Smothered Chicken and Rice
A comforting one-pan meal featuring moist chicken thighs, creamy sauce, and fluffy rice, perfect for weeknight dinners.
Ingredients
For the chicken
- 3 pounds bone-in chicken thighs, skin-on
- 2 teaspoons Diamond Crystal kosher salt
- 2 teaspoons ground black pepper
- 1 teaspoon granulated onion
- 1 teaspoon granulated garlic
- 1 teaspoon lemon pepper
- 1 teaspoon chili powder
- 0.25 teaspoon cayenne pepper Adjust for heat preference
- 2 teaspoons neutral oil
For the sauce
- 6 tablespoons unsalted butter
- 1 medium yellow onion, sliced
- 6 tablespoons all-purpose flour
- 1 tablespoon chicken bouillon powder
- 4 cups low sodium chicken stock
For serving
- 6 cups cooked white rice
Instructions
Preparation
- Season the chicken thighs with kosher salt, black pepper, granulated onion, garlic, lemon pepper, chili powder, and cayenne pepper.
- Ensure each thigh is well-coated.
Cooking
- In a large skillet or Dutch oven, heat the neutral oil over medium heat.
- Add the seasoned chicken thighs, skin side down, and sear for 6 to 8 minutes until golden and crispy.
- Flip and cook for another 6 to 8 minutes until browned on the other side.
- Transfer the chicken to a plate and set aside.
- Lower the heat and add the butter to the same skillet.
- When melted, add the sliced onion and cook until soft and translucent, about 5 minutes.
- Sprinkle flour over the mixture and stir continuously for 2 minutes until well incorporated.
- Gradually whisk in chicken stock and add chicken bouillon powder; stir until smooth.
- Return chicken to the skillet, skin side up, and let simmer gently until cooked through and tender.
- Serve over cooked white rice, drizzling delicious sauce over the top.
Notes
Ensure chicken skin is dry before seasoning for maximum crispiness. Adjust spices for personal taste.