Name: Savory Smothered Chicken and Rice
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 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; 1 cup long-grain white rice; 2 cups water or chicken broth; Pinch of salt

A cozy and comforting one-pan dish, Savory Smothered Chicken and Rice combines juicy chicken thighs smothered in a rich, creamy gravy served over fluffy rice. This meal is my go-to for busy weeknights and hearty Sunday dinners—it brings warmth and satisfaction with every bite.

Savory Smothered Chicken and Rice

Why You’ll Love This Recipe

I love how this dish brings together bold flavors with minimal effort. The chicken is seared to perfection and then gently simmered in a savory, creamy gravy that soaks beautifully into the rice. It’s a true comfort dish that uses simple pantry staples and comes together in just over 30 minutes. Plus, everything is made in one pan, which makes cleanup a breeze.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Chicken & 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

For the Rice:

1 cup long-grain white rice
2 cups water or chicken broth
Pinch of salt

Directions

I start by seasoning the chicken with salt, pepper, paprika, and thyme. Then I heat the oil in a large skillet and cook the chicken skin-side down for 5–6 minutes. I flip and cook it for another 4–5 minutes before removing it from the pan.
Using the same pan, I sauté the onions until they’re translucent, then add garlic and cook for another 30 seconds. I stir in the flour and cook it for 1 minute.
I slowly whisk in the broth and cream, letting it simmer until the gravy thickens. I taste and adjust the seasoning as needed.
The chicken goes back into the skillet. I cover it and cook on low for 10–12 minutes, making sure the chicken is tender and cooked through.
In a separate pot, I cook the rice with water or broth and a pinch of salt until it’s tender, about 15 minutes.
I serve the rice in bowls and top it with the smothered chicken and gravy.

Servings and timing

This recipe makes 4 servings. The total time required is approximately 35 minutes: 10 minutes for prep and 25 minutes for cooking.

Variations

I sometimes swap in coconut milk for a dairy-free version. Adding mushrooms, peas, or spinach to the gravy is another way I boost the flavor and nutrition. Boneless thighs or chicken breasts can also be used if that’s what I have on hand.

storage/reheating

I refrigerate leftovers in an airtight container for up to 3 days. When reheating, I warm it on the stove with a splash of broth or cream to bring back the creamy texture.

FAQs

Can I use boneless chicken thighs instead?

Yes, I can use boneless chicken thighs, but I keep in mind that they cook faster, so I reduce the simmering time accordingly.

What can I use instead of heavy cream?

I sometimes use half-and-half or coconut milk as alternatives. They provide a similar creamy consistency.

Can I make this ahead of time?

Absolutely. I prepare the dish in advance and store it in the fridge. It reheats well on the stove or in the microwave.

How do I know when the chicken is fully cooked?

I make sure the internal temperature reaches 165°F, and the juices run clear when the chicken is pierced.

Is it possible to freeze this dish?

Yes, I freeze the chicken and gravy separately from the rice for best results. I thaw and reheat on the stove when ready to serve.

Conclusion

Savory Smothered Chicken and Rice is my answer to comfort food cravings. It’s rich, hearty, and incredibly satisfying while being easy to make. Whether I’m serving it up for a weeknight dinner or a family gathering, it always hits the spot.