Smothered Chicken and Rice is the ultimate comfort food—tender, juicy chicken cooked in a rich, savory gravy and served over warm, fluffy rice. It’s the kind of hearty, soul-satisfying meal that makes me slow down and savor every bite. Whether I’m making it for a cozy family dinner or reheating leftovers for lunch, this dish never disappoints.
Why You’ll Love This Recipe
I love this recipe because it’s simple, comforting, and packed with flavor. The chicken gets seared to golden perfection, then smothered in a creamy, seasoned gravy that soaks beautifully into the rice. Everything cooks in one pan, making cleanup easy and prep stress-free. It’s a dish that always feels like home.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
boneless, skinless chicken thighs or breasts
salt and pepper
garlic powder
onion powder
paprika
flour (for dredging)
butter or oil
onion, diced
garlic, minced
chicken broth
heavy cream or milk
cooked white rice
optional: chopped parsley for garnish
directions
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I season the chicken with salt, pepper, garlic powder, onion powder, and paprika, then lightly coat it in flour.
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In a large skillet, I heat butter or oil over medium-high heat and sear the chicken on both sides until golden brown (about 4–5 minutes per side). I remove the chicken and set it aside.
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In the same pan, I sauté the diced onion until soft, then add the garlic and cook for another 30 seconds.
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I pour in the chicken broth and stir, scraping up the browned bits from the bottom of the pan.
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I add the cream or milk, stir to combine, and return the chicken to the pan.
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I cover and simmer on low heat for 20–25 minutes, or until the chicken is cooked through and the sauce has thickened.
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I serve the chicken over a bed of warm cooked rice and spoon plenty of gravy on top. A sprinkle of parsley adds a fresh touch.
Servings and timing
This recipe makes 4–6 servings. Prep time is 10–15 minutes, and cook time is about 30 minutes, so dinner is on the table in under an hour.
Variations
Sometimes I add mushrooms, bell peppers, or even peas for extra flavor and texture. I’ve also made it with bone-in chicken thighs for more flavor, though they need a bit more cook time. When I want to lighten it up, I use half-and-half or evaporated milk in place of cream.
storage/reheating
I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I warm it gently in a skillet with a splash of broth or milk to keep the gravy smooth. It also reheats well in the microwave. I don’t recommend freezing, as the creamy sauce can separate when thawed.
FAQs
Can I use pre-cooked or rotisserie chicken?
Yes, I’ve used shredded rotisserie chicken—just skip the searing step and simmer it in the gravy until warmed through.
Can I make this with brown rice?
Absolutely. I cook the brown rice separately and serve it under the smothered chicken just like white rice.
Is this dish spicy?
Not as written, but I’ve added cayenne pepper or a splash of hot sauce to the gravy for a little heat when I’m in the mood.
Can I make this ahead of time?
Yes, it holds up well. I make the full dish, store it in the fridge, and reheat when ready to serve. The flavors get even better the next day.
What’s the best cut of chicken to use?
I like boneless, skinless thighs for tenderness and flavor, but breasts work great too—just be careful not to overcook them.
Conclusion
Smothered Chicken and Rice is a cozy, flavorful dish that’s easy to make and always hits the spot. With tender chicken, creamy gravy, and fluffy rice to soak it all up, it’s a complete meal that brings comfort to any table. Whether I serve it fresh or enjoy the leftovers, this recipe is a keeper in my kitchen.
Print
Smothered Chicken and Rice
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4–6 servings
- Category: Dinner
- Method: Stovetop / One-Pan
- Cuisine: Southern / American
Description
Smothered Chicken and Rice is a classic Southern comfort food dish featuring juicy, seasoned chicken smothered in rich, creamy gravy and served over fluffy white rice. This easy one-pan chicken recipe is hearty, flavorful, and perfect for a cozy family dinner. Whether you’re cooking from scratch or using leftover rice, this creamy smothered chicken is pure comfort on a plate.
Ingredients
- 1 ½ lbs boneless, skinless chicken thighs or breasts
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon paprika
- ½ cup all-purpose flour (for dredging)
- 2 tablespoons butter or oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 ½ cups chicken broth
- ¾ cup heavy cream or milk
- 4 cups cooked white rice
- Optional: chopped fresh parsley for garnish
Instructions
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Season chicken with salt, pepper, garlic powder, onion powder, and paprika. Lightly dredge in flour.
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In a large skillet, heat butter or oil over medium-high heat. Sear chicken until golden brown, about 4–5 minutes per side. Remove and set aside.
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In the same skillet, sauté diced onion until soft. Add garlic and cook for 30 seconds.
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Pour in chicken broth and stir, scraping up browned bits.
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Stir in cream or milk. Return chicken to the skillet.
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Cover and simmer on low heat for 20–25 minutes, or until chicken is cooked through and the sauce has thickened.
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Serve hot over cooked rice with plenty of gravy. Garnish with parsley, if desired.
Notes
- Use bone-in chicken for deeper flavor—just extend cook time.
- Add sautéed mushrooms, peas, or bell peppers for a heartier variation.
- For a lighter option, substitute half-and-half or evaporated milk.
- Make it spicy with cayenne pepper or a splash of hot sauce.
- Rotisserie chicken works great—skip searing and simmer in gravy.
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