Description
A comforting and flavorful smothered chicken and rice recipe featuring tender, slow-cooked chicken in a rich, savory gravy served over perfectly cooked rice. A wholesome Southern classic, perfect for a cozy family meal.
Ingredients
Scale
For the Chicken:
- 4 bone-in, skin-on chicken thighs (or drumsticks)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 2 tablespoons vegetable oil
For the Gravy:
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup chopped bell pepper (optional)
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1/2 cup milk (or heavy cream for a richer taste)
- 1/2 teaspoon dried thyme
- 1/2 teaspoon ground mustard (optional)
- Salt and pepper to taste
For the Rice:
- 1 cup long-grain white rice
- 2 cups chicken broth or water
- 1 tablespoon butter
- 1/2 teaspoon salt
Instructions
- Prepare and Season the Chicken:
- Pat the chicken dry and season evenly with salt, pepper, garlic powder, onion powder, and smoked paprika.
- Heat vegetable oil in a large skillet over medium heat.
- Sear the chicken skin-side down for 4-5 minutes per side until golden brown. Remove and set aside.
- Make the Gravy:
- In the same skillet, sauté the onion, garlic, and bell pepper until soft (3-4 minutes).
- Stir in flour and cook for 1-2 minutes until lightly browned.
- Gradually add chicken broth and milk while stirring to prevent lumps.
- Add thyme, ground mustard, salt, and pepper. Let simmer until thickened.
- Simmer the Chicken:
- Return the seared chicken to the skillet, nestling it into the gravy.
- Cover and let it simmer on low heat for 25-30 minutes until chicken is cooked through.
- Cook the Rice:
- In a separate saucepan, bring chicken broth or water to a boil.
- Add rice, butter, and salt. Reduce heat to low, cover, and cook for 15 minutes.
- Remove from heat and let sit for 5 minutes before fluffing with a fork.
- Serve and Enjoy:
- Plate the rice and spoon smothered chicken with gravy over the top.
- Garnish with fresh parsley if desired.
Notes
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.
- Reheating: Warm on the stovetop over low heat, adding broth or milk if needed, or reheat in the microwave in 30-second intervals.
- Gluten-Free Option: Use gluten-free flour or cornstarch in place of all-purpose flour.
- Variations: Swap white rice for brown or wild rice, add vegetables like mushrooms or carrots, or use heavy cream for a richer gravy.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: southern
Keywords: smothered chicken, chicken and rice, Southern comfort food, homemade gravy, easy one-pan meal