Description
This Savory Smothered Chicken and Rice recipe offers a comforting and flavorful meal featuring tender chicken thighs smothered in a creamy, herb-infused gravy, served over fluffy long-grain white rice. It combines simple ingredients and easy steps to create a hearty, cozy dish perfect for family dinners.
Ingredients
Scale
Chicken and Gravy
- 4 bone-in, skin-on chicken thighs
- 1 tablespoon olive oil or butter
- 1 onion, finely chopped
- 3 garlic cloves, minced
- 2 tablespoons all-purpose flour
- 2 cups chicken broth (low sodium)
- ½ cup heavy cream
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- Salt and pepper to taste
Rice
- 1 cup long-grain white rice
- 2 cups water or chicken broth
- Pinch of salt
Instructions
- Sear the Chicken: Season the chicken thighs generously with salt, pepper, paprika, and thyme. Heat olive oil or butter in a large skillet over medium-high heat. Place the chicken skin-side down and cook for 5 to 6 minutes until the skin is golden and crispy. Flip the chicken and cook for another 4 to 5 minutes. Remove the chicken from the pan and set aside.
- Make the Gravy Base: In the same skillet, add the finely chopped onion and sauté until translucent, about 3 to 4 minutes. Add the minced garlic and cook for an additional 30 seconds until fragrant. Sprinkle in the flour and stir continuously, cooking for 1 minute to form a roux that will thicken the gravy.
- Build the Gravy: Gradually whisk in the chicken broth and heavy cream to the skillet, making sure to dissolve any lumps. Bring the mixture to a gentle simmer and cook until the gravy thickens enough to coat the back of a spoon, about 3 to 5 minutes. Season with additional salt and pepper to taste.
- Simmer Chicken: Return the seared chicken thighs to the skillet, nestling them into the gravy. Cover with a lid and reduce the heat to low. Let the chicken simmer in the creamy gravy for 10 to 12 minutes, or until fully cooked through and tender. The internal temperature should reach 165°F (74°C).
- Cook the Rice: While the chicken simmers, rinse the long-grain white rice under cold water. In a separate pot, combine the rice, 2 cups of water or chicken broth, and a pinch of salt. Bring to a boil, then reduce to low heat, cover, and cook for about 15 minutes or until the rice is tender and the liquid absorbed. Remove from heat and let it rest covered for 5 minutes before fluffing with a fork.
- Serve: Spoon the cooked rice onto plates or into bowls. Top generously with the smothered chicken thighs and ladle the creamy gravy over the top. Serve hot for a comforting, satisfying meal.
Notes
- For extra crisp skin, sear chicken thighs skin-side down without moving them too much.
- You can substitute heavy cream with half-and-half for a lighter gravy.
- Use low-sodium chicken broth to better control salt levels in the dish.
- Leftover smothered chicken can be stored in an airtight container in the refrigerator for up to 3 days.
- This dish pairs well with steamed green vegetables or a fresh side salad for added nutrition.
