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Smothered Chicken and Rice

Smothered chicken and rice with fork-tender thighs simmered in a rich onion gravy and served over fluffy long-grain rice. This easy one pot chicken casserole style dinner cooks in a Dutch oven until the rice absorbs the savory drippings.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 610
Ingredients Equipment Method Notes

Ingredients
  

Chicken and seasoning
  • 4 bone-in skin-on chicken thighs Use thighs with skin for best browning.
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp smoked paprika
  • Salt and pepper to taste
  • 2 tbsp vegetable oil
Onion gravy
  • 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
Rice
  • 1.5 cup long-grain white rice, uncooked
  • Fresh parsley for garnish Optional 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.
  2. Heat the vegetable oil in a large Dutch oven and sear the chicken skin-side down over medium-high heat for 6-7 minutes until golden.
  3. Flip the chicken and sear for 4 minutes, then remove the thighs to a plate.
Caramelize the onions
  1. Cook the sliced onion in the same pot over medium heat for 8-10 minutes until caramelized.
  2. Add the minced garlic and cook for 1 minute, stirring to prevent burning.
Make the creamy onion gravy
  1. Sprinkle the flour over the onions and stir for 1 minute.
  2. Gradually add the chicken broth while scraping up the browned bits from the bottom of the pot.
  3. Stir in the heavy cream and Worcestershire sauce until smooth.
Smother and cook until tender
  1. Stir in the uncooked long-grain white rice.
  2. Nestle the chicken thighs skin-side up into the broth.
  3. Bring the mixture to a simmer.
  4. Cover tightly and cook over low heat for 20-22 minutes until the rice is cooked and the chicken reaches 165°F.
Finish and serve
  1. Garnish with fresh parsley and serve hot.

Notes

For the darkest, richest gravy, keep the Dutch oven tightly covered during the 20-22 minutes so the rice cooks evenly and absorbs drippings. Store leftovers in an airtight container in the refrigerator for up to 4 days; reheat gently with a splash of broth or water. Freezing is not recommended because cream-based gravy and rice can become grainy after thawing. If you want a lighter option, use half-and-half instead of heavy cream for a similar creamy texture.