Smothered Chicken and Rice
Smothered Chicken and Rice is a comforting, one-pan meal featuring juicy, seasoned chicken simmered in a rich, flavorful gravy and served over tender rice. This Southern-inspired dish is perfect for a cozy family dinner, offering creamy textures and deep, savory flavors. It’s easy to prepare and guaranteed to be a crowd-pleaser!
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Ingredients:
For the Chicken:
4 bone-in, skin-on chicken thighs (or boneless chicken breasts)
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
2 tablespoons olive oil or butter
For the Gravy:
1 small onion, finely chopped
2 cloves garlic, minced
2 tablespoons all-purpose flour
1 ½ cups chicken broth
½ cup heavy cream (or whole milk)
½ teaspoon dried thyme
½ teaspoon smoked paprika
Salt and pepper to taste
For the Rice:
1 cup long-grain white rice
2 cups chicken broth (or water)
½ teaspoon salt
1 tablespoon olive oil
Instructions:
Cook the Rice:
In a medium saucepan, bring 2 cups of broth to a boil.
Stir in the rice, salt, and butter.
Cover, reduce heat to low, and cook for 15-18 minutes until the rice is tender. Remove from heat and fluff with a fork.
Season and Sear the Chicken:
Pat the chicken dry and season with salt, pepper, garlic powder, onion powder, and paprika.
Heat olive oil or butter in a large skillet over medium-high heat.
Sear the chicken for 4-5 minutes per side until golden brown. Remove and set aside.
Make the Gravy:
In the same skillet, add chopped onions and cook for 2 minutes until soft.
Add garlic and cook for another 30 seconds.
Sprinkle in flour, stirring constantly for 1 minute to make a roux.
Slowly whisk in chicken broth, followed by heavy cream, thyme, and smoked paprika.
Simmer for 2-3 minutes until the gravy thickens.
Smother the Chicken:
Return the chicken to the skillet, spooning some gravy over the top.
Cover and simmer on low heat for 20-25 minutes, until the chicken is fully cooked (internal temperature 165°F/75°C).
Serve:
Plate the cooked rice and top with smothered chicken and gravy.
Garnish with fresh parsley if desired.
Tips & Tricks:
For Extra Flavor:
Use bone-in, skin-on chicken for a richer taste.
Make It Spicier:
Add a pinch of cayenne pepper or hot sauce to the gravy.
Creamier Gravy:
Stir in an extra tablespoon of butter at the end for a silkier texture.
Rice Options:
Substitute white rice with brown rice or cauliflower rice for a healthier twist.
Storage:
Store leftovers in an airtight container in the fridge for up to 3 days.
Nutrition Facts (Per Serving, Approximate)
Calories: 550-600 kcal
Protein: 40-45g
Carbohydrates: 50g
Fat: 25-30g
Fiber: 2-3g
Sodium: 800-1000mg