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Smothered Chicken and Rice

Smothered chicken and rice with fork-tender thighs in a dark, luscious onion gravy over fluffy long-grain rice. One-pot Dutch oven method creates savory drippings that soak into every grain for an easy weeknight comfort food dinner.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 4 bone-in skin-on chicken thighs Use thighs for best fork-tender results.
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp smoked paprika
  • 0.5 salt To taste.
  • 0.5 pepper To taste.
  • 2 tbsp vegetable oil
Onion gravy and rice
  • 1 large onion Thinly sliced.
  • 3 cloves garlic Minced.
  • 2 tbsp all-purpose flour
  • 2.5 cup chicken broth
  • 0.5 cup heavy cream
  • 1 tsp Worcestershire sauce
  • 1.5 cup long-grain white rice Uncooked.
  • 0.25 fresh parsley For garnish.

Equipment

  • 1 Dutch oven

Method
 

Season and sear the chicken
  1. Season the chicken thighs with garlic powder, onion powder, smoked paprika, salt, and pepper. Heat the vegetable oil in a large Dutch oven and place thighs skin-side down; sear for 6-7 minutes until golden.
  2. Flip the chicken and sear for 4 minutes more. Remove the thighs to a plate while you cook the onions.
Caramelize onions and build the gravy
  1. Add the sliced onion to the Dutch oven and cook over medium heat for 8-10 minutes until caramelized. Stir in the minced garlic and cook for 1 minute.
  2. Sprinkle the flour over the onions and stir for 1 minute. Gradually add the chicken broth, scraping up the browned bits from the bottom of the pot.
  3. Stir in the heavy cream and Worcestershire sauce. Mix until the gravy looks smooth and cohesive.
Simmer with rice and finish chicken
  1. Stir in the uncooked long-grain white rice, then nestle the chicken skin-side up into the broth. Bring everything to a simmer over the stove.
  2. Cover tightly and cook over low heat for 20-22 minutes until the rice is cooked and the chicken reaches 165°F. Watch the pot stay at a gentle simmer so the rice absorbs the rich drippings.
Serve
  1. Garnish with fresh parsley and serve immediately. Spoon gravy and onions over the rice so every surface looks coated.

Notes

For maximum flavor, let the chicken rest on the plate for 2-3 minutes before lifting it back into the pot so juices stay concentrated in the gravy. Store leftovers in an airtight container in the refrigerator for up to 3-4 days; reheat gently with a splash of broth or water. Freezing is not recommended for best rice texture. For a lighter version, use half-and-half in place of heavy cream while keeping the same simmer time.