Tender, flavorful chicken thighs simmered in a rich gravy, served over fluffy white rice — comfort food at its best!

Why You’ll Love This Recipe

• Classic comfort food: Rich gravy with tender chicken and rice.

• Simple ingredients: Easy pantry staples create big flavor.

• One-pot cooking: Minimal cleanup with Dutch oven or skillet.

• Perfect for family meals: Hearty and satisfying for all ages.

Ingredients

• 3 pounds bone-in chicken thighs

• 2 teaspoons kosher salt

• 2 teaspoons coarse black pepper

• 1 teaspoon granulated onion

• 1 teaspoon granulated garlic

• 1 teaspoon lemon pepper

• 1 teaspoon chili powder

• ¼ teaspoon cayenne pepper

• 2 teaspoons neutral oil (canola, vegetable, etc.)

• 6 tablespoons unsalted butter

• 1 yellow onion, sliced

• 6 tablespoons all-purpose flour

• 1 tablespoon chicken bouillon powder

• 4 cups unsalted chicken stock

• 6 cups cooked white rice

Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Yield: 6 servings

Directions

Step 1: Prep and Season Chicken

Mix all spices in a bowl. Season chicken thighs thoroughly, including under the skin.

Step 2: Brown Chicken

Heat oil in a large Dutch oven or cast iron skillet over medium-high heat. Brown chicken on both sides, about 6 minutes total. Remove and set aside.

Step 3: Sauté Onions

Melt butter in the same pot. Add sliced onions and sauté 5–7 minutes until soft and translucent, scraping up browned bits from the bottom.

Step 4: Make Gravy

Stir in flour and chicken bouillon powder. Slowly whisk in chicken stock until smooth. Adjust seasoning as needed.

Step 5: Simmer Chicken

Bring gravy to a gentle boil. Return chicken to pot, cover, reduce heat, and simmer for 1 hour, stirring occasionally until chicken is tender.

Step 6: Serve

Spoon chicken and rich gravy over warm cooked white rice and serve hot.

Tips & Variations

• Rice Options: Use brown rice or cauliflower rice for a healthier twist.

• Make it Spicier: Add more cayenne or hot sauce to the gravy.

• Vegetables: Add sliced mushrooms or bell peppers with onions for extra flavor.

• Leftovers: Store chicken and gravy separately from rice for best reheating.

Frequently Asked Questions

Q: Can I use boneless chicken thighs instead of bone-in?

A: Yes! Boneless thighs will cook faster, so reduce simmer time to about 40–45 minutes and check for doneness.

Q: Can I use chicken breasts instead?

A: You can, but breasts may dry out. Lower the simmer time and monitor carefully to keep them tender.

Q: What can I substitute for chicken bouillon powder?

A: Use chicken bouillon cubes, chicken base, or simply add extra salt and seasoning to taste.

Q: Can I make this in a slow cooker?

A: Yes! Brown the chicken and sauté onions first, then combine everything in the slow cooker and cook on low for 4–6 hours.

Q: How do I store leftovers?

A: Store chicken and gravy in an airtight container separately from the rice in the fridge for up to 3–4 days. Reheat gently on stove or microwave.

Q: Can I freeze this dish?

A: Yes, freeze chicken and gravy in a freezer-safe container for up to 3 months. It’s best to freeze rice separately or prepare fresh when reheating.

Final Thoughts

This Smothered Chicken and Rice recipe is the perfect cozy meal for chilly evenings or anytime you crave comforting homemade food. The tender chicken soaks up the rich, savory gravy, while the fluffy rice balances every bite. It’s a straightforward, satisfying dish that’s sure to become a family favorite. Plus, with easy prep and mostly pantry staples, it’s a go-to dinner that feels like a warm hug. Enjoy it fresh or make extra for delicious leftovers!