Here’s a hearty, comforting recipe for Smothered Chicken and Rice, a Southern classic that brings tender chicken, creamy gravy, and fluffy rice together in one satisfying dish.
🍗 Smothered Chicken and Rice Recipe
🕒 Total Time: 1 hour 15 minutes
Serves: 4-6
🛒 Ingredients:
For the Chicken:
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4–6 bone-in, skin-on chicken thighs (or a mix of thighs and drumsticks)
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2 tbsp vegetable oil
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1 tsp salt
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½ tsp black pepper
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1 tsp paprika
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½ tsp garlic powder
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½ tsp onion powder
For the Gravy:
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1 medium onion, thinly sliced
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1 bell pepper, sliced (optional)
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2 cloves garlic, minced
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3 tbsp all-purpose flour
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2½ cups chicken broth (low sodium preferred)
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½ cup heavy cream or whole milk
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½ tsp thyme (dried or fresh)
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Salt and pepper to taste
For the Rice:
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2 cups long grain white rice
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4 cups water or chicken broth
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1 tbsp butter or oil
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Salt to taste
🔪 Instructions:
1. Season and Sear the Chicken
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Pat chicken dry and season with salt, pepper, paprika, garlic powder, and onion powder.
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In a large skillet or Dutch oven, heat oil over medium-high heat.
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Sear chicken (skin-side down first) until golden brown, about 4–5 minutes per side. Remove and set aside.
2. Make the Gravy
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In the same pan, sauté onion and bell pepper (if using) until softened, about 5 minutes.
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Add garlic and cook 1 minute more.
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Sprinkle in flour, stir well to coat veggies, and cook 2 minutes.
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Slowly whisk in chicken broth, then stir in cream and thyme. Bring to a simmer.
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Taste and adjust seasoning with salt and pepper.
3. Smother the Chicken
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Return chicken to the pan, skin-side up. Cover and simmer on low heat for 30–40 minutes, until chicken is tender and cooked through.
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Optional: For crispy skin, you can transfer the chicken to a baking sheet and broil for 3–5 minutes at the end.
4. Cook the Rice
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While the chicken simmers, cook the rice: Combine rice, water/broth, butter/oil, and a pinch of salt in a pot.
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Bring to a boil, then reduce heat to low, cover, and simmer for 18–20 minutes.
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Remove from heat and let rest 5 minutes before fluffing with a fork.
5. Serve
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Spoon the rice onto plates and top with smothered chicken and plenty of gravy.
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Garnish with chopped parsley or green onions if desired.