A soul food classic with tender chicken, creamy gravy, and fluffy rice—comfort food at its finest!
Ingredients
For the Chicken:
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4 bone-in, skin-on chicken thighs (or breasts)
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1 tsp salt
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1 tsp black pepper
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1 tsp garlic powder
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1 tsp paprika
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2 tbsp olive oil
For the Gravy:
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3 tbsp butter
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3 tbsp flour
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1 onion, diced
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2 cloves garlic, minced
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2 cups chicken broth
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½ cup heavy cream (or milk)
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1 tsp thyme
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Salt & pepper to taste
For the Rice:
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1 cup long-grain white rice
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2 cups chicken broth
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1 tbsp butter
Garnish:
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Fresh parsley
Instructions
1. Season & Sear Chicken
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Pat chicken dry, then rub with salt, pepper, garlic powder, and paprika.
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Heat olive oil in a large skillet over medium-high heat.
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Sear chicken 4-5 mins per side until golden. Remove and set aside.
2. Make the Gravy
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In the same skillet, melt butter over medium heat.
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Add onion, cook until soft (~3 mins), then add garlic (30 sec).
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Stir in flour to make a roux (cook 1-2 mins).
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Slowly whisk in chicken broth, then heavy cream and thyme.
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Simmer until thickened (~5 mins). Season with salt & pepper.
3. Cook the Rice
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In a pot, melt butter, then add rice and toast 1 min.
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Pour in chicken broth, bring to a boil, then cover and simmer 15-18 mins.
4. Finish & Serve
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Return chicken to the skillet, spoon gravy over it, and simmer 10 mins (until chicken is cooked through).
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Serve over fluffy rice, garnished with parsley.
Tips
🍗 Extra crispy skin: Broil chicken for 2-3 mins before serving.
🌶 Spicy kick: Add cayenne or hot sauce to the gravy.
🥬 Veggie boost: Stir in mushrooms or bell peppers with the onions.
Why You’ll Love It
✅ Rich, savory gravy
✅ Fall-off-the-bone tender chicken
✅ One-pan comfort food
Perfect for Sunday dinner!