Looking for a comforting, easy-to-make meal that the whole family will love? Smothered Chicken and Rice is the perfect dish. With juicy chicken, rich gravy, and tender rice, it’s a hearty combination that satisfies every craving.
The chicken is seasoned and seared, then simmered in a flavorful gravy, creating a rich sauce that soaks into the rice. It’s comfort food at its finest, offering a perfect balance of texture and taste in every bite.
Why You’ll Love Smothered Chicken and Rice Recipe
Smothered chicken and rice is a dish that will become a favorite in your home. Here are a few reasons why this recipe is so loved:
Easy to Make
You don’t need to be a master chef to create this dish. With simple ingredients and a few easy steps, you can quickly have a delicious meal on the table. It’s perfect for busy weeknights or lazy weekends.
Great for the Whole Family
Smothered chicken and rice is a crowd-pleaser. The whole family, including picky eaters, will enjoy it. It’s filling, satisfying, and sure to leave everyone asking for seconds.
Nutritionally Balanced
This dish provides a good balance of protein from the chicken and carbs from the rice. Adding some veggies will give you a healthy dose of vitamins and minerals, making it a well-rounded meal.
Ingredients for a Smothered Chicken and Rice Recipe
Smothered chicken and rice is a great choice if you want to make a comforting, flavorful meal. Here are the ingredients you’ll need to make this dish:
- Chicken Breasts are the main protein for the dish. Boneless, skinless chicken breasts cook quickly and stay juicy when smothered with a creamy sauce.
- Olive Oil: This is used to sautéing the chicken and veggies. Olive oil adds richness and a slight fruity flavor to the dish.
- Onion: A key aromatic that adds sweetness and depth of flavor to the sauce.
- Garlic: Fresh garlic enhances the overall taste and adds a savory touch.
- Smoked Paprika: This spice adds a smoky, slightly sweet flavor, giving the dish a unique, rich taste.
- Thyme: Fresh thyme brings a subtle earthy flavor that pairs wonderfully with chicken.
- Black Pepper: Adds a bit of heat and depth to the dish. Freshly cracked pepper is ideal for the best flavor.
- Salt: Essential for bringing out the natural flavors of the chicken and other ingredients. Use to taste.
- Chicken Broth: This helps create a savory, flavorful base for the sauce. It keeps the dish moist and adds richness.
- Cream: The cream adds a smooth, velvety texture to the sauce. It also balances the flavors and makes the dish more comforting.
How to Make Smothered Chicken and Rice Recipe
Ingredients
Here’s what you’ll need to create the magic that is Smothered Chicken:
- 4 boneless, skinless chicken breasts or thighs
- 2 tablespoons olive oil
- 1 medium onion, sliced
- 3 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
- ½ teaspoon salt
- 1 cup chicken broth
- 1 cup heavy cream
Directions
Here’s how you make Smothered Chicken:
- Cook the Rice: Begin by cooking your rice according to the package instructions, either in a rice cooker or on the stove. Once done, set it aside.
- Season and Sear the Chicken: Season your chicken thighs with salt, pepper, garlic powder, onion powder, paprika, and thyme—heat olive oil in a large skillet or Dutch oven over medium heat. Sear the chicken on both sides for 5-7 minutes until golden brown. Remove the chicken and set aside.
- Make the Gravy: Melt butter over medium heat in the same skillet. Add chopped onions and garlic, sautéing them for about 2-3 minutes until they’re soft and fragrant. Sprinkle in the flour, stirring continuously, and cook for 1-2 minutes to create a roux.
- Add Broth and Cream: Slowly pour the chicken broth, stirring constantly to avoid lumps. Once the mixture thickens slightly, add the heavy cream. Let the gravy simmer for about 5 minutes to combine and thicken further.
- Smother the Chicken: Place the chicken back into the skillet, skin-side up. Cover with the gravy and let it simmer on low heat for 25-30 minutes or until the chicken is fully cooked.
- Serve: Plate your rice, and spoon the smothered chicken and gravy over the top. Garnish with freshly chopped parsley for an added pop of color and freshness.
Smothered Chicken and Rice Recipe Variation
While the classic version of this dish is fantastic, you can always switch things up to suit your tastes or dietary preferences. Here are a few variations to try:
- Add Vegetables: Add bell peppers, mushrooms, or spinach to the sauce for extra flavor and nutrition.
- Use Brown Rice: For a healthier twist, swap the white rice for brown rice. It adds a bit more texture and is full of fiber.
- Spicy Version: If you love heat, add a pinch of cayenne pepper or a dash of hot sauce to the sauce for extra spice.
- Cheesy Smothered Chicken: Sprinkle shredded cheese (like cheddar or mozzarella) on top of the chicken just before serving for a gooey, cheesy finish.
How to Serve Smothered Chicken and Rice Recipe
Smothered chicken and rice can be served in various ways to suit your preferences or meal plans:
Family-style Serving: For a cozy dinner, serve everything on one large platter. Spoon the rice onto the plate, top with the chicken, and drizzle with sauce.
Individual Plates: If you’re hosting a dinner, you can plate the chicken and rice separately for a more formal presentation.
Side Dishes: For a balanced meal, pair this dish with a simple green salad, roasted vegetables, or steamed broccoli.
Storage Tips
If you have leftovers (lucky you!), here’s how to store them properly:
Refrigeration: Let the dish cool completely, then store it in an airtight container in the fridge for 3-4 days. The creamy sauce will thicken slightly as it cools.
Freezing: For longer storage, you can freeze this dish. Make sure it’s in a freezer-safe container, and store it for up to 3 months. To reheat, thaw overnight in the fridge and reheat on the stovetop or microwave.
Reheating: When reheating, add a splash of chicken broth or milk to loosen the sauce, as it might thicken after storage.
FAQs About Smothered Chicken and Rice Recipe
Can I use other types of meat for this recipe?
Yes, you can substitute the chicken with other meats, such as pork chops, beef, or even turkey. Just adjust the cooking time based on the meat you choose.
How do I make the gravy for smothered chicken?
To make the gravy, sauté onions and garlic in a pan, add broth or stock, and simmer to thicken it. You can add flour or cornstarch to make the gravy richer and creamier.
Can I make smothered chicken and rice in a slow cooker?
Yes, you can make this dish in a slow cooker. Place the chicken, rice, and gravy ingredients in the slow cooker and let it cook on low for several hours for a hands-off meal.
What can I serve with smothered chicken and rice?
Smothered chicken and rice pair well with vegetables like green beans, broccoli, or a simple salad. For a more hearty meal, you can also serve it with cornbread.
Smothered Chicken and Rice Recipe
Equipment
- Large Skillet or Dutch Oven
- Wooden spoon or spatula
- Rice Cooker or Pot
- Measuring Cups and Spoons
- Tongs
- Knife and Cutting Board
- Serving Plates or Bowls
Ingredients
- 4 boneless, skinless chicken breasts or thighs
- 2 tablespoons olive oil
- 1 medium onion, sliced
- 3 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
- ½ teaspoon salt
- 1 cup chicken broth
- 1 cup heavy cream
Instructions
- Cook the Rice: Begin by cooking your rice according to the package instructions, either in a rice cooker or on the stove. Set it aside once done.
- Season and Sear the Chicken: Season your chicken thighs with salt, pepper, garlic powder, onion powder, paprika, and thyme. Heat olive oil in a large skillet or Dutch oven over medium heat. Sear the chicken on both sides for about 5-7 minutes until golden brown. Remove the chicken and set aside.
- Make the Gravy: In the same skillet, melt butter over medium heat. Add chopped onions and garlic, sautéing them for about 2-3 minutes until they’re soft and fragrant. Sprinkle in the flour, stirring continuously, and cook for 1-2 minutes to create a roux.
- Add Broth and Cream: Slowly pour in the chicken broth, stirring constantly to avoid lumps. Once the mixture thickens slightly, add the heavy cream. Let the gravy simmer for about 5 minutes to combine and thicken further.
- Smother the Chicken: Place the chicken back into the skillet, skin-side up. Cover with the gravy and let it simmer on low heat for 25-30 minutes, or until the chicken is fully cooked through.
- Serve: Plate your rice, and spoon the smothered chicken and gravy over the top. Garnish with freshly chopped parsley for an added pop of colour and freshness.
Notes
- Rice Type: If you want a more robust flavour, consider using brown rice or wild rice instead of the standard white rice. Just remember that cooking time may vary, and you might need extra liquid.
- Searing Chicken: Be sure to sear the chicken until it’s golden brown on both sides. This helps lock in the flavours and adds a crispy texture to the skin, enhancing the final dish.
- Thickening the Gravy: If your gravy becomes too thick, simply add a little more chicken broth or water to reach your desired consistency.
