Smothered Chicken and Rice Recipe: A Comfort Food Classic

Looking for a hearty, delicious, and easy recipe for Smothered Chicken and Rice? This dish combines tender chicken, creamy gravy, and perfectly cooked rice. Your whole family will love it. This recipe will impress, Whether for a weeknight dinner or a special occasion.

Why You’ll Love This Smothered Chicken and Rice Recipe

• It is packed with flavor from seasoned chicken and rich, savory gravy.
• Easy-to-follow instructions are perfect for beginners or experienced cooks.
• A one-pot dish that’s great for meal prep or leftovers.

Ingredients for Smothered Chicken and Rice

For the Chicken:

• 4-6 bone-in, skin-on chicken thighs or drumsticks
• 2 tablespoons olive oil or vegetable oil
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika
• ½ teaspoon cayenne pepper (optional for heat)

For the Gravy:

• 3 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 1 medium onion, finely chopped
• 3 garlic cloves, minced
• 1 green bell pepper, diced
• 2 cups chicken broth (low-sodium preferred)
• 1 cup whole milk or heavy cream
• 1 teaspoon dried thyme
• 1 teaspoon dried parsley
• Salt and pepper to taste

For the Rice:

• 1 cup long-grain white rice
• 2 cups chicken broth or water
• 1 tablespoon butter or olive oil
• Pinch of salt

How to Make Smothered Chicken and Rice

Step 1: Season and Sear the Chicken

1. Pat the chicken dry with paper towels. This helps the seasoning stick and creates a crispy sear.
2. In a small bowl, combine salt, pepper, garlic powder, onion powder, smoked paprika, and cayenne pepper.
3. Rub the seasoning blend evenly over the chicken pieces.
4. Heat oil in a large skillet or Dutch oven over medium-high heat. Sear the chicken, skin-side down, for 4-5 minutes per side, until golden brown. Remove and set aside.

Step 2: Prepare the Rice

1. In a medium pot, combine rice, chicken broth (or water), butter, and salt.
2. Bring to a boil, then reduce heat to low. Cover and cook for 15-18 minutes until tender. For brown rice, simmer for 40-45 minutes.
3. Fluff the rice with a fork and keep it warm.

Step 3: Make the Gravy

1. Using the same skillet, melt butter over medium heat. Add onion, garlic, and bell pepper. Sauté for 3-5 minutes until softened.
2. Stir in flour and cook for 2 minutes to remove the raw flour taste.
3. Gradually whisk in chicken broth and milk, stirring to prevent lumps. Bring the mixture to a simmer.
4. Add thyme, parsley, salt, and pepper. Stir until the gravy thickens. Adjust seasoning to taste.

Step 4: Smother the Chicken

1. Return the seared chicken to the skillet, nestling it into the gravy.
2. Cover and cook on low heat for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
3. Stir the gravy occasionally and add more broth if it thickens too much.

Step 5: Serve and Enjoy

1. Spread the cooked rice on a serving platter or individual plates.
2. Spoon the smothered chicken and gravy over the rice.
3. Garnish with fresh parsley or green onions for a pop of color.

Tips for Making the Best Smothered Chicken and Rice

• Bone-in chicken adds flavor: Boneless chicken works too, but bone-in pieces taste richer.
• Vegetable variations: Try adding mushrooms, celery, or carrots for more texture and taste.
• Adjust the heat: For a spicy dish, add more cayenne pepper or red pepper flakes.

Delicious Smothered Chicken and Rice Recipe

Looking for a hearty, delicious, and easy recipe for Smothered Chicken and Rice? This soul-warming dish combines tender chicken, creamy gravy, and perfectly cooked rice to create a meal your whole family will love. Whether you’re cooking for a weeknight dinner or a special occasion, this recipe is guaranteed to impress.

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Course Main Course

Cuisine American

Servings 6

Ingredients

  

• For the Chicken:
• 4-6 bone-in skin-on chicken thighs or drumsticks
• 2 tablespoons olive oil or vegetable oil
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika
• ½ teaspoon cayenne pepper optional for heat
• For the Gravy:
• 3 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 1 medium onion finely chopped
• 3 garlic cloves minced
• 1 green bell pepper diced
• 2 cups chicken broth low-sodium preferred
• 1 cup whole milk or heavy cream
• 1 teaspoon dried thyme
• 1 teaspoon dried parsley
• Salt and pepper to taste
• For the Rice:
• 1 cup long-grain white rice
• 2 cups chicken broth or water
• 1 tablespoon butter or olive oil
• Pinch of salt

Instructions

 

• Step 1: Season and Sear the Chicken
• Pat the chicken dry with paper towels. This helps the seasoning stick and creates a crispy sear.
• In a small bowl, combine salt, pepper, garlic powder, onion powder, smoked paprika, and cayenne pepper.
• Rub the seasoning blend evenly over the chicken pieces.
• Heat oil in a large skillet or Dutch oven over medium-high heat. Sear the chicken, skin-side down, for 4-5 minutes per side, until golden brown. Remove and set aside.
• Step 2: Prepare the Rice
• In a medium pot, combine rice, chicken broth (or water), butter, and salt.
• Bring to a boil, then reduce heat to low. Cover and cook for 15-18 minutes until tender. For brown rice, simmer for 40-45 minutes.
• Fluff the rice with a fork and keep warm.
• Step 3: Make the Gravy
• Using the same skillet, melt butter over medium heat. Add onion, garlic, and bell pepper. Sauté for 3-5 minutes until softened.
• Stir in flour and cook for 2 minutes to remove the raw flour taste.
• Gradually whisk in chicken broth and milk, stirring to prevent lumps. Bring the mixture to a simmer.
• Add thyme, parsley, salt, and pepper. Stir until the gravy thickens. Adjust seasoning to taste.
• Step 4: Smother the Chicken
• Return the seared chicken to the skillet, nestling it into the gravy.
• Cover and cook on low heat for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
• Stir the gravy occasionally and add more broth if it thickens too much.
• Step 5: Serve and Enjoy
• Spread the cooked rice on a serving platter or individual plates.
• Spoon the smothered chicken and gravy over the rice.
• Garnish with fresh parsley or green onions for a pop of color.

Keyword chicken recipe

FAQs

Can I Use Store-Bought Gravy?

Yes, store-bought gravy is fine if you’re in a hurry. But homemade gravy makes the dish even better.

Can I Use Instant Rice?

Definitely! Instant rice saves time. Just follow the package instructions and adjust the recipe timing.

What Sides Go Well with Smothered Chicken and Rice?

Green beans, broccoli, or a garden salad go great with it. Cornbread or buttermilk biscuits are also excellent choices.

Storage and Reheating

• Refrigerator: Keep leftovers in an airtight container for up to 3 days.
• Freezer: Freeze chicken and gravy separately from the rice for up to 2 months. Thaw overnight before reheating.
• Reheating: Warm it in a skillet over low heat, adding chicken broth to loosen the gravy.

Final Thoughts

This Smothered Chicken and Rice recipe is the ultimate comfort food. It has tender chicken, creamy gravy, and fluffy rice. It’s perfect for a cozy family dinner or meal prep. It’s sure to become a favorite in your home.

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