Creamy Southern Smothered Chicken and Rice
Comforting skillet chicken simmered in a creamy gravy and served over rice, Southern-style, easy, and full of flavor.
Ingredients
- 4 bone-in or boneless chicken thighs
- 1 cup long-grain rice, cooked
- 1 cup chicken broth
- 1 cup heavy cream or half-and-half
- 2 tbsp butter
- 2 tbsp flour
- 1 small onion, diced
- 2 garlic cloves, minced
- 1 tsp paprika
- 1 tsp salt
- ½ tsp pepper
- ½ tsp thyme
- Chopped parsley for garnish
Instructions
- Season chicken with salt, pepper, and paprika.
- Heat butter in a large skillet and sear chicken until golden; remove and set aside.
- Add onions and garlic, cook until softened.
- Stir in flour to create a roux, whisk in broth and cream slowly.
- Simmer until thickened, then nestle chicken back into sauce.
- Cover and cook for 15–20 minutes until chicken is tender.
- Serve over cooked rice and garnish with parsley.
Notes
For a lighter version, use half-and-half instead of cream.
Add mushrooms or spinach for extra flavor.
Store leftovers in the fridge for up to 4 days.
Add mushrooms or spinach for extra flavor.
Store leftovers in the fridge for up to 4 days.
Nutrition
Calories: 480kcalCarbohydrates: 36gProtein: 32gFat: 22gSaturated Fat: 9gMonounsaturated Fat: 10gCholesterol: 110mgSodium: 640mgFiber: 1gSugar: 2g