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
-
Season chicken with salt, pepper, paprika, garlic powder, and onion powder.
-
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.
-
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.
