Sear the chicken well for extra flavor. Use low heat while simmering to prevent the gravy from thickening too quickly. If using white rice, cook it separately to keep it fluffy and not overly soft from the sauce.
Ingredients
4 bone-in or boneless chicken thighs
1 tablespoon olive oil
1 tablespoon butter
1 small onion, diced
2 garlic cloves, minced
2 tablespoons all-purpose flour
2 cups chicken broth
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon paprika
Salt and black pepper, to taste
2 cups cooked white rice
Chopped parsley for garnish (optional)
Directions
Season chicken with salt, pepper, garlic powder, onion powder, and paprika. In a large skillet or Dutch oven, heat olive oil and butter over medium heat. Sear chicken on both sides until golden brown, about 4–5 minutes per side. Remove chicken and set aside.
In the same skillet, add diced onion and cook until softened. Add garlic and cook another 30 seconds. Sprinkle in flour and stir to coat the onions, cooking for 1 minute. Slowly whisk in chicken broth until smooth.
Return the chicken to the skillet and bring the gravy to a simmer. Cover and reduce heat to low. Simmer for 25–30 minutes, or until chicken is tender and cooked through.
Serve the smothered chicken over cooked rice and spoon extra gravy on top. Garnish with chopped parsley if desired.
For variations, try adding mushrooms or bell peppers to the gravy for extra flavor. You can also use chicken breasts, though thighs are more flavorful and stay tender. For a little heat, add a pinch of cayenne or a splash of hot sauce to the gravy.