Smothered Chicken and Rice

A comforting, Southern-inspired dish with tender chicken, flavorful rice, and a rich, creamy gravy. Perfect for a hearty family meal!

 Ingredients:

4 bone-in, skin-on chicken thighs (or boneless if preferred)

2 tbsp olive oil or butter

1 medium onion, diced

2 garlic cloves, minced

1 cup long-grain white rice

2 cups chicken broth

1 cup heavy cream or whole milk

1 tsp paprika

1/2 tsp garlic powder

1/2 tsp onion powder

1/2 tsp dried thyme

Salt and pepper, to taste

For the Gravy:

2 tbsp butter

2 tbsp all-purpose flour

1 1/2 cups chicken broth

1/2 cup milk

Salt and pepper, to taste

 Directions:

1 Sear the chicken:

Heat olive oil in a large skillet over medium heat. Season chicken with paprika, garlic powder, onion powder, salt, and pepper. Sear chicken until golden brown on both sides (about 4-5 minutes per side). Remove and set aside.

2 Cook the aromatics:

In the same skillet, sauté onions until softened. Add garlic and cook for 1 more minute.

3 Cook the rice:

Stir in the rice, chicken broth, and heavy cream. Nestle the chicken back into the skillet on top of the rice. Bring to a simmer, cover, and cook on low heat for 20-25 minutes, or until the rice is tender and the chicken is fully cooked.

4 Make the gravy:

In a separate saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute. Slowly whisk in chicken broth and milk, stirring until thickened. Season with salt and pepper.

5 Combine and serve:

Drizzle the gravy over the chicken and rice before serving. Garnish with fresh parsley, if desired, and enjoy this creamy, flavorful comfort meal!

Pro Tip: Add a handful of sautéed mushrooms or green peas for extra flavor and texture.