Gather Your Ingredients
Before we dive in, let’s make sure you have everything you need. Don’t worry, the ingredient list isn’t complicated, and you probably have most of it already!
Chicken
- Chicken Thighs: 6-8 boneless, skinless chicken thighs (about 2 pounds)
- Salt and Pepper: To taste
- Paprika: 1 teaspoon
- Garlic Powder: 1 teaspoon
- Onion Powder: 1 teaspoon
Rice
- Long-Grain Rice: 1 1/2 cups
- Chicken Broth: 3 cups
- Butter: 2 tablespoons
Smothering Gravy
- All-Purpose Flour: 2 tablespoons
- Olive Oil: 2 tablespoons
- Onion: 1 medium, chopped
- Garlic: 2 cloves, minced
- Chicken Broth: 2 cups
- Heavy Cream: 1/2 cup
- Worcestershire Sauce: 1 teaspoon
- Fresh Parsley: 2 tablespoons, chopped (for garnish)
Step-by-Step: Let’s Get Cooking!
Okay, friend, now for the fun part! Follow these easy steps, and you’ll be enjoying a delicious plate of Smothered Chicken And Rice in no time.
Preparing the Chicken
- Season the Chicken: Pat the chicken thighs dry with paper towels. Season generously with salt, pepper, paprika, garlic powder, and onion powder. Don’t be shy with the seasonings – they’re key to flavor!
- Sear the Chicken: Heat olive oil in a large skillet over medium-high heat. Add the chicken thighs in a single layer (don’t overcrowd the pan; you may need to do this in batches). Sear for about 3-4 minutes per side, until golden brown. This gives the chicken a beautiful color and locks in the juices. Remove the chicken from the skillet and set aside. They don’t need to be cooked through at this stage.
Cooking the Rice
- Sauté the Rice: In a medium saucepan, melt butter over medium heat. Add the rice and cook for 1-2 minutes, stirring constantly, until the rice is lightly toasted. This step adds a nutty flavor to the rice.
- Add Broth and Simmer: Pour in the chicken broth, bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes, or until the rice is cooked through and the liquid is absorbed. Fluff with a fork.
Making the Smothering Gravy
- Sauté Aromatics: In the same skillet you used to sear the chicken (don’t wipe it out – all those browned bits are flavor gold!), add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
- Make a Roux: Sprinkle the flour over the onions and garlic, and cook for 1-2 minutes, stirring constantly, until the flour is lightly browned. This is called a roux, and it’s what will thicken our gravy.
- Whisk in Broth: Gradually whisk in the chicken broth, making sure to scrape up any browned bits from the bottom of the skillet. Bring to a simmer and cook until the gravy has thickened, about 5-7 minutes.
- Add Cream and Seasonings: Stir in the heavy cream and Worcestershire sauce. Season with salt and pepper to taste.
- Smother the Chicken: Return the seared chicken thighs to the skillet, nestling them into the gravy. Reduce heat to low, cover, and simmer for 15-20 minutes, or until the chicken is cooked through and tender. This is where the magic happens! The chicken soaks up all that delicious gravy flavor.
Putting It All Together
- Serve and Garnish: Spoon the cooked rice onto plates. Top with the smothered chicken and generous amounts of gravy. Garnish with fresh parsley.
- Enjoy!: Dig in and enjoy your homemade Smothered Chicken And Rice!
Tips & Tricks for Smothered Chicken Success
Here are a few extra pointers to ensure your Smothered Chicken And Rice turns out perfectly every time.
- Don’t Overcrowd the Pan: When searing the chicken, make sure not to overcrowd the pan. Overcrowding will lower the temperature of the pan, and the chicken will steam instead of sear, resulting in less flavor and color. Work in batches if necessary.
- Adjust the Gravy Consistency: If your gravy is too thick, add a little more chicken broth to thin it out. If it’s too thin, simmer it for a few more minutes to allow it to thicken.
- Use a Meat Thermometer: To ensure the chicken is cooked through, use a meat thermometer. The internal temperature should reach 165°F (74°C).
- Spice It Up: For a little extra kick, add a pinch of red pepper flakes to the gravy.
- Make It Ahead: You can make the Smothered Chicken ahead of time and store it in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the oven. The flavors will actually meld together even more as it sits!
Variations & Adaptations
Want to put your own spin on this classic dish? Here are some ideas!
- Vegetables: Add chopped vegetables like bell peppers, mushrooms, or celery to the gravy for extra flavor and nutrients. Sauté them along with the onions and garlic.
- Herbs: Experiment with different herbs in the gravy. Thyme, rosemary, or oregano would all be delicious additions.
- Cream Cheese: For an even creamier gravy, stir in a tablespoon or two of cream cheese at the end.
- Bone-In Chicken: While this recipe calls for boneless, skinless chicken thighs, you can also use bone-in, skin-on chicken thighs. Just increase the simmering time to ensure the chicken is cooked through.
- Rice Swaps: While long-grain rice is classic, feel free to experiment with other types of rice, like brown rice or jasmine rice. Just adjust the cooking time accordingly.
Serving Suggestions
Smothered Chicken And Rice is a complete meal on its own, but here are a few side dishes that would pair perfectly with it.
- Green Beans: A simple side of steamed or sautéed green beans adds a pop of color and freshness.
- Collard Greens: For a true Southern feast, serve with a side of collard greens.
- Cornbread: A slice of warm cornbread is the perfect accompaniment to soak up all that delicious gravy.
- Side Salad: A crisp side salad with a light vinaigrette provides a refreshing contrast to the richness of the dish.
Why You’ll Love This Recipe
Trust me, this Smothered Chicken And Rice recipe is a winner for so many reasons:
- Comfort Food Classic: It’s the ultimate comfort food, perfect for a cozy night in.
- Easy to Make: It’s surprisingly easy to make, even for beginner cooks.
- Flavorful: The combination of savory chicken, creamy gravy, and fluffy rice is simply irresistible.
- Versatile: You can easily customize the recipe to your liking with different vegetables, herbs, and spices.
- Budget-Friendly: It’s a relatively inexpensive meal to make, making it perfect for feeding a family on a budget.
More Chicken & Rice Recipes to Explore!
If you’re a fan of chicken and rice dishes, then you’re in for a treat! Here are a few other recipes you might enjoy:
- Try this Black Beans And Rice With Sausage for a flavorful and easy weeknight meal.
- The French Onion Chicken Rice Bake is a cheesy and delicious twist on classic chicken and rice.
- For a super simple recipe, check out this Stick Of Butter Chicken Rice.
- This Crockpot Chicken Fried Rice is an easy set-it-and-forget-it meal that’s perfect for busy weeknights.
- If you’re looking for a no-fuss casserole, try this Forgotten Chicken And Rice Casserole.
- And for a classic creamy casserole, you can’t go wrong with this Creamy Chicken And Rice Casserole.
Enjoy Your Smothered Chicken And Rice!
So there you have it, friend! Your guide to making the most comforting, delicious Smothered Chicken And Rice. I hope you love it as much as I do! Don’t hesitate to experiment with different variations and make it your own. Happy cooking!
Can I use bone-in chicken thighs instead of boneless, skinless ones?
Yes, you can use bone-in, skin-on chicken thighs. However, you’ll need to increase the simmering time to ensure the chicken is cooked through.
What can I do if my gravy is too thick?
If your gravy is too thick, add a little more chicken broth to thin it out.
How can I add more flavor to the Smothered Chicken and Rice?
You can add chopped vegetables like bell peppers, mushrooms, or celery to the gravy. You can also experiment with different herbs like thyme, rosemary, or oregano. For a spicier kick, add red pepper flakes to the gravy.
Can I prepare this dish in advance?
Yes, you can make the Smothered Chicken ahead of time and store it in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the oven. The flavors will meld together even more as it sits!
Best Smothered Chicken and Rice
This recipe delivers tender, juicy chicken simmered in a creamy, savory gravy, served over fluffy rice. It’s a comforting and flavorful meal that’s easy to make and perfect for a cozy night in. Get ready for seconds!
Ingredients
Equipment
Method
- Pat the chicken thighs dry with paper towels. Season generously with salt, pepper, paprika, garlic powder, and onion powder.
- Heat olive oil in a large skillet over medium-high heat. Add the chicken thighs in a single layer and sear for about 3-4 minutes per side, until golden brown. Remove the chicken from the skillet and set aside.
- In a medium saucepan, melt butter over medium heat. Add the rice and cook for 1-2 minutes, stirring constantly, until the rice is lightly toasted.
- Pour in the chicken broth, bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes, or until the rice is cooked through and the liquid is absorbed. Fluff with a fork.
- In the same skillet you used to sear the chicken, add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
- Sprinkle the flour over the onions and garlic, and cook for 1-2 minutes, stirring constantly, until the flour is lightly browned.
- Gradually whisk in the chicken broth, making sure to scrape up any browned bits from the bottom of the skillet. Bring to a simmer and cook until the gravy has thickened, about 5-7 minutes.
- Stir in the heavy cream and Worcestershire sauce. Season with salt and pepper to taste.
- Return the seared chicken thighs to the skillet, nestling them into the gravy. Reduce heat to low, cover, and simmer for 15-20 minutes, or until the chicken is cooked through and tender.
- Spoon the cooked rice onto plates. Top with the smothered chicken and generous amounts of gravy. Garnish with fresh parsley and serve immediately.
Notes
Don’t overcrowd the pan when searing the chicken. Adjust the gravy consistency by adding more broth if it’s too thick or simmering longer if it’s too thin. Use a meat thermometer to ensure the chicken is cooked through (165°F or 74°C). For extra spice, add a pinch of red pepper flakes to the gravy. The Smothered Chicken can be made ahead and stored in the refrigerator for up to 3 days; reheat gently. Consider adding vegetables like bell peppers, mushrooms, or celery to the gravy. Experiment with different herbs like thyme, rosemary, or oregano. For an even creamier gravy, stir in a tablespoon or two of cream cheese at the end. Bone-in chicken thighs can be used, but increase simmering time. Brown rice or jasmine rice can be used instead of long-grain rice. Pairs well with green beans, collard greens, cornbread, or a side salad.
