The Best Southern Smothered Chicken Thighs with Rice
This smothered chicken recipe is a one-pan ultimate comfort meal, with crispy chicken thighs simmered in a rich, creamy onion gravy that thickens right in the skillet. Spoon it over hot white rice and you’ve got a simple, dependable dinner that always hits the spot.
Print
Pin
Servings: 4
Equipment
- large skillet with lid
- metal tongs
- dry measuring cups
- liquid measuring cup
- measuring spoons
- chef's knife
- medium bowl
- instant-read thermometer
Ingredients
- 4 bone-in, skin-on chicken thighs
- Kosher salt and freshly ground pepper
- ½ cup all-purpose flour
- 2 tablespoon salted butter
- 2 tablespoon vegetable oil
- 1 medium-size yellow onion, halved and thinly sliced
- 2 cloves garlic, minced
- ½ teaspoon poultry seasoning
- ½ teaspoon paprika
- 1¾ cups chicken broth 1 (14.5-oz. can)
- 1 cup whole milk
- Fresh parsley leaves for garnish (optional)
- Hot cooked white rice
Instructions
- Season both sides of the chicken with ½ teaspoon each salt and pepper. Place the flour in a medium bowl. Dredge the chicken in the flour on both sides, shaking off the excess. Set the bowl of flour to the side.
- Heat the butter and oil in a large cast-iron skillet over medium-high heat until the butter melts. Add the chicken to the pan and cook until browned, about 3 to 4 minutes on each side.
- Remove the chicken from the pan, reserving the drippings.
- Add the onion to the drippings and cook until softened, about 5 minutes. Add the garlic and cook 30 seconds more.
- Stir together 3 tablespoons of the leftover flour, the poultry seasoning, paprika, and ½ teaspoon each salt and pepper. Sprinkle the flour mixture over the onions and garlic and stir. Gradually add the broth and milk, stirring until the flour dissolves in the liquid.
- Nestle the chicken in the liquid and bring the mixture to a boil. Cover, reduce the heat to low and simmer for 20 minutes or until an instant read meat thermometer inserted in the thickest portion registers 165°F.
- Sprinkle the chicken the parsley, if desired, and serve over the rice along with the pan gravy.