Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Best Smothered Chicken and Rice

Best Smothered Chicken and Rice

The Best Smothered Chicken and Rice recipe is a soulful, comforting dish featuring tender, juicy chicken pieces smothered in a rich, flavorful gravy served over perfectly cooked fluffy long-grain white rice. Combining simple, accessible ingredients with deep, savory flavors, this one-pot wonder delivers ultimate comfort food that is easy to prepare and customizable with herbs, spices, and variations to suit any taste. Perfect for weeknight dinners or family gatherings, it embodies classic home cooking with minimal cleanup and nostalgic appeal.

  • Total Time: 1 hour
  • Yield: 4 servings 1x

Ingredients

Scale

Chicken

  • 4 bone-in, skin-on chicken thighs or legs

Rice

  • 1 ½ cups long-grain white rice

Aromatics

  • 1 medium onion, chopped
  • 3 cloves garlic, minced

Liquids & Fats

  • 3 cups chicken broth
  • 2 tablespoons butter or oil

Thickening & Seasoning

  • 3 tablespoons all-purpose flour (or gluten-free flour/cornstarch for gluten-free)
  • 1 teaspoon salt (adjust to taste)
  • ½ teaspoon black pepper
  • ¼ teaspoon paprika

Herbs

  • 1 teaspoon fresh or dried thyme or parsley (or rosemary)

Instructions

  1. Season and Brown the Chicken: Thoroughly pat the chicken dry and season it evenly with salt, pepper, and paprika. Heat butter or oil in a heavy pan over medium-high heat. Add the chicken skin-side down and brown until the skin is golden and crisp. This creates a flavorful base and locks in the juices.
  2. Sauté Onions and Garlic: Remove the browned chicken temporarily from the pan and reduce heat to medium. Add chopped onions and sauté until translucent. Stir in minced garlic and cook until fragrant, about 1 minute.
  3. Make the Roux: Sprinkle flour over the sautéed onions and garlic, stirring constantly. Cook the flour for 2 to 3 minutes to eliminate the raw taste and begin thickening, creating a roux that will thicken the gravy.
  4. Add Broth and Herbs: Slowly pour in the chicken broth while whisking continuously to prevent lumps. Add your choice of herbs such as thyme or parsley. Bring the mixture to a gentle simmer and allow it to thicken and develop deep flavor.
  5. Return Chicken and Simmer: Nestle the browned chicken pieces back into the pan, skin-side up. Cover and simmer gently over low heat until the chicken is tender, cooked through, and infused with the rich gravy, about 25 to 30 minutes.
  6. Cook the Rice Separately: Meanwhile, prepare the long-grain white rice according to package instructions so it is fluffy and perfectly cooked.
  7. Combine and Serve: Plate a serving of rice and spoon the smothered chicken and thick gravy on top. Garnish with fresh parsley or scallions and a squeeze of lemon juice if desired. Enjoy warm and comforting.

Notes

  • Pat Chicken Dry: Removing excess moisture helps achieve better browning and crispy skin.
  • Use Bone-In Pieces: Bones add flavor and help keep the chicken moist during cooking.
  • Don’t Rush the Roux: Cooking the flour properly ensures a smooth, rich gravy without raw flour taste.
  • Simmer Gently: Use low heat to prevent drying out the chicken and allow flavors to meld deeply.
  • Rest Before Serving: Let the dish sit off the heat for a few minutes to thicken the sauce further.
  • Author: Lina
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Main Course
  • Method: Sautéing and Simmering
  • Cuisine: Southern American
  • Diet: Gluten Free (with gluten-free flour substitute)

Nutrition

  • Serving Size: 1 chicken thigh with ¾ cup rice and gravy
  • Calories: 450
  • Sugar: 2g
  • Sodium: 700mg
  • Fat: 18g
  • Saturated Fat: 6g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 40g
  • Fiber: 1g
  • Protein: 35g
  • Cholesterol: 120mg

Keywords: smothered chicken, chicken and rice, comfort food, one-pot meal, southern cooking, easy dinner, homemade gravy, family recipe