Best Smothered Chicken and Rice for Ultimate Comfort Meals

This Best Smothered Chicken and Rice recipe brings comforting flavors to your dinner table with juicy chicken thighs and rich gravy.

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Prep Time 15

Cook Time 1

Resting Time 10

Total Time 1 25

Servings: 6 servings

Course: Dinner

Cuisine: Southern

Calories: 550

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Chicken

3 pounds Bone-in Chicken Thighs The juicy stars of this dish, delivering maximum flavor.
Diamond Crystal Kosher Salt Enhances the taste; reduce quantity if using a different salt brand.
Ground Black Pepper Adds a warming depth to the seasoning blend.
Granulated Garlic Infuses the dish with robust flavor; fresh garlic may also be used if preferred.
Lemon Pepper Brings a bright balance; feel free to omit if you don’t have it on hand.

For the Gravy

6 tablespoons Unsalted Butter Forms the base of the gravy, contributing a rich, creamy texture.
1 Yellow Onion Provides foundational flavor for the gravy, sliced.
6 tablespoons All-purpose Flour Thickens the gravy beautifully; can substitute with gluten-free flour if needed.
Chili Powder Contributes warmth and vibrant color.
Cayenne Pepper Delivers a kick of heat; adjust to your personal taste preference.
1 tablespoon Chicken Bouillon Powder Intensifies the savory flavor of the gravy.
4 cups Low Sodium Chicken Stock Keeps the gravy moist and delicious.

For Serving

6 cups Cooked White Rice Pairs perfectly with the rich gravy, soaking up all that delicious goodness.

Equipment

Dutch oven

Method

Step-by-Step Instructions

Start by trimming any excess fat from the 3 pounds of bone-in chicken thighs, then season all sides generously with Diamond Crystal Kosher salt, ground black pepper, granulated garlic, and lemon pepper.
In a large Dutch oven, heat 2 teaspoons of neutral oil over medium-high heat until shimmering. Carefully place the seasoned chicken thighs in the pot, searing them for about 6 minutes per side until they develop a golden brown crust.
With the chicken removed, reduce the heat to medium and add 6 tablespoons of unsalted butter to the same pot, allowing it to melt along with the pan drippings. Add 1 sliced yellow onion, sautéing for about 5-7 minutes until softened and translucent.
Gradually whisk in 6 tablespoons of all-purpose flour and 1 tablespoon of chicken bouillon powder until the mixture is smooth and free of lumps, continuing to cook it for 2-3 minutes.
Return the seared chicken thighs back into the pot, ensuring they are nestled in the gravy. Cover the dutch oven with a lid and let it simmer on low heat for about 1 hour.
Once the chicken is tender and fully cooked, serve the Best Smothered Chicken and Rice by placing a generous scoop of cooked white rice on each plate.

Nutrition

Serving: 1plateCalories: 550kcalCarbohydrates: 60gProtein: 30gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 100mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 1gVitamin A: 800IUVitamin C: 5mgCalcium: 50mgIron: 2mg

Notes

Let the chicken rest in the gravy after cooking for 5-10 minutes to meld the flavors beautifully.

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