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Smothered Chicken and Rice

Smothered chicken and rice with fork-tender chicken thighs in a rich onion gravy nestled over fluffy long-grain rice. The one-pot method delivers savory drippings that soak into the rice while the dark gravy coats every surface.
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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: 650
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 4 bone-in skin-on chicken thighs
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp smoked paprika
  • 1 salt and pepper to taste
  • 2 tbsp vegetable oil
Onion gravy and rice
  • 1 large onion thinly sliced
  • 3 cloves garlic minced
  • 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
  • 1 fresh parsley for garnish

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. Heat the vegetable oil in a large Dutch oven and sear the chicken skin-side down over medium-high heat for 6-7 minutes until golden.
  2. Flip the chicken and sear for 4 minutes, leaving browned bits in the pot. Remove the chicken to a plate.
Build the onion gravy
  1. Cook the thinly sliced onion in the same Dutch oven over medium heat for 8-10 minutes until caramelized. Add the minced garlic and cook for 1 minute.
  2. Sprinkle the all-purpose flour over the onions and stir for 1 minute. Gradually add the chicken broth, scraping up the browned bits from the bottom of the pot.
  3. Stir in the heavy cream and Worcestershire sauce until combined. Keep the mixture simmer-ready.
Simmer with rice and finish
  1. Stir in the uncooked long-grain white rice until evenly distributed in the broth. Nestle the chicken skin-side up into the liquid.
  2. Bring the pot to a simmer, then cover tightly and cook over low heat for 20-22 minutes until the rice is cooked and the chicken reaches 165°F. Check that the rice is tender and the broth has absorbed.
  3. Garnish with fresh parsley and serve immediately while the gravy is dark and luscious. Spoon the sauce over the rice so it absorbs the drippings.

Notes

Pro tip: keep the Dutch oven covered during the 20-22 minute low-heat cook so the rice steams and turns tender without drying out the gravy. Refrigerate leftovers in an airtight container up to 3-4 days; reheat gently with a splash of chicken broth. Freezing is not recommended because the rice and cream can break and become grainy. For a lighter option, swap heavy cream for half-and-half and simmer 5 minutes longer to thicken.