Smothered Chicken with Gravy and Rice
Cozy up with a plate of comforting Smothered Chicken with Gravy and Rice—an irresistible Southern-inspired dish that's perfect for weeknight dinners or family gatherings. Tender, bone-in chicken thighs are seasoned with pantry staples like paprika and garlic powder, seared to golden perfection, and simmered in a rich, velvety gravy made from caramelized onions, chicken broth, and a touch of heavy cream. Served over fluffy white rice, this dish strikes the perfect balance of heartiness and indulgence, with every bite bursting with homestyle flavor. Easy to prepare and packed with wholesome ingredients, this one-pan recipe is a true crowd-pleaser, especially when garnished with a sprinkle of fresh parsley. Whether you're craving soul food or simply a warm, satisfying meal, this smothered chicken will hit all the right notes.
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Ingredients
- 4 pieces bone-in, skin-on chicken thighs
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 0.5 cup all-purpose flour
- 2 tablespoons vegetable oil
- 2 tablespoons unsalted butter
- 1 medium yellow onion, thinly sliced
- 2 cups chicken broth
- 0.25 cup heavy cream
- 1 cup white rice
- 2 cups water
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Directions
Step 1
Season the chicken thighs with salt, black pepper, garlic powder, and paprika. Ensure the seasoning is evenly distributed on all sides.
Step 2
Place the all-purpose flour in a shallow dish and dredge each chicken thigh, coating them lightly. Shake off any excess flour and set aside.
Step 3
Heat the vegetable oil in a large skillet over medium-high heat. Once hot, add the chicken thighs, skin-side down, and sear for 3-4 minutes per side, or until golden brown. Remove the chicken from the skillet and set aside.
Step 4
Reduce the heat to medium and add the unsalted butter to the skillet. Once melted, add the sliced onions and sauté for 4-5 minutes, or until softened and slightly caramelized.
Step 5
Sprinkle 2 tablespoons of the reserved flour from the dredging over the onions and stir well to combine. Cook for 1-2 minutes to remove the raw flour taste.
Step 6
Gradually pour in the chicken broth, whisking constantly to prevent lumps. Bring the mixture to a simmer and let it thicken for 2-3 minutes.
Step 7
Stir in the heavy cream, then return the chicken thighs to the skillet, skin-side up. Spoon some of the gravy over the chicken, cover the skillet with a lid, and reduce the heat to low. Simmer for 25-30 minutes, or until the chicken is fully cooked and tender.
Step 8
While the chicken cooks, rinse the white rice under cold water until the water runs clear. In a medium saucepan, bring 2 cups of water to a boil. Add the rice and a pinch of salt, reduce the heat to low, cover, and simmer for 15-18 minutes, or until the water is absorbed and the rice is tender.
Step 9
Fluff the cooked rice with a fork and divide it among serving plates. Top with the smothered chicken and spoon generous amounts of gravy over the rice.
Step 10
Garnish with chopped fresh parsley, if desired, and serve immediately. Enjoy your Smothered Chicken with Gravy and Rice!
Nutrition Facts
| Serving size | (2025.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2528.3 |
| Total Fat 174.9g | 0% |
| Saturated Fat 59.4g | 0% |
| Polyunsaturated Fat 16.8g | |
| Cholesterol 608mg | 0% |
| Sodium 4014.2mg | 0% |
| Total Carbohydrate 108.3g | 0% |
| Dietary Fiber 6.0g | 0% |
| Total Sugars 6.4g | |
| Protein 127.8g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 226.6mg | 0% |
| Iron 12.1mg | 0% |
| Potassium 2209.1mg | 0% |
Source of Calories