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Southern Smothered Chicken Thighs with Gravy and Rice Recipe

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3.9 from 12 reviews

Classic Southern Smothered Chicken Thighs cooked in a rich homemade gravy and served with fluffy white rice. This hearty soul food dish features bone-in chicken thighs seasoned with a blend of spices, seared to a golden brown, then slowly simmered in a savory onion gravy until tender. Perfect for a comforting Sunday dinner.

Ingredients

Seasoning Mix

  • 2 teaspoons Diamond Crystal kosher salt (use half this amount if using any other brand or type of salt)
  • 2 teaspoons ground black pepper
  • 1 teaspoon granulated onion
  • 1 teaspoon granulated garlic
  • 1 teaspoon lemon pepper
  • 1 teaspoon chili powder
  • ¼ teaspoon cayenne pepper

Main Ingredients

  • 3 pounds bone-in chicken thighs
  • 2 teaspoons neutral oil (such as vegetable or canola oil)
  • 6 tablespoons unsalted butter
  • 1 yellow onion, sliced
  • 6 tablespoons all-purpose flour
  • 1 tablespoon chicken bouillon powder (or to taste)
  • 4 cups low sodium chicken stock
  • 6 cups cooked white rice

Instructions

  1. Prepare the seasoning mix. In a small bowl, combine kosher salt, ground black pepper, granulated onion, granulated garlic, lemon pepper, chili powder, and cayenne pepper. Set aside.
  2. Season the chicken. Pat the bone-in chicken thighs dry and generously season all sides with the prepared seasoning mix. Be sure to gently pull back the skin to season the meat underneath for maximum flavor.
  3. Heat the cooking vessel. Place a large Dutch oven or cast iron skillet over medium-high heat and allow it to preheat.
  4. Sear the chicken thighs. Add the neutral oil to the heated pot, then carefully add the seasoned chicken thighs. Brown the chicken on both sides, about 6 minutes total, until golden. Remove the chicken from the pot and set aside.
  5. Cook the onions. Reduce heat to medium, add the unsalted butter and sliced onions to the pot. Stir continuously, scraping up any browned bits from the bottom. Sauté until the onions are softened and translucent, about 5 to 7 minutes.
  6. Make the roux and gravy. Gradually add the all-purpose flour and chicken bouillon powder to the onions and butter. Whisk constantly to form a smooth paste. Slowly pour in the chicken stock while whisking vigorously to ensure a smooth, lump-free gravy. Taste and adjust seasoning by adding more bouillon powder if needed.
  7. Simmer the chicken. Bring the gravy to a low boil, then return the browned chicken thighs to the pot. Cover the pot, reduce heat to low, and let the chicken simmer gently in the gravy for 1 hour, or until the meat is tender and cooked through. Stir occasionally to prevent sticking.
  8. Serve. Spoon cooked white rice onto plates and top with the smothered chicken thighs. Ladle extra gravy over the top and serve immediately for a comforting meal.

Notes

  • Use bone-in chicken thighs for the best flavor and tenderness.
  • If you prefer a thicker gravy, let it simmer uncovered in the last 10 minutes to reduce further.
  • Adjust cayenne pepper to your spice tolerance; omit for a milder dish.
  • Low sodium chicken stock is recommended to better control salt levels in the dish.
  • Leftover smothered chicken can be refrigerated for up to 3 days and reheated gently on the stovetop.

Find it online: https://yumntasty.com/southern-smothered-chicken-thighs-with-gravy-and-rice-recipe/