Smothered Chicken and Rice – Creamy, Comforting & Ready in 30 Min!
This Southern-style Smothered Chicken and Rice recipe delivers tender chicken smothered in rich gravy over fluffy rice—perfect for busy weeknights. With pantry staples, pro chef tips, and easy steps, you'll have a family favorite that beats any restaurant. Includes storage tips, FAQs, and smart serving ideas!
Ingredients
For the Creamy Gravy:
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup chicken broth (low-sodium preferred)
- 1/2 cup heavy cream (or half-and-half for lighter option)
- 1 tbsp all-purpose flour (or cornstarch for gluten-free)
- 1/2 tsp dried thyme
- Salt & pepper to taste
For the Rice:
- 1 cup long-grain white rice (or jasmine/basmati)
- 2 cups water or chicken broth (for extra flavor)
- 1 tbsp butter
- Fresh parsley (optional, for garnish)
Instructions
Season & Sear the Chicken
- 1. Pat the chicken dry (this ensures a perfect sear).
- 2. Mix paprika, garlic powder, onion powder, salt, and pepper in a bowl. Rub generously over the chicken.
- 3. Heat olive oil in a large skillet or Dutch oven over medium-high heat.
- 4. Sear the chicken 3-4 minutes per side until golden brown (don’t overcrowd the pan!).
- 5. Remove chicken and set aside.
Make the Creamy Gravy (The Secret to Perfect Smothered Chicken!)
- 1. In the same pan, sauté onion & garlic until fragrant (~2 min).
- 2. Sprinkle flour and stir to create a roux (this thickens the gravy).
- 3. Slowly pour in chicken broth, whisking to avoid lumps.
- 4. Add heavy cream, thyme, salt & pepper. Simmer 3-4 min until slightly thickened.
Cook the Rice (Fluffy & Buttery Every Time!)
- 1. In a separate pot, melt butter and toast the rice for 1-2 min.
- 2. Add water or broth, bring to a boil, then reduce heat to low.
- 3. Cover and simmer 15-18 min (no peeking—steam is key!).
Combine & Simmer (The Magic Happens Here!)
- 1. Return the chicken to the gravy, coating it well.
- 2. Let it simmer 5-7 min so the flavors meld.
- 3. Serve over fluffy rice, garnished with fresh parsley.