Go Back
Smothered Chicken And Rice

Smothered Chicken and Rice Recipe

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 4 servings
Calories: 760
Ingredients Method Notes

Ingredients
  

  • 8 bone-in, skin-on chicken thighs
  • 1 tbsp olive oil
  • 1 large yellow onion, thinly sliced
  • 3 cloves garlic, minced
  • 3 tbsp all-purpose flour
  • 2 cups low-sodium chicken broth
  • 1 cup whole milk
  • 1 tsp paprika
  • ½ tsp dried thyme
  • 1 tsp kosher salt, plus more for seasoning
  • ½ tsp black pepper
  • Cooked white rice, for serving

Method
 

  1. Season chicken with salt and pepper. Heat oil in a large deep skillet over medium-high heat. Sear chicken skin-side down until deep golden, 6–8 minutes per side. Remove to a plate.
  2. Reduce heat to medium. Add sliced onion to skillet and cook, stirring occasionally, until soft and browned, about 8–10 minutes. Add garlic; cook 1 minute. Sprinkle flour over onions and stir to coat.
  3. Gradually whisk in chicken broth, then milk, paprika, thyme, and a pinch of salt and pepper. Bring to a simmer and cook until thickened, 3–4 minutes.
  4. Return chicken to skillet, skin side up, into the gravy. Reduce heat to low, cover, and simmer until chicken is cooked through (165°F), 25–30 minutes.
  5. Serve chicken and gravy over cooked rice. Spoon extra gravy on top.

Notes

Bone-in thighs stay juicy; if using boneless, simmer for 15–20 minutes. The gravy will thicken as it cools, so add a splash of broth or milk when reheating.