Southern Smothered Chicken Thighs with Gravy and Rice

5 from 23 votes

This smothered chicken recipe is made with chicken thighs and homemade gravy. Serve it with white rice for a classic Sunday dinner recipe.

Prep Time15

Cook Time1 30

Total Time1 45

Course: Main Course

Cuisine: American, Soul Food

Servings: servings

Calories: 841kcal

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

Heat a large Dutch oven or cast iron skillet over medium high heat.
Mix salt, black pepper, granulated onion, granulated garlic, lemon pepper, chili powder, and cayenne pepper in a small bowl.
Season chicken on all sides with seasoning mixture, making sure to pull back the skin to season the meat.
Pour oil into the pre-heated pot (or skillet).
Brown thighs on both sides, about 6 minutes. Remove chicken and set aside.
Add butter and sliced onions to the pot or pan and stir with a spoon or spatula, scraping any food stuck to the bottom as needed.
Sauté onions until softened and translucent, about 5 to 7 minutes.
Gradually add flour and bouillon powder, and whisk until well-combined with the onions and butter.
Add stock and continue whisking vigorously until a smooth gravy develops. Taste for seasoning and adjust with more bouillon if needed.
Bring gravy to a low boil and return the thighs back to the pot.
Cover and reduce heat to low.
Simmer chicken in the gravy for 1 hour, or until thighs are tender and cooked through; stir occasionally.
Plate smothered chicken with a scoop of cooked rice and spoon extra gravy on top; serve immediately.

Adjust the Roux Color – If you want a richer gravy, cook the flour and butter mixture a little longer before adding stock—just until it turns a light golden brown.
Let It Rest Before Serving – Once the chicken is done, let it sit in the gravy off the heat for about 5-10 minutes to allow the flavors to meld even more.
Chicken Breast: If you prefer to use chicken breasts, be sure to sear them just until golden brown (about 4 minutes per side) to avoid overcooking. Reduce the simmering time to about 30-40 minutes, or until the breasts are tender and cooked through.