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Savory Southern-Style Smothered Chicken and Rice

A comforting medley of tender chicken smothered in rich gravy served over fluffy rice, perfect for family gatherings.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Southern
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 4 pieces bone-in, skin-on chicken thighs or Halal chicken pieces
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • ½ teaspoon black pepper
  • Salt to taste
For the Gravy and Rice
  • 1 cup long-grain white rice
  • 1 large onion, finely chopped
  • 2 cloves garlic, minced
  • 2 cups chicken broth halal, low-sodium
  • 1 cup milk or a dairy-free alternative
  • 1 tablespoon all-purpose flour
For Garnish
  • Fresh parsley for garnish (optional)

Method
 

Preparation
  1. Season the chicken pieces with salt, black pepper, paprika, garlic powder, and onion powder. Ensure every piece is well-coated in spices.
Searing the Chicken
  1. In a large skillet over medium-high heat, add the olive oil and butter. Once hot, add the seasoned chicken pieces, skin-side down. Sear for about 5-7 minutes until golden brown. Flip and sear the other side for an additional 5 minutes. Transfer the chicken to a plate and set aside.
Sautéing the Vegetables
  1. In the same skillet, add the chopped onion and minced garlic. Sauté until they become translucent and fragrant, about 3-5 minutes.
Making the Gravy
  1. Stir in the flour and mix well until it forms a paste. Gradually add in the chicken broth and milk, stirring to prevent lumps. Bring this mixture to a gentle simmer and allow it to thicken.
Final Steps
  1. Return the seared chicken to the skillet, ensuring it's snugly immersed in the gravy. Cover the skillet and let it simmer on low for about 30 minutes, stirring occasionally.
  2. Meanwhile, prepare the rice as per package instructions. Fluff it with a fork once cooked.
  3. Once the chicken is tender, serve it atop the fluffy rice, ladling the creamy gravy over. Garnish with fresh parsley if desired.

Notes

To store, allow it to cool completely before placing it in an airtight container. It will last 3-4 days in the fridge or up to 3 months in the freezer. When reheating, thaw overnight and gently warm, adding a splash of water or broth as necessary.