Description
A comforting and hearty Southern-style dish featuring tender chicken smothered in a creamy, savory gravy served over perfectly cooked rice.
Ingredients
Units
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- 4 bone-in, skin-on chicken thighs
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 cup chicken broth
- 1 cup heavy cream
- 1 teaspoon paprika
- 1/2 teaspoon dried thyme
- 2 tablespoons all-purpose flour
- 2 tablespoons butter
- 2 cups cooked white rice
- 1 tablespoon chopped fresh parsley (optional, for garnish)
Instructions
- Season the chicken thighs with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat. Sear chicken on both sides until golden brown, about 4–5 minutes per side. Remove and set aside.
- In the same skillet, melt butter and sauté the onions until soft, about 3 minutes. Add garlic and cook for another minute.
- Sprinkle flour into the pan and stir well to form a roux. Cook for 1–2 minutes until lightly browned.
- Gradually whisk in chicken broth and heavy cream until smooth. Add paprika and thyme, and stir well.
- Return the chicken to the skillet. Reduce heat to low, cover, and simmer for 30–35 minutes until chicken is fully cooked and tender.
- Serve the smothered chicken over cooked white rice and garnish with parsley if desired.
Notes
- You can substitute heavy cream with half-and-half for a lighter version.
- Boneless, skinless chicken can be used for quicker cooking.
- Add mushrooms or bell peppers for additional flavor and texture.
Nutrition
- Serving Size: 1 serving
- Calories: 580
- Sugar: 3g
- Sodium: 720mg
- Fat: 38g
- Saturated Fat: 18g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 165mg