Smothered Chicken and Rice

Here’s a cozy, comforting recipe for Smothered Chicken and Rice — juicy chicken thighs cooked in a rich, savory gravy with tender rice soaking up all the delicious flavors. Perfect for a satisfying family meal!

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🍗 Smothered Chicken and Rice

Ingredients (Serves 4)

• 4 bone-in, skin-on chicken thighs (or breasts if you prefer)

• Salt and pepper

• 2 tbsp olive oil or butter

• 1 medium onion, diced

• 3 cloves garlic, minced

• 1 cup long-grain white rice (uncooked)

• 2 1/2 cups chicken broth

• 1 tsp dried thyme (or fresh if available)

• 1 tsp paprika

• 1/2 tsp dried oregano

• 1/2 tsp black pepper

• Optional: 1/2 cup sliced mushrooms or bell peppers

• Fresh parsley or green onions, chopped (for garnish)

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Instructions

1. Season the chicken:
   Pat chicken dry and season generously with salt and pepper.

2. Brown the chicken:
   Heat oil or butter in a large skillet or Dutch oven over medium-high heat. Add chicken, skin side down, and cook until golden brown, about 5-7 minutes per side. Remove chicken and set aside.

3. Cook the aromatics:
   In the same pan, add onion (and mushrooms or peppers if using) and sauté until softened, about 4-5 minutes. Add garlic and cook for 30 seconds more until fragrant.

4. Add rice and spices:
   Stir in the rice, thyme, paprika, oregano, and black pepper. Toast the rice for 1-2 minutes, stirring frequently.

5. Add broth and simmer:
   Pour in chicken broth, scraping up any browned bits from the pan. Return the chicken pieces to the pan, nestling them into the rice.

6. Cook covered:
   Reduce heat to low, cover the skillet, and simmer for 25-30 minutes, or until the rice is tender and the chicken is cooked through (internal temperature 165°F/74°C).

7. Serve:
   Garnish with chopped parsley or green onions. Serve hot and enjoy!

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Would you like a slow cooker or instant pot version of this? Or a creamy variation?