Smothered Chicken and Rice is a soulful, comforting dish that brings together tender, juicy chicken simmered in a rich, savory gravy and served over perfectly cooked rice. It’s a classic one-pan meal rooted in Southern cooking and home-style tradition, making it a go-to recipe when you want something filling, flavorful, and deeply satisfying. The chicken is first seared to golden perfection, locking in flavor, then slowly cooked in a creamy, seasoned gravy with onions, garlic, and spices that seep into every bite. Paired with fluffy rice, it creates a meal that’s both wholesome and indulgent. This recipe is perfect for busy weeknights, meal prepping, or Sunday dinners with family. It’s affordable, made with pantry staples, and it stretches easily to feed a crowd. The richness of the gravy and the comforting texture of rice make it a guaranteed crowd-pleaser. Whether you’re looking to impress guests or simply want a comforting home-cooked meal, this dish delivers every time. It’s warm, hearty, and reminds you of the kind of food that brings everyone to the table.
Storage Options
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or on the stovetop with a splash of broth or water to loosen the gravy. This dish also freezes well; freeze in individual portions for up to 2 months and thaw in the fridge before reheating.
Summary
Smothered Chicken and Rice features seared chicken thighs or breasts simmered in a savory onion and garlic gravy, served over fluffy rice. It’s rich, comforting, and ideal for a satisfying dinner.
Why You’ll Love This Recipe
It’s a one-pan wonder that’s easy to make but packed with flavor. The chicken turns out tender and juicy, and the homemade gravy is infused with onions, garlic, and a hint of herbs. The rice soaks up all the goodness, making every bite flavorful and filling. It’s a recipe you’ll want to make again and again because of its simplicity and bold, comforting taste.
Kitchen Equipment You’ll Need
Large skillet or Dutch oven
Tongs or spatula
Measuring cups and spoons
Knife and cutting board
Whisk or spoon for stirring
Medium pot for rice
Tips for Success
Sear the chicken until golden to lock in flavor before simmering. Use chicken thighs for juicier results, though breasts work too. Don’t rush the gravy—it thickens as it simmers. Cook rice separately to control texture, and serve it hot to absorb the delicious sauce.
Ingredients
4 bone-in, skin-on chicken thighs or breasts
1 tbsp olive oil
1 tbsp butter
1 onion, thinly sliced
3 cloves garlic, minced
2 cups chicken broth
1 cup milk or half-and-half
2 tbsp flour
1 tsp paprika
½ tsp thyme
Salt and pepper to taste
2 cups cooked white rice
Chopped parsley for garnish (optional)
Directions
Season chicken with salt, pepper, and paprika. In a large skillet, heat oil and butter over medium-high heat. Sear chicken on both sides until golden, about 4–5 minutes per side. Remove and set aside. In the same skillet, sauté onions until soft, then add garlic and cook for 1 minute. Sprinkle flour over onions and stir to form a roux. Slowly whisk in chicken broth and milk, scraping up brown bits. Add thyme and adjust seasoning. Return chicken to the skillet, reduce heat to low, cover, and simmer for 25–30 minutes until chicken is cooked through and gravy is thickened. Serve hot over cooked rice, spooning gravy generously on top.
Additional Tips or Variations
Add mushrooms or bell peppers for extra flavor and texture. Use boneless chicken if preferred, adjusting cooking time. Stir in a splash of heavy cream for a richer gravy. Swap white rice with brown rice or mashed potatoes. Add a dash of hot sauce for a bit of heat.
