Smothered Chicken and Rice!

Smothered Chicken and Rice is the ultimate comfort food — tender, juicy chicken simmered in a rich, savory gravy and served over fluffy rice. This one-pan classic is hearty, satisfying, and perfect for weeknight dinners or Sunday family meals. The creamy sauce soaks into the rice, making every bite warm and flavorful.

⏱ Time & Servings

• Prep Time: 15 minutes

• Cook Time: 40–45 minutes

• Total Time: 1 hour

• Servings: 4–6

🛒 Ingredients

For the Chicken:

• 4–6 bone-in, skin-on chicken thighs (or boneless thighs/breasts)

• Salt and black pepper

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• 1 teaspoon paprika

• 2 tablespoons olive oil

For the Gravy:

• 1 small onion, diced

• 1 bell pepper, diced (optional but great flavor)

• 3 cloves garlic, minced

• 2 tablespoons butter

• 2 tablespoons flour

• 2 cups chicken broth

• ½ cup heavy cream (or half-and-half)

• ½ teaspoon dried thyme

• ½ teaspoon poultry seasoning

• Salt & pepper to taste

For the Rice:

• 1½ cups long-grain white rice

• 3 cups chicken broth or water

• 1 tablespoon butter

• Salt to taste

👩‍🍳 Instructions

1️⃣ Cook the Rice

1. Bring broth (or water), butter, and salt to a boil.

2. Stir in rice, reduce heat to low, cover, and simmer 15–18 minutes.

3. Remove from heat and let sit covered 5 minutes. Fluff with a fork.

2️⃣ Brown the Chicken

1. Pat chicken dry and season with salt, pepper, garlic powder, onion powder, and paprika.

2. Heat olive oil in a large skillet over medium heat.

3. Sear chicken 4–5 minutes per side until golden brown.

4. Remove from skillet and set aside (it will finish cooking in the gravy).

3️⃣ Make the Gravy

1. In the same skillet, melt butter.

2. Add onion and bell pepper; sauté 3–4 minutes until softened.

3. Add garlic and cook 30 seconds.

4. Sprinkle in flour and whisk for 1–2 minutes to form a roux.

5. Gradually whisk in chicken broth until smooth.

6. Stir in cream, thyme, and poultry seasoning.

7. Simmer until slightly thickened.

4️⃣ Smother the Chicken

1. Return chicken to the skillet.

2. Spoon gravy over the top.

3. Cover and simmer 20–25 minutes (until chicken reaches 165°F / 74°C internally).

5️⃣ Serve

Spoon fluffy rice onto plates and top generously with smothered chicken and gravy. Garnish with fresh parsley if desired.

💡 Pro Tips

• For deeper flavor, use bone-in chicken.

• Add sliced mushrooms for extra richness.

• If gravy gets too thick, add a splash of broth.

• For extra creaminess, stir in a spoonful of sour cream at the end.

❓ Frequently Asked Questions

1. Can I use boneless chicken?

Yes! Reduce simmer time to 15–18 minutes depending on thickness.

2. Can I bake it instead?

Yes. After making gravy, transfer everything to a baking dish and bake covered at 350°F for 30–35 minutes.

3. Can I make it ahead?

Yes. Store in the refrigerator up to 3 days. Reheat gently with a splash of broth.

4. Can I freeze it?

Yes, though the cream-based gravy may slightly change texture when thawed. Stir well while reheating.