Description
This rich and creamy smothered chicken and rice recipe brings Southern comfort to your table with juicy seared chicken simmered in savory gravy, all served over fluffy white rice. It’s a one-skillet meal full of soulful flavor—perfect for cozy weeknights or Sunday supper.
Ingredients
- 4 bone-in, skin-on chicken thighs or drumsticks
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp paprika
- 1/2 cup all-purpose flour (for dredging + thickening)
- 2 tbsp butter or oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 cups chicken broth
- 1/2 cup heavy cream or milk
- 3 cups cooked white rice
Instructions
- Season chicken with salt, pepper, garlic powder, onion powder, and paprika.
- Lightly dredge chicken in flour and set aside.
- In a large skillet or Dutch oven, heat butter or oil over medium heat. Sear chicken until golden on both sides. Remove and set aside.
- In the same pan, sauté diced onions until soft. Add garlic and cook 1 minute more.
- Sprinkle in remaining flour, stir well, and cook 1 minute to form a roux.
- Slowly whisk in chicken broth until smooth. Stir in heavy cream or milk.
- Bring to a simmer, then return chicken to the pan. Cover and simmer for 30–40 minutes, until chicken is cooked through and tender.
- Serve hot over cooked white rice, spooning gravy on top.
Notes
- Add mushrooms or bell peppers for more texture.
- Boneless chicken cooks faster—adjust simmer time accordingly.
- For a Cajun twist, use Creole seasoning instead of standard spices.
- Pairs well with brown rice or mashed potatoes, too.
- To thicken gravy, mix a little flour with cold water and stir into the simmering sauce.
