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Golden brown smothered chicken thighs in a rich onion gravy served over white rice in a cast iron skillet

Authentic Southern Smothered Chicken and Rice

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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 6 servings
Calories: 450
Ingredients Method

Ingredients
  

  • 6 bone -in, skin-on chicken thighs (approximately 3 lbs)
  • 1 cup all -purpose flour
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon poultry seasoning
  • 3 tablespoons vegetable oil
  • 1 large yellow onion, sliced into half-moons
  • 3 cloves garlic , minced
  • 3 cups low -sodium chicken broth
  • 1/2 cup whole milk
  • 3 cups cooked long-grain white rice

Method
 

  1. In a shallow bowl, combine the all-purpose flour, salt, black pepper, onion powder, garlic powder, smoked paprika, and poultry seasoning.
  2. Dredge each chicken thigh thoroughly in the seasoned flour mixture, shaking off any excess; reserve 3 tablespoons of the remaining seasoned flour for the gravy.
  3. Heat the vegetable oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat.
  4. Place the chicken thighs skin-side down in the skillet and sear for 6 to 8 minutes until the skin is golden and crispy, then flip and sear for 5 minutes before removing the chicken to a side plate.
  5. Add the sliced onions to the same skillet and sauté for 5 to 7 minutes until softened and translucent, using a wooden spoon to scrape the browned bits (fond) from the bottom of the pan.
  6. Stir in the minced garlic and cook for 30 seconds until fragrant.
  7. Sprinkle the reserved 3 tablespoons of seasoned flour over the onions and cook, stirring constantly, for 2 minutes to form a roux.
  8. Gradually whisk in the chicken broth and whole milk, stirring vigorously to ensure a smooth, lump-free gravy, and bring to a gentle simmer.
  9. Return the seared chicken thighs and any accumulated juices to the skillet, nestling them into the gravy.
  10. Reduce the heat to low, cover with a tight-fitting lid, and simmer for 30 to 35 minutes until the chicken is tender and reaches an internal temperature of 165°F.
  11. Serve the chicken thighs and a generous ladle of gravy over portions of hot cooked white rice.