Description
This Irresistibly Creamy Smothered Chicken and Rice recipe features tender, flavorful bone-in chicken thighs cooked in a rich, creamy herb-infused gravy. Served over perfectly cooked jasmine or basmati rice, this comforting dish is ideal for a family meal that’s both hearty and satisfying.
Ingredients
Scale
For the Chicken:
- 4 bone-in, skin-on chicken thighs
- 1 tablespoon vegetable or olive oil
- Salt and pepper to taste
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
For the Creamy Gravy:
- 2 tablespoons unsalted butter
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 2 tablespoons all-purpose flour
- 2 cups chicken broth (low sodium)
- 1 cup heavy cream or whole milk
- 1 teaspoon dried thyme or Italian seasoning
- Salt and black pepper to taste
To Serve:
- 2 cups cooked white rice (jasmine or basmati)
- Fresh parsley, chopped (for garnish)
Instructions
- Season and Sear Chicken: Pat the chicken thighs dry with paper towels, then season both sides with garlic powder, onion powder, paprika, salt, and pepper. Heat the oil in a skillet over medium-high heat. Once hot, place the chicken skin-side down and sear for 4–5 minutes until golden and crispy. Flip and sear the other side for an additional 4–5 minutes. Remove the chicken from the skillet and set aside.
- Sauté Onions and Garlic: In the same skillet, add butter and melt over medium heat. Add the finely chopped onion and sauté for 3–4 minutes until translucent. Stir in the minced garlic and cook for 1 more minute, taking care not to burn the garlic.
- Make the Roux and Gravy: Sprinkle the all-purpose flour over the onion and garlic mixture. Stir constantly to combine and cook for about 1-2 minutes to form a roux. Slowly pour in the chicken broth while whisking continuously to avoid lumps. Then add the heavy cream and dried thyme or Italian seasoning. Season with salt and black pepper to taste. Let the gravy simmer and thicken for 3–5 minutes.
- Simmer Chicken in Gravy: Return the seared chicken thighs to the skillet, spoon the creamy gravy over them, then cover the skillet with a lid. Reduce heat to low and simmer for 25–30 minutes, or until the chicken is fully cooked through (internal temperature of 165°F) and tender.
- Serve: Spoon the cooked white rice onto plates, place the smothered chicken on top, and generously ladle the creamy gravy over the chicken and rice. Garnish with freshly chopped parsley and serve immediately while hot.
Notes
- Use bone-in, skin-on chicken thighs for maximum flavor and tenderness.
- Make sure to whisk the broth in slowly to prevent lumps in the gravy.
- For a lighter option, substitute heavy cream with whole milk or half-and-half.
- Cook rice separately according to package instructions before starting the chicken.
- Covering the pan during simmering helps the chicken cook evenly and stay moist.
- You can swap dried thyme with Italian seasoning or fresh herbs if preferred.
