Smothered Chicken and Rice

This Smothered Chicken and Rice is the definition of comfort food — juicy, seasoned chicken simmered in a rich, savory gravy and served over tender rice. It’s a hearty, satisfying one-pan meal that’s easy enough for weeknights but flavorful enough to serve guests.

Made with pantry staples and a few simple techniques, this dish delivers Southern-inspired flavor in every bite. Serve with a side of steamed vegetables or cornbread to complete the plate.

Ingredients

4 bone-in, skin-on chicken thighs (or boneless if preferred)
1 tablespoon oil (olive or vegetable)
Salt and pepper, to taste
1 teaspoon paprika
1 teaspoon garlic powder
1 small onion, finely chopped
2 garlic cloves, minced
2 tablespoons all-purpose flour
2 cups chicken broth
1 cup long-grain white rice
1 tablespoon butter
Optional: fresh parsley for garnish

Instructions

1. Season and Sear the Chicken

Pat chicken dry and season both sides with salt, pepper, paprika, and garlic powder.
Heat oil in a large skillet over medium-high heat.
Sear chicken skin-side down until golden brown (about 5–6 minutes), then flip and cook 3–4 minutes on the other side.
Transfer to a plate.

2. Build the Gravy

In the same skillet, melt 1 tablespoon butter.
Add chopped onion and sauté until soft, about 3–4 minutes.
Stir in garlic and cook for 30 seconds.
Sprinkle in flour and stir to coat the onions, forming a roux.
Slowly whisk in chicken broth until smooth. Simmer for 2–3 minutes until slightly thickened.

3. Cook the Rice

Stir uncooked rice into the skillet, spreading it evenly across the bottom.
Nestle the seared chicken on top of the rice. Spoon a bit of gravy over each piece of chicken.
Cover and reduce heat to low. Let simmer for 25–30 minutes, or until rice is tender and chicken is fully cooked (internal temp 165°F).