Smothered Chicken and Rice 🍗
Chicken and Rice—tender chicken, flavorful gravy, and fluffy rice all in one dish!
Equipment
- 1 Large Skillet or Dutch Oven For searing the chicken and making the gravy. A deep skillet or Dutch oven works best for smothering.
- Saucepan with lid To cook the rice separately.
- sharp knife
- tongs or spatula
- whisk or spoon
- measuring cups & spoons
- mixing bowl
- foil or lid
- serving spoon or ladle
Ingredients
- 4 bone-in, skin-on-chicken thighs (or boneless, if preferred)
- Salt & black pepper to taste
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp smoke paprika
- 2 tbsp olive oil
For the Gravy
- 2 tbsp butter
- 1 small onion, finely chopped
- 2 garlic cloes, minced
- 2 tbsp all-purpose flour
- 2 cups chicken broth (low sodium)
- 1/2 cup heavy cream or whole milk
- saly & pepper to taste
- 1 tsp Cajun seasoning for extra flavor (optional)
For the Rice
- 1 cup long-grain white rice
- 2 cups water or chicken broth
- 1 tbsp butter or oil
- salt to taste
Instructions
Cook the Rice
- In a saucepan, bring 2 cups water or broth to a boil
- Add rice, butter, and a pinch of salt. Stir once.
- Reduce heat to low, cover, and simmer for 15-18 minutes, or until rice is tender and liquid is absorbed.
- Set aside and keep warm.
Sear the chicken
- Season chicken with salt, pepper, garlic powder, onion powder, and smoked paprika.
- Heat olive oil in a large skillet over medium-high heat.
- Sear chicken, skin-side down first, for 4–5 minutes per side until golden brown (doesn’t need to be cooked through yet).
- Remove and set aside
Make the Gravy
- In the same pan, melt butter and sauté onions until soft (3–4 minutes).
- Add garlic, stir for 30 seconds.
- Sprinkle in flour and stir to form a roux (1–2 minutes).
- Slowly whisk in chicken broth until smooth.
- Add cream or milk if using. Season with salt, pepper, and optional herbs or spices.
- Let simmer for 2–3 minutes to thicken slightly.
 Smother the Chicken
- Return chicken to the skillet, skin-side up.
- Spoon some gravy over each piece.
- Cover, reduce heat to low, and simmer for 25–30 minutes until chicken is cooked through and tender.
Serve
- Spoon warm rice onto plates.
- Top with chicken and plenty of that delicious gravy.
- Garnish with chopped parsley if desired.
Notes
đź“ť Tips
- Use boneless, skinless thighs for faster cooking.
- Add mushrooms or bell peppers to the gravy for a veggie twist.
- Make it spicy with a dash of hot sauce or cayenne.
🎉 Extra Southern Tips
- Add smoked sausage slices for a richer Creole version.
- Use dark roux if you want that deep, nutty New Orleans flavor.
- This is amazing with a side of cornbread or collard greens.