Southern
Southern Smothered Chicken and Rice
Tender seasoned chicken simmered in a rich homemade onion gravy and served over fluffy white rice. This comforting Southern-style dinner is hearty, savory, and perfect for cozy family meals.
- Prep
- 15 min
- Cook
- 35 min
- Total
- 50 min
- Servings
- 6
- Difficulty
- easy
- Cuisine
- Southern
Estimated per serving · 545 cal · 39g protein · 53g carbs · 19g fat
Equipment Needed
- Large deep skillet with lid
- Whisk
- Tongs
- Meat thermometer
- Measuring cups
- Measuring spoons
Ingredients
- 2 pounds boneless skinless chicken thighsSubstitute:
Boneless skinless chicken breast — Use 2 pounds boneless skinless chicken breast in place of the chicken thighs. Cook until the chicken reaches an internal temperature of 165°F and avoid overcooking to keep it tender.
- 1 teaspoon kosher salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon black pepper
- 1/4 teaspoon dried thyme
- 3 tablespoons all-purpose flour
- 2 tablespoons olive oilSubstitute:
Avocado oil — Use 2 tablespoons avocado oil in place of 2 tablespoons olive oil.
- 1 tablespoon unsalted butter
- 1 large yellow onion, thinly slicedSubstitute:
Sweet onion — Use 1 large sweet onion in place of 1 large yellow onion.
- 3 cloves garlic, minced
- 2 cups low-sodium chicken brothSubstitute:
Low-sodium vegetable broth — Use 2 cups low-sodium vegetable broth in place of 2 cups low-sodium chicken broth.
- 1 cup whole milkSubstitute:
2% milk — Use 1 cup 2% milk in place of 1 cup whole milk. The gravy will be slightly less rich.
- 1 teaspoon Worcestershire sauce
- 4 cups cooked long-grain white riceSubstitute:
Cooked brown rice — Use 4 cups cooked brown rice in place of 4 cups cooked long-grain white rice.
- 2 tablespoons chopped fresh parsley, optional
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Save to My Recipe BookInstructions
Pat the chicken thighs dry with paper towels.
Season both sides of the chicken with the kosher salt, garlic powder, onion powder, smoked paprika, black pepper, and dried thyme.
Sprinkle 2 tablespoons of the all-purpose flour over the chicken and lightly coat each piece on both sides.
Heat the olive oil in a large deep skillet over medium-high heat.
Add the chicken thighs in a single layer and cook for 4 to 5 minutes per side, until golden brown. The chicken does not need to be fully cooked at this stage. Transfer the chicken to a clean plate.
Reduce the heat to medium. Add the unsalted butter and sliced yellow onion to the same skillet.
Cook the onion for 6 to 8 minutes, stirring occasionally, until softened and lightly golden.
Add the minced garlic and cook for about 30 seconds, stirring constantly.
Sprinkle the remaining 1 tablespoon all-purpose flour over the onions and stir continuously for 1 minute.
Slowly pour in the chicken broth while whisking and scraping up the browned bits from the bottom of the skillet.
Whisk in the whole milk and Worcestershire sauce. Bring the gravy to a gentle simmer and cook for 2 to 3 minutes, until it begins to thicken.
Return the browned chicken thighs and any accumulated juices to the skillet. Spoon some of the gravy and onions over the chicken.
Reduce the heat to medium-low, cover, and simmer for 15 to 18 minutes, or until the chicken is tender and reaches an internal temperature of 165°F.
Remove the lid and simmer for another 2 to 3 minutes if you would like a thicker gravy.
Taste the gravy and adjust the salt and black pepper if needed.
Divide the cooked white rice among six plates or bowls.
Place the smothered chicken over the rice and generously spoon the onion gravy over the top.
Garnish with chopped fresh parsley, if desired, and serve warm.
Recipe Notes
- Boneless skinless chicken thighs stay especially tender while simmering in the gravy. Browning the chicken before making the gravy adds extra flavor to the finished dish. If the gravy becomes thicker than desired, stir in a small amount of chicken broth or milk. If it is too thin, allow it to simmer uncovered for several additional minutes.
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