There’s something magical about a hearty, comforting meal like Smothered Chicken and Rice. This classic dish combines tender chicken, creamy gravy, and perfectly cooked rice in a single pan, making it the ultimate comfort food. It’s easy to prepare and packed with flavors that feel like a warm hug on a plate.
Why You’ll Love This Recipe?
This recipe is a lifesaver for busy weeknights or lazy weekends. It’s a one-pan wonder that’s simple to make but tastes like it took hours. The creamy sauce, seasoned chicken, and fluffy rice come together to create a dish that’s both satisfying and versatile. Bonus: It’s great for leftovers too!
Ingredients
- Chicken thighs or drumsticks (bone-in, skin-on for extra flavor)
- White or brown rice
- Chicken broth
- Heavy cream
- Onion, diced
- Garlic, minced
- Flour (for thickening)
- Butter or oil (for cooking)
- Seasonings: salt, pepper, paprika, thyme, and parsley
Full list of ingredients and exact measurements can be found below.
Directions
Step 1: Season and Sear the Chicken
Pat the chicken dry and season it generously with salt, pepper, and paprika. Heat butter or oil in a large skillet over medium heat. Sear the chicken on both sides until golden brown, about 3-4 minutes per side. Remove and set aside.
Step 2: Sauté the Aromatics
In the same skillet, add the diced onion and garlic. Cook until fragrant and translucent, about 2-3 minutes. Stir in the flour and cook for another minute to create a roux.
Step 3: Make the Gravy
Slowly pour in chicken broth while stirring to avoid lumps. Bring to a simmer and stir in the heavy cream. Add thyme and adjust seasoning to taste. Let the sauce thicken slightly.
Step 4: Add Rice and Chicken
Stir the uncooked rice into the sauce, ensuring it’s evenly distributed. Nestle the seared chicken back into the skillet, skin side up. Cover with a lid and reduce the heat to low.
Step 5: Cook Until Tender
Let the dish simmer for about 20-25 minutes, or until the rice is tender and the chicken is cooked through. Check occasionally to ensure the rice isn’t sticking to the bottom.
Step 6: Garnish and Serve
Once done, sprinkle fresh parsley over the top and serve hot. Pair with a side of steamed vegetables or a fresh salad for a complete meal.
Expert Tips and Tricks
- Use bone-in chicken for the best flavor, but boneless options work in a pinch.
- For extra richness, add a splash of white wine to the sauce.
- Let the chicken rest at room temperature for 15 minutes before cooking to ensure even cooking.
Recipe Variations and Possible Substitutions
- Add Veggies: Toss in mushrooms, peas, or carrots for added texture and nutrients.
- Spicy Kick: Add a pinch of cayenne or red pepper flakes for a bit of heat.
- Herb Swap: Try rosemary or sage instead of thyme for a different flavor profile.
Serving and Pairing Suggestions
Serve Smothered Chicken and Rice with a side of roasted vegetables or a simple green salad. A slice of crusty bread is perfect for soaking up the creamy sauce. For a drink pairing, a crisp white wine or iced tea complements the dish beautifully.
Storage and Reheating Tips
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of chicken broth or water to refresh the sauce. This dish also freezes well for up to 2 months—just thaw overnight before reheating.
FAQs
Q: Can I use pre-cooked rice? A: Yes, but add it towards the end of cooking so it doesn’t get mushy.
Q: Can I make this dish dairy-free? A: Absolutely! Substitute the heavy cream with coconut milk or a non-dairy cream alternative.
Q: What’s the best pan for this recipe? A: A deep skillet or Dutch oven works best to hold all the ingredients and ensure even cooking.
Q: Can I use chicken breasts instead of thighs? A: Yes, but be mindful of cooking times as breasts can dry out faster than thighs.
Conclusion
Smothered Chicken and Rice is a timeless classic that never disappoints. With its creamy, savory flavors and hearty ingredients, it’s a dish you’ll come back to again and again. Gather your ingredients, fire up your skillet, and enjoy this comforting meal with your loved ones!
Print
Smothered Chicken and Rice
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Stovetop & Simmering
- Cuisine: Southern-Inspired
Description
Smothered Chicken and Rice is a one-pan dish featuring tender, juicy chicken thighs nestled in a creamy, savory sauce with perfectly cooked rice. Flavored with herbs and spices, this comforting meal is sure to please the whole family.
Ingredients
For the Chicken:
- 6 bone-in, skin-on chicken thighs
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
For the Rice:
- 1 cup long-grain rice (uncooked)
- 2 cups chicken broth
- 1 cup heavy cream (or half-and-half for a lighter option)
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon dried thyme (or 1 tablespoon fresh thyme)
- 1/2 teaspoon smoked paprika (optional)
- 1 cup shredded cheddar or Parmesan cheese (optional for extra richness)
- Fresh parsley, for garnish
Instructions
- Season the Chicken:
- In a small bowl, mix garlic powder, onion powder, paprika, salt, and pepper. Rub this seasoning mixture all over the chicken thighs.
- Sear the Chicken:
- Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add the chicken thighs, skin-side down, and cook for 4-5 minutes until golden brown. Flip and cook for another 3 minutes. Remove chicken from the skillet and set aside.
- Prepare the Rice Base:
- In the same skillet, add the chopped onion and garlic. Sauté for 2-3 minutes until softened.
- Stir in the rice, thyme, and smoked paprika (if using), cooking for 1-2 minutes to lightly toast the rice.
- Add Liquid:
- Pour in the chicken broth and heavy cream. Stir well and bring to a simmer.
- Assemble and Cook:
- Return the chicken thighs to the skillet, skin-side up, nestling them into the rice mixture. Reduce the heat to low, cover, and simmer for 25-30 minutes, or until the rice is tender and the chicken is cooked through (internal temperature should reach 165°F).
- Finish and Serve:
- If using cheese, sprinkle it over the top and allow it to melt. Garnish with fresh parsley and serve warm.
Notes
- For a flavor boost, add sliced mushrooms or diced bell peppers to the rice base.
- Use boneless, skinless chicken thighs or breasts if preferred, but adjust the cooking time accordingly.
- Leftovers store well in the fridge for up to 3 days; reheat with a splash of broth or cream to refresh.
Nutrition
- Serving Size: 1 chicken thigh with rice
- Calories: 460
- Sugar: 2g
- Sodium: 520mg
- Fat: 26g
- Saturated Fat: 10g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 26g
- Cholesterol: 110mg