Description
Smothered Chicken and Rice brings pure Southern comfort straight to your dinner table with tender chicken nestled in a rich, creamy sauce over fluffy rice. Hearty and satisfying, this classic Southern dish delivers home-style flavor that makes dinner feel like a warm hug from grandma.
Ingredients
Scale
Protein:
- 4 bone-in, skin-on chicken thighs
Seasonings:
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon smoked paprika
- ½ teaspoon dried thyme
- ½ teaspoon dried oregano
Vegetables and Aromatics:
- 1 medium onion, finely chopped
- 1 green bell pepper, chopped
- 2 celery stalks, diced
- 3 cloves garlic, minced
Cooking Fats and Liquids:
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter
- 2 cups chicken broth
- 2 cups water or chicken broth
- ½ cup heavy cream
Thickeners and Miscellaneous:
- 3 tablespoons all-purpose flour
- 1 teaspoon Worcestershire sauce
- 1 cup long-grain white rice
- ½ teaspoon salt (or to taste)
Instructions
- Pat 4 chicken thighs completely dry using paper towels. Combine 1 teaspoon salt, ½ teaspoon black pepper, ½ teaspoon garlic powder, ½ teaspoon onion powder, and ½ teaspoon smoked paprika in a small bowl.
- Season chicken thighs thoroughly with spice mixture on both sides. Heat 2 tablespoons olive oil in a large skillet at 375°F (190°C) for 2 minutes until shimmering.
- Place chicken skin-side down in hot skillet. Sear for 5 minutes until skin turns golden brown and crispy. Flip and cook opposite side for 3-4 minutes. Transfer chicken to a clean plate.
- Reduce skillet heat to medium. Melt 3 tablespoons unsalted butter. Add 1 chopped onion, 1 chopped green bell pepper, and 2 diced celery stalks. Sauté for 4-5 minutes until vegetables soften.
- Stir in 3 minced garlic cloves. Cook for 30 seconds until fragrant. Sprinkle 3 tablespoons flour over vegetables and mix completely.
- Cook flour-coated vegetables for 1-2 minutes. Slowly whisk in 2 cups chicken broth until smooth. Add 1 teaspoon Worcestershire sauce, ½ teaspoon dried thyme, ½ teaspoon dried oregano, ½ teaspoon salt, and ½ teaspoon black pepper.
- Simmer gravy for 3-4 minutes until it thickens. Stir in ½ cup heavy cream until sauce becomes creamy and consistent.
- Return chicken thighs to skillet, positioning skin-side up. Reduce heat to low. Cover and simmer for 30 minutes at 225°F (107°C).
- In a separate pot, bring 2 cups water or chicken broth to boil. Add 1 cup long-grain white rice and ½ teaspoon salt. Cover, reduce heat to low, and cook for 15 minutes.
- Remove rice from heat. Let stand covered for 5 minutes. Fluff with a fork. Plate rice and top with smothered chicken and gravy.
Notes
- Check chicken for even thickness before cooking to ensure uniform doneness.
- Rinse rice thoroughly to remove excess starch and prevent clumping during cooking.
- Use low-sodium chicken broth to control salt levels and customize the dish’s seasoning.
- For a gluten-free version, swap regular flour with cornstarch or almond flour when making the roux.
- Prep Time: 10 minutes
- Cook Time: 45-50 minutes
- Category: Sautéed
- Method: Sautéing
- Cuisine: Southern American
Nutrition
- Serving Size: 4
- Calories: 540 kcal
- Sugar: 2 g
- Sodium: 700 mg
- Fat: 33 g
- Saturated Fat: 11 g
- Unsaturated Fat: 20 g
- Trans Fat: 0.3 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 34 g
- Cholesterol: 115 mg