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Smothered Chicken and Rice

Smothered Chicken and Rice
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Smothered Chicken and Rice is a comforting, flavorful one-pan meal featuring tender bone-in, skin-on chicken thighs simmered in a rich, savory gravy served over fluffy long-grain white rice. This classic dish combines simple pantry staples with luscious herbs and a creamy sauce, perfect for weeknight dinners or relaxed weekend meals that feel like home.

Ingredients

Scale

Chicken

  • 4–6 bone-in, skin-on chicken thighs
  • Salt and pepper, to taste
  • 2 tablespoons butter
  • 1 tablespoon oil (vegetable or olive oil)

Rice and Broth

  • 1 cup long-grain white rice, rinsed
  • 2 1/2 cups chicken broth

Aromatics and Flavorings

  • 1 medium yellow onion, chopped
  • 3 garlic cloves, minced
  • 2 tablespoons all-purpose flour (or cornstarch for gluten-free)
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano

Instructions

  1. Prepare the Chicken: Pat the chicken thighs dry and season generously with salt and pepper. Heat butter and oil in a large skillet over medium-high heat. Brown the chicken skin-side down until golden and crispy, about 5 minutes per side. Remove chicken and set aside.
  2. Cook the Aromatics: In the same skillet, add chopped onions and sauté until translucent and soft, about 4-5 minutes. Add minced garlic and cook for another minute until fragrant, stirring frequently to prevent burning.
  3. Make the Gravy Base: Sprinkle flour over onions and garlic, stirring constantly to create a roux. Cook for 2 minutes to remove raw flour taste. Slowly whisk in chicken broth, scraping up browned bits from the pan to incorporate flavor.
  4. Simmer the Chicken and Rice: Return chicken to skillet, skin side up, nestling into the gravy. Add uncooked rice on top of chicken and pour in more broth as needed to just cover the rice. Sprinkle thyme and oregano, then bring to a simmer.
  5. Cook Until Tender: Cover skillet with a tight-fitting lid and reduce heat to low. Cook gently for 25-30 minutes or until rice is fluffy and chicken reaches an internal temperature of 165°F (74°C).
  6. Rest and Serve: Turn off heat and let dish rest covered for 5 minutes to thicken gravy. Fluff rice gently with a fork before serving.

Notes

  • Pat chicken dry to ensure better browning and crispier skin.
  • Cook the roux properly to avoid raw flour taste in gravy.
  • Use bone-in, skin-on chicken thighs for juiciness and flavor.
  • Simmer on low heat to prevent burning and ensure even cooking.
  • Let the dish rest before serving for thicker gravy and melded flavors.

Nutrition

Keywords: Smothered Chicken, Chicken and Rice, Comfort Food, One-Pan Meal, Savory Chicken, Rice Dinner

Find it online: https://mydishez.com/smothered-chicken-and-rice/