Smothered Chicken and Rice

Here’s a comforting and flavorful Smothered Chicken and Rice recipe — juicy, pan-seared chicken simmered in a savory gravy and served over tender rice. It’s Southern-style comfort food at its best!

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Ingredients:

For the Chicken:

• 4 bone-in, skin-on chicken thighs (or boneless, if preferred)

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• 1 teaspoon paprika

• Salt and black pepper, to taste

• 2 tablespoons vegetable oil

For the Gravy:

• 2 tablespoons butter

• 1 small onion, finely chopped

• 2 cloves garlic, minced

• 2 tablespoons all-purpose flour

• 2 cups chicken broth (preferably low sodium)

• 1/2 cup heavy cream (or whole milk for lighter option)

• 1 teaspoon dried thyme (or 1 tablespoon fresh)

• Salt and pepper, to taste

For the Rice:

• 1 cup long grain white rice

• 2 cups water or chicken broth

• 1 tablespoon butter

• Salt, to taste

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Instructions:

Step 1: Cook the Rice

1. In a medium saucepan, combine rice, water or broth, butter, and salt.

2. Bring to a boil, then reduce heat to low, cover, and simmer for 15–18 minutes, or until the rice is tender and liquid is absorbed. Fluff and keep warm.

Step 2: Season and Sear the Chicken

1. Pat chicken dry and season generously with garlic powder, onion powder, paprika, salt, and pepper.

2. In a large skillet or Dutch oven, heat oil over medium-high heat.

3. Add chicken skin-side down and sear for 4–5 minutes per side until golden brown. Remove and set aside (it doesn’t need to be fully cooked yet).

Step 3: Make the Gravy

1. Reduce heat to medium. In the same skillet, melt butter and sauté onions until soft (about 3–4 minutes). Add garlic and cook 30 seconds.

2. Stir in flour and cook for 1–2 minutes to form a roux.

3. Gradually whisk in chicken broth and cream, scraping up any brown bits.

4. Stir in thyme, and season with salt and pepper to taste. Simmer until thickened slightly (about 5 minutes).

Step 4: Simmer Chicken

1. Return chicken to the skillet, skin-side up, and spoon some gravy over the top.

2. Cover, reduce heat to low, and simmer for 25–30 minutes, or until the chicken is cooked through and tender (internal temp 165°F).

Step 5: Serve

• Spoon rice onto plates and top with the smothered chicken.

• Ladle extra gravy over everything and garnish with chopped parsley if desired.

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Tips:

• For extra richness, stir a handful of shredded cheddar into the rice.

• Add mushrooms or bell peppers to the gravy for more depth and texture.

• Use boneless chicken breasts or thighs if you prefer quicker cooking.

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Would you like a slow cooker version of this recipe for hands-off cooking?