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Smothered Chicken and Rice

Classic Smothered Chicken and Rice made with tender, seasoned chicken simmered in a rich savory gravy and served over fluffy rice. A cozy, comforting family dinner that never disappoints.
Prep Time: 15 minutesCook Time: 45 minutesTotal Time: 1 hour
Course: Main CourseCuisine: Southern / AmericanServings: 4–6 servingsCalories: ~520 kcal per serving
Print Recipe
Ingredients Method

Ingredients
  

  • Chicken & Gravy
  • 4 –6 bone-in skin-on chicken thighs or drumsticks
  • 2 tbsp olive oil or butter
  • Salt & black pepper to taste
  • 1 tsp paprika
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • 1 medium onion sliced
  • 3 cloves garlic minced
  • 3 tbsp all-purpose flour
  • 2½ cups chicken broth low sodium
  • ½ tsp dried thyme optional
  • Rice
  • 1½ cups long-grain white rice
  • 3 cups water or chicken broth
  • ½ tsp salt

Method
 

  1. Season chicken
  2. Season chicken generously with salt, pepper, paprika, garlic powder, and onion powder.
  3. Sear chicken
  4. Heat oil in a large skillet over medium heat. Sear chicken skin-side down until golden brown. Remove and set aside.
  5. Build the gravy
  6. In the same skillet, add onions and cook until soft. Stir in garlic and cook 30 seconds.
  7. Make roux
  8. Sprinkle flour over onions and stir until lightly golden.
  9. Add broth
  10. Slowly whisk in chicken broth until smooth. Add thyme if using.
  11. Simmer
  12. Return chicken to the skillet. Cover and simmer 30–35 minutes until tender and gravy thickens.
  13. Cook rice
  14. While chicken simmers, cook rice according to package instructions.
  15. Serve
  16. Spoon smothered chicken and gravy over rice and serve hot.