Smothered Chicken

Name: Smothered Chicken
Prep time: 10 min
Cook time: 39 min
Total time: 49 min
Cuisine: American
Ingredients: 10½ oz White Rice; 1¼ tsp Salt; 1½ lb Chicken Thigh; ½ tsp Black Pepper; 1 tsp Paprika; 1½ tbsp Vegetable Oil; 1 Onion; 9 oz Mushroom; 2 cloves Garlic; 2 tbsp All-Purpose Flour; 1⅔ cups Chicken Broth

By Eatpace

Southern-style chicken thighs simmer in onion and mushroom gravy and are served over rice. Boneless thighs cook quickly while the rice simmers alongside.

Total: 49 min; 10 prep · 39 cook
Serves: 4; Scale it below
Calories: 582; kcal per serving
Protein: 43g; per serving

Plan this dinner Jump to recipe

Chicken thighs and onion-mushroom gravy served over white rice.

49 min

Method

7 steps 10 min prep · 39 min cook

Prep

Step 1. Bring White Rice, Water, and part of the Salt to a boil in a saucepan. Cover and simmer over low heat until the water is absorbed, about 15 minutes. Remove from the heat and rest, covered, for 5 minutes.
Step 2. Meanwhile, season Chicken Thigh with the rest of the Salt, Black Pepper, and Paprika.

Cook

Step 3. Heat Vegetable Oil in a large deep skillet over medium-high heat. Brown the chicken in batches until golden, about 3 minutes per side; transfer to a plate. It will finish cooking in the gravy.
Step 4. Add Onion and Mushroom to the skillet over medium heat. Cook, stirring, until softened and browned, about 7 minutes. Stir in Garlic until fragrant, about 30 seconds.
Step 5. Sprinkle in All-Purpose Flour and stir until it coats the vegetables, about 1 minute. Gradually stir in Chicken Broth, scraping up the browned bits, until smooth.
Step 6. Return the chicken and any plate juices to the skillet. Simmer gently over medium-low heat until the gravy thickens and the chicken is cooked through with no pink inside, about 8 minutes.

Finish & serve

Step 7. Fluff the rice and divide among plates. Spoon the chicken and onion-mushroom gravy over it.

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Tips

Good to know

Check the thickest chicken thigh with an instant-read thermometer; it should reach 165°F.

Swap it

Use gluten-free all-purpose flour in place of the flour for a gluten-free gravy.

Leftovers

Refrigerate leftovers promptly in shallow containers for up to 3 days, then reheat until steaming.

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