Prep Time 20 mins
Cook Time 50 mins
Rest Time 5 mins
Total Time 1 hr 15 mins
Cooking Method: ,
Cuisine:
Courses: ,
Difficulty: Intermediate
Cooking Temp: 180  C
Servings: 4
Best Season: Fall, Winter
Description

Smothered Chicken and Rice is a comforting Southern-inspired dish made with tender chicken thighs simmered in a rich, savory onion gravy and served over fluffy rice. This one-pan meal is packed with flavor and perfect for weeknight dinners or cozy family gatherings. It’s a hearty, budget-friendly classic that never fails to satisfy.

Ingredients
    For the Chicken:
  • 4 pieces bone-in, skin-on chicken thighs (trim excess fat)
  • 1 tsp kosher salt
  • 0.5 0.5 tsp black pepper
  • 0.5 tsp smoked paprika
  • 0.5 tsp garlic powder
  • 2 tbsp all-purpose flour (for dredging)
  • 2 tbsp vegetable oil
    • For the Gravy:
  • 1 large yellow onion (thinly sliced)
  • 2 cloves garlic (minced)
  • 2 tbsp unsalted butter
  • 2 tbsp all-purpose flour
  • 2.5 cup chicken broth (low sodium)
  • 1 tsp Worcestershire sauce
  • 0.5 tsp thyme (dried)
  • 0.5 tsp ground black pepper
  • 0.25 tsp cayenne pepper (optional, for heat)
  • Salt to taste
    • For the Rice:
  • 1 cup long grain white rice (rinsed)
  • 2 cup water
  • 0.5 tsp salt
  • 1 tbsp butter
Instructions
    Season the Chicken
  1. 1
    Pat chicken thighs dry with paper towels. Season both sides with salt, pepper, smoked paprika, and garlic powder.
    2. Sear the Chicken
  2. 2
    In a large Dutch oven or deep skillet, heat olive oil and butter over medium-high heat. Sear chicken skin-side down for 4–5 minutes until golden brown. Flip and cook for another 3 minutes. Remove and set aside.
    3. Sauté the Aromatics
  3. 3
    In the same pan, add onions, celery, and bell pepper. Cook over medium heat until softened (about 5 minutes). Add garlic and cook for another 1 minute until fragrant.
    4. Make the Gravy
  4. 4
    Sprinkle flour over the vegetables and stir to coat. Cook for 2 minutes to eliminate the raw flour taste. Slowly whisk in warm chicken broth. Add thyme, oregano, bay leaf, salt, and pepper. Stir well and bring to a simmer.
    5. Add the Rice
  5. 5
    Stir in the rinsed rice. Season with a pinch more salt, pepper, and paprika. Nestle the seared chicken thighs back into the pot, skin side up.
    6. Bake
  6. 6
    Cover with a tight-fitting lid or foil. Transfer to a preheated oven at 180°C (350°F) and bake for 35–40 minutes, or until the rice is tender and the chicken is fully cooked.
    7. Rest and Garnish
  7. 7
    Remove from the oven and let rest, covered, for 5 minutes. Discard the bay leaf. Garnish with chopped parsley and a dash of chili flakes or hot sauce if desired.
Note

Rice Choice: Long-grain white rice works best. Avoid instant rice as it can turn mushy.

Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat with a splash of chicken broth to loosen the rice.

Variations:

  • Swap thighs for drumsticks or boneless chicken breasts (adjust cooking time).
  • Add diced carrots or peas for extra veggies.
  • For a creamier gravy, stir in 2 tbsp of heavy cream before baking.
Keywords: one-pan, comforting, Southern-style, easy dinner, budget-friendly
Read it online: https://petitepanini.com/recipe/smothered-chicken-and-rice-recipe/