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Smothered Chicken and Rice

Smothered chicken and rice with fork-tender thighs simmered in a rich onion gravy and served over fluffy long-grain rice that soaks up all the drippings. One pot in a Dutch oven delivers creamy, dark pan sauce and perfectly cooked rice in a single weeknight dinner.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Smothered chicken and rice
  • 4 bone-in skin-on chicken thighs
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp smoked paprika
  • 0.25 salt and pepper to taste Use to taste; season chicken and finish the sauce.
  • 2 tbsp vegetable oil
  • 1 large onion, thinly sliced
  • 3 garlic, minced 3 cloves total.
  • 2 tbsp all-purpose flour
  • 2.5 cup chicken broth
  • 0.5 cup heavy cream
  • 1 tsp Worcestershire sauce
  • 1.5 cup long-grain white rice, uncooked
  • 0.25 fresh parsley for garnish For serving.

Equipment

  • 1 Dutch oven

Method
 

Season and sear the chicken
  1. Season the chicken thighs with garlic powder, onion powder, smoked paprika, salt, and pepper. Sear skin-side down in the vegetable oil in a large Dutch oven over medium-high heat for 6-7 minutes until golden, then flip and sear for 4 minutes; remove to a plate.
Caramelize the onions
  1. Cook the sliced onion in the same pot over medium heat for 8-10 minutes until caramelized. Add the minced garlic and cook for 1 minute.
Build the onion gravy
  1. Sprinkle the flour over the onions and stir for 1 minute to cook off the raw taste. Gradually add the chicken broth while scraping up browned bits, then stir in the heavy cream and Worcestershire sauce until smooth.
Cook the rice with the chicken
  1. Stir in the uncooked long-grain white rice, then nestle the chicken skin-side up into the broth. Bring the mixture to a simmer, then cover tightly and cook over low heat for 20-22 minutes until the rice is tender and the chicken reaches 165°F.
Serve
  1. Garnish with fresh parsley and serve. Let it stand 2 minutes so the rice settles and the gravy clings to the chicken.

Notes

For best texture, use a tight-fitting lid so the rice steams evenly while the chicken finishes; if the gravy looks too thick at the end, loosen with a splash of hot broth. Store leftovers in the refrigerator up to 4 days; reheat covered on the stove with a little broth to rehydrate the rice. Freezing: yes, for up to 2 months—thaw overnight and reheat gently, adding a splash of broth. Dietary swap: use lactose-free heavy cream or half-and-half if you prefer a lighter dairy option.