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Best Smothered Chicken and Rice

Best Smothered Chicken and Rice: Southern Comfort on a Plate

Discover the Best Smothered Chicken and Rice, a comforting Southern dish wrapped in rich gravy and served over fluffy rice.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Southern
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 6 pieces chicken thighs (bone-in, skin-on) can substitute with boneless thighs or breasts but will change richness
  • 2 tablespoons butter consider using olive oil for a lighter touch
For the Gravy
  • 1 medium onion shallots are a great substitute
  • 2 cloves garlic optional, but highly recommended
  • 2 tablespoons flour can use cornstarch for gluten-free option
  • 2 cups chicken broth vegetable broth can be used for a lighter alternative
  • 1 cup heavy cream half-and-half or non-dairy cream can substitute
  • to taste salt & pepper adjust to taste
For the Seasoning
  • 1 teaspoon paprika smoked paprika can elevate flavor profile
  • 1 teaspoon garlic powder optional but adds complexity
For the Rice
  • 2 cups white rice brown rice can be swapped
For the Garnish
  • 2 tablespoons fresh parsley optional but recommended

Equipment

  • large skillet
  • Dutch oven

Method
 

Preparation and Cooking
  1. Pat chicken thighs dry with paper towels. Season generously with salt, pepper, paprika, and garlic powder. Dredge in flour lightly and set aside.
  2. Melt butter in a skillet over medium heat. Add chicken thighs skin-side down and sear for 4–5 minutes until golden brown. Flip and cook for another 4–5 minutes. Remove and set aside.
  3. In the same pan, sauté chopped onions over medium heat for about 5 minutes until translucent. Add minced garlic for 30 seconds until aromatic.
  4. Sprinkle flour over the onions and garlic, stirring for 2 minutes to form a roux. Gradually whisk in chicken broth until smooth. Add heavy cream and mix until gravy forms.
  5. Return seared chicken to the skillet, nestling them in the gravy. Cover and simmer on low for 25–30 minutes until chicken reaches an internal temperature of 175°F.
  6. Prepare white rice according to package instructions. Keep warm until serving.
  7. To serve, scoop rice onto plates, top with smothered chicken, and ladle gravy over each serving. Garnish with parsley.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 35gProtein: 28gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 120mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 1gVitamin A: 800IUVitamin C: 2mgCalcium: 50mgIron: 3mg

Notes

For best results, store leftovers in separate containers to avoid soggy rice. Reheat gently on the stove with a splash of broth.

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