Description
Best Smothered Chicken and Rice features tender, flavorful chicken thighs smothered in a creamy onion-garlic gravy, served over perfectly cooked white rice. A comforting classic for dinner.
Ingredients
- 6 bone-in, skin-on chicken thighs
- Salt and black pepper to taste
- 1 tsp paprika
- 1 tsp garlic powder
- ½ cup all-purpose flour (for dredging)
- 2 tbsp butter (plus more if needed)
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 tbsp flour (for roux)
- 2 cups chicken broth
- ½ cup heavy cream
- 2 cups cooked white rice
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat oven to 375°F (190°C).
- Season chicken thighs with salt, pepper, paprika, and garlic powder. Dredge in ½ cup flour, shaking off excess.
- In a large skillet, melt 2 tbsp butter over medium-high heat. Brown chicken on both sides, about 4-5 minutes per side. Remove and set aside.
- In the same skillet, add onion and garlic. Sauté until soft, about 3 minutes.
- Sprinkle 2 tbsp flour over onions and garlic to make a roux, stirring constantly for 1-2 minutes.
- Gradually whisk in chicken broth and heavy cream. Bring to a simmer until thickened.
- Return chicken to skillet, spoon gravy over the top, cover, and bake for 25-30 minutes until chicken is cooked through.
- Serve smothered chicken over cooked rice, garnished with fresh parsley.
Notes
- Adjust seasoning to taste. Paprika adds color and flavor, but can be omitted for a milder dish.
- Extra gravy can be made ahead and stored for meal prep.
- Optional: add sautéed mushrooms or bell peppers to the gravy for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Skillet and Oven
- Cuisine: American