Smothered Chicken and Rice
A comforting dish combining tender chicken thighs with creamy sauce and fluffy rice, perfect for family dinners or cozy gatherings.
Ingredients
Main Ingredients
- 4 pieces chicken thighs Skin-on, bone-in for maximum flavor.
- 1 cup white rice For serving underneath the chicken.
- 1 cup heavy cream Can replace half with sour cream or cream cheese for added richness.
- 2 cups chicken broth Adjust for desired sauce consistency.
- 1 large onion, chopped Adds sweetness and depth to the dish.
- 2 tablespoons butter For cooking chicken and onions.
- 1 teaspoon garlic powder For seasoning the chicken.
- to taste Salt and pepper Adjust according to preference.
- for garnish Chopped parsley Adds freshness and color.
Instructions
Preparation
- In a large skillet, melt butter over medium heat and add the chicken thighs, seasoning with salt, pepper, and garlic powder. Sear until golden brown on both sides. Remove from the skillet and set aside.
- In the same skillet, add the chopped onion and sauté until translucent.
- Pour in the chicken broth and heavy cream, stirring to combine.
- Return the chicken to the skillet, cover, and let simmer for about 30 minutes or until the chicken is cooked through.
Cooking Rice
- Meanwhile, cook the rice according to package instructions.
Serving
- Serve the chicken and gravy over the fluffy white rice and garnish with chopped parsley.
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, warm in the microwave or on the stovetop. This dish can also be frozen for up to 2 months; cool completely before freezing.