Go Back

Smothered Chicken and Rice

A rich, comforting Southern-style smothered chicken and rice dish made with tender seasoned chicken simmered in a creamy, flavorful gravy that soaks beautifully into fluffy rice. Cozy, hearty, and perfect for family dinners.
Print Recipe
Calories: 480
Ingredients Method Notes

Ingredients
  

  • 4 –6 chicken thighs bone-in or boneless
  • 1 cup long-grain white rice uncooked
  • 1 medium onion diced
  • 3 cloves garlic minced
  • 2 tablespoons butter or oil
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon dried thyme
  • 3 tablespoons flour
  • 3 cups chicken broth
  • 1/2 cup heavy cream or evaporated milk optional, for creaminess
  • Fresh parsley for garnish

Method
 

  1. Season the chicken with paprika, garlic powder, onion powder, salt, and pepper.
  2. Heat oil or butter in a large skillet or Dutch oven. Sear the chicken until golden on both sides. Remove and set aside.
  3. In the same pan, sauté the onions until softened. Add garlic and cook 30 seconds.
  4. Sprinkle flour over the onions and stir to form a roux.
  5. Slowly whisk in the chicken broth until smooth and slightly thickened.
  6. Stir in the cream (if using).
  7. Add the uncooked rice into the gravy and stir to coat.
  8. Nestle the chicken on top of the rice mixture.
  9. Cover and simmer on low for 25–30 minutes, or bake at 350°F (175°C) for 35–40 minutes, until rice is tender.
  10. Remove from heat, rest for 5 minutes, sprinkle with parsley, and serve warm.

Notes

• Chicken thighs give the best flavor, but breasts work too—adjust cooking time.
• Add mushrooms, carrots, bell peppers, or spinach for extra veggies.
• For Cajun flavor, add 1–2 teaspoons Cajun seasoning.
• If rice thickens too much, add a splash of broth before serving.
• To make dairy-free, skip the cream and add extra broth instead.
Approximate per serving: Carbs 42g – Protein 30g – Fat 22g – Fiber 2g.