Smothered Chicken and Rice is the ultimate comfort food—a hearty, soul-warming dish that combines tender chicken, perfectly cooked rice, and a rich, creamy gravy. This Southern-inspired classic is a one-pot wonder that’s easy to prepare and guaranteed to satisfy the whole family. Whether you’re craving something indulgent on a chilly evening or looking for a satisfying weeknight meal, this dish checks all the boxes. Its savory flavors and velvety sauce make every bite irresistible, while the simplicity of the recipe ensures you’ll come back to it again and again. Let’s dive into this mouthwatering recipe for Smothered Chicken and Rice.
Ingredients
For the Chicken:
- 4 bone-in, skin-on chicken thighs (or substitute with boneless if preferred)
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 2 tablespoons olive oil or vegetable oil
- 2 tablespoons unsalted butter
For the Gravy:
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 2 cups chicken broth (low-sodium preferred)
- 1 cup whole milk (or heavy cream for extra richness)
- 3 tablespoons all-purpose flour
- 1 teaspoon paprika
- ½ teaspoon dried thyme
- ½ teaspoon cayenne pepper (optional, for a little kick)
For the Rice:
- 1 cup long-grain white rice, rinsed
- 2 cups chicken broth or water
- 1 tablespoon unsalted butter
- ½ teaspoon salt
Instructions
Step 1: Prepare the Chicken
- Season the Chicken: Pat the chicken thighs dry with paper towels. Season both sides with salt, black pepper, garlic powder, and onion powder.
- Sear the Chicken: In a large skillet or Dutch oven, heat the olive oil and butter over medium-high heat. Place the chicken skin-side down and sear for about 4-5 minutes, until golden brown. Flip and cook for another 4 minutes. Remove the chicken and set it aside.
Step 2: Cook the Rice
- Prepare the Rice Base: In a medium saucepan, bring the chicken broth or water, butter, and salt to a boil. Stir in the rinsed rice.
- Simmer: Reduce the heat to low, cover, and cook for about 18-20 minutes until the rice is tender and all the liquid is absorbed. Fluff with a fork and keep warm.
Step 3: Make the Gravy
- Sauté Aromatics: In the same skillet you used for the chicken, add the chopped onion. Sauté for 3-4 minutes until softened, then stir in the minced garlic and cook for another 30 seconds.
- Create a Roux: Sprinkle the flour over the onions and stir continuously for 2 minutes to cook out the raw taste.
- Add Liquid: Slowly whisk in the chicken broth, followed by the milk. Keep whisking to prevent lumps.
- Season: Stir in the paprika, thyme, and cayenne pepper. Simmer the gravy for 5-7 minutes until thickened.
Step 4: Combine Everything
- Return Chicken to the Skillet: Nestle the seared chicken into the gravy, skin-side up. Reduce the heat to low, cover, and let it simmer for 25-30 minutes. The chicken should be fully cooked (internal temperature of 165°F).
- Incorporate the Rice: Once the chicken is done, gently fold in the cooked rice, ensuring it absorbs some of the gravy flavors.
- Final Touches: Garnish with fresh parsley or thyme for a pop of color and extra flavor.
Tips
- Chicken Selection: Bone-in chicken thighs yield the juiciest results, but boneless thighs or chicken breasts work well too. Adjust cooking time accordingly.
- Rice Options: Long-grain white rice is ideal, but basmati or jasmine rice can add a fragrant twist. Avoid instant rice as it may become mushy.
- Make it Spicy: Add a pinch of red pepper flakes or a splash of hot sauce for a bit of heat.
- Deglazing the Pan: Before making the gravy, use a splash of chicken broth to scrape up the flavorful bits stuck to the bottom of the pan.
Storage Instructions
- Refrigeration: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freezing: Allow the dish to cool completely before transferring it to a freezer-safe container. Freeze for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheating: Warm in a skillet over low heat or in the microwave. Add a splash of chicken broth or milk if the rice and gravy have thickened too much during storage.
Variations
- Vegetarian Version: Replace the chicken with sautéed mushrooms or tofu and use vegetable broth in place of chicken broth.
- Herb-Infused: Experiment with fresh herbs like rosemary or sage for added depth of flavor.
- Cheesy Twist: Stir in 1 cup of shredded cheese (such as cheddar or Parmesan) into the gravy for a creamy, cheesy delight.
- One-Pan Method: Cook the rice directly in the gravy instead of separately for a one-pan meal.
Nutrition Details
Per Serving (Approximate):
- Calories: 520
- Protein: 28g
- Carbohydrates: 40g
- Fat: 26g
- Saturated Fat: 11g
- Cholesterol: 120mg
- Sodium: 860mg
- Fiber: 1g
- Sugar: 4g
FAQ
Q: Can I use brown rice instead of white rice?
A: Absolutely! However, brown rice takes longer to cook and may require additional liquid. Plan for an extra 15-20 minutes of cooking time.
Q: Can I make this dish ahead of time?
A: Yes, Smothered Chicken and Rice reheats beautifully. Prepare it up to a day in advance and store it in the refrigerator. Reheat gently on the stovetop or in the microwave.
Q: Is there a gluten-free option?
A: Substitute the all-purpose flour with a gluten-free flour blend or cornstarch for the gravy.
Q: What can I serve with Smothered Chicken and Rice?
A: This dish pairs wonderfully with steamed green beans, sautéed spinach, or a fresh garden salad.
