Ingredients
Scale
- 6 bone-in, skin-on chicken thighs
- Salt and black pepper to taste
- 1 tsp paprika
- 1 tsp garlic powder
- 1/2 cup all-purpose flour (for dredging)
- 2 tbsp butter (plus more if needed)
- 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
- Pat the chicken dry and season with salt, pepper, paprika, and garlic powder. Dredge lightly in flour.
- Heat butter in a large skillet over medium heat. Sear the chicken thighs skin-side down until golden, about 4–5 minutes per side. Remove and set aside.
- In the same pan, sauté chopped onion until translucent, then add garlic and cook for 30 seconds.
- Stir in 2 tbsp flour and cook for 1 minute. Gradually whisk in chicken broth, then add cream and simmer until thickened.
- Return the chicken to the pan, cover, and simmer on low for 25–30 minutes.
- Meanwhile, cook white rice according to package directions.
- Serve chicken and gravy over rice, garnished with fresh parsley.
Notes
- For richer flavor, add a splash of white wine when making the gravy.
- Can substitute boneless chicken thighs, but reduce simmering time.
- Leftovers reheat beautifully — store covered in the fridge up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop + Simmer
- Cuisine: Southern American