Smothered Chicken and Rice Recipe

This Smothered Chicken and Rice recipe is made with browned chicken thighs, tender white rice, and a creamy chicken gravy finished with butter and heavy cream.

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Course: Main Course

Cuisine: American

Keyword: Smothered Chicken and Rice

Prep Time: 10

Cook Time: 30

Total Time: 40

Servings: serving

Calories: 800kcal

Equipment

Dutch oven or deep skillet with a lid

Ingredients

4 chicken thighs bone-in, skin-on
salt and pepper to taste
3 tablespoon all-purpose flour
1/4 cup vegetable oil for searing chicken
1 medium yellow onion diced
3 clove garlic minced
1/4 cup parsley freshly chopped
1 cup long grain rice
2 cup chicken broth
10.5 ounce cream of chicken
1 teaspoon paprika
2 tablespoon butter cold
1/2 cup heavy cream

Instructions

Pat the chicken thighs dry and season both sides with salt and black pepper. Add the flour to a shallow plate.
Lightly dredge each chicken thigh in the flour, coating both sides and shaking off the excess. Discard any flour that touched the raw chicken.
Heat the vegetable oil in a Dutch oven or deep skillet over medium-high heat. Sear the chicken thighs until golden brown on the outside while still raw in the center. Transfer them to a plate.
Add the diced onion and minced garlic to the same pot. Cook until they begin to soften and brown while scraping up the browned bits from the bottom.
Add the chopped parsley and cook for about 10 seconds, just until fragrant.
Stir in the long-grain white rice and toast it briefly in the onion mixture.
Add the chicken broth, cream of chicken soup, and paprika. Stir until the soup is fully incorporated and the rice is evenly distributed.
Return the seared chicken thighs to the pot. Bring the liquid to a gentle simmer, cover, and reduce the heat to medium-low.
Cook for 20–25 minutes, or until the rice is tender and the chicken reaches 165°F in the thickest part without touching the bone. A small amount of creamy liquid should remain around the rice.
Turn off the heat and carefully remove the chicken thighs. Stir the cold butter and heavy cream into the rice until smooth and creamy.
Taste and adjust the salt and pepper, then return the chicken to the pot or serve it over the rice.

Notes

Boneless chicken thighs can be substituted without changing the method.
Keep the pot at a steady, gentle simmer so the chicken and rice cook together properly.
Do not add the heavy cream early; stir it in off the heat for the smoothest texture.
If the chicken thighs are especially thick, cook a little longer and rely on the thermometer rather than time alone.

Nutrition

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