Description
This Smothered Chicken and Rice recipe delivers tender, juicy chicken thighs cooked in a creamy, flavorful sauce with perfectly cooked rice. Searing the chicken locks in moisture while a homemade roux-based sauce imparts rich southern-inspired flavors. The dish is simmered on the stovetop, making it an easy yet impressive one-pot 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
- 1 tablespoon olive oil
Rice and Aromatics
- 1 small onion, diced
- 2 garlic cloves, minced
- 1 cup long grain white rice
Sauce
- 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 Chicken: Pat the chicken thighs dry and season evenly with salt, black pepper, and paprika, ensuring the flavors penetrate the skin and meat.
- Sear Chicken: Heat olive oil in a large skillet or Dutch oven over medium-high heat. Place the chicken thighs skin-side down and sear for 4–5 minutes until the skin turns golden brown and crispy. Flip and cook for an additional 3–4 minutes. Remove the chicken and set aside.
- Sauté Aromatics: Lower the heat to medium and add diced onion to the same skillet, using the flavorful drippings left behind. Sauté for 2–3 minutes until softened, then add the minced garlic and cook for another minute until fragrant.
- Toast Rice: Stir in the rice and cook for 1–2 minutes, allowing it to toast slightly and absorb the savory flavors from the pan.
- Make Roux and Sauce: In a small saucepan, melt butter over medium heat. Whisk in the flour to form a roux and cook until golden (about 1–2 minutes). Gradually whisk in the chicken broth and milk, stirring continuously to keep the sauce smooth. Add dried thyme, garlic powder, and onion powder. Cook until the sauce thickens slightly.
- Combine and Simmer: Pour the creamy sauce over the rice mixture in the skillet. Nestle the seared chicken thighs on top, ensuring they are partially submerged in the sauce. Cover with a lid and reduce heat to low. Simmer gently for 25–30 minutes, or until the rice is tender and the chicken is fully cooked (internal temperature of 165°F).
- Rest and Garnish: Remove from heat and let the dish rest, covered, for 5 minutes. Garnish with chopped fresh parsley before serving, if desired.
Notes
- You can substitute boneless chicken thighs or breasts; reduce cooking time slightly since boneless cuts cook faster.
- For extra depth of flavor, add a dash of hot sauce or smoked paprika to the sauce.
