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Delicious Smothered Chicken And Rice, a comforting and flavorful dish, is the perfect featured image for this recipe.

Best Smothered Chicken and Rice

This recipe delivers tender, juicy chicken simmered in a creamy, savory gravy, served over fluffy rice. It's a comforting and flavorful meal that's easy to make and perfect for a cozy night in. Get ready for seconds!
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 6-8 boneless, skinless chicken thighs about 2 pounds
  • Salt, to taste
  • Black pepper, to taste
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 1/2 cups long-grain rice
  • 3 cups chicken broth
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 2 cups chicken broth
  • 1/2 cup heavy cream
  • 1 teaspoon Worcestershire sauce
  • 2 tablespoons fresh parsley, chopped for garnish

Equipment

  • large skillet
  • medium saucepan
  • mixing bowls
  • measuring cups and spoons
  • whisk
  • fork
  • Lid for skillet
  • Lid for saucepan
  • paper towels
  • cutting board
  • knife

Method
 

  1. Pat the chicken thighs dry with paper towels. Season generously with salt, pepper, paprika, garlic powder, and onion powder.
  2. Heat olive oil in a large skillet over medium-high heat. Add the chicken thighs in a single layer and sear for about 3-4 minutes per side, until golden brown. Remove the chicken from the skillet and set aside.
  3. In a medium saucepan, melt butter over medium heat. Add the rice and cook for 1-2 minutes, stirring constantly, until the rice is lightly toasted.
  4. Pour in the chicken broth, bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes, or until the rice is cooked through and the liquid is absorbed. Fluff with a fork.
  5. In the same skillet you used to sear the chicken, add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
  6. Sprinkle the flour over the onions and garlic, and cook for 1-2 minutes, stirring constantly, until the flour is lightly browned.
  7. Gradually whisk in the chicken broth, making sure to scrape up any browned bits from the bottom of the skillet. Bring to a simmer and cook until the gravy has thickened, about 5-7 minutes.
  8. Stir in the heavy cream and Worcestershire sauce. Season with salt and pepper to taste.
  9. Return the seared chicken thighs to the skillet, nestling them into the gravy. Reduce heat to low, cover, and simmer for 15-20 minutes, or until the chicken is cooked through and tender.
  10. Spoon the cooked rice onto plates. Top with the smothered chicken and generous amounts of gravy. Garnish with fresh parsley and serve immediately.

Notes

Don't overcrowd the pan when searing the chicken. Adjust the gravy consistency by adding more broth if it's too thick or simmering longer if it's too thin. Use a meat thermometer to ensure the chicken is cooked through (165°F or 74°C). For extra spice, add a pinch of red pepper flakes to the gravy. The Smothered Chicken can be made ahead and stored in the refrigerator for up to 3 days; reheat gently. Consider adding vegetables like bell peppers, mushrooms, or celery to the gravy. Experiment with different herbs like thyme, rosemary, or oregano. For an even creamier gravy, stir in a tablespoon or two of cream cheese at the end. Bone-in chicken thighs can be used, but increase simmering time. Brown rice or jasmine rice can be used instead of long-grain rice. Pairs well with green beans, collard greens, cornbread, or a side salad.