Name: Smothered Chicken and Rice
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: Southern American
Ingredients: 4 bone-in chicken thighs or breasts; 1 onion, diced; 3 garlic cloves, minced; 2 cups chicken broth; 1/2 cup heavy cream or milk; 2 tbsp flour (for thickening); 2 tbsp butter or oil; 2 cups cooked rice (white or brown); 1 tsp paprika; Salt and black pepper, to taste; Optional: fresh parsley for garnish

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This smothered chicken and rice is a comforting, hearty dish that I love making for a cozy dinner. The tender chicken is simmered in a flavorful gravy, then served over fluffy rice that soaks up all the rich flavors.

Smothered Chicken and Rice

Why You’ll Love This Recipe

I like this recipe because it’s warm, filling, and easy to prepare with simple ingredients. The chicken stays juicy, the rice makes it a complete meal, and the creamy gravy ties everything together. It’s the kind of food that feels like home.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

bone-in chicken thighs or breasts
onion
garlic
chicken broth
heavy cream or milk
flour (for thickening)
butter or oil
rice (white or brown, cooked separately)
paprika
salt
black pepper
optional: fresh parsley for garnish

Directions

I season the chicken with paprika, salt, and pepper.
I heat oil in a skillet and sear the chicken on both sides until golden, then set it aside.
In the same pan, I sauté onion and garlic until softened.
I add butter and flour to make a roux, cooking for a minute before slowly whisking in chicken broth.
I stir in cream and let the sauce simmer until thickened.
I return the chicken to the pan, cover, and let it simmer gently until cooked through and tender.
I serve the smothered chicken over a bed of hot rice, spooning gravy on top.

Servings and timing

This recipe makes about 4 servings. Prep time takes me 10 minutes, cooking is about 35 minutes, so the dish is ready in around 45 minutes.

Variations

Sometimes I add mushrooms or bell peppers to the gravy for more flavor. If I want a Cajun twist, I season the chicken with Cajun spices instead of paprika. For a lighter version, I use milk instead of cream and skip the butter.

storage/reheating

I store leftovers in the refrigerator for up to 3 days. To reheat, I warm the chicken and gravy gently on the stove, adding a splash of broth or milk if the sauce has thickened too much. I cook fresh rice when reheating, since rice can dry out in storage.

FAQs

Can I use boneless chicken?

Yes, boneless thighs or breasts cook faster, but I reduce the simmering time so they don’t dry out.

Do I need to cook the rice separately?

Yes, I prefer making the rice separately so it doesn’t absorb too much gravy while cooking.

Can I make this in the oven?

Yes, I bake the seared chicken in the oven at 350°F (175°C) in the gravy until tender.

Can I make this ahead of time?

Yes, I prepare the chicken and gravy in advance and reheat it just before serving over fresh rice.

What sides go well with this dish?

I usually serve it with green beans, broccoli, or a side salad to balance out the richness.

Conclusion

I love making smothered chicken and rice because it’s hearty, flavorful, and comforting. The creamy gravy, tender chicken, and fluffy rice come together in a way that always feels satisfying. It’s the kind of meal I look forward to when I want something classic and cozy.