Smothered Chicken and Rice is the kind of cozy, soul-warming dish I reach for when I want something hearty and satisfying. Juicy, seasoned chicken is pan-seared and simmered in a rich, savory gravy, then served over fluffy rice that soaks up every last drop. It’s simple Southern-style comfort food that always delivers.
Why You’ll Love This Recipe
I love this recipe because it’s full of flavor and easy to make with ingredients I usually have on hand. The chicken is tender and juicy, the gravy is thick and loaded with flavor, and the rice ties everything together perfectly. It’s a complete meal made in one pan, which makes cleanup a breeze and dinner stress-free.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
boneless, skinless chicken thighs or breasts
salt and pepper
paprika
garlic powder
onion powder
olive oil or butter
onion, sliced
garlic, minced
chicken broth
flour (for thickening)
heavy cream or milk (optional for extra creaminess)
cooked white or brown rice
fresh parsley (optional for garnish)
directions
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I season the chicken with salt, pepper, paprika, garlic powder, and onion powder on both sides.
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I heat oil or butter in a large skillet over medium heat and sear the chicken until golden brown on both sides, about 4–5 minutes per side. I remove it from the skillet and set it aside.
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In the same skillet, I sauté the sliced onions until soft and caramelized, then add the garlic and cook for another minute.
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I sprinkle in the flour and stir constantly to form a roux.
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I slowly pour in the chicken broth, whisking to prevent lumps, and bring the mixture to a simmer until thickened.
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I stir in a splash of cream or milk (if using) and return the chicken to the pan, letting it simmer for another 10–15 minutes until fully cooked and coated in the gravy.
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I serve the smothered chicken over a bed of warm rice, spooning extra gravy on top, and garnish with parsley if I want a fresh finish.
Servings and timing
This recipe makes about 4 servings. It takes roughly 10 minutes to prep and 30–35 minutes to cook, so it’s ready in about 45 minutes total.
Variations
Sometimes I add mushrooms or chopped bell peppers to the onion mixture for more depth. I’ve also made it spicier with a pinch of cayenne or red pepper flakes. If I want a richer version, I use cream of chicken soup in the gravy. For a slow-cooked flavor, I’ve also simmered everything longer over low heat.
storage/reheating
I store leftovers in an airtight container in the fridge for up to 4 days. It reheats well in a skillet over medium heat or in the microwave. If the gravy thickens too much, I add a splash of broth or milk to loosen it. I don’t recommend freezing it, as the texture of the gravy can change once thawed.
FAQs
Can I use bone-in chicken?
Yes, bone-in chicken works great. I just adjust the cooking time and make sure it reaches an internal temperature of 165°F.
What’s the best rice to serve with this?
I usually go with long grain white rice or jasmine rice. Brown rice also works, though it takes longer to cook.
Can I make this dish ahead of time?
Yes, I often make it a day ahead and reheat when I’m ready to serve. The flavors actually deepen overnight.
Is this gluten-free?
To make it gluten-free, I swap the flour with a gluten-free all-purpose blend or use cornstarch to thicken the gravy.
Can I add vegetables to the dish?
Absolutely. I sometimes stir in peas, spinach, or green beans at the end for a more complete meal.
Conclusion
Smothered Chicken and Rice is one of those classic comfort meals that never goes out of style. It’s flavorful, filling, and easy to make any night of the week. Whether I’m cooking for family or just need something warm and hearty after a long day, this dish always hits the spot.
Print
Smothered Chicken and Rice
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Skillet
- Cuisine: Southern-American
Description
This Smothered Chicken and Rice is a hearty, Southern-style comfort food classic. Juicy, pan-seared chicken is simmered in rich, savory gravy and served over fluffy rice that soaks up every drop. It’s an easy, one-pan dinner perfect for busy weeknights or cozy weekend meals.
Ingredients
- For the Chicken:
- 1.5 lbs boneless, skinless chicken thighs or breasts
- Salt and pepper, to taste
- 1/2 tsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 2 tbsp olive oil or butter
- For the Gravy:
- 1 medium onion, thinly sliced
- 3 cloves garlic, minced
- 2 tbsp all-purpose flour
- 1 1/2 cups chicken broth
- 1/4 cup heavy cream or milk (optional, for creaminess)
- 2 cups cooked white or brown rice (for serving)
- Fresh parsley, for garnish (optional)
Instructions
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Season chicken with salt, pepper, paprika, garlic powder, and onion powder.
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In a large skillet, heat oil or butter over medium heat. Sear chicken for 4–5 minutes per side until golden brown. Remove and set aside.
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In the same skillet, sauté sliced onions until soft and golden, about 8–10 minutes. Add garlic and cook for another minute.
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Stir in flour to form a roux. Cook for 1–2 minutes, then slowly whisk in chicken broth. Simmer until thickened.
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Stir in cream or milk if using. Return chicken to the skillet and simmer for 10–15 minutes until cooked through and coated in gravy.
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Serve hot over cooked rice. Spoon extra gravy over the top and garnish with parsley.
Notes
- Add mushrooms or bell peppers with the onions for more flavor.
- Make it spicy with cayenne or red pepper flakes.
- Cream of chicken soup can be added for a shortcut richer gravy.
- Use gluten-free flour or cornstarch for a GF version.
- Long grain white or jasmine rice is best for serving.
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