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Smothered Chicken and Rice

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  • Author: Maria B. Evans
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes
  • Yield: 4 servings 1x
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: Southern, American

Description

A comforting, Southern-style dish with tender chicken, rich gravy, and flavorful rice. Perfect for a cozy family dinner!


Ingredients

Units Scale

For the Chicken:

  • 4 bone-in, skin-on chicken thighs (or chicken breasts)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 2 tablespoons olive oil
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 bell pepper, diced (optional)
  • 1 cup mushrooms, sliced (optional)
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 2 cups chicken broth
  • 1/2 cup heavy cream (or milk)
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon smoked paprika

For the Rice:

  • 1 cup long-grain white rice
  • 2 cups chicken broth or water
  • 1 tablespoon butter
  • 1/2 teaspoon salt

Instructions

1. Cook the Rice:

  1. In a medium pot, bring 2 cups of chicken broth (or water) to a boil.
  2. Stir in the rice, butter, and salt. Cover and reduce to low heat.
  3. Simmer for 15 minutes or until the rice is tender and the liquid is absorbed. Remove from heat and let sit covered for 5 minutes.

2. Prepare the Chicken:

  1. Pat the chicken dry with paper towels. Season with salt, black pepper, paprika, and garlic powder.
  2. Heat olive oil in a large skillet over medium heat. Add the chicken, skin-side down, and cook for 4-5 minutes until golden brown. Flip and cook another 3-4 minutes. Remove from the skillet and set aside.

3. Make the Gravy:

  1. In the same skillet, melt butter and sauté the onion, garlic, bell pepper, and mushrooms until soft (about 3-4 minutes).
  2. Stir in the flour and cook for 1-2 minutes, stirring constantly.
  3. Slowly whisk in the chicken broth, followed by the heavy cream. Stir in Worcestershire sauce, thyme, and smoked paprika.
  4. Simmer for 5 minutes until the sauce thickens.

4. Smother the Chicken:

  1. Return the chicken to the skillet, nestling it into the gravy.
  2. Cover and simmer on low heat for 25-30 minutes, until the chicken is cooked through (internal temp: 165°F).

Notes

  • Swap white rice for brown rice, but adjust cooking time.
  • Add a splash of hot sauce or cayenne for extra heat.
  • For a thicker gravy, stir in a cornstarch slurry (1 teaspoon cornstarch + 1 tablespoon water).

Nutrition

  • Calories: 480
  • Sugar: 2g
  • Sodium: 720mg
  • Fat: 24g
  • Saturated Fat: 10g
  • Unsaturated Fat: 12g
  • Trans Fat: 0g
  • Carbohydrates: 40g
  • Fiber: 2g
  • Protein: 32g
  • Cholesterol: 110mg