Ingredients
Scale
- 6 bone-in, skin-on chicken thighs
- Salt and black pepper
- 1 tsp paprika
- 1 tsp garlic powder
- 1/2 cup all-purpose flour (for dredging)
- 2 tbsp butter
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 tbsp flour (for roux)
- 2 cups chicken broth
- 1/2 cup heavy cream
- 2 cups cooked white rice
- Fresh parsley, chopped (for garnish)
Instructions
- Season chicken thighs with salt, pepper, paprika, and garlic powder. Dredge in flour.
- In a large skillet, heat butter over medium heat; sear chicken until golden brown on both sides. Remove from skillet.
- Sauté chopped onion until translucent; add minced garlic and cook briefly.
- Create gravy by whisking in flour, then gradually adding chicken broth and heavy cream until smooth. Simmer to thicken.
- Return chicken to the skillet; cover and simmer on low heat until cooked through.
- Prepare white rice following package instructions.
- Serve rice topped with smothered chicken and gravy; garnish with fresh parsley.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Skillet
- Cuisine: Southern
Nutrition
- Serving Size: 1 plate (approximately 300g)
- Calories: 550
- Sugar: 2g
- Sodium: 650mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 120mg