Creamy Smothered Chicken and Rice
Creamy Smothered Chicken and Rice—a Southern-style dish with tender chicken, rich gravy, and perfectly seasoned rice:
Ingredients
- For the Chicken:
- 4 bone-in skin-on chicken thighs (or boneless, skinless if preferred)
- Salt and black pepper to taste
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- 2 tbsp olive oil or butter
- For the Creamy Sauce:
- 1 medium onion diced
- 3 cloves garlic minced
- 1 cup sliced mushrooms optional
- 2 tbsp all-purpose flour
- 1 ½ cups chicken broth
- 1 cup heavy cream or half-and-half
- 1 tsp thyme dried or fresh
- ½ tsp crushed red pepper flakes optional
- Salt and pepper to taste
- For the Rice:
- 1 cup long-grain white rice
- 2 cups water or chicken broth
- 1 tbsp butter
- Salt to taste
Instructions
- Cook the Rice:
- In a saucepan, bring 2 cups of water (or broth) and 1 tbsp butter to a boil.
- Stir in the rice and a pinch of salt.
- Cover, reduce heat to low, and simmer for 15–18 minutes, or until water is absorbed.
- Fluff with a fork and set aside.
- Season and Sear the Chicken:
- Season chicken on all sides with salt, pepper, garlic powder, onion powder, and paprika.
- Heat olive oil or butter in a skillet over medium-high heat.
- Sear chicken skin-side down for 4–5 minutes until browned, flip and cook another 3–4 minutes. Remove and set aside.
- Make the Creamy Gravy:
- In the same skillet, sauté onions (and mushrooms if using) until soft—about 3–5 minutes.
- Add garlic and cook another 30 seconds.
- Sprinkle in the flour and stir for 1 minute.
- Slowly whisk in the chicken broth, then the heavy cream.
- Add thyme, red pepper flakes (if using), and season with salt and pepper.
- Simmer until slightly thickened—about 5–7 minutes.
- Smother the Chicken:
- Return the chicken to the skillet, reduce heat to low, and spoon sauce over the chicken.
- Cover and simmer for 15–20 minutes, or until chicken is cooked through and tender.
- Serve:
- Spoon cooked rice onto plates and top with smothered chicken and plenty of that creamy gravy.