Description
Few dishes offer the same level of warmth and satisfaction as smothered chicken and rice. This Southern-inspired comfort food is rich, flavorful, and perfect for a hearty meal. The tender chicken, slow-cooked in a creamy, savory gravy, pairs beautifully with fluffy rice to create a dish that’s both delicious and fulfilling.
Whether you’re cooking for your family on a busy weeknight or preparing a special Sunday dinner, this dish is guaranteed to be a crowd-pleaser. The best part? It’s made with simple pantry staples and requires minimal effort while delivering maximum flavor.
Ingredients
Scale
For the Chicken:
- 4 bone-in, skin-on chicken thighs
- 4 bone-in, skin-on chicken drumsticks
- 1 ½ teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 2 tablespoons vegetable oil
For the Gravy:
- 2 tablespoons unsalted butter
- 1 medium onion, finely chopped
- 2 celery stalks, finely chopped
- 1 small green bell pepper, diced
- 3 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 3 cups low-sodium chicken broth
- ½ teaspoon dried thyme
- ½ teaspoon dried oregano
- ½ teaspoon smoked paprika
- 1 teaspoon Worcestershire sauce
- ½ cup heavy cream
For the Rice:
- 1 ½ cups long-grain white rice
- 3 cups water or chicken broth
- ½ teaspoon salt
- 1 tablespoon butter
Instructions
Step 1: Season and Sear the Chicken
- Prepare the chicken: Pat the chicken dry with paper towels to ensure a golden-brown sear.
- Season the meat: In a small bowl, mix the salt, black pepper, paprika, garlic powder, and onion powder. Rub the seasoning evenly over the chicken.
- Sear the chicken: Heat the vegetable oil in a large, deep skillet or Dutch oven over medium-high heat. Once hot, add the chicken, skin-side down, and cook for 4-5 minutes per side until golden brown. Work in batches if necessary.
- Remove and set aside: Transfer the seared chicken to a plate and cover loosely with foil.
Step 2: Make the Gravy
- Sauté the vegetables: In the same skillet, reduce the heat to medium and add the butter. Once melted, add the onion, celery, and green bell pepper. Cook for 3-4 minutes, stirring occasionally, until softened.
- Add the garlic: Stir in the minced garlic and cook for 30 seconds until fragrant.
- Make the roux: Sprinkle the flour over the vegetables and stir continuously for 1-2 minutes to cook out the raw flour taste.
- Deglaze the pan: Slowly pour in the chicken broth while stirring constantly to avoid lumps. Scrape up any browned bits from the bottom of the pan—this adds rich flavor.
- Season the gravy: Add the thyme, oregano, smoked paprika, and Worcestershire sauce. Stir well and let it simmer for 3-4 minutes, allowing the flavors to meld.
- Finish with cream: Stir in the heavy cream and let the gravy thicken for another 2 minutes.
Step 3: Smother the Chicken
- Return the chicken: Nestle the seared chicken pieces back into the skillet, skin-side up.
- Simmer to perfection: Reduce the heat to low, cover, and let the chicken cook in the gravy for 25-30 minutes, or until the internal temperature reaches 165°F (75°C). Stir occasionally to prevent sticking.
Step 4: Cook the Rice
- Boil the liquid: In a medium saucepan, bring the water or chicken broth to a boil.
- Add the rice: Stir in the rice, salt, and butter. Reduce the heat to low, cover, and let it simmer for 15 minutes.
- Fluff and rest: Remove from heat and let the rice sit covered for 5 minutes before fluffing with a fork.
Step 5: Serve and Enjoy!
- Plate the dish: Spoon a generous amount of rice onto each plate and top with the smothered chicken. Ladle extra gravy over the top for an irresistible finish.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Stovetop
- Method: Southern, American
- Cuisine: smothered chicken and rice, Southern chicken recipe
Nutrition
- Serving Size: 1 plate (including rice and gravy)
- Calories: ~550 kcal
- Sugar: 3g
- Sodium: 900mg
- Fat: 28g
- Saturated Fat: 9g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 110mg