Description
Hearty smothered chicken and rice delivers Southern comfort on a plate. Juicy chicken nestles over fluffy rice, bathed in rich, creamy gravy that pulls you into a warm culinary embrace.
Ingredients
Scale
Proteins:
- 4 chicken thighs (bone-in, skin-on)
Starches:
- 1 cup long-grain white rice
Liquids and Dairy:
- 2 cups chicken broth
- 1 cup whole milk or heavy cream (240 milliliters)
Fats and Oils:
- 2 tablespoons butter
- 2 tablespoons olive oil
Seasonings and Aromatics:
- 1 medium onion, diced
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and pepper to taste
Thickeners:
- 2 tablespoons all-purpose flour
Garnish:
- Fresh parsley (optional)
Instructions
- Generously coat chicken thighs with a blend of garlic powder, paprika, salt, and pepper, ensuring each piece is evenly seasoned.
- Warm olive oil in a large skillet over medium-high heat (375°F). Sear chicken pieces until they develop a rich golden-brown crust on both sides, approximately 3-4 minutes per side.
- Transfer seared chicken to a plate, leaving behind flavorful drippings in the skillet.
- Reduce heat to medium and melt butter in the same skillet. Add diced onions and cook until translucent and softened, about 4-5 minutes.
- Sprinkle flour over the onions, stirring continuously to create a roux. Cook for 2 minutes to eliminate raw flour taste.
- Slowly pour in chicken broth and milk, whisking constantly to prevent lumps and create a smooth, creamy gravy.
- Spread uncooked rice evenly across the skillet, creating a bed for the chicken.
- Carefully arrange seared chicken thighs on top of the rice, nestling them into the gravy.
- Cover skillet with a tight-fitting lid and reduce heat to low. Simmer for 20-25 minutes until rice is tender and chicken reaches an internal temperature of 165°F.
- Remove from heat and let rest for 5 minutes. Garnish with freshly chopped parsley before serving.
Notes
- Ensure chicken thighs are patted dry before seasoning to achieve a perfect golden-brown sear and crispy exterior.
- Use long-grain white rice for the best texture and absorption of rich, creamy gravy.
- Consider swapping chicken thighs with chicken breasts for a leaner protein option, adjusting cooking time to prevent drying out.
- For a gluten-free version, replace wheat flour with cornstarch or rice flour when thickening the gravy.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner
- Method: Simmering
- Cuisine: Southern American
Nutrition
- Serving Size: 4
- Calories: 550 kcal
- Sugar: 2 g
- Sodium: 700 mg
- Fat: 35 g
- Saturated Fat: 10 g
- Unsaturated Fat: 22 g
- Trans Fat: 0.5 g
- Carbohydrates: 30 g
- Fiber: 1.5 g
- Protein: 40 g
- Cholesterol: 130 mg