This smothered chicken and rice recipe is a comforting Southern classic that brings together tender, seasoned chicken thighs and fluffy rice, all slow-cooked in a rich, savory gravy. It’s the kind of meal that fills the house with irresistible aromas and the plate with deep, homey flavor.
Why I Love This Recipe
I love how this recipe blends simple ingredients into something hearty and satisfying. The chicken is seasoned and seared to golden perfection before it’s smothered in a homemade gravy that’s loaded with flavor. As everything simmers together, the rice soaks up all the juices, becoming moist and rich. It’s one of those recipes that reminds me of Sunday dinners and comforting family meals.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
Bone-in, skin-on chicken thighs
Salt and pepper
Garlic powder
Onion powder
Paprika
Olive oil or vegetable oil
Yellow onion, sliced
Bell pepper, sliced (optional)
Garlic, minced
Chicken broth
Long grain white rice (uncooked)
Butter
All-purpose flour
Heavy cream or milk (optional, for creamier gravy)
Fresh parsley (optional, for garnish)
Directions
I start by patting the chicken thighs dry and seasoning them well with salt, pepper, garlic powder, onion powder, and paprika.
In a large skillet or Dutch oven, I heat oil over medium-high heat and sear the chicken until the skin is crispy and browned. I set it aside once it’s golden.
In the same pan, I sauté onions, bell pepper, and garlic until soft and fragrant.
I add butter and flour to the pan to create a roux, cooking it until lightly golden, then slowly whisk in the chicken broth to create a smooth, flavorful gravy.
I return the chicken to the pan, reduce the heat, cover, and let it simmer gently so the chicken becomes fall-off-the-bone tender.
After about 30 minutes, I stir in the uncooked rice, making sure it’s evenly distributed in the liquid. I cover and cook again until the rice is tender and has absorbed all the flavors.
If I want a creamier texture, I stir in a splash of heavy cream near the end of cooking.
Before serving, I sprinkle with fresh parsley for a bit of brightness.
I sometimes swap chicken thighs for drumsticks or even boneless chicken breasts, though bone-in gives more flavor.
For a spicier version, I add a pinch of cayenne or sliced jalapeños to the gravy.
I’ve used mushrooms or celery along with the bell pepper for extra depth.
If I’m short on time, I use pre-cooked rice and just add it toward the end to warm through.
Storage/Reheating
I store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, I place it in a skillet with a splash of broth or water, cover it, and warm it gently over low heat. It can also be microwaved, but I make sure to stir it halfway through and add a bit of moisture to prevent drying out.
FAQs
How do I keep the chicken from drying out?
I make sure to sear it well and then simmer it covered in the gravy, which keeps it moist. Using bone-in, skin-on chicken also helps lock in the juices.
Can I use brown rice instead of white rice?
Yes, but I keep in mind that brown rice takes longer to cook and might require a bit more broth. I adjust the timing and liquid accordingly.
Can I make this recipe ahead of time?
Absolutely. I often cook it the day before, then reheat it slowly. The flavors actually deepen after resting overnight.
What sides go well with smothered chicken and rice?
I usually serve it with green beans, collard greens, or a simple side salad. Cornbread is a great addition too.
Can I make this in the oven instead of on the stove?
Yes. After searing the chicken and making the gravy, I combine everything in an oven-safe dish and bake at 350°F for about 45–50 minutes, covered, until the rice is tender and the chicken is cooked through.
Conclusion
This smothered chicken and rice recipe is everything I want in a comfort food dish: rich, hearty, and packed with flavor. It’s simple enough for a weeknight dinner, yet special enough for Sunday supper. Every bite brings the kind of warmth that only a home-cooked meal can deliver.
1 can (14.5 oz / about 400 ml) diced tomatoes, with juices (optional for tomato base) or 1 cup chopped fresh or canned tomatoes
1 teaspoon dried thyme
1 teaspoon dried oregano
1 bay leaf
2 cups long-grain white rice, rinsed
4 cups water (or as per rice package instructions)
2 tablespoons butter or extra oil (optional, for rice)
Chopped fresh parsley for garnish (optional)
Instructions
Season the chicken thighs generously with salt, pepper, and paprika on all sides.
In a large heavy skillet or Dutch oven, heat the vegetable oil over medium-high heat. Add the chicken thighs, skin-side down, and brown for 5–7 minutes until the skin is golden and crisp. Turn and brown the other side for another 4–5 minutes. Remove the chicken from the pan and set aside.
Lower the heat to medium. In the same pan, add the chopped onion, bell pepper (if using), celery, and sauté until softened, about 4–5 minutes. Add the minced garlic and cook another 30 seconds until fragrant.
Sprinkle the flour over the vegetables and stir well to coat — cook for 1–2 minutes to get rid of the raw flour taste, stirring constantly.
Gradually pour in the chicken broth while stirring, making sure to scrape up any browned bits from the bottom of the pan. This will form your gravy base.
Add the diced tomatoes (if using), thyme, oregano, and bay leaf. Stir to combine.
Return the browned chicken thighs to the pan, skin-side up, nestling them into the gravy. Bring the mixture to a simmer, then reduce heat to low, cover, and simmer for 25–30 minutes — or until the chicken is cooked through and tender (internal temp ~165 °F / 74 °C).
While the chicken simmers, prepare the rice: In a medium pot, combine the rinsed rice, water (or broth for extra flavor), and butter or oil. Bring to a boil, then reduce heat to low, cover, and simmer for 15–18 minutes until water is absorbed and rice is tender. Fluff with a fork.
When the chicken is done, remove the lid and simmer 5 more minutes to thicken the gravy if needed. Taste and adjust seasoning with salt and pepper.
To serve, spoon a generous portion of rice onto each plate or bowl, place a chicken thigh on top, and ladle the gravy (with vegetables) over the chicken and rice. Garnish with chopped parsley if desired.
Notes
Using bone-in, skin-on chicken adds more flavor; you can substitute boneless skinless chicken thighs but adjust cooking time accordingly.
For a richer gravy, you can stir in a splash of heavy cream or full-fat milk at the end (optional).
You can swap white rice for brown rice — just increase cooking time and liquid per package instructions.
If you prefer a thicker gravy, mix 1 teaspoon cornstarch with 1 tablespoon cold water and stir in at the end, simmering until thickened.
Leftovers reheat well; store chicken and gravy separately from rice for best texture.
