Chicken Murphy has its roots as a comforting, budget-friendly chicken dish made from humble ingredients, predominantly in the American South. This recipe elevates the simple baked chicken and rice combo into a saucy, flavorful meal that comes together with ease. The key is a rich, herb-flecked sour cream sauce that smothers bone-in chicken thighs and simmered rice. With its old-school vibes and family-friendly appeal, this unfussy one-pan meal promises to become a weeknight staple.

History of Chicken Murphy

Chicken Murphy is a classic baked chicken and rice dish that has its roots in budget-friendly family meals across America. With its simple preparation and affordable ingredients, Chicken Murphy became popular during the Great Depression and World War II eras as an easy way to stretch small amounts of meat into a hearty, comforting meal.

While the exact origins are unknown, food historians trace chicken murphy back to the 1920s and 1930s in the South, Midwest and Northeast United States. This one-pot dish was likely created out of necessity, using meager ingredients like chicken, rice, onions and milk to create a satisfying meal for a family. The recipe was likely named after “Mr. Murphy”, a hypothetical father trying to feed his family during lean times.

In the early recipes, the chicken was baked on top of unseasoned rice smothered in some basic gravy or white sauce. The meat was often chicken wings, legs or backs that were budget friendly but tougher. As the dish evolved, bone-in chicken thighs became more common for their richer flavor and tenderness.

Over time, the gravy transformed into a seasoned creamy sauce or stew-like mixture containing ingredients like bouillon, canned soup or sour cream. This gave the simple chicken and rice greater flavor and moisture. While humble, the basic components came together to make a warm, comforting meal with little work required.

The dish gained wider popularity after publication in cookbooks and women’s magazines in the 1930s and 40s. Food rations during World War II generated further interest in economical, make-do meals like Chicken Murphy. Its budget-friendly nature and easy preparation made it a nationwide hit with American home cooks throughout the 20th century.

Today Chicken Murphy remains a nostalgic, unfussy crowd pleaser for family dinners and potlucks. While kitchen staples remain at its core, cooks have customized the dish over the generations with additions like mushrooms, bacon, broccoli and cheese. The possibilities are endless for reinventing this vintage one-pan meal.

At its heart, Chicken Murphy represents cherished family traditions, resourcefulness in tough times and the nostalgia of simple comfort foods. This history illustrates how humble roots and family recipes can create enduring classics.

Ingredient

For chicken and rice

• 8 bone-in, skin-on chicken thighs (about 3 lbs)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon olive oil
• 1 yellow onion, diced
• 2 cloves garlic, minced
• 1 1⁄2 cups long grain white rice
• 3 cups low-sodium chicken broth
• 2 bay leaves
• 1⁄4 cup frozen peas

For sauce

• 1⁄4 cup salted butter
• 1⁄4 cup all-purpose flour
• 2 cups whole milk
• 1⁄2 cup sour cream
• 1⁄4 cup chopped fresh parsley
• 2 teaspoons dried thyme
• 1 teaspoon salt
• 1⁄2 teaspoon black pepper

Instructions

• Preheat oven to 375°F. Pat chicken thighs dry and season all over with salt and pepper.
•  In a large ovenproof skillet or Dutch oven, heat olive oil over medium-high heat. Brown chicken thighs skin-side down for 5 minutes until golden. Turn thighs over and cook 2 minutes more. Transfer to a plate.
• Lower heat to medium and add onion to skillet. Cook 5 minutes, stirring frequently, until softened. Add garlic and cook 1 minute more.
• Add rice and stir to coat with fat. Pour in chicken broth and 3 cups water. Tuck in bay leaves. Bring to a simmer, then cover and transfer to oven. Bake for 20 minutes.
• While rice cooks, make sauce. In a saucepan, melt butter over medium heat. Whisk in flour until a paste forms that bubbles slightly. Cook 2 minutes more.
• Gradually whisk in milk, increase heat to medium-high and bring to a simmer. Cook 5 minutes until thickened to a gravy consistency.
• Remove sauce from heat. Whisk in sour cream, parsley, thyme, salt and pepper. Set aside.
• When rice has cooked 20 minutes, remove skillet from oven. Nestle chicken thighs into rice, burying them about halfway. Pour sauce evenly over chicken and rice. Place back in oven uncovered.
• Bake 20 more minutes until chicken is cooked through. If desired, broil last 2-3 minutes to brown sauce. Remove bay leaves. Stir in frozen peas and serve.

The simple addition of a flour-thickened herb sauce takes this classic baked chicken and rice into comforting, crave-worthy territory. As the sauce bubbles away in the oven, the chicken thighs become ultra-tender and perfumed with thyme. Served straight from the skillet with a green salad, this meal offers old-fashioned flavors with little fuss. This cheeky chicken dish proves that easy can also be delicious.