Description
A cozy, stick-to-your-ribs dinner: juicy chicken thighs braised in a savory onion-and-mushroom gravy and ladled over soft, steaming rice. It’s simple, homey, and perfect for a weeknight that needs comfort fast.
Ingredients
Scale
- 4 bone-in chicken thighs
- 1 cup long-grain white rice
- 1 medium onion, thinly sliced
- 1 cup mushrooms, thinly sliced
- 2 cups chicken broth
- 1/2 cup heavy cream
- 1/4 cup all-purpose flour
- 1/4 cup vegetable oil (or other neutral oil)
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and freshly ground black pepper, to taste
- Chopped fresh parsley, for garnish (optional)
Instructions
- Season the chicken. Pat the thighs dry and rub them with salt, pepper, garlic powder, and onion powder. Dry skin browns better and adds flavor. Bold tip: Pat the chicken dry before seasoning for the best sear.
- Brown the thighs. Heat the oil in a large skillet over medium-high heat. Add the chicken, skin-side down, and cook until the skin is deep golden, 5–7 minutes per side. Transfer the browned pieces to a plate and set aside.
- Sauté the veg. In the same pan, reduce heat to medium and add the sliced onion and mushrooms. Cook, stirring occasionally, until the onion softens and the mushrooms release their juices, about 5–6 minutes.
- Make the roux. Sprinkle the flour over the softened veggies and stir for 1–2 minutes to cook the raw flour taste out and absorb fat from the pan.
- Build the gravy. Slowly whisk in the chicken broth, scraping up any browned bits on the pan bottom. Continue whisking until the sauce thickens and becomes smooth.
- Finish the sauce and braise. Stir the cream into the gravy, return the chicken thighs to the skillet (nestle them into the sauce), cover, and lower the heat. Simmer gently for about 30 minutes, until the meat is tender and cooked through.
- Cook the rice. While the chicken simmers, prepare the rice according to package directions so it’s hot and ready when the smothered chicken finishes.
- Serve. Spoon a bed of rice onto plates, top with a chicken thigh, and ladle plenty of mushroom-onion gravy over everything. Garnish with chopped parsley if you like.
Notes
- Notes & swaps
- Boneless thighs shorten the cooking time and are a fine swap if you prefer them.
- Use low-sodium broth to control salt levels.
- Want more veg? Stir in peas or wilted spinach near the end of cooking.
- For a lighter finish, use whole milk instead of cream — the sauce will be slightly thinner but still tasty.
- Serving suggestions
- This goes great with steamed green beans, roasted broccoli, or buttery dinner rolls to mop up the gravy. Looking for a casserole vibe? After braising, move everything to a baking dish, top with breadcrumbs or cheese, and bake briefly until golden.
- Storage & reheating
- Refrigerate leftovers in an airtight container for up to 4 days. Reheat gently on the stovetop with a splash of broth to loosen the sauce, or warm single portions in the microwave. You can freeze portions for 1–2 months; thaw overnight before reheating.
- Quick troubleshooting
- Sauce too thin? Simmer uncovered a few minutes to reduce, or whisk 1 tsp cornstarch with cold water and stir in to thicken.
- Rice undercooked? Check your rice-to-water ratio and cook a few minutes longer with the lid on.
- Chicken dry? Reduce simmer time and remove when the internal temperature reaches 165°F; let rest before serving.
Nutrition
- Calories: 520kcal
- Sugar: 3g
- Sodium: 640mg
- Fat: 28g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 135mg