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A close-up view of a creamy chicken and rice bake in a skillet, highlighting the savory, homemade gravy and tender chicken.

Smothered Chicken and Rice: The Ultimate Comfort Food Recipe

Discover the ultimate comfort food with this Smothered Chicken and Rice recipe. Tender chicken thighs are baked in a rich, creamy, from-scratch gravy and served over fluffy rice for a hearty and satisfying meal.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 people
Course: Dinner, Main Course
Cuisine: American, Southern
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken
  • 1.5 lbs boneless, skinless chicken thighs about 4-6 thighs
  • 1 tbsp olive oil
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp salt
  • 0.5 tsp black pepper
For the Creamy Gravy
  • 2 tbsp unsalted butter
  • 1 medium onion finely diced
  • 3 cloves garlic minced
  • 2 tbsp all-purpose flour
  • 2 cups low-sodium chicken broth
  • 0.5 cup heavy cream
For Serving
  • 2 cups cooked long-grain white rice for serving
  • 1 tbsp fresh parsley chopped, for garnish (optional)

Equipment

  • 1 Large Oven-Safe Skillet or Dutch Oven
  • Mixing Bowls
  • 1 Whisk

Method
 

  1. Preheat oven to 375°F (190°C). Pat chicken thighs dry with a paper towel.
  2. In a small bowl, combine smoked paprika, garlic powder, onion powder, salt, and pepper. Season the chicken thighs on all sides.
  3. Heat olive oil in a large oven-safe skillet over medium-high heat. Sear the chicken for 3-4 minutes per side until golden brown. Remove chicken from the skillet and set aside.
  4. Reduce heat to medium, add butter to the skillet. Once melted, add the diced onion and cook until soft, about 4-5 minutes. Add minced garlic and cook for 1 more minute.
  5. Sprinkle the flour over the onions and stir for 1 minute to cook out the raw taste. Slowly whisk in the chicken broth until smooth. Bring to a simmer and cook for 3-4 minutes until it starts to thicken.
  6. Reduce heat to low and stir in the heavy cream. Season with salt and pepper to taste.
  7. Return the seared chicken to the skillet. Spoon some of the gravy over the chicken.
  8. Transfer the skillet to the preheated oven and bake for 25-30 minutes, uncovered, until the chicken is cooked through (165°F or 74°C).
  9. Serve the smothered chicken and gravy over a bed of fluffy cooked rice. Garnish with fresh parsley, if desired.

Notes

Searing is Key: Don't rush the searing process. This step builds a tremendous amount of flavor that forms the foundation of your gravy.
Ingredient Temperature: For the smoothest gravy, ensure your chicken broth isn't ice-cold when you add it to the hot roux. Room temperature is ideal.
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Store rice separately if possible.