Description
Southern comfort meets culinary magic in this Smothered Chicken and Rice, where tender chicken nestles into a creamy, herb-infused sauce over fluffy rice. Rich flavors and hearty goodness make you crave this soul-satisfying meal that brings warmth to any dinner table.
Ingredients
Scale
Proteins:
- 4 bone-in, skin-on chicken thighs
Grains and Starches:
- 1 cup long-grain white rice
- 2 tablespoons (30 milliliters) all-purpose flour
Liquid Components:
- 2 cups (480 milliliters) chicken broth
- 1 cup (240 milliliters) milk or heavy cream
Aromatics and Seasonings:
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 tablespoons (30 milliliters) butter
- 2 tablespoons (30 milliliters) olive oil
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Garnish:
- Fresh parsley
Instructions
- Coat chicken thighs generously with paprika, ensuring even seasoning with salt and black pepper.
- Sear chicken in hot olive oil over medium heat until golden and crispy on each side, approximately 4-5 minutes per side. Transfer to a plate.
- In the same skillet, melt butter and sauté onions until soft and translucent, releasing their sweet aroma.
- Add minced garlic and cook for 30-45 seconds, stirring constantly to prevent burning.
- Sprinkle flour over the onion mixture, stirring to create a smooth roux that will thicken the sauce.
- Gradually pour chicken broth and milk, whisking continuously to eliminate lumps and create a silky, creamy consistency.
- Incorporate rice, thyme, and additional seasoning into the sauce, mixing thoroughly to distribute flavors evenly.
- Gently nestle seared chicken thighs into the rice mixture, ensuring they are partially submerged.
- Cover skillet and reduce heat to low, allowing the dish to simmer for 25-30 minutes at 350°F until rice becomes tender and chicken reaches an internal temperature of 165°F.
- Sprinkle freshly chopped parsley over the dish for a vibrant, herbaceous finish before serving.
Notes
- Swap chicken thighs with chicken breasts for a leaner protein option, but reduce cooking time to prevent drying out.
- Use brown rice instead of white rice for added fiber and nutty flavor, adjusting liquid and cooking time accordingly.
- Create a gluten-free version by replacing flour with cornstarch or arrowroot powder when making the roux.
- Consider adding chopped bell peppers or mushrooms to the rice mixture for extra vegetables and depth of flavor.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Lunch, Dinner
- Method: Simmering
- Cuisine: Southern American
Nutrition
- Serving Size: 4
- Calories: 460 kcal
- Sugar: 2 g
- Sodium: 720 mg
- Fat: 25 g
- Saturated Fat: 8 g
- Unsaturated Fat: 15 g
- Trans Fat: 0.3 g
- Carbohydrates: 30 g
- Fiber: 1.5 g
- Protein: 32 g
- Cholesterol: 110 mg