Smothered Chicken and Rice
Smothered Chicken and Rice is a hearty Southern comfort dish featuring tender chicken thighs simmered in a rich, creamy gravy served over fluffy rice. It’s flavorful, satisfying, and perfect for weeknight dinners.
Equipment
- Large skillet or Dutch oven
- Wooden spoon
- Tongs
- Measuring cups and spoons
- Sauce whisk
- Rice cooker or saucepan
Ingredients
- 4 bone-in skin-on chicken thighs
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp paprika
- 2 tbsp olive oil
- 1 medium onion finely chopped
- 3 cloves garlic minced
- 1 bell pepper diced
- 2 cups chicken broth
- 1 cup heavy cream or half-and-half
- 2 tbsp all-purpose flour
- 1 tsp dried thyme
- 1 tsp onion powder
- 1 tsp garlic powder
- 2 cups cooked white rice
- 2 tbsp chopped parsley for garnish
Instructions
- Season Chicken: Sprinkle salt, pepper, and paprika evenly over chicken thighs.
- Sear Chicken: Heat olive oil in a skillet over medium heat. Sear chicken skin-side down for 5–6 minutes per side until golden brown. Remove and set aside.
- Sauté Vegetables: In the same skillet, add onions, garlic, and bell peppers. Cook until softened.
- Make the Gravy: Stir in flour and cook for 1 minute. Gradually whisk in chicken broth, cream, thyme, garlic powder, and onion powder. Simmer until thickened.
- Combine: Return chicken to the skillet, cover, and let simmer for 25–30 minutes until fully cooked and tender.
- Serve: Spoon over a bed of cooked rice and garnish with parsley.
Notes
Nutrition Facts (per serving):
- Calories: 580
- Protein: 34g
- Fat: 34g
- Carbohydrates: 34g
- Fiber: 2g
- Sugar: 3g
- Sodium: 780mg