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Smothered Chicken and Rice

  • Author: Maisy
  • Total Time: 1 hour
  • Yield: 4-6 servings 1x

Description

Smothered Chicken and Rice is a comforting, soul-warming dish that combines tender, seasoned chicken with rich, savory gravy and perfectly cooked rice. This dish is a Southern classic, known for its creamy texture and deep, hearty flavors. Whether you’re cooking for a weeknight dinner, a family gathering, or simply craving a satisfying meal, this one-pot dish is sure to become a favorite.

Ingredients

Scale

  • For the Chicken:

    • 4 bone-in, skin-on chicken thighs (or drumsticks)
    • 1 teaspoon salt
    • ½ teaspoon black pepper
    • 1 teaspoon garlic powder
    • 1 teaspoon onion powder
    • ½ teaspoon smoked paprika
    • 2 tablespoons olive oil or butter

  • For the Gravy & Rice:

    • 1 small onion, finely chopped
    • 2 cloves garlic, minced
    • 1 teaspoon dried thyme (or 1 tablespoon fresh thyme)
    • 1 teaspoon poultry seasoning
    • 2 cups chicken broth
    • 1 cup heavy cream (or milk for a lighter option)
    • 1 cup long-grain white rice
    • 1 tablespoon Worcestershire sauce
    • ½ teaspoon red pepper flakes (optional for heat)
    • 1 tablespoon flour (to thicken the gravy)
    • 2 tablespoons unsalted butter
    • 2 tablespoons chopped parsley (for garnish)

Ingredient Highlights

  • Chicken Thighs: Bone-in, skin-on thighs provide the best flavor and tenderness, but you can use boneless if preferred.
  • Rice: Long-grain white rice is ideal because it absorbs the gravy without getting mushy.
  • Heavy Cream: Adds richness and creaminess to the sauce, but milk or half-and-half can be used for a lighter version.
  • Poultry Seasoning: A blend of herbs that enhances the savory depth of the dish.

Instructions

Prepare the Chicken:

  1. Season the Chicken: In a small bowl, mix salt, black pepper, garlic powder, onion powder, and smoked paprika. Rub this seasoning all over the chicken thighs.
  2. Sear the Chicken: Heat olive oil or butter in a large, deep skillet over medium-high heat. Place the chicken skin-side down and sear for about 5 minutes until golden brown. Flip and sear the other side for another 3 minutes. Remove from the pan and set aside.

Make the Gravy and Cook the Rice:

  1. Sauté the Aromatics: In the same pan, melt 2 tablespoons of butter. Add the chopped onion and cook until softened, about 3 minutes. Stir in the minced garlic, thyme, and poultry seasoning. Cook for another 30 seconds until fragrant.
  2. Make the Gravy Base: Sprinkle in the flour and stir well to coat the onions. Cook for 1 minute, then slowly whisk in the chicken broth, making sure to scrape up any browned bits from the pan.
  3. Add the Cream and Worcestershire Sauce: Stir in the heavy cream and Worcestershire sauce, letting the mixture simmer for 2 minutes.
  4. Add the Rice: Stir in the uncooked rice, ensuring it’s evenly distributed in the pan.

Simmer Everything Together:

  1. Nestle the Chicken Back In: Place the seared chicken thighs on top of the rice mixture, skin-side up. Reduce the heat to low, cover, and let it simmer for about 25-30 minutes. The rice should be tender, and the chicken should be fully cooked (internal temperature of 165°F).
  2. Check for Doneness: If the rice needs more liquid, add a splash of chicken broth and continue cooking for a few more minutes.

Serve and Enjoy:

 

  1. Garnish and Serve: Sprinkle chopped parsley over the top for a fresh finish. Serve hot and enjoy!
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes

Nutrition

  • Calories: 400-500 kcal
  • Fat: 15g
  • Carbohydrates: 40g
  • Protein: 35g

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Find it online: https://bitescorner.com/smothered-chicken-and-rice/