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Best Smothered Chicken and Rice

Best Smothered Chicken and Rice for Ultimate Comfort

Experience the Best Smothered Chicken and Rice, a one-pan meal enveloped in rich gravy that captures the essence of Southern comfort food.
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Prep Time 20 minutes
Cook Time 1 hour
Resting Time 10 minutes
Total Time 1 hour 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Southern
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 tablespoon Diamond Crystal Kosher Salt Use half if you opt for a different salt brand/type.
  • 1 teaspoon Ground Black Pepper Adds heat and flavor; no substitutes necessary.
  • 1 tablespoon Granulated Onion Can be substituted with onion powder.
  • 1 tablespoon Granulated Garlic Substitutes well with garlic powder.
  • 1 teaspoon Lemon Pepper Feel free to omit if you don’t have it.
  • 1 teaspoon Chili Powder Optional depending on spice preference.
  • 1/4 teaspoon Cayenne Pepper Adjust based on personal taste.
  • 4 pieces Bone-in Chicken Thighs Main protein providing moisture and flavor.
  • 2 tablespoons Neutral Oil Can substitute with olive oil but adjust for flavor.
For the Gravy
  • 4 tablespoons Unsalted Butter A key ingredient for the roux and gravy.
  • 1 medium Yellow Onion Essential for that homemade gravy goodness.
  • 1/4 cup All-Purpose Flour Gluten-free flour is a suitable substitute.
  • 1 teaspoon Chicken Bouillon Powder Enhances the gravy's flavor; adjust to your taste.
  • 3 cups Low Sodium Chicken Stock Forms the base of the gravy.
For Serving
  • 3 cups Cooked White Rice Serves as a delightful bed for the smothered chicken.

Equipment

  • cast-iron skillet
  • Dutch oven

Method
 

Step-by-Step Instructions
  1. Prepare the Chicken: Trim any excess fat from the chicken thighs and season generously with a mix of salts and spices.
  2. Sear the Chicken: Heat oil in a large pot and sear the seasoned thighs until golden brown on both sides.
  3. Sauté the Onions: Melting butter in the pot, add the onions and sauté until soft and translucent.
  4. Make the Roux: Sprinkle flour and bouillon powder into the onions and whisk to combine, cooking for about a minute.
  5. Add Chicken Stock: Gradually mix in chicken stock until smooth and let it simmer to thicken the gravy.
  6. Simmer the Chicken: Bring the gravy to a low boil and return the chicken to the pot, simulating for an hour.
  7. Serve It Up: Let the chicken rest in the gravy and serve over rice with extra gravy on top.

Nutrition

Serving: 1plateCalories: 450kcalCarbohydrates: 40gProtein: 30gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 5gCholesterol: 100mgSodium: 700mgPotassium: 600mgFiber: 2gSugar: 3gVitamin A: 200IUVitamin C: 5mgCalcium: 20mgIron: 1.5mg

Notes

For best results, season generously and allow chicken to rest in the gravy before serving.

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