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Creamy Smothered Chicken and Rice – Southern Comfort in One Skillet

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This Southern-style creamy smothered chicken and rice features juicy pan-seared chicken thighs simmered in a savory cream gravy, served over fluffy white rice — pure comfort in one skillet.

Ingredients

Scale

  • 6 bone-in, skin-on chicken thighs

  • 1 cup long grain white rice

  • 1 medium yellow onion, diced

  • 3 garlic cloves, minced

  • 2 tbsp flour

  • 1 tbsp olive oil

  • 1 tbsp butter

  • 1 cup chicken broth (plus more as needed)

  • ½ cup heavy cream

  • 1 tsp salt

  • ½ tsp black pepper

  • ½ tsp paprika

  • 1 tsp garlic powder

  • Fresh thyme or parsley, for garnish

Instructions

  1. Season chicken with salt, pepper, paprika, and garlic powder.

  2. Heat oil and butter in a skillet. Sear chicken skin-side down until golden. Flip and sear the other side. Remove and set aside.

  3. Add onion to skillet and sauté until soft. Stir in garlic and cook 30 seconds.

  4. Sprinkle in flour, stirring for 1–2 minutes. Slowly add broth, whisking until smooth.

  5. Stir in cream and simmer gently. Return chicken to pan and cover.

  6. Simmer on low 25–30 minutes until chicken is tender and sauce is thickened.

  7. Cook rice separately and fluff. Serve chicken and gravy over rice. Garnish with herbs.

Notes

  • For a lighter version, use half-and-half or boneless chicken.

  • Add mushrooms, spinach, or peas if desired.

  • Sauce can be made thicker with a cornstarch slurry if needed.

Find it online: https://goldenskilleteats.com/creamy-smothered-chicken-and-rice-southern-comfort-in-one-skillet/