Smothered Chicken and Rice Recipe: Southern Comfort (Print Version)

Smothered Chicken and Rice: My easy recipe for tender chicken bathed in a rich, savory gravy, served over fluffy rice. Your perfect comfort meal awaits!

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 55 Minutes minutes
Total Time: 75 minutes
Servings: 4-6 Servings
Difficulty: Intermediate
Cuisine: Southern American
Dietary: Contains dairy, can be made gluten-free with GF flour.

# Ingredients:

→ For the Chicken

01 - 4-6 bone-in, skin-on chicken thighs
02 - 1 teaspoon salt (plus more to taste)
03 - 1/2 teaspoon black pepper (plus more to taste)
04 - 1/2 teaspoon paprika
05 - 2 tablespoons vegetable oil (or other high-smoke point oil)

→ For the Gravy

06 - 1 large yellow onion, diced
07 - 4-5 cloves garlic, minced
08 - 1/4 cup all-purpose flour
09 - 4 cups chicken broth (low sodium preferred)
10 - 1/2 cup heavy cream
11 - 1 bay leaf (optional)
12 - Pinch of dried thyme (optional)

→ Aromatics & Staples

13 - 2 cups long-grain white rice, rinsed
14 - 4 cups water (for cooking rice)

→ Finishing Touches

15 - Fresh parsley, chopped (for garnish)

# Instructions:

01 - First things first, pat those chicken thighs super dry. Seriously, don't skip this! Then, season them generously with salt, pepper, and a little bit of paprika. Heat a heavy-bottomed pot or Dutch oven over medium-high heat with a splash of oil. Once it's shimmering, carefully place the chicken skin-side down. Sear for about 6-8 minutes until it’s beautifully golden and crispy. Flip them and sear the other side for a few minutes. I always get a little nervous about splattering here, but it’s worth it for that crust!
02 - Remove the seared chicken and set it aside. Don't clean the pot! Those browned bits? That's pure flavor! Add the diced onion to the pot and cook, scraping up all those delicious bits, until softened, about 5-7 minutes. Then, toss in the minced garlic and cook for another minute until fragrant. Oh, the smell at this stage is incredible, truly! This is where the Smothered Chicken and Rice Recipe really starts to sing.
03 - Sprinkle the flour over the onions and garlic, stirring constantly for about 1-2 minutes until it forms a thick paste, a roux. This step is key for a smooth gravy! Slowly, and I mean slowly, whisk in the chicken broth, a little at a time, making sure to get rid of any lumps. Keep whisking until it’s smooth and starting to thicken. This is where I always get impatient, but steady hands make for a better gravy!
04 - Once the broth is fully incorporated and the gravy is simmering, stir in the heavy cream. Season with a little more salt and pepper, maybe a pinch of thyme or a bay leaf if you're feeling fancy. Bring it to a gentle simmer. I always taste it here, adjusting seasonings. Sometimes, I add a tiny dash of hot sauce for a subtle kick, but that's just me!
05 - Carefully nestle the seared chicken thighs back into the gravy, making sure they're mostly submerged. Reduce the heat to low, cover the pot, and let it simmer for about 30-40 minutes, or until the chicken is fall-off-the-bone tender. This is the "smothered" part, and it’s where all the magic happens. The chicken just soaks up all that rich flavor, honestly.
06 - While the chicken is simmering, cook your long-grain white rice according to package directions. Once the chicken is done, remove the bay leaf if you used one, and give the gravy another taste. Adjust seasonings one last time. Serve the tender, saucy chicken over a bed of fluffy rice, spooning plenty of that incredible gravy over everything. Garnish with some fresh parsley for a pop of color. It smells so comforting, you just want to dive in!

# Notes:

01 - Always pat your chicken dry before searing for that amazing golden crust.
02 - Leftover gravy can be a bit thick; thin it with a splash of broth when reheating on the stove.
03 - Try adding a pinch of cayenne for a subtle warmth in the gravy, I've found it really elevates the flavor.
04 - Serve with a crisp green salad to balance the richness of the Smothered Chicken and Rice.

# Tools You'll Need:

01 - Dutch oven or large heavy-bottomed pot
02 - whisk
03 - tongs

# Nutrition Facts (Per Serving):

Calories: 650
Total Fat: 38g
Total Carbohydrate: 45g
Protein: 35g

Back