Why You’ll Love This Recipe

This Smothered Chicken and Rice recipe offers a wonderful balance of rich, savory flavors that will have everyone asking for seconds. The chicken is perfectly seasoned, seared until golden, and then slow-cooked in a creamy gravy, infusing the dish with depth. The rice absorbs all the delicious flavors, making it the ideal base to soak up all the sauce. It’s a one-pot meal that’s both satisfying and easy to make, ideal for those looking to create something delicious without spending all day in the kitchen.

Ingredients

4 bone-in, skinless chicken thighs
2 tablespoons olive oil
1 medium onion, diced
3 cloves garlic, minced
2 cups chicken broth
1 cup heavy cream
1 teaspoon smoked paprika
1 teaspoon thyme
1 teaspoon garlic powder
Salt and pepper, to taste
2 cups long-grain white rice
4 cups water
1 tablespoon butter

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Season the Chicken: Season the chicken thighs generously with salt, pepper, smoked paprika, thyme, and garlic powder.
Sear the Chicken: Heat olive oil in a large skillet or Dutch oven over medium heat. Once hot, add the chicken thighs and sear for about 4-5 minutes per side until golden brown. Remove the chicken from the skillet and set aside.
Prepare the Gravy: In the same skillet, add the diced onion and cook until softened, about 3-4 minutes. Add the garlic and cook for another minute. Pour in the chicken broth and heavy cream, scraping up any browned bits from the bottom of the pan.
Cook the Chicken: Return the chicken thighs to the skillet. Cover and simmer on low heat for about 25-30 minutes, or until the chicken is fully cooked and tender.
Cook the Rice: While the chicken is simmering, cook the rice separately. Bring 4 cups of water to a boil in a pot. Add the rice, butter, and a pinch of salt, then reduce the heat to low, cover, and cook for 18-20 minutes, or until the rice is fully cooked and fluffy.
Serve: To serve, place a scoop of rice on each plate, then top with a chicken thigh and spoon over the creamy gravy from the skillet.

Servings and Timing

Servings: 4
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes

Variations

Vegetarian Version: Replace the chicken with plant-based protein such as tofu or tempeh, and use vegetable broth instead of chicken broth.
Add Vegetables: For extra nutrition and color, add vegetables like peas, carrots, or bell peppers to the gravy while cooking the chicken.
Spicy Kick: If you enjoy heat, add some cayenne pepper, chili flakes, or a diced jalapeño to the gravy mixture for an extra spicy touch.

Storage/Reheating

Storage: Leftover Smothered Chicken and Rice can be stored in an airtight container in the refrigerator for up to 3-4 days.
Reheating: Reheat the chicken and rice in the microwave or on the stovetop with a splash of water or broth to prevent it from drying out.

FAQs

How can I make the gravy thicker?

If you prefer a thicker gravy, you can add a tablespoon of flour to the onions before adding the broth and cream. Cook the flour for a minute before adding the liquids to help thicken the sauce.

Can I use boneless chicken breasts?

Yes, you can use boneless, skinless chicken breasts instead of thighs. However, the breasts may cook faster, so keep an eye on them and reduce the cooking time accordingly.

Can I use brown rice?

Yes, brown rice can be substituted for white rice. However, brown rice typically takes longer to cook, so you’ll need to adjust the cooking time for the rice.

Can I make this dish ahead of time?

Yes, you can cook the chicken and rice separately and store them in the refrigerator until you’re ready to serve. Reheat the chicken in the gravy before serving to ensure it stays moist.

How do I know when the chicken is fully cooked?

The internal temperature of the chicken should reach 165°F (75°C). You can check this with a meat thermometer. If you don’t have one, the chicken should be no longer pink in the center and should easily pull apart with a fork.

Is this recipe gluten-free?

Yes, this recipe is naturally gluten-free, as long as you use gluten-free broth and check that the chicken broth doesn’t contain any gluten-based additives.

Can I use a slow cooker for this recipe?

Yes, you can prepare the chicken in a slow cooker. Brown the chicken first, then transfer it to the slow cooker with the gravy ingredients and cook on low for 4-6 hours, or until the chicken is tender.

Can I freeze Smothered Chicken and Rice?

Yes, you can freeze this dish for up to 3 months. Store the chicken and rice separately in freezer-safe containers. Reheat thoroughly when ready to eat.

Can I add cheese to this recipe?

Yes, adding shredded cheese to the top of the chicken during the last few minutes of cooking can add a delicious creamy layer to the dish.

What can I serve with Smothered Chicken and Rice?

This dish pairs well with a simple salad, sautéed greens like spinach or kale, or roasted vegetables such as carrots or Brussels sprouts.

Conclusion

Smothered Chicken and Rice is a fulfilling and comforting dish that’s perfect for feeding the whole family. The tender, seasoned chicken and rich, creamy gravy over perfectly cooked rice make this dish one to remember. Easy to prepare and incredibly satisfying, it’s a meal that will become a new favorite in your household. Whether you enjoy it as-is or add your own twist with vegetables or spice, this recipe is sure to please.