Smothered Chicken and Rice is the epitome of comfort food—a soul-warming dish where tender, seasoned chicken is pan-seared and then slowly simmered in a rich, savory gravy until it practically falls off the bone. Served over fluffy, buttery rice that soaks up every drop of the flavorful sauce, this dish is a Southern classic that delivers deep, home-cooked satisfaction in every bite. The gravy is infused with caramelized onions, garlic, and herbs, creating a velvety coating that “smothers” the chicken in flavor. Whether you’re cooking for Sunday dinner or craving a cozy weeknight meal, this dish is a guaranteed crowd-pleaser.
Ingredients:
For the Chicken:
- 4 bone-in, skin-on chicken thighs (or a mix of thighs and drumsticks)
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 2 tablespoons vegetable oil
For the Gravy:
- 1 medium onion, thinly sliced
- 3 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 2 cups chicken broth (preferably low sodium)
- ½ cup whole milk or heavy cream
- 1 teaspoon Worcestershire sauce
- ½ teaspoon dried thyme
- Salt and pepper to taste
- 1 tablespoon butter (optional, for richness)
- Fresh parsley, chopped (for garnish)
For the Rice:
- 1 ½ cups long-grain white rice
- 3 cups water or chicken broth
- 1 tablespoon butter
- ½ teaspoon salt
Instructions:
1. Season and Sear the Chicken
- Pat the chicken dry with paper towels. This helps the skin crisp up.
- In a small bowl, mix salt, pepper, paprika, garlic powder, and onion powder. Rub this seasoning blend all over the chicken.
- Heat oil in a large skillet or Dutch oven over medium-high heat.
- Place the chicken skin-side down and sear for 4–5 minutes per side until golden brown. You don’t need to cook it through—just develop a flavorful crust.
- Remove the chicken and set aside.
2. Build the Gravy
- In the same pan, reduce heat to medium and add the sliced onions. Sauté for 5–7 minutes until soft and golden.
- Add the minced garlic and cook for another 30 seconds.
- Sprinkle in the flour and stir constantly for 1–2 minutes to form a roux. It should be golden and smell slightly nutty.
- Slowly whisk in the chicken broth, scraping up any browned bits from the bottom of the pan.
- Add the milk or cream, Worcestershire sauce, thyme, and a pinch of salt and pepper.
- Simmer for 3–4 minutes until the gravy thickens slightly.
3. Smother the Chicken
- Return the seared chicken to the pan, skin-side up. Spoon some of the gravy over the top.
- Reduce heat to low, cover, and simmer for 30–35 minutes, or until the chicken is fully cooked and tender (internal temp should reach 165°F or 74°C).
- Optional: Stir in a tablespoon of butter at the end for extra richness.
4. Cook the Rice
- While the chicken simmers, bring water or broth to a boil in a medium saucepan.
- Add rice, butter, and salt. Stir once, reduce heat to low, cover, and simmer for 15–18 minutes.
- Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork.
5. Serve
- Spoon a generous portion of rice onto each plate.
- Top with a piece of smothered chicken and ladle over plenty of gravy.
- Garnish with chopped parsley for a fresh finish.
Serving Suggestions:
- Pair with sautéed green beans, collard greens, or roasted carrots for a complete meal.
- Add a slice of cornbread or a biscuit on the side to soak up the extra gravy.
- A splash of hot sauce or a dash of cayenne in the gravy adds a spicy kick if desired.
Tips & Variations:
- Boneless Option: You can use boneless, skinless thighs or breasts, but reduce simmering time to avoid overcooking.
- Creamy Twist: Add a splash of cream cheese or sour cream to the gravy for a tangy, creamy variation.
- Make Ahead: The chicken and gravy can be made a day in advance and reheated gently on the stove.
This Smothered Chicken and Rice is the kind of meal that brings people to the table and keeps them coming back for seconds. Would you like a slow cooker version or maybe a Cajun-spiced twist next?