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Smothered Chicken Recipe Over Creamy Garlic Butter Rice with Collard Greens

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A comforting and easy smothered chicken dish served over creamy garlic butter rice with sautéed collard greens, perfect for cozy dinners and quick weeknight meals.

Ingredients

Scale
  • 4 bone-in, skin-on chicken thighs (about 1.5 lbs / 680 g)
  • 1 cup (120 g) all-purpose flour
  • 1 tsp smoked paprika
  • Salt and freshly ground black pepper to taste
  • 2 tbsp olive oil or vegetable oil
  • 1 medium onion, thinly sliced
  • 3 cloves garlic, minced
  • 2 cups (480 ml) chicken broth
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried thyme
  • 2 tbsp unsalted butter
  • 1 cup (185 g) long-grain white rice (jasmine or basmati)
  • 2 cups (480 ml) water or chicken broth
  • 3 tbsp unsalted butter, divided
  • 4 cloves garlic, finely minced
  • Salt to taste
  • Freshly chopped parsley (optional)
  • 1 bunch collard greens (about 1 lb / 450 g), washed and chopped
  • 1 tbsp olive oil or bacon fat
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1/4 tsp red pepper flakes (optional)
  • Salt and pepper to taste
  • 1/2 cup (120 ml) chicken broth or water

Instructions

  1. Pat the chicken thighs dry with paper towels. In a shallow dish, combine flour, smoked paprika, salt, and pepper. Dredge each chicken piece thoroughly, shaking off excess flour. Let rest for 5 minutes.
  2. Heat 2 tablespoons of oil in a large skillet over medium-high heat. Add chicken thighs skin-side down and brown for 5-6 minutes until crisp and golden. Flip and brown the other side for 3-4 minutes. Remove chicken and set aside.
  3. Reduce heat to medium. Add sliced onions to the skillet and sauté until softened and caramelized, about 5-7 minutes. Add minced garlic and cook for 1 minute until fragrant.
  4. Pour in chicken broth and Worcestershire sauce, scraping browned bits from the pan. Return chicken to skillet, nestle into sauce, sprinkle thyme over top. Cover and simmer on low for 25-30 minutes, turning chicken halfway through. Stir in butter at the end. If gravy is too thin, remove chicken and simmer uncovered to reduce.
  5. Rinse rice under cold water until water runs clear. In a medium saucepan, melt 2 tablespoons butter over medium heat. Add minced garlic and sauté 1-2 minutes. Add rice and stir to coat. Pour in broth or water, add salt, bring to boil. Reduce heat to low, cover, and cook 15 minutes until liquid absorbed. Let sit covered 5 minutes. Fluff with fork and stir in remaining butter and parsley.
  6. Heat olive oil or bacon fat in a large sauté pan over medium heat. Add diced onion and sauté 3-4 minutes until translucent. Stir in minced garlic and red pepper flakes, cook 1 minute. Add collard greens and toss with oil. Pour in chicken broth or water, cover, and cook 15-20 minutes until greens are tender but vibrant. Season with salt and pepper.
  7. Plate by spooning garlic butter rice as base, topping with smothered chicken and gravy, and adding collard greens on the side. Serve warm.

Notes

Do not rush browning the chicken to develop a flavorful crust. Tap off excess flour but keep some coating for thickening gravy. Rinse rice to remove surface starch and prevent mushiness. Cook collard greens until tender but still bright green. Start chicken first, then rice and greens to finish together. For gluten-free, substitute flour and Worcestershire sauce accordingly. Variations include low-carb cauliflower rice and vegetarian tofu option.

Nutrition

Keywords: smothered chicken, garlic butter rice, collard greens, comfort food, easy dinner, weeknight meal, southern cooking

Find it online: https://sparklespoon.com/smothered-chicken-recipe-over-creamy-garlic-butter-rice-with-collard-greens-easy-and-comforting/