Smothered Chicken and Rice

Smothered Chicken and Rice

ByLila

I’ve always been a sucker for comfort food, and smothered chicken and rice is one of those dishes that just wraps you in a warm hug. Growing up, my grandma would make this on chilly evenings, and the aroma of savory chicken simmering in a creamy gravy would fill the house. It’s not just a meal; it’s a memory that sticks with you. I love how simple ingredients come together to create something so hearty and satisfying.

What makes this recipe special is its versatility—you can tweak it to suit your taste or whatever’s in your pantry. Whether you’re cooking for a family dinner or meal-prepping for the week, this dish delivers. Plus, it’s beginner-friendly, so don’t worry if you’re not a pro in the kitchen. Let’s dive into this soul-warming smothered chicken and rice recipe that’s sure to become a staple in your home.

Smothered Chicken and Rice1

Ingredients

For the Chicken and Gravy:

  • 4 bone-in, skin-on chicken thighs (or breasts, if preferred)
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp paprika
  • 2 tbsp olive oil
  • 1 medium onion, diced
  • 2 garlic cloves, minced
  • 1 green bell pepper, diced
  • 2 tbsp all-purpose flour
  • 1 1/2 cups chicken broth
  • 1/2 cup heavy cream
  • 1 tsp dried thyme
  • 1 bay leaf

For the Rice:

  • 1 cup long-grain white rice
  • 2 cups water
  • 1/2 tsp salt
  • 1 tbsp butter

Optional Garnish:

  • Fresh parsley, chopped

Step-by-Step Instructions

  1. Season the Chicken: Pat the chicken thighs dry with paper towels. Sprinkle salt, pepper, and paprika evenly over both sides. This gives the chicken a nice flavor base.
  2. Sear the Chicken: Heat olive oil in a large skillet over medium-high heat. Add the chicken, skin-side down, and cook for 5-6 minutes until golden. Flip and cook for another 3 minutes. Remove chicken and set aside.
  3. Cook the Veggies: In the same skillet, add onion, garlic, and bell pepper. Sauté for 4-5 minutes until softened. The veggies soak up all that chicken flavor.
  4. Make the Gravy: Sprinkle flour over the veggies and stir for 1 minute. Slowly pour in chicken broth, stirring to avoid lumps. Add cream, thyme, and bay leaf. Let it simmer for 2 minutes.
  5. Simmer the Chicken: Return the chicken to the skillet, nestling it into the gravy. Cover and reduce heat to low. Cook for 25-30 minutes, until the chicken is tender and reaches 165°F internally.
  6. Cook the Rice: While the chicken simmers, bring water, salt, and butter to a boil in a medium pot. Add rice, reduce heat to low, cover, and cook for 15 minutes. Fluff with a fork.
  7. Serve: Spoon rice onto plates, top with chicken, and ladle gravy over everything. Garnish with parsley for a pop of color.
Smothered Chicken and Rices

Related Recipes:

Creamy Chicken and Rice

Pro Cooking Tips

  • Crispier Skin: Pat the chicken extra dry before seasoning to get that golden, crispy skin.
  • Thicker Gravy: If you like a thicker sauce, mix 1 tsp cornstarch with 1 tbsp water and stir it into the gravy before adding the chicken back.
  • Flavor Boost: Add a pinch of Cajun seasoning for a Southern kick.
  • Time-Saver: Use pre-cooked rice or a rice cooker to speed things up.

Variations

  • Creamy Mushroom: Add 1 cup sliced mushrooms when sautéing veggies for an earthy twist.
  • Spicy Kick: Toss in 1/4 tsp cayenne pepper or a sliced jalapeño with the veggies.
  • Low-Carb: Swap rice for cauliflower rice or mashed cauliflower.
  • Gluten-Free: Use cornstarch instead of flour for the gravy.

Storage Suggestions

  • Fridge: Store leftovers in an airtight container for up to 3 days. Keep rice and chicken separate to avoid soggy rice.
  • Freezer: Freeze the chicken and gravy in a freezer-safe container for up to 2 months. Rice freezes well separately for 1 month.
  • Reheating: Reheat in a skillet over low heat, adding a splash of broth to loosen the gravy. Microwave rice with a damp paper towel to keep it moist.

How to Serve

Serve smothered chicken and rice hot, with the chicken perched on a bed of fluffy rice and plenty of gravy spooned over. Pair it with a side of green beans, collard greens, or a simple salad for balance. For a cozy dinner, add cornbread or dinner rolls to soak up the sauce. It’s perfect for family dinners, date nights, or even casual gatherings.

Nutrition Facts (Per Serving, Approx.)

  • Servings: 4
  • Calories: 580 kcal
  • Protein: 32g
  • Fat: 28g
  • Carbohydrates: 48g
  • Fiber: 2g
  • Sugar: 3g
  • Sodium: 780mg

Note: Nutrition varies based on portion size and ingredient tweaks.

FAQs

Can I use boneless chicken?
Yes! Boneless thighs or breasts work, but reduce cooking time to 15-20 minutes to avoid drying them out.

Can I make this ahead?
Absolutely. Prepare the chicken and gravy a day ahead, refrigerate, and reheat gently. Cook rice fresh for the best texture.

What if I don’t have heavy cream?
Substitute with half-and-half or whole milk, but the gravy might be slightly thinner.

Is this dish freezer-friendly?
Yes, freeze the chicken and gravy separately from the rice. Thaw overnight in the fridge before reheating.

Can I use brown rice?
Sure, but brown rice takes longer to cook (about 40 minutes), so plan accordingly.

Conclusion

Smothered chicken and rice is the kind of dish that brings everyone to the table with a smile. It’s hearty, flavorful, and so easy to whip up, even on a busy weeknight. With a few simple ingredients, you can create a meal that feels like a warm embrace. Try it out, play with the variations, and make it your own. I’m betting it’ll become a go-to in your kitchen, just like it is in mine!

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