Step 1: Season and Sear the Chicken

Pat the chicken dry with paper towels. Season both sides generously with salt, pepper, and paprika. In a large skillet or Dutch oven, heat the olive oil over medium-high heat. Once hot, add the chicken skin-side down and sear for 4–5 minutes until golden brown. Flip and sear the other side. Remove and set aside.

Step 2: Sauté the Aromatics

Reduce the heat to medium. In the same pan with the chicken drippings, add chopped onion and bell pepper. Sauté for about 4–5 minutes until softened. Stir in the minced garlic and cook for another minute.

Step 3: Make the Gravy

Sprinkle the flour over the sautéed vegetables and stir constantly for 1–2 minutes to create a roux. Slowly whisk in the chicken broth, then add the cream. Stir in onion powder, thyme, paprika, and season with salt and pepper to taste. Let the gravy simmer and thicken for about 5 minutes.

Step 4: Smother the Chicken

Return the seared chicken to the skillet, nestling it into the gravy. Reduce the heat to low, cover the skillet, and let the chicken simmer in the gravy for 30–35 minutes until fully cooked and tender. Flip occasionally and spoon gravy over the top as it cooks.

Step 5: Cook the Rice

While the chicken simmers, cook the rice in a separate pot with chicken broth, butter, and salt. Bring to a boil, then reduce to a simmer and cover. Cook for 18–20 minutes until the rice is fluffy and the liquid is absorbed. Remove from heat and let sit for 5 minutes before fluffing with a fork.

Step 6: Serve and Enjoy

Serve the smothered chicken over a generous bed of rice, spooning extra gravy on top. Garnish with chopped parsley or green onions for added freshness.