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Smothered Chicken and Rice

Smothered chicken and rice with fork-tender chicken and a rich onion gravy nestled over fluffy long-grain rice. Sear chicken in a Dutch oven, simmer in savory drippings, then cook until the rice absorbs the sauce for a creamy, comforting one-pot dinner.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 740
Ingredients Equipment Method Notes

Ingredients
  

Chicken and seasoning
  • 4 bone-in skin-on chicken thighs
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp smoked paprika
  • 1 salt and pepper to taste
Searing and onion gravy base
  • 2 tbsp vegetable oil
  • 1 large onion thinly sliced
  • 3 garlic minced
  • 2 tbsp all-purpose flour
  • 2.5 cup chicken broth
  • 0.5 cup heavy cream
  • 1 tsp Worcestershire sauce
Rice and garnish
  • 1.5 cup long-grain white rice uncooked
  • 1 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, then pat to help the coating adhere. Heat vegetable oil in a large Dutch oven over medium-high heat, place chicken skin-side down, and sear for 6-7 minutes until golden with the skin crisping and releasing easily.
  2. Flip the chicken and sear for 4 minutes more until the second side is browned, then remove to a plate and keep it nearby.
Make the onion gravy
  1. In the same Dutch oven, cook thinly sliced onion over medium heat for 8-10 minutes, stirring occasionally, until caramelized and deeply golden. Add minced garlic and cook for 1 minute until fragrant.
  2. Sprinkle all-purpose flour over the onions and stir for 1 minute to cook out the raw flour flavor. Gradually add chicken broth while scraping up the browned bits from the bottom, then stir until smooth.
  3. Stir in heavy cream and Worcestershire sauce until the gravy looks cohesive and lightly thickened.
Cook the rice and finish
  1. Stir in the uncooked long-grain white rice, then nestle the chicken skin-side up into the broth so the rice surrounds it. Bring to a simmer, and look for steady bubbling around the edges.
  2. Cover tightly and cook over low heat for 20-22 minutes until the rice is cooked and the chicken reaches 165°F, pausing to check for gentle simmering through the lid. The rice should be tender and most of the liquid absorbed.
  3. Garnish with fresh parsley and serve while hot, with the dark gravy spooned over the chicken and rice.

Notes

For best texture, keep the Dutch oven tightly covered after simmering so the rice steams and stays fluffy while absorbing the gravy. Store leftovers in an airtight container in the refrigerator up to 3 days; reheat gently with a splash of broth or water. Freezing is not recommended because the rice and cream sauce can change texture. For a lighter option, use half-and-half instead of heavy cream (the gravy will be slightly thinner).