Print

Southern Smothered Chicken Thighs with Gravy and Rice Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.9 from 4 reviews

This Southern Smothered Chicken Thighs recipe features tender bone-in chicken thighs cooked slowly in a rich, homemade onion gravy. Seasoned with a blend of spices and simmered to perfection, the chicken is served over fluffy white rice for a comforting classic Southern soul food meal ideal for Sunday dinners.

Ingredients

Chicken and Seasoning

  • 2 teaspoons Diamond Crystal kosher salt (use half if using another brand)
  • 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
  • 3 pounds bone-in chicken thighs
  • 2 teaspoons neutral oil (such as vegetable or canola oil)

Gravy

  • 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

To Serve

  • 6 cups cooked white rice

Instructions

  1. Preheat and Season: Heat a large Dutch oven or cast iron skillet over medium-high heat. In a small bowl, combine salt, black pepper, granulated onion, granulated garlic, lemon pepper, chili powder, and cayenne pepper. Pull back the skin of chicken thighs and season the meat and skin thoroughly with this spice mixture.
  2. Brown the Chicken: Add neutral oil to the hot pot or skillet. Place chicken thighs skin-side down and brown both sides for about 6 minutes total. Remove thighs from the pot and set aside.
  3. Sauté Onions: Add unsalted butter to the same pot along with sliced onions. Stir and scrape the bottom to loosen browned bits. Sauté the onions until they become translucent and softened, about 5 to 7 minutes.
  4. Make the Roux: Gradually sprinkle in the all-purpose flour and chicken bouillon powder while whisking constantly. Mix until the flour combines well with the onions and butter, creating a thick paste.
  5. Add Stock and Form Gravy: Slowly pour in the chicken stock while whisking vigorously to prevent lumps. Continue whisking until the gravy is smooth. Taste and adjust seasoning with extra bouillon powder if desired.
  6. Simmer the Chicken: Bring the gravy to a low boil, then return the browned chicken thighs to the pot. Cover with a lid, reduce heat to low, and let the chicken simmer gently in the gravy for 1 hour, stirring occasionally, until the chicken is tender and cooked through.
  7. Serve: Spoon a generous portion of cooked white rice onto plates. Place smothered chicken thighs on top and ladle extra gravy over everything. Serve immediately for a classic Southern comfort meal.

Notes

  • Use bone-in chicken thighs for maximum flavor and juiciness.
  • Adjust cayenne pepper to taste if you prefer less heat.
  • Low sodium chicken stock helps control the saltiness of the gravy.
  • If you don’t have a Dutch oven or cast iron skillet, use a heavy-bottomed pot that retains heat well.
  • Make sure to whisk the gravy constantly when adding stock to avoid lumps.
  • This recipe pairs excellently with steamed greens or collard greens for a full Southern meal.

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