Can I use boneless chicken thighs instead?

Absolutely! Boneless thighs work well but will cook faster. Reduce the simmering time to about 30-40 minutes and check for doneness. The gravy may not be quite as rich, but the dish will still be delicious.

My gravy turned out lumpy - what happened?

Lumps typically form when flour is added too quickly or not whisked continuously. To fix lumpy gravy, strain it through a fine-mesh sieve or blend it with an immersion blender before returning the chicken to the pot.

Can I make this in a slow cooker?

Yes, but you'll still want to brown the chicken and make the roux on the stovetop first. Transfer everything to a slow cooker and cook on low for 4-5 hours or until the chicken is tender.

As written, it has just a hint of heat from the cayenne. You can adjust the spice level by increasing or decreasing the cayenne pepper, or omitting it entirely for a mild version.

Southern Smothered Chicken Thighs with Gravy and Rice Recipe

Name: Southern Smothered Chicken Thighs with Gravy and Rice Recipe
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 1 h 45 min
Cuisine: Southern
Ingredients: 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; 1/4 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 low-sodium chicken stock; 6 cups cooked white rice

Description

This Southern Smothered Chicken Thighs recipe is a hearty comfort food dish with tender, seasoned chicken thighs cooked in a rich, flavorful gravy. Served over a bed of white rice, this dish is soul-satisfying and perfect for weeknight dinners or family gatherings. The creamy gravy combined with aromatic spices and tender chicken will leave you craving for more!

Ingredients

Units Scale

For the Chicken:

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
1/4 teaspoon cayenne pepper
3 pounds bone-in chicken thighs
2 teaspoons neutral oil

For the 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

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Instructions

Prepare the Seasoning Mix
In a small bowl, mix the kosher salt, black pepper, granulated onion, granulated garlic, lemon pepper, chili powder, and cayenne pepper. Season the chicken thighs on all sides with this mixture, ensuring you pull back the skin to season the meat directly.
Sear the Chicken
Heat a large Dutch oven or cast iron skillet over medium-high heat. Add the neutral oil. Once hot, brown the chicken thighs on both sides, roughly 6 minutes total. Remove the chicken from the skillet and set aside.
Cook the Onions
In the same pot or skillet, add the unsalted butter and sliced onions. Stir while scraping up any browned bits stuck to the bottom. Sauté the onions for 5-7 minutes until they soften and become translucent.
Make the Gravy
Gradually add the flour and chicken bouillon powder to the cooked onions and butter. Whisk until a smooth paste forms. Slowly pour in the chicken stock while whisking continuously to develop a smooth gravy. Taste and adjust the seasoning with more bouillon powder, if necessary.
Simmer the Chicken in Gravy
Bring the gravy to a low boil. Return the browned chicken thighs to the pot, covering them in the gravy. Reduce the heat to low, cover the skillet, and let the chicken simmer for 1 hour. Stir occasionally to ensure even cooking, and let the chicken get tender and infused with the gravy.
Serve and Enjoy
Serve the smothered chicken hot with a generous scoop of cooked rice, and ladle extra gravy on top for a flavorful finish.

Notes

Adjust the Roux Color: For a richer, deeper gravy, cook the butter and flour mixture (roux) a little longer until it turns a light golden brown before adding the stock.
Let It Rest: Once the chicken is cooked, let it rest in the gravy for about 5-10 minutes off the heat. This helps the flavors meld together perfectly.
Chicken Breasts Alternative: You can use chicken breasts instead of thighs. Sear the breasts for about 4 minutes per side to avoid overcooking. Reduce the simmer time to 30-40 minutes, or until fully cooked and tender.

Nutrition

Serving Size: 1 Serving
Calories: 550kcal
Sugar: 4g
Sodium: 850mg
Fat: 27g
Saturated Fat: 11g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 1g
Protein: 32g
Cholesterol: 145mg