Description

Savory Smothered Chicken and Rice is a cozy one-pan meal featuring juicy seared chicken thighs in a creamy, flavorful gravy served over fluffy white rice. It’s a comforting, satisfying dish perfect for weeknights or Sunday dinners.

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

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Instructions

Season chicken thighs with salt, pepper, paprika, and thyme.
Heat oil in a large skillet over medium-high heat. Sear chicken skin-side down for 5–6 minutes, flip, and cook for another 4–5 minutes. Remove from skillet and set aside.
In the same skillet, sauté chopped onion until translucent. Add minced garlic and cook for 30 seconds more.
Stir in flour and cook for 1 minute, then slowly whisk in chicken broth and heavy cream. Simmer until the gravy thickens. Adjust seasoning to taste.
Return chicken to skillet. Cover and cook on low for 10–12 minutes, or until chicken is cooked through.
In a separate pot, bring water or broth with a pinch of salt to a boil. Add rice, cover, and cook on low for about 15 minutes until tender.
Serve rice in bowls, topped with smothered chicken and generous spoonfuls of gravy.

Notes

Substitute coconut milk or half-and-half for a dairy-free or lighter option.
Add mushrooms, spinach, or peas for extra flavor and nutrition.
Boneless chicken can be used but reduces cooking time.
Gravy thickens more as it cools—add a splash of broth when reheating.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Skillet
Cuisine: American

Nutrition

Serving Size: 1 chicken thigh with gravy and rice
Calories: 480
Sugar: 3g
Sodium: 600mg
Fat: 24g
Saturated Fat: 9g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 1g
Protein: 28g
Cholesterol: 115mg