Description
This Smothered Chicken and Rice recipe features tender, juicy bone-in chicken thighs cooked to golden perfection and served atop a creamy, flavorful rice base. With a rich, homemade roux-based sauce infused with garlic, onion, and herbs, this Southern American classic offers a comforting, hearty one-pan meal perfect for family dinners.
Ingredients
Scale
Chicken and Seasoning
- 4 bone-in, skin-on chicken thighs
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon paprika
Rice and Vegetables
- 1 small onion, diced
- 2 garlic cloves, minced
- 1 cup long grain white rice
Sauce Ingredients
- 1 tablespoon olive oil
- 2 cups low-sodium chicken broth
- ½ cup whole milk or heavy cream
- ½ teaspoon dried thyme
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
Garnish
- 1 tablespoon chopped fresh parsley (optional)
Instructions
- Season the Chicken: Pat the chicken thighs dry and season evenly with salt, black pepper, and paprika for a flavorful crust.
- Sear the Chicken: Heat olive oil in a large skillet or Dutch oven over medium-high heat. Place chicken thighs skin-side down and cook for 4–5 minutes until golden brown. Flip and cook another 3–4 minutes on the other side. Remove chicken and set aside.
- Sauté Vegetables: Lower heat to medium in the same skillet. Add diced onions and sauté for 2–3 minutes until softened. Add minced garlic and cook for an additional minute, releasing its aroma.
- Toast the Rice: Stir in the rice and toast it with the onion and garlic for 1–2 minutes, coating each grain with flavor.
- Prepare the Roux and Sauce: In a small saucepan, melt butter over medium heat. Whisk in the flour and cook for 1–2 minutes until the roux turns golden. Gradually whisk in chicken broth and milk, stirring until the sauce is smooth and thickened. Add dried thyme, garlic powder, and onion powder to enrich the flavor.
- Combine and Simmer: Pour the creamy sauce over the rice mixture in the skillet. Nestle the chicken thighs on top, cover with lid, and reduce heat to low. Let it simmer gently for 25–30 minutes until the rice is tender and chicken is cooked through.
- Rest and Serve: Remove from heat and allow the dish to rest for 5 minutes. Garnish with fresh chopped parsley before serving to add a burst of color and freshness.
Notes
- Boneless chicken thighs or breasts can be substituted; reduce cooking time slightly to avoid drying out.
- For added depth of flavor, consider adding a dash of hot sauce or smoked paprika to the sauce.
