smothered chicken and rice recipe

Written BySheba G Updated On
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The Best smothered chicken and rice recipe

I have been making smothered chicken and rice for years, and it is one of those meals that my whole family gets excited about. The chicken comes out so tender, and the rice soaks up all that rich, savory gravy. It is the kind of dinner that feels like a hug on a plate, perfect for busy weeknights or a cozy Sunday supper. I love that it uses simple ingredients I usually have on hand, and it is packed with protein and veggies, so I feel good serving it to my kids. They always ask for seconds, and I never mind making more.

Smothered Chicken and Rice

4.8 from 1703 votes

Tender chicken thighs simmered in a creamy gravy and served over fluffy rice. This one pot meal is comforting, filling, and easy to make for a family dinner.

Prep Time15 mins
Cook Time40 mins
Resting Time0 mins
Total Time55 mins
Servings: 6Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Chicken

6 bone in skin on chicken thighs
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
2 tablespoons olive oil

For the Gravy

1 medium onion, diced
2 cloves garlic, minced
1/2 cup all purpose flour
3 cups chicken broth
1 cup whole milk
1 teaspoon dried thyme
1/2 teaspoon smoked paprika
Salt and pepper to taste

For the Rice

2 cups long grain white rice
4 cups water
1/2 teaspoon salt
1 tablespoon butter

👨‍🍳Directions

1Season the chicken thighs on both sides with salt, pepper, and garlic powder.
2Heat olive oil in the skillet over medium high heat. Place chicken skin side down and cook until golden brown, about 5 minutes per side. Remove chicken and set aside.
3Reduce heat to medium. Add diced onion to the skillet and cook until soft, about 3 minutes. Add minced garlic and cook for 30 seconds.
4Sprinkle flour over the onions and stir constantly for 1 to 2 minutes to make a roux.
5Slowly pour in chicken broth while stirring to prevent lumps. Add milk, thyme, and smoked paprika. Bring to a simmer.
6Return the chicken to the skillet, skin side up. Cover and simmer over low heat for 25 minutes, until chicken is cooked through and tender.
7While chicken simmers, cook the rice. In a small saucepan, bring water, salt, and butter to a boil. Stir in rice, reduce heat to low, cover, and cook for 18 minutes. Remove from heat and let sit covered for 5 minutes, then fluff with a fork.
8Serve the smothered chicken over the rice, spooning extra gravy on top.

🔧Equipment

Large deep skillet or Dutch oven with lid
Wooden spoon
Measuring cups and spoons
Small saucepan for rice
Fork

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 22g💛Saturated Fat: 7g❤️Cholesterol: 95mg🧂Sodium: 780mg🌾Total Carbs: 38g🥦Dietary Fiber: 1g🍬Sugars: 4g🥩Protein: 28g

📝Notes

For a lighter version, use boneless skinless chicken thighs and reduce the oil. You can also use brown rice, but adjust the cooking time and liquid accordingly.

Watch Video Of How Smothered Chicken and Rice Works

This smothered chicken and rice recipe is a staple in my kitchen because it is reliable, delicious, and always satisfies a crowd. Whether it is a weeknight dinner or a family gathering, this dish brings everyone to the table with smiles. I hope you give it a try and make it your own.

❓ Frequently Asked Questions About Smothered Chicken and Rice

1. Can I use chicken breasts instead of thighs?

Yes, you can use boneless skinless chicken breasts. Just reduce the simmering time to about 15 to 20 minutes so they do not dry out.

2. How do I make the gravy thicker or thinner?

For a thicker gravy, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it in during the last 5 minutes of cooking. For a thinner gravy, add a little more broth or milk.

3. Can I make this recipe ahead of time?

Absolutely. The smothered chicken and rice keeps well in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth to loosen the gravy.

4. What can I serve with this dish?

Steamed green beans, roasted broccoli, or a simple side salad all go great with this meal. The gravy is also delicious over mashed potatoes.

5. Is this recipe gluten free?

As written, it is not gluten free because of the flour. To make it gluten free, use a gluten free all purpose flour blend or cornstarch to thicken the gravy.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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