Description
A comforting Southern American classic, Smothered Chicken and Rice features crispy seared chicken thighs simmered in a creamy, flavorful sauce over tender white rice. This one-pan stovetop meal combines fragrant spices, garlic, and herbs to deliver a hearty, satisfying dinner perfect for any night of the week.
Ingredients
Scale
Chicken and Seasoning
- 4 bone-in, skin-on chicken thighs
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon paprika
- 1 tablespoon olive oil
Vegetables and Aromatics
- 1 small onion, diced
- 2 garlic cloves, minced
Rice and Liquids
- 1 cup long grain white rice
- 2 cups low-sodium chicken broth
- ½ cup whole milk or heavy cream
Seasonings and Thickening
- ½ teaspoon dried thyme
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
Garnish
- 1 tablespoon chopped fresh parsley (optional)
Instructions
- Season the chicken: Pat the chicken thighs dry and evenly season them with salt, black pepper, and paprika to enhance flavor.
- Sear the chicken: Heat olive oil in a large skillet or Dutch oven over medium-high heat. Place the chicken thighs skin-side down and cook for 4–5 minutes until golden and crispy. Flip and cook an additional 3–4 minutes. Remove the chicken from the skillet and set aside.
- Sauté aromatics: Lower the heat to medium. Add diced onion to the skillet and cook for 2–3 minutes until softened. Stir in minced garlic and cook for another minute until fragrant.
- Toast the rice: Add the white rice to the skillet with the onions and garlic. Stir continuously, toasting the rice for 1–2 minutes to build flavor.
- Prepare the roux and sauce: In a small saucepan, melt butter over medium heat. Whisk in the flour and cook for 1–2 minutes until golden to form a roux. Gradually whisk in the chicken broth and milk, stirring constantly until the sauce thickens and becomes smooth.
- Season the sauce: Add dried thyme, garlic powder, and onion powder to the sauce, stirring well to combine.
- Combine and cook: Pour the creamy sauce over the rice mixture in the skillet. Nestle the seared chicken thighs on top. Cover with a lid and simmer on low heat for 25–30 minutes until the rice is tender and chicken is fully cooked.
- Rest and garnish: Remove from heat and let the dish rest, covered, for 5 minutes. Garnish with chopped fresh parsley if desired before serving.
Notes
- Substitute boneless chicken thighs or breasts if preferred, but reduce cooking time accordingly to avoid dryness.
- Add a dash of hot sauce or smoked paprika to the sauce for an extra layer of flavor.
