Smothered Chicken Creamy Rice (Print Version)
Golden seared chicken thighs in creamy gravy, served over rice make this classic comfort meal deeply satisfying.
# Ingredients:
01 -
6 bone-in, skin-on chicken thighs
02 -
Salt and black pepper to taste
03 -
1 teaspoon paprika
04 -
1 teaspoon garlic powder
05 -
1/2 cup all-purpose flour (for dredging)
06 -
2 tablespoons butter (plus more if needed)
07 -
1 medium onion, chopped
08 -
3 cloves garlic, minced
09 -
2 tablespoons flour (for roux)
10 -
2 cups chicken broth
11 -
1/2 cup heavy cream
12 -
2 cups cooked white rice
13 -
Fresh parsley, chopped (for garnish)
# Directions:
01 -
Pat the chicken dry and season with salt, pepper, paprika, and garlic powder. Dredge lightly in flour.
02 -
Heat butter in a large skillet over medium heat. Sear the chicken thighs skin-side down until golden, about 4–5 minutes per side. Remove and set aside.
03 -
In the same pan, sauté chopped onion until translucent, then add garlic and cook for 30 seconds.
04 -
Stir in 2 tablespoons flour and cook for 1 minute. Gradually whisk in chicken broth, then add heavy cream and simmer until thickened.
05 -
Return the chicken to the pan, cover, and simmer on low for 25–30 minutes.
06 -
Meanwhile, cook white rice according to package directions.
07 -
Serve chicken and gravy over rice, garnished with fresh parsley.