Southern Smothered Chicken with Rice and Gravy

Step 1

Season the chicken thighs with salt, black pepper, and paprika, then dredge in 1/4 cup of the flour, shaking off excess.

Step 2

Melt the butter in a large skillet over medium-high heat and brown the chicken thighs for 4-5 minutes per side, then remove and set aside.

Step 3

Add the sliced onion to the same skillet and cook for 5 minutes until softened.

Step 4

Whisk in the remaining 1/4 cup flour and cook for 2 minutes, stirring constantly, to form a light roux.

Step 5

Slowly whisk in the chicken broth until smooth, scraping up any browned bits from the pan.

Step 6

Return the chicken thighs to the skillet, cover, reduce heat to low, and simmer for 30 minutes until the chicken reaches 165°F and is tender.

Step 7

Meanwhile, bring 2 cups of water to a boil in a separate pot, add the rice, cover, reduce heat, and cook for 18 minutes until tender.

Step 8

Serve the smothered chicken and gravy over the white rice.