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Featured image of creamy, delicious Smothered Chicken And Rice ready to be served.

Best Smothered Chicken and Rice

This recipe delivers tender, flavorful smothered chicken in a rich gravy, served over fluffy rice. The key is searing the chicken for maximum flavor, browning the roux for a nutty gravy, and using long-grain rice for the perfect texture. This comforting dish is a guaranteed family favorite.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

  • 6 boneless, skinless chicken thighs about 1.5 lbs
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 4 tablespoons butter
  • 4 tablespoons all-purpose flour
  • 3 cups chicken broth
  • 1/2 cup milk or cream optional, for extra richness
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried sage
  • Salt and pepper to taste
  • 1.5 cups long-grain rice Basmati or Jasmine
  • 3 cups water or chicken broth for rice
  • 1 teaspoon salt for rice
  • 1 tablespoon butter or olive oil optional, for rice
  • Fresh parsley optional, for garnish

Equipment

  • large skillet
  • medium saucepan
  • mixing bowls
  • whisk
  • measuring cups and spoons
  • cutting board
  • knife
  • spatula
  • fork
  • Lid for skillet
  • Pot holders

Method
 

  1. Prepare the Chicken: In a bowl, toss the chicken thighs with olive oil, salt, pepper, paprika, garlic powder, and onion powder.
  2. Sear the Chicken: Heat a large skillet over medium-high heat. Add the chicken thighs in a single layer (you may need to do this in batches) and sear for 3-4 minutes per side, until browned. Remove the chicken from the skillet and set aside.
  3. Sauté the Aromatics: Add the butter to the skillet and let it melt. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
  4. Make the Roux: Sprinkle the flour over the onion and garlic mixture. Cook, stirring constantly, for 2-3 minutes, until the flour is lightly browned. This step is crucial for removing the raw flour taste and creating a smooth gravy.
  5. Create the Gravy: Gradually whisk in the chicken broth, making sure to break up any lumps. Bring the gravy to a simmer, then reduce the heat to low. Stir in the thyme and sage. If desired, stir in the milk or cream for extra richness. Season with salt and pepper to taste.
  6. Smother the Chicken: Return the seared chicken thighs to the skillet, nestling them into the gravy. Cover the skillet and simmer for 20-25 minutes, or until the chicken is cooked through and tender.
  7. Cook the Rice: While the chicken is simmering, prepare the rice. In a medium saucepan, combine the rice, water or chicken broth, and salt. Bring to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the rice is cooked through and the liquid is absorbed. Fluff with a fork.
  8. Serve: Serve the smothered chicken and gravy over the rice. Garnish with fresh parsley, if desired.

Notes

For extra flavor, use chicken broth instead of water for cooking the rice. You can also add other vegetables to the gravy, such as mushrooms or carrots. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.