serving

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

Instructions

  1. Season the Chicken: Pat the chicken thighs dry and season both sides generously with salt, black pepper, paprika, and garlic powder to build the base flavor.
  2. Dredge Chicken: Lightly coat each chicken thigh in 1/2 cup all-purpose flour, shaking off excess flour to ensure a thin, even coating which will help create a crispy crust.
  3. Sear the Chicken: In a large skillet over medium-high heat, melt 2 tablespoons of butter. Add the chicken thighs skin-side down and sauté until the skin is golden brown and crisp, about 6-8 minutes. Flip and cook the other side for 5 minutes. Remove chicken and set aside.
  4. Cook the Onion and Garlic: In the same skillet, reduce heat to medium. Add the chopped onion and cook until translucent and soft, about 4-5 minutes. Add minced garlic and sauté an additional 1 minute until fragrant.
  5. Make the Roux: Sprinkle 2 tablespoons of flour over the onions and garlic, stirring constantly to combine. Cook the mixture for about 2 minutes to remove the raw flour taste.
  6. Add Broth and Cream: Gradually whisk in the 2 cups of chicken broth to prevent lumps, then add the 1/2 cup heavy cream. Bring to a simmer and cook until the gravy thickens, about 3-5 minutes.
  7. Return Chicken to Skillet: Nestle the seared chicken thighs back into the gravy. Reduce heat to low, cover, and simmer gently until the chicken is fully cooked through and tender, about 25-30 minutes.
  8. Prepare Rice: While the chicken simmers, ensure your 2 cups of cooked white rice is ready. Use freshly cooked rice for best texture.
  9. Serve: Spoon cooked rice onto plates, place the smothered chicken thighs on top, and generously ladle the creamy gravy over everything. Garnish with chopped fresh parsley for brightness and color.

Notes

  • Bone-in, skin-on chicken thighs provide the best flavor and moisture for this recipe.
  • For a lighter version, substitute heavy cream with half-and-half or milk, but the gravy will be less rich.
  • Cooking the chicken skin-side down first ensures a crispy and flavorful crust.
  • Use homemade chicken broth if possible for enhanced flavor.
  • Leftover smothered chicken can be stored in the refrigerator for up to 3 days.
  • Reheat gently on the stovetop to prevent curdling of the cream in the gravy.

Nutrition

Keywords: smothered chicken, chicken thighs, creamy gravy, southern comfort food, chicken and rice, hearty dinner, easy chicken recipe

Find it online: https://spatulaqueen.com/best-smothered-chicken-and-rice-recipe-2/