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Delicious smothered chicken and rice served in creamy gravy.

Smothered Chicken and Rice

A comforting, creamy dish featuring tender chicken and fluffy rice coated in rich onion gravy, perfect for weeknight dinners.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 550
Ingredients Method Notes

Ingredients
  

For the chicken
  • 2 pounds bone-in chicken thighs or drumsticks, skin on Use skin on for more flavor.
  • 1 teaspoon kosher salt Plus more to taste.
  • 1 teaspoon black pepper
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 2 tablespoons all-purpose flour for dredging
For the gravy
  • 2 tablespoons all-purpose flour For thickening the gravy.
  • 2 tablespoons olive oil or neutral oil
  • 2 tablespoons butter
  • 1 large yellow onion, thinly sliced
  • 3 cloves garlic, minced
  • 1 teaspoon dried thyme Or 1 tablespoon fresh thyme leaves.
  • 2 cups low-sodium chicken broth
  • 1 cup milk or half-and-half For a richer gravy.
For cooking rice
  • 1 cup long-grain white rice, rinsed Rinsing helps remove excess starch.
  • 2 cups water Alternatively use broth for more flavor.
For garnish
  • Fresh parsley For garnish.

Method
 

Preparation
  1. Pat the chicken dry with paper towels and season both sides with salt, pepper, paprika, and garlic powder. Dredge lightly in flour and shake off the excess.
Making the gravy
  1. Heat oil and butter in a large skillet over medium heat. Add chicken skin side down and sear until golden, about 4 to 5 minutes per side. Transfer to a plate.
  2. Lower the heat slightly and add sliced onions to the same pan. Stir and cook until softened and lightly browned, about 8 minutes.
  3. Add minced garlic and thyme. Sprinkle in the remaining 2 tablespoons of flour and stir for 1 minute.
  4. Slowly pour in chicken broth while whisking to avoid lumps, then stir in the milk or half-and-half. Simmer until thickened.
Cooking the rice
  1. Rinse rice until mostly clear. In a small saucepan, combine rice, water, and a pinch of salt. Bring to boil, reduce heat, cover, and cook for 15 minutes. Let it rest for 5 minutes and fluff.
Smothering and simmering
  1. Nestle the seared chicken back into the skillet with gravy. Cover and simmer until the chicken is cooked through and tender, about 20 to 25 minutes.
  2. Serve the chicken over rice with gravy and garnish with parsley.

Notes

If using boneless chicken breasts, reduce simmer time to about 12-15 minutes. Store leftovers in airtight containers up to 4 days. Reheat on the stove with a splash of broth or milk.