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Creamy Smothered Chicken and Rice

Creamy Smothered Chicken And Rice
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A comforting dish of tender bone-in chicken thighs seared to perfection and smothered in a creamy gravy made with onions, garlic, and spices, served over fluffy long-grain white rice.

Ingredients

Scale
  • 4 bone-in, skin-on chicken thighs
  • 1 tbsp olive oil
  • 1 tbsp butter
  • 1 medium yellow onion, diced
  • 2 garlic cloves, minced
  • 2 tbsp all-purpose flour
  • 2 cups chicken broth
  • 1 cup heavy cream
  • 1 tsp smoked paprika
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • Salt and black pepper, to taste
  • 1 cup long-grain white rice
  • 2½ cups water or broth (for cooking rice)
  • Fresh chopped parsley, for garnish (optional)

Instructions

  1. Sear the Chicken: Pat your chicken thighs completely dry and season them generously with salt, black pepper, garlic powder, onion powder, and smoked paprika. Heat olive oil and butter in a large skillet or Dutch oven over medium-high heat. Sear the chicken, skin-side down, for 4-5 minutes until golden brown and crispy. Flip and cook for another 3-4 minutes. Remove the chicken from the pan and set it aside.
  2. Build the Flavor Base: In the same pan, reduce the heat to medium. Add the diced yellow onion and sauté until it becomes translucent, about 3 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
  3. Create the Creamy Gravy: Sprinkle the all-purpose flour into the pan with the aromatics. Stir continuously for about 1 minute to cook out the raw flour taste and form a roux.
  4. Gradually whisk in the chicken broth until smooth, ensuring no lumps. Bring the mixture to a simmer, then stir in the heavy cream. Cook, stirring occasionally, until the sauce thickens slightly, about 5-7 minutes. Season the gravy with salt, black pepper, and any remaining paprika, garlic powder, or onion powder to taste.
  5. Smother the Chicken: Return the seared chicken thighs to the pan, nestling them into the creamy sauce. Reduce the heat to low, cover, and simmer for 15-20 minutes, or until the chicken is fully cooked through and fork-tender (internal temperature of 165°F).
  6. Cook the Rice: While the chicken simmers, cook your rice. In a separate pot, combine 1 cup of long-grain white rice with 2½ cups of water or broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes, or until the liquid is absorbed and the rice is tender. Fluff with a fork.
  7. Assemble and Serve: Serve the creamy smothered chicken and gravy over a bed of fluffy white rice. Garnish with fresh chopped parsley if desired.

Notes

    Find it online: https://www.masterthecook.com/creamy-smothered-chicken-and-rice/