Smothered Chicken and Rice

Smothered Chicken and Rice: A Southern Comfort Classic

Deeply flavorful and steeped in soul, Smothered Chicken and Rice is the kind of meal that feels like a warm hug. Seasoned chicken is seared until golden, then slowly simmered in a rich onion gravy and served over fluffy rice. Every bite is layered with warmth, tradition, and home-cooked love.

This dish is more than just dinner—it’s a celebration of heritage, patience, and heart. From the deep browning to the slow simmer, every step builds a flavor that comforts and satisfies.

---

🧾 Ingredients Breakdown

Component	Ingredient	Amount
Protein	Bone-in chicken thighs	3 pounds
Seasoning Blend	Kosher salt	2 teaspoons
	Coarse black pepper	2 teaspoons
	Granulated onion	1 teaspoon
	Granulated garlic	1 teaspoon
	Lemon pepper	1 teaspoon
	Chili powder	1 teaspoon
	Cayenne pepper	¼ teaspoon
Cooking Base	Neutral oil	2 teaspoons
	Unsalted butter	6 tablespoons
	Yellow onion, sliced	1
	All-purpose flour	6 tablespoons
	Chicken bouillon powder	1 tablespoon
	Unsalted chicken stock	4 cups
Serving	Cooked white rice	6 cups

---

👨‍🍳 How to Make It

1. Get Your Pot Ready

Preheat a large Dutch oven or cast iron skillet over medium-high heat to start building flavor from the first step.

2. Season the Chicken

Combine all spices in a small bowl. Rub the mixture all over the chicken, making sure to get underneath the skin for maximum flavor.

3. Sear the Chicken

Add oil to the hot pot and brown the chicken for about 3 minutes per side, until golden and crisp. Remove and set aside.

4. Cook the Onions

Add butter to the same pot and toss in the sliced onions. Cook for 5–7 minutes, stirring often and scraping up the flavorful bits from the bottom.

5. Build the Gravy

Sprinkle in the flour and bouillon powder. Stir constantly for 1–2 minutes to cook the flour. Slowly pour in the chicken stock, whisking as you go to avoid lumps. Let the gravy thicken slightly and taste to adjust seasoning.

6. Simmer Everything Together

Bring the gravy to a gentle boil, then carefully return the chicken to the pot. Lower the heat, cover, and simmer for 1 hour, stirring now and then, until the chicken is fall-off-the-bone tender.

7. Serve and Savor

Spoon the tender chicken and rich gravy over warm white rice. Garnish with fresh parsley or green onions if you’d like.

---

✨ Pro Tip: Want to kick it up a notch? Serve with a side of cornbread or a drizzle of hot sauce for extra Southern flair.