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Best Smothered Chicken and Rice Recipe

Best Smothered Chicken and Rice Recipe
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★★★★★

5.2 from 10 reviews

This Best Smothered Chicken and Rice recipe features tender bone-in, skin-on chicken thighs seasoned and pan-fried to golden perfection, then simmered in a creamy, flavorful sauce made with sautéed onions, garlic, chicken broth, and heavy cream. Served over fluffy white rice and garnished with fresh parsley, this hearty, comforting dish is perfect for a satisfying weeknight dinner that brings Southern-inspired flavors to your table.

Ingredients

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Chicken and Seasoning

  • 6 bone-in, skin-on chicken thighs
  • Salt and black pepper to taste
  • 1 tsp paprika
  • 1 tsp garlic powder

Dredging

  • 1/2 cup all-purpose flour (for dredging)

Sauce and Cooking

  • 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. Prepare and Season Chicken: Rinse and pat dry the chicken thighs. Season both sides evenly with salt, black pepper, paprika, and garlic powder to build a flavorful base for the dish.
  2. Dredge the Chicken: Lightly coat each chicken thigh in the 1/2 cup of all-purpose flour, shaking off any excess. This helps create a crispy crust when frying and thickens the sauce later.
  3. Sear the Chicken: Heat 2 tablespoons of butter in a large skillet over medium-high heat. Add the chicken thighs skin-side down and cook for about 5-7 minutes per side until golden brown and crispy. Remove chicken and set aside.
  4. Sauté Onions and Garlic: In the same skillet, reduce heat to medium. Add chopped onion and minced garlic to the remaining butter and pan drippings. Cook for 3-4 minutes until the onions are softened and fragrant.
  5. Make the Roux and Sauce: Sprinkle 2 tablespoons of flour over the sautéed onions and garlic. Stir continuously for 1-2 minutes to cook out the raw flour taste. Gradually whisk in the chicken broth and cook until the sauce thickens, about 3-5 minutes.
  6. Add Cream and Simmer: Stir in the 1/2 cup heavy cream, mixing well. Return the chicken thighs to the skillet, skin-side up. Reduce heat to low, cover, and let simmer for 20-25 minutes until the chicken is fully cooked and tender.
  7. Prepare the Rice: While the chicken simmers, warm the cooked white rice or prepare freshly cooked rice according to package instructions.
  8. Serve: Spoon the creamy sauce over the chicken and serve the smothered chicken on a bed of warm white rice. Garnish with freshly chopped parsley for a pop of color and freshness.

Notes

  • Bone-in, skin-on chicken thighs provide the best flavor and moisture but boneless skinless thighs can be used with slightly reduced cooking time.
  • Adjust seasoning to taste, adding extra garlic powder or paprika if you prefer a stronger flavor.
  • If the sauce becomes too thick, add a splash of chicken broth or water to loosen it.
  • Leftover chicken and sauce can be stored in an airtight container in the refrigerator for up to 3 days.
  • For a lower fat version, substitute butter with olive oil and use half-and-half instead of heavy cream.

Nutrition

Keywords: smothered chicken, chicken and rice, creamy chicken recipe, comfort food, Southern chicken dish

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