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Golden seared chicken thighs smothered in creamy gravy served over white rice
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Smothered Chicken and Rice

Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 6 servings

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

For extra flavor, deglaze the skillet with a splash of white wine before adding the broth.
Boneless, skinless chicken thighs can be used — reduce the simmering time to 20 minutes.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of broth.