Homestyle Smothered Chicken and Rice Dinner (Print Version)

Smothered Chicken and Rice is pure comfort. Learn my authentic recipe with creamy gravy, tender chicken, and fluffy rice. Perfect for a cozy night!

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 45 Minutes minutes
Total Time: 65 minutes
Servings: 4 Servings
Difficulty: Intermediate
Cuisine: Southern American
Dietary: Contains dairy, gluten

# Ingredients:

→ Chicken & Base

01 - 4 bone-in, skin-on chicken thighs
02 - 1 large yellow onion, chopped
03 - 2 celery stalks, chopped
04 - 4 cloves garlic, minced
05 - 3 cups low-sodium chicken broth

→ Creamy Gravy Essentials

06 - 1/4 cup all-purpose flour
07 - 1 cup whole milk
08 - 1/2 cup heavy cream

→ Seasonings & Spices

09 - 1 tbsp smoked paprika
10 - 1 tsp dried thyme
11 - 1/4 tsp cayenne pepper (optional)
12 - Salt and freshly ground black pepper, to taste

→ Serving & Finishing

13 - 2 cups cooked long-grain white rice
14 - 2 tbsp fresh parsley, chopped (for garnish)

# Instructions:

01 - First things first, pat those chicken thighs super dry with paper towels. Seriously, this is crucial for crispy skin! Season them generously with salt, black pepper, and a bit of that smoked paprika. Heat a large, heavy-bottomed pot or Dutch oven over medium-high heat with a splash of oil. Once shimmering, place the chicken skin-side down. Let it sear, undisturbed, for about 6-8 minutes until it's deeply golden and crispy. This is where a lot of the flavor develops, so don't rush it! Flip 'em over and brown the other side for another 3-4 minutes. Remove the chicken to a plate, leaving all that glorious chicken fat and drippings in the pot. Honestly, the smell at this point is just incredible!
02 - Reduce the heat to medium. Toss in your chopped onion and celery into the pot with those chicken drippings. Stir them around, scraping up any delicious brown bits from the bottom. Let them soften, about 5-7 minutes, until they're translucent and smelling sweet. Don't let them burn, though! Then, add your minced garlic and cook for just another minute until fragrant. This is where the kitchen starts to smell absolutely heavenly, truly. I've definitely burned the garlic before, and trust me, it's not a fun flavor, so keep an eye on it!
03 - Sprinkle the flour over the softened veggies and garlic. Stir constantly for about 2 minutes, letting it cook out that raw flour taste. This is your roux, the base of our luscious gravy for this Smothered Chicken and Rice. It should look a bit like a thick paste. This step is key for a smooth gravy, so don't rush it. I remember once not cooking the flour long enough, and the gravy tasted…floury. Not ideal!
04 - Slowly, gradually, whisk in the chicken broth, a little at a time, until it's smooth and lump-free. Then, whisk in the whole milk and heavy cream. Add the remaining smoked paprika, dried thyme, and a pinch of cayenne. Bring the mixture to a gentle simmer, whisking occasionally, and let it thicken for about 5 minutes. It should coat the back of a spoon. Taste it now and adjust salt and pepper. This gravy is everything, so make sure it's seasoned to your liking!
05 - Carefully nestle your browned chicken thighs back into the pot, skin-side up, submerging them mostly in that beautiful gravy. Bring it back to a gentle simmer. Cover the pot, reduce the heat to low, and let it all simmer for 30-35 minutes, or until the chicken is fall-off-the-bone tender. The house will smell amazing, I promise you. I’ve definitely peeked too many times and let out too much steam, which slows down the cooking, so try to resist!
06 - While the chicken is simmering, cook your long-grain white rice according to package directions. Once the chicken is done, remove the pot from the heat. Give the gravy a final stir and a taste test; adjust seasonings if needed. Ladle a generous portion of fluffy rice onto a plate, top with a couple of those incredibly tender Smothered Chicken and Rice pieces, and spoon over plenty of that rich, creamy gravy. Garnish with fresh parsley. The final result should be a beautiful, comforting plate that just begs to be devoured!

# Notes:

01 - Patting the chicken dry is a game-changer for crispy skin, honestly.
02 - Let the dish cool completely before storing; it helps keep the chicken's texture better.
03 - If you don't have heavy cream, a bit more whole milk works, but it won't be quite as rich.
04 - Serve with a side of simple steamed green beans to balance the richness.

# Equipment Needed:

01 - Large Dutch oven or heavy-bottomed pot
02 - whisk
03 - tongs

# Nutrition (Per Serving):

Calories: 650
Total Fat: 45g
Total Carbohydrate: 35g
Protein: 28g

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