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Smothered Chicken with Rice

Smothered Chicken with Rice is a comforting Southern classic that's perfect for family dinners. Tender chicken thighs are seared to perfection and then simmered in a flavorful gravy until melt-in-your-mouth tender.
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Ingredients Equipment Method Notes

Ingredients
  

  • For the Chicken:
  • 6 bone-in skin-on chicken thighs
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon paprika
  • ½ teaspoon dried thyme
  • Salt and pepper to taste
  • 2 tablespoons olive oil
  • 1 cup chicken broth
  • 1 cup heavy cream
  • 1 tablespoon Worcestershire sauce
  • 2 tablespoons all-purpose flour
  • For the Rice:
  • 2 cups long-grain white rice
  • 4 cups chicken broth
  • 2 tablespoons butter

Equipment

  • Large skillet or Dutch oven
  • Medium saucepan (for rice)
  • Whisk
  • Mixing spoon

Method
 

  1. Prepare the Chicken:
  2. Season the chicken thighs with garlic powder, onion powder, paprika, thyme, salt, and pepper. Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add the chicken thighs, skin-side down, and sear for 5-7 minutes until golden brown. Flip and cook for another 3-4 minutes. Remove from the skillet and set aside.
  3. Make the Gravy:
  4. In the same skillet, whisk in the flour and cook for 1 minute until lightly browned. Slowly pour in the chicken broth, whisking constantly to prevent lumps. Add the heavy cream and Worcestershire sauce, stirring until smooth. Bring the mixture to a simmer.
  5. Simmer the Chicken:
  6. Return the chicken thighs to the skillet, nestling them into the gravy. Reduce the heat to low, cover, and simmer for 25-30 minutes, or until the chicken is cooked through and tender.
  7. Cook the Rice:
  8. While the chicken is simmering, combine the rice, chicken broth, and butter in a medium saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 15-18 minutes, or until the liquid is absorbed and the rice is tender.
  9. Assemble and Serve:
  10. Serve the chicken and gravy over the cooked rice, garnished with fresh parsley if desired.

Notes

For Crispy Skin: Sear the chicken thoroughly before simmering to get a golden, crispy skin.
Thicker Gravy: Simmer the gravy uncovered for a few minutes to thicken, if needed.