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.
