Smothered chicken and rice is one of those meals that just wraps you in a warm hug. There’s something about tender chicken thighs draped in rich, creamy gravy over fluffy rice that hits the spot every single time.
This is the kind of comfort food your grandma would be proud of.
And the best part? It’s super easy to pull together on a busy weeknight. We’re talking about 45 minutes from start to finish.
The secret is getting that golden sear on the chicken before smothering it in all that luscious gravy. Trust me, that crispy skin makes all the difference.
Why You’ll Love This Smothered Chicken and Rice
This recipe is a total crowd-pleaser. It’s hearty, it’s flavorful, and it feeds a hungry family without breaking the bank.
The gravy is out of this world. It’s made with a simple roux, chicken broth, and heavy cream that turns into the most mouthwatering sauce you’ve ever had.
Bone-in chicken thighs are the way to go here. They stay juicy and tender even after simmering in that gravy.
Plus, you probably already have most of these ingredients in your pantry. That’s a win in my book!
Ingredients You’ll Need
Here’s what you’ll need to make this drool-worthy smothered chicken and rice:
For the chicken: 6 bone-in, skin-on chicken thighs, paprika, garlic powder, salt, and pepper. Simple seasonings that pack a punch.
For the gravy, you’ll need butter, all-purpose flour, diced onion, minced garlic, chicken broth, and heavy cream. That’s it!
And of course, you’ll want some fluffy white rice to serve it all over. Fresh parsley for garnish is a nice touch too.
How to Make Smothered Chicken and Rice
Start by seasoning those chicken thighs generously with paprika, garlic powder, salt, and pepper. Don’t be shy with the seasonings!
Heat some butter in a large skillet over medium-high heat. Sear the chicken thighs skin-side down for about 4-5 minutes until they’re beautifully golden. Flip and sear the other side for another 3 minutes.
Remove the chicken and set it aside. In the same skillet, add the diced onion and cook until softened. Add the garlic and cook for about 30 seconds until fragrant.
Sprinkle in the flour and stir constantly for about a minute to make your roux. This is what gives the gravy that incredible thickness.
Slowly pour in the chicken broth while whisking to avoid any lumps. Then stir in the heavy cream and let it come to a simmer.
Nestle those seared chicken thighs right back into the gravy. Cover and let everything simmer for 25-30 minutes until the chicken is cooked through and the gravy has thickened up beautifully.
Tips for the Best Smothered Chicken
Don’t skip the searing step! That golden-brown crust adds so much flavor to the entire dish. It’s a total game-changer.
Use bone-in, skin-on thighs for the juiciest results. Boneless will work in a pinch, but the bone adds so much extra flavor to the gravy.
If your gravy is too thick, just add a splash more broth. Too thin? Let it simmer uncovered for a few extra minutes.
I love serving this over jasmine rice, but long-grain white rice or even mashed potatoes work phenomenally too.
Leftovers taste even better the next day after the chicken has soaked up all that gravy. I promise you’ll be making this on repeat!
Smothered Chicken and Rice
Ingredients
For the Chicken
- 6 bone-in, skin-on chicken thighs
- 1 tsp paprika
- 1 tsp garlic powder
- salt and pepper to taste
For the Gravy
- 3 tbsp butter
- 1 medium onion diced
- 3 cloves garlic minced
- 3 tbsp all-purpose flour
- 2 cups chicken broth
- 1/2 cup heavy cream
For Serving
- 3 cups cooked white rice
- 2 tbsp fresh parsley chopped, for garnish
Instructions
- Season the chicken thighs generously on both sides with paprika, garlic powder, salt, and pepper.
- Melt the butter in a large oven-safe skillet over medium-high heat. Sear the chicken thighs skin-side down for 4-5 minutes until golden brown. Flip and sear for another 3 minutes. Remove and set aside.
- In the same skillet, add the diced onion and cook for 3-4 minutes until softened. Add the minced garlic and cook for 30 seconds until fragrant.
- Sprinkle the flour over the onions and garlic, stirring constantly for about 1 minute to form a roux.
- Slowly pour in the chicken broth while whisking continuously to prevent lumps. Stir in the heavy cream and bring to a simmer.
- Nestle the seared chicken thighs back into the gravy. Cover, reduce heat to medium-low, and simmer for 25-30 minutes until the chicken reaches an internal temperature of 165°F (74°C) and the gravy has thickened.
- Serve the smothered chicken and gravy over fluffy white rice. Garnish with fresh chopped parsley.
Notes
Smothered Chicken and Rice
Ingredients
For the Chicken
- 6 bone-in, skin-on chicken thighs
- 1 tsp paprika
- 1 tsp garlic powder
- salt and pepper to taste
For the Gravy
- 3 tbsp butter
- 1 medium onion diced
- 3 cloves garlic minced
- 3 tbsp all-purpose flour
- 2 cups chicken broth
- 1/2 cup heavy cream
For Serving
- 3 cups cooked white rice
- 2 tbsp fresh parsley chopped, for garnish
Instructions
- Season the chicken thighs generously on both sides with paprika, garlic powder, salt, and pepper.
- Melt the butter in a large oven-safe skillet over medium-high heat. Sear the chicken thighs skin-side down for 4-5 minutes until golden brown. Flip and sear for another 3 minutes. Remove and set aside.
- In the same skillet, add the diced onion and cook for 3-4 minutes until softened. Add the minced garlic and cook for 30 seconds until fragrant.
- Sprinkle the flour over the onions and garlic, stirring constantly for about 1 minute to form a roux.
- Slowly pour in the chicken broth while whisking continuously to prevent lumps. Stir in the heavy cream and bring to a simmer.
- Nestle the seared chicken thighs back into the gravy. Cover, reduce heat to medium-low, and simmer for 25-30 minutes until the chicken reaches an internal temperature of 165°F (74°C) and the gravy has thickened.
- Serve the smothered chicken and gravy over fluffy white rice. Garnish with fresh chopped parsley.
Notes
Smothered Chicken and Rice
Ingredients
For the Chicken
- 6 bone-in, skin-on chicken thighs
- 1 tsp paprika
- 1 tsp garlic powder
- salt and pepper to taste
For the Gravy
- 3 tbsp butter
- 1 medium onion diced
- 3 cloves garlic minced
- 3 tbsp all-purpose flour
- 2 cups chicken broth
- 1/2 cup heavy cream
For Serving
- 3 cups cooked white rice
- 2 tbsp fresh parsley chopped, for garnish
Instructions
- Season the chicken thighs generously on both sides with paprika, garlic powder, salt, and pepper.
- Melt the butter in a large oven-safe skillet over medium-high heat. Sear the chicken thighs skin-side down for 4-5 minutes until golden brown. Flip and sear for another 3 minutes. Remove and set aside.
- In the same skillet, add the diced onion and cook for 3-4 minutes until softened. Add the minced garlic and cook for 30 seconds until fragrant.
- Sprinkle the flour over the onions and garlic, stirring constantly for about 1 minute to form a roux.
- Slowly pour in the chicken broth while whisking continuously to prevent lumps. Stir in the heavy cream and bring to a simmer.
- Nestle the seared chicken thighs back into the gravy. Cover, reduce heat to medium-low, and simmer for 25-30 minutes until the chicken reaches an internal temperature of 165°F (74°C) and the gravy has thickened.
- Serve the smothered chicken and gravy over fluffy white rice. Garnish with fresh chopped parsley.
Notes
Final Thoughts
This smothered chicken and rice is hands down one of the most satisfying weeknight dinners you can make. It’s warm, it’s comforting, and it’s insanely good.
Whether you’re feeding a family or meal prepping for the week, this recipe fits the bill perfectly. Give it a try and I promise you won’t be disappointed!