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Smothered Chicken and Rice

Tender chicken simmered in rich, creamy gravy with sautéed vegetables served over fluffy rice for a comforting high-protein dinner.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Southern
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken thighs (or breasts) seasoned with salt and pepper
  • 1/2 cup all-purpose flour for dredging
  • 2 tablespoons vegetable oil
  • 2 tablespoons unsalted butter
  • 1 large onion thinly sliced
  • 1 green bell pepper diced
  • 2 stalks celery diced
  • 3 cloves garlic minced
  • 2 cups chicken broth
  • 1 cup heavy cream or evaporated milk
  • 1 teaspoon dried thyme
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper optional
  • 3 cups cooked white or brown rice for serving
  • Fresh parsley chopped, for garnish

Equipment

  • Large deep skillet or Dutch oven
  • whisk
  • tongs
  • measuring cups and spoons

Method
 

  1. Dredge the seasoned chicken pieces in flour, shaking off any excess. In a large deep skillet or Dutch oven, heat the oil over medium-high heat. Sear the chicken for 4-5 minutes per side until golden brown. Remove from the pan and set aside.
  2. In the same pan, melt the butter. Add the onion, bell pepper, and celery. Sauté for 5-7 minutes until the vegetables are soft and the onions are slightly caramelized.
  3. Add the minced garlic and cook for 1 minute. Sprinkle in 1 tablespoon of the leftover dredging flour and stir for 1-2 minutes to cook out the raw flour taste.
  4. Slowly whisk in the chicken broth and heavy cream, ensuring there are no lumps. Add the thyme, paprika, and cayenne. Bring to a gentle simmer.
  5. Return the chicken and any accumulated juices to the skillet. Reduce heat to low, cover, and simmer for 15-20 minutes until the chicken is tender and the sauce has thickened into a rich gravy.
  6. Taste and adjust seasoning with salt and pepper. Serve the smothered chicken generously over the warm cooked rice. Garnish with fresh parsley.

Notes

Storage: Store in an airtight container for up to 3 days. The gravy may thicken when cold; add a splash of broth when reheating. Substitutions: Use half-and-half or whole milk instead of heavy cream for a lighter version. Chicken breasts can replace thighs but watch cooking time carefully. Make-Ahead: Sear chicken and prep vegetables a day ahead. Refrigerate separately, then continue with gravy when ready. Serving Suggestions: Pairs well with honey-glazed carrots, garlicky sautéed kale, cornbread, or Southern-style green beans.