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Smothered chicken and rice with creamy gravy and tender chicken

Easy Smothered Chicken and Rice

Chef Andrew
A 30-minute Southern-style smothered chicken recipe with tender chicken, rich gravy, and fluffy rice - all in one pan!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 People
Calories 580 kcal

Ingredients
  

  • 4 bone-in, skin-on chicken thighs
  • 1 cup long-grain white rice
  • 2 cups chicken broth
  • 1 medium onion, diced
  • 3 garlic cloves, minced
  • 2 tbsp all-purpose flour
  • 2 tbsp butter
  • 1 tsp smoked paprika
  • 1/2 tsp dried thyme
  • Salt and pepper to taste
  • ¼ cup heavy cream for extra richness Optional

Instructions
 

  • eason chicken thighs with salt, pepper, and paprika. Heat oil in large skillet over medium-high heat. Cook chicken skin-side down for 5-6 minutes until golden. Flip and cook 3 more minutes. Remove and set aside.
  • In same skillet, melt butter. Add onions and cook 3 minutes until soft. Add garlic and thyme, cook 1 minute until fragrant.
  • Sprinkle flour over onions and stir to create a roux. Cook 1 minute to remove raw flour taste.
  • Gradually whisk in chicken broth, scraping up browned bits. Bring to simmer
  • Stir in rice. Nestle chicken thighs back into skillet. Cover and simmer 18 minutes until rice is tender and chicken reaches 165°F.
  • Optional: Stir in cream for extra richness. Let stand 5 minutes before serving.

Notes

For crispier skin, broil chicken 2-3 minutes after cooking. Substitute bone-in breasts if preferred (reduce cook time by 5 minutes).