Description

Discover the ultimate comfort food with this easy and flavorful Smothered Chicken and Rice recipe. Featuring tender chicken thighs cooked in a rich, creamy gravy that infuses fluffy long-grain white rice, this one-pot dish is perfect for cozy dinners. Its minimal fuss, versatile nature, and satisfying balance of flavors make it ideal for weeknights or relaxed meals any time.

Ingredients

Scale

Chicken and Seasoning

6 boneless chicken thighs, seasoned with salt and pepper
Salt, to taste
Black pepper, to taste

Gravy Base

2 tablespoons butter (or olive oil for dairy-free)
1 medium onion, diced
3 cloves garlic, minced
2 tablespoons all-purpose flour (or gluten-free flour/cornstarch for thickening)
3 cups chicken broth

Rice

1 cup long-grain white rice, rinsed

Finishing Touches

2 tablespoons fresh parsley, chopped
Optional spices: cayenne pepper or chopped jalapeños for heat
Optional veggies: diced bell peppers, mushrooms, or peas
Optional herbs: thyme, rosemary, or sage instead of parsley

Instructions

Prepare the Chicken: Season boneless chicken thighs with salt and pepper. In a large skillet or Dutch oven, melt butter over medium heat. Brown the chicken on both sides until golden but not fully cooked. Remove the chicken from the pan and set aside to retain moisture and tenderness.
Build the Flavor Base: In the same skillet, add diced onions and minced garlic. Sauté until translucent and fragrant, scraping up any browned bits left from the chicken to add depth to the gravy.
Make the Roux and Gravy: Sprinkle all-purpose flour over the onions and garlic while stirring constantly to form a roux. Cook for about 2 minutes until golden and bubbling. Slowly whisk in chicken broth to avoid lumps and simmer until thickened into a creamy gravy.
Combine Chicken and Rice: Return the browned chicken to the pot, nestling it into the gravy. Add rinsed rice and gently stir to coat every grain. Pour in any remaining broth, bring to a simmer, then cover and reduce heat to low.
Cook Until Tender: Let simmer undisturbed for 20-25 minutes, or until rice is tender and chicken is fully cooked through. Avoid lifting the lid to keep steam trapped, ensuring even cooking.
Garnish and Serve: Fluff the rice with a fork. Sprinkle freshly chopped parsley (or chosen herbs) on top for color and freshness. Serve immediately for a warm, hearty meal.

Notes

Use chicken thighs for juicier, more tender results compared to breasts.
Do not skip making the roux; it’s key to a rich, velvety gravy.
Rinse rice thoroughly to remove excess starch and keep grains fluffy.
Cook on low heat and keep the pot covered to meld flavors and avoid drying out the chicken.
Adjust spices and veggies to customize the dish to your taste.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Stovetop
Cuisine: American Southern

Nutrition

Serving Size: 1 serving
Calories: 450 kcal
Sugar: 2 g
Sodium: 700 mg
Fat: 18 g
Saturated Fat: 7 g
Unsaturated Fat: 9 g
Trans Fat: 0 g
Carbohydrates: 40 g
Fiber: 2 g
Protein: 30 g
Cholesterol: 105 mg

Keywords: smothered chicken, chicken and rice, comfort food, one-pot meal, creamy chicken gravy, easy dinner, cozy meal